Crock Pot Braised Short Ribs
by Jan 15th, 2011 // Dinner, Recipes
Crock Pot Braised Short Ribs
Macki and I wanted to make something super special for Jaime’s aforementioned birthday dinner but we were having the party on a week night so it had to be something easy. I’m aware that “crock pot” and “fancy” don’t normally go together but these short ribs really are special.
We started with some beautiful looking meat purchased by Macki at Whole Foods. Macki dropped the meat off at my house with a note that said “I bought as much as could fit in a crock pot.” Turns out that 13 pounds of short ribs do not fit in a crock pot. I think Macki wanted leftovers for another short rib extravaganza.
As per usual, my kid was beyond thrilled to be able to set the crock pot and watch the progression as the meat and veggies softened and became perfectly flavored throughout the day. It’s a shame that Jaime was too sick to attend her dinner. It was difficult, but somehow we managed to enjoy these ribs without her presence. Now for the recipe…
Crock Pot Braised Short Ribs Recipe
adapted from MyRecipes
Prep Time: 20 mins Cooking Time: 5 to 7 hours
3/4 cup low-sodium soy sauce
6 tablespoons packed brown sugar
6 tablespoons rice vinegar
3 cloves crushed garlic
1/4 cup orange juice
zest of 1 small orange
16 beef short ribs
8 medium carrots, peeled and cut in thirds on the diagonal
1 large green cabbage,cut into 6 wedges
3 tablespoons cornstarch
In a medium bowl, whisk together soy sauce, brown sugar, vinegar, garlic, orange juice, and orange zest. Line the bottom of the crock pot with carrots. Place the short ribs atop the carrots and lay the cabbage on top. Pour the soy mixture over the top and cover.
Cook, covered, on high for 5 to 6 hours (or on low for 7 to 8 hours), until the meat is tender and easily pulls away from the bone. Transfer the cabbage, short ribs, and carrots to a large serving dish. Skim the fat from the cooking liquid and discard.
In a small bowl, whisk together the cornstarch with 2 tablespoons of water until smooth. With the slow cooker on high, whisk the corn starch into the cooking liquid and cook until thickened, 2 to 3 minutes. Spoon the sauce over the short ribs and vegetables. Serves 8.
Yesyesyesyesyesyesyes!!!!!!! I cannot wait to make these!!! Thank you for the recipe!!!!
I tried these for dinner last night. While the meat, carrots and gravey were all very tasty, I wasn’t too find of the cabbage. I think next time I’ll just do boiled cabbage and butter on the side.
The meat was also especially good on bread for lunch today. num num num.
[...] Day we’re making her a treat. So for this week’s swell supper I’m making Crock Pot Braised Short Ribs with Easy Parsnip Puree, something I found on Heather The Babysitters blog and Dos Layer Tres Leche [...]
I know the frustration of being the Mother of a picky eater! Sometimes every bite of food requires major negotiating skills. It’s exhausting. I have now discovered a great cookbook on Kindle – Kid Approved Slow Cooker Meals – by Kelly Cook. My kids love the dinners and there’s 50 of them. Hooray! No food arguments for almost 2 months. Here’s the link: http://tinyurl.com/mcexgu4