Short Ribs are a very tough cut of beef. I takes a long time of cooking to break down the tough fibers of meat. Braising the meat first helps to keep the juices inside, which in turn help the cooking process and enhances the flavor.
Prep Time: 15 min. | Cook Time: 8-10 hours | Servings: 2-6
Ingredients:
3-5 Lbs Short Ribs
2 Tbsp Canola Oil
1-3 Lbs Baby Yukon Potatoes
2-5 Large Carrots, diagonally sliced
1 Medium Yellow Onion, roughly chopped (large pieces)
2 C Better Than Bullion Beef Broth
2 Tbsp Worcestershire Sauce
5 Large Fresh Basil Leaves
2 sprig Fresh Rosemary
2 sprig Fresh Oregano
4 sprig Fresh Thyme
2 Fresh Bay Leaves
5 clove Garlic, smashed
1 tsp Celery Salt
1 tsp Coarse Ground Black Pepper
Directions:
Strip leaves from rosemary and oregano twigs. Wrap inside the basil leaves and slice all as a bunch, set aside.
Chop onion, set aside.
Smash garlic, set aside.
In large cast iron skillet, on medium to medium-high heat depending on your stove top, pour canola oil and let it heat for 15 to 20 seconds. Place short ribs in pan and sear each side until golden brown. Be careful not to burn.
Spray your dutch oven or crock pot with cooking spray and then place the ribs in bottom. Dump onions, herbs, garlic over the top. Sprinkle the salt and pepper over the top.
Add the Worcestershire sauce to the beef broth and pour over the contents of the slow cooker.
Add the potatoes and set on slow cook low. Set timer for 8 to 10 hours. With 90 minutes remaining, add the carrots.
Plate and serve family style.
Comments