Braised short ribs are a classic comfort food dish that’s perfect for a cold winter’s night or a special occasion. The slow-cooked, fall-off-the-bone tender meat is a crowd-pleaser, and when made in a slow cooker, it’s incredibly easy to prepare. In this article, we’ll take you through the process of cooking braised short ribs in a slow cooker, from preparation to serving.
Understanding Braised Short Ribs
Before we dive into the recipe, let’s talk about what braised short ribs are and why they’re so delicious. Braising is a cooking technique that involves cooking tougher cuts of meat in liquid over low heat for a long period of time. This breaks down the connective tissues in the meat, making it tender and flavorful.
Short ribs are a type of beef rib that’s cut into shorter lengths. They’re typically meatier than spare ribs and have a lot of connective tissue, which makes them perfect for braising. When cooked low and slow, the meat becomes tender and falls off the bone, while the sauce thickens and intensifies in flavor.
Choosing the Right Short Ribs
When selecting short ribs, look for ones that are meaty and have a good balance of fat and lean meat. You can choose either beef or pork short ribs, but beef is more traditional. If you’re using beef short ribs, look for ones that are labeled “English-style” or “flanken-style.” These are cut into shorter lengths and have more meat on the bone.
Preparing the Short Ribs
Before cooking the short ribs, you’ll need to prepare them. This involves seasoning the meat, browning it, and preparing the aromatics.
Seasoning the Short Ribs
To season the short ribs, you’ll need a mixture of salt, pepper, and any other spices you like. A classic seasoning blend for short ribs includes paprika, garlic powder, and onion powder. You can also add other spices, such as dried thyme or rosemary, to give the dish more depth.
To season the short ribs, simply sprinkle the seasoning blend evenly over both sides of the meat. Make sure to coat the meat thoroughly, but don’t overdo it – you don’t want the meat to be too salty.
Browning the Short Ribs
Browning the short ribs is an important step in the cooking process. It creates a rich, caramelized crust on the meat that adds flavor and texture to the dish. To brown the short ribs, heat a couple of tablespoons of oil in a large skillet over medium-high heat. Sear the short ribs until they’re browned on all sides, then remove them from the skillet and set them aside.
Preparing the Aromatics
The aromatics are the vegetables and spices that add flavor to the dish. For braised short ribs, you’ll typically use a mixture of onions, carrots, and celery, along with some garlic and herbs. To prepare the aromatics, simply chop the vegetables into large pieces and mince the garlic.
Cooking the Short Ribs in a Slow Cooker
Now that the short ribs are prepared, it’s time to cook them in the slow cooker. This is the easiest part of the recipe – simply add the short ribs, aromatics, and liquid to the slow cooker, then cook on low for 8-10 hours.
Choosing the Right Liquid
The liquid is an important part of the braising process. It helps to keep the meat moist and adds flavor to the dish. For braised short ribs, you can use a variety of liquids, including stock, wine, and beer. A classic choice is a mixture of beef broth and red wine, but you can also use other liquids, such as beer or stock.
Assembling the Slow Cooker
To assemble the slow cooker, simply add the short ribs, aromatics, and liquid to the pot. Make sure the short ribs are covered with liquid, then add the lid and cook on low for 8-10 hours.
Finishing the Dish
After 8-10 hours, the short ribs are done. They should be tender and falling off the bone, with a rich, flavorful sauce. To finish the dish, simply remove the short ribs from the slow cooker and strain the sauce. Discard the solids and skim off any excess fat, then serve the short ribs with the sauce spooned over the top.
Reducing the Sauce
If you want a thicker sauce, you can reduce it by cooking it on the stovetop or in the oven. Simply simmer the sauce over medium heat until it’s reduced to your liking, or cook it in the oven at 300°F (150°C) for 10-15 minutes.
Serving the Short Ribs
Braised short ribs are a versatile dish that can be served in a variety of ways. You can serve them with mashed potatoes, polenta, or egg noodles, or with a side of roasted vegetables. You can also serve them with a salad or as a sandwich filling.
Tips and Variations
Here are a few tips and variations to help you get the most out of your braised short ribs:
- Use a slow cooker with a temperature control to ensure the short ribs cook at a consistent temperature.
- Brown the short ribs in a skillet before cooking them in the slow cooker for added flavor.
- Use a mixture of beef broth and red wine for a classic flavor combination.
- Add other aromatics, such as leeks or parsnips, to the slow cooker for added flavor.
