- Short Ribs being seasoned
I like to think of slow cooking as backwards cooking or pajama cooking. I wake up , am having my coffee in my pajamas and chopping vegetables and searing meat first thing in the morning. The good news is that it’s all pretty much done at the end of the day at the time that you’re usually making a mess and just beginning to prepare dinner. The aroma that fills your house is so amazingly delicious. It’s an awesome way to return from your day to dinner cooking and all the prep out of the way. Although, I have to say looking a short rib in the eye first thing in the morning is not always fun. I purchased the short ribs, and wanted to cook them Sunday for dinner. I love this recipe, the ribs literally fall off the bone, they cook for 8 full hours. I put everything in to the slow cooker by 9 a.m. and by 5 p.m they were ready. I do de-fat the gravy so if I am eating the ribs that night, I do this. Sometimes you can make a day ahead and skim the fat the next day. When you sear the ribs, a lot of the fat comes out ( rendered). However after sitting in this sauce for 8 hours a lot more fat is rendered out of the ribs. I use this very easy to use gravy seperator that can be purchased in any home goods store. It makes it so simple to do. I recommend cooking ribs, then letting them cool off a bit, I remove insert from slow cooker and let sit for about an hour or so. I know it’s a drag to use another pot, but it’s the only way to really do this. I take out ribs, and with a slotted spoon remove most of the vegetables and solids. I throw away bones that have come away from meat at this point. I then put the remaing gravy in the gravy seperator and pour back the gravy without the fat on ribs . Heat it up when we’re ready to eat, and that’s it. . The meat falls off the bone, and is so delicious and soft. I served alongside Orzo . A nice green salad is perfect with this.
Ingredients:
2 tablespoons olive oil ( to cook short ribs in)
app. 8 short ribs ( bought 2 packages in Supermarket) app. 2 1/2 lbs. uncooked
Kosher Salt and Freshly Ground black Pepper
6 long carrots peeled and cut into large chunks
2 stalks of celery thickly sliced
1 large white onion, thickly sliced ( Spanish Onion)
1 teaspoon minced garlic
2 teaspoons smoked paprika
1 teaspoon black pepper
1 teaspoon kosher salt
1 cup red wine
1 small can Tomato Sauce
2 Tablespoons Worchestershire Sauce
1/4 teaspoon dry thyme
1/2 box ( 2 cups) Beef Stock
Directions:
Heat olive oil in a large saute pan ( I actually use my Le Creuset and work in batches, I like to sear in a large cast iron pot) I pat ribs dry, lay them out on paper towels and sprinkle with kosher salt and freshly ground black pepper, I am generous with the salt and pepper here, cover all sides. When oil is very hot, with tongs I place short ribs in pot, and sear on all sides until a crust forms, don’t play around with the meat let it sear before turning, it’s at least a few minutes on every side, they will get browned and caramelized. I then remove to a plate , I use tongs and let fat and oil drip off a bit.
In the bottom of a 5 quart slow cooker, place the onions, carrots, celery and garlic. I then add the smoked paprika, salt, and pepper, and thyme. Pour in wine and beef stock, and tomato sauce, and worchestershire sauce. Place short ribs, meat side up on top of the vegetables. Cover and cook on LOW setting for 8 hours.
As I said , when slow cooker was over , I turned it off, mine goes right into keep warm mode, but I wanted to strain and de-fat the cooking liquid (gravy). I removed insert and let it sit to cool off for easier handling. I then took out my Le Creuset and placed ribs in there, using slotted spoon removed vegetables and placed on top of ribs. I then used the gravy seperator to skim fat. You may want to taste for salt and pepper, but I didn’t need feel it needed anymore. Poured gravy back over meat and heated it up . We ate it with the orzo and a green salad. So heartwarming, and delicious.
Cooking with Candi 