It doesn’t matter what season it is, I make frequent use of my crockpot, especially if I will be away most of the day. I love to come home to the smell of something wonderful cooking. Today I cooked beef short ribs.
Short-ribs are usually quite pricy at the market so we don’t have them very often, but this past week there was a special “truckload of beef” sale going on so I purchased some. I have in my files several recipes for braised beef short-ribs, but for every one I was missing some key ingredient. So I fused together two different recipes and come up with this one. They came out very well; finger-lickin good and falling off the bone, with a nice gravy that I thickened with some of the seasoned flour I used to brown the ribs initially. I served this together with a mushroom risotto, and a medley of fresh garden vegetables. This is how I made the ribs.
BRAISED BEEF SHORT RIBS IN THE CROCK POT
- about 4 pounds beef short ribs, 4-6 pieces
- 1/4 cup flour
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon allspice
- non-stick cooking spray
- 2 teaspoons vegetable oil
- 1 jar prepared Beef Gravy with Mushrooms (such as Heinz)
- 1 package dry onion soup mix (such as Lipton)
1. Spray crock pot liner with non-stick cooking spray
2. In a shallow bowl, mix together the flour, smoked paprika, and allspice. Dredge the ribs in the flour mixture to coat. Shake off excess flour.
3. In a large skillet, heat the vegetable oil to hot, brown the ribs on all sides, in batches if needed.
4. Place a few ribs in the bottom of the crock pot . Pour some of the gravy over them and sprinkle with some of the soup mix. Repeat with the remaining ribs, gravy, and soup mix.
5. Cook on LOW for 6-7 hours, or on HIGH for 3 1/2 – 4 hours.
6. To serve: Remove the ribs to a serving dish and keep warm. Make a roux out of 2 Tablespoons butter and 2 Tablespoon flour (use any seasoned flour left from dredging the ribs). Turn the crock pot up to HIGH so that the gravy simmers, add the roux and stir to combine so the gravy thickens slightly. Pour over the ribs and serve with noodles, mashed potatoes, or rice.
SOURCE: A CAROLYN ORIGINAL