- Serve the short ribs with a side of roasted vegetables, such as Brussels sprouts or carrots.
| Ingredient | Quantity |
|---|---|
| Short ribs | 4 pounds |
| Salt | 2 tablespoons |
| Pepper | 1 tablespoon |
| Paprika | 1 tablespoon |
| Garlic powder | 1 tablespoon |
| Onion powder | 1 tablespoon |
| Beef broth | 2 cups |
| Red wine | 1 cup |
| Onions | 2 |
| Carrots | 2 |
| Celery | 2 stalks |
| Garlic | 3 cloves |
By following these steps and tips, you can create a delicious, fall-off-the-bone tender braised short ribs dish that’s perfect for any occasion. Whether you’re a seasoned cook or a beginner, this recipe is sure to become a favorite.
What are the benefits of using a slow cooker for braising short ribs?
Using a slow cooker for braising short ribs offers several benefits. Firstly, it allows for hands-off cooking, which means you can prepare the dish in the morning and come home to a delicious, fall-off-the-bone meal. This is especially convenient for busy individuals who want to enjoy a home-cooked meal without spending too much time in the kitchen.
Additionally, slow cookers are ideal for braising short ribs because they provide a consistent, low heat that breaks down the connective tissues in the meat, resulting in tender and flavorful ribs. The slow cooker also helps to distribute the heat evenly, ensuring that the ribs are cooked uniformly throughout.
What type of short ribs is best suited for this recipe?
For this recipe, it’s best to use English-style short ribs, which are cut into individual portions and have a lot of meat on the bone. This type of cut is ideal for slow cooking, as it allows the meat to fall off the bone easily. You can also use flanken-style short ribs, which are cut into thinner strips, but English-style ribs are preferred for their tender and meaty texture.
When selecting short ribs, look for ones that have a good balance of meat and fat. The fat will help to keep the meat moist and flavorful during the slow cooking process. You can also ask your butcher to trim any excess fat, if needed.
Can I brown the short ribs in the slow cooker?
No, it’s not recommended to brown the short ribs in the slow cooker. Browning the ribs requires high heat, which is not possible in a slow cooker. Instead, brown the ribs in a skillet on the stovetop or in the oven before adding them to the slow cooker. This step is crucial in developing the flavor and texture of the ribs.
Browning the ribs creates a rich, caramelized crust on the surface of the meat, which adds depth and complexity to the dish. It also helps to create a flavorful sauce, as the browned bits are deglazed and added to the slow cooker.
How long does it take to cook the short ribs in the slow cooker?
The cooking time for the short ribs in the slow cooker will depend on the temperature setting and the tenderness of the ribs. On low heat, the ribs will take around 8-10 hours to cook, while on high heat, they will take around 4-6 hours. It’s essential to check the ribs for tenderness after 6 hours and adjust the cooking time as needed.
It’s also important to note that the ribs will continue to cook a bit after they’re removed from the slow cooker, so it’s better to err on the side of undercooking than overcooking. If the ribs are not tender after the recommended cooking time, cover the slow cooker and cook for an additional 30 minutes to 1 hour.
Can I make this recipe in a Dutch oven or oven instead of a slow cooker?
Yes, you can make this recipe in a Dutch oven or oven instead of a slow cooker. To do this, brown the short ribs in a skillet, then transfer them to the Dutch oven or a large oven-safe pot. Add the sauce and cover the pot with a lid. Transfer the pot to the oven and cook at 300°F (150°C) for 2 1/2 to 3 hours, or until the ribs are tender.
Keep in mind that cooking the ribs in a Dutch oven or oven will require more attention and stirring than cooking them in a slow cooker. You’ll need to check the ribs every 30 minutes to ensure they’re not drying out and adjust the cooking time as needed.
How do I store and reheat leftover short ribs?
To store leftover short ribs, let them cool completely, then refrigerate or freeze them in an airtight container. The ribs can be refrigerated for up to 3 days or frozen for up to 2 months. To reheat the ribs, thaw them overnight in the refrigerator, if frozen, then reheat them in the slow cooker or oven until warmed through.
When reheating the ribs, you can add a bit more sauce or broth to keep them moist. You can also reheat the ribs in the microwave, but be careful not to overheat them, as this can cause the meat to dry out.
Can I serve the short ribs with other sides besides mashed potatoes?
Yes, you can serve the short ribs with other sides besides mashed potatoes. Some popular options include roasted vegetables, such as Brussels sprouts or carrots, polenta, or egg noodles. You can also serve the ribs with a side of sautéed greens, such as kale or spinach, or a simple green salad.
When choosing a side dish, consider the flavors and textures that will complement the short ribs. For example, a creamy polenta or mashed sweet potatoes can help to balance the rich, savory flavor of the ribs, while a side of roasted vegetables can add a nice contrast in texture.