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Crock Pot Braised Short Ribs

Macki [1] and I wanted to make something super special for Jaime’s aforementioned birthday dinner [2]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 [3] [3]

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.

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URLs in this post:

[1] Macki: https://cookingwithmykid.com/swell-suppers/swell-supper-healthy-vegetarian-decadence/

[2] Jaime’s aforementioned birthday dinner : https://cookingwithmykid.com/desserts/dos-layer-tres-leche-cake/

[3] MyRecipes: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001840330

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