Fall-Off-The-Bone Feast: Mastering Slow Cooker Braised Short Ribs at Home
/Welcome to the tender, melt-in-your-mouth world of slow-cooked indulgence, where the rich flavors and succulent textures of delicious Braised Short Ribs take center stage. Slow cookers, our trusty kitchen allies, unlock the full potential of this hearty cut of beef, allowing it to simmer gently and tear apart to perfection. In this blog post, we're diving into the art of crafting the ultimate Slow Cooker Braised Short Ribs—a dish that promises to transform your meal into a celebration of deep, comforting flavors. Whether you're a seasoned home cook or a slow cooker novice, you'll discover tips and tricks to making this classic recipe. The low and slow cooking process allows the flavors of the seasonings and broth to fully develop, resulting in a rich and flavorful dish.
Slow cooker braised short ribs are an incredibly flavorful and tender dish that can be easily prepared in a slow cooker. The key to making the perfect slow cooker braised short ribs is to brown the ribs before adding them to the slow cooker. This helps to create a flavorful crust on the outside of the ribs and helps to lock in the juices so that the ribs stay perfectly juicy and succulent. The slow cooking process helps to break down the tough fibers of the meat and creates an incredibly tender dish. The slow cooker should be set to low heat and left to cook for several hours until the ribs are tender and falling off the bone. The liquid used for braising should be a combination of beef broth, red wine, tomato paste, and herbs. Once the ribs are cooked, the liquid can be reduced to a thick and flavorful gravy for a delicious, slow-cooked meal.
What goes well with short ribs?
The ribs are typically served over a bed of mashed potatoes, but there are many options for sides that can be served alongside the short ribs for a complete meal. Roasted potatoes, buttered egg noodles, creamy mashed potatoes, sautéed mushrooms, caramelized onions, roasted root vegetables, buttery green beans, garlic-parsley roasted carrots, grilled corn on the cob, sautéed kale, creamy polenta, and baked macaroni and cheese all pair wonderfully with slow cooked short ribs. For extra flavor, a sauce can be created with the braising liquid from the short ribs and served over the top. With a variety of side dishes, these short ribs can be served for any occasion. Enjoy a comforting meal with minimal effort today and savor the flavors of Slow Cooker Braised Short Ribs.
Should you sear short ribs before slow-cooking?
Slow cooking is becoming an increasingly popular cooking method, and one of the most popular dishes to make in a slow cooker is braised short ribs. Short ribs have a lot of flavor and a good amount of fat, and the slow cooking process helps to bring out that flavor even more. But before you can slow cook your short ribs, you need to sear them. Searing your short ribs before slow-cooking them helps to add flavor and color to the dish. The process of searing creates a caramelized, brown crust on the outside of the short ribs, which helps to create a more flavorful end product. The fat from the short ribs is rendered out during the searing process, which can help to create a richer flavor. The browned bits that are left behind during the searing process are packed with flavor and can be deglazed with a bit of liquid to make a flavorful sauce or gravy. Another reason I love the 360 Cookware Slow Cooker is you only have to dirty one pan to sear and slow-cook these short ribs. So, get out your slow cooker and try making some delicious slow-cooker braised short ribs today!
How do you store your leftover short ribs?
Slow cooker braised short ribs are a delicious and easy meal that can be made in advance and enjoyed any day of the week. The slow cooking process tenderizes the ribs, making them juicy and full of flavor. Plus, the leftovers can be stored for later! Refrigerate leftover short ribs in their cooking liquid in an air-tight container for maximum freshness and use within 3 days. If you want to store the short ribs longer, you can freeze them in an air-tight container or freezer bag for up to 3-4 months. To reheat, defrost the short ribs in the refrigerator and heat them in a pot on the stove or in the oven. Enjoy the melt-in-your-mouth short ribs with some mashed potatoes, roasted vegetables, or a fresh salad.
Ingredients
4 tablespoons salted butter
3 pounds bone-in short ribs
1/2 tsp sea salt
1/2 tsp fresh cracked pepper
1 large yellow onion
1/2 cup chopped celery
1/2 cup chopped carrots
4 cloves minced garlic
1/4 cup tomato paste
2 cups red wine
3 cups beef broth
2 bay leaves
2 sprigs fresh thyme
2 sprigs fresh rosemary
Instructions
1. Using your 360 Slow cooker plug the base in and turn to 3 setting. Add the pot to the stovetop on medium-high heat. Let warm and add butter to the pan and let melt.
2. While butter is melting pat dry short ribs and season with salt and pepper. Add to hot pan and sear on all sides for 5 minutes each. Remove from pan when done.
3. Add in garlic and saute until fragrant. Add in onion, celery and carrots. Sautee for 5-6 minutes and pour in wine. Let come to a simmer and continue until the wine reduces in size by half.
4. Once wine is reduced add in beef broth, bay leaves, thyme, rosemary and short ribs. Move the pot onto the slow cooker base, cover and cook for 6-8 hours or until meat is falling off the bone.
5. Remove short ribs and strain out vegetables. Return juice to pot and place over the stovetop on medium-high heat again. Let come to a simmer and cook until thickened. Serve short ribs over mashed potatoes and pour juices over top. Enjoy!
