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Slow Cooker Braised Short Ribs

526 Slow Cooker Braised Short Ribs
Braised Short Ribs
skill level
Easy
time
Over 120min
servings
8
cost
$$
Contributed by :
Slow Cooker Braised Short Ribs Recipe: Slow and low is the key for meat so tender you can cut it with a fork.
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ingredients
  • Slow Cooker Short Ribs:
  • 6 Bone-In Short Ribs; just under 6 pounds
  • Kosher Salt
  • Freshly Ground Black Pepper
  • Olive Oil
  • 1 medium Onion; large dice
  • 1 large Jalapeño; sliced into thick rings
  • 3 Cloves of Garlic; peeled and smashed
  • 1 one inch piece of fresh ginger; sliced thick
  • 1 Cinnamon Stick
  • 2 Whole Star Anise
  • 1 teaspoon Whole Coriander
  • 1 1/2 Quarts Water
  • Crunchy Kale Salad:
  • 1 1/2 cups Kale; sliced very thinly
  • 1 cup shaved Red Radish
  • 1/4 cup shaved Red Onion
  • 2 tablespoon Red Wine Vinegar
  • 4 tablespoons Olive Oil
  • Salt
  • Freshly Ground Black Pepper
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    6 Bone-In Short Ribs; just under 6 pounds
    Kosher Salt
    Freshly Ground Black Pepper
    Olive Oil
    For the Short Ribs:
    Preheat your slow cooker to high. Season your Short Ribs on each side with Salt and Freshly Ground Black Pepper. When the pan is hot, add a film of Oil followed by the seasoned Short Ribs. Sear for 3-4 minutes per side until they are a deep golden brown. Don’t overcrowd the pan. If you need to sear in batches, please do so to avoid steaming. As the Short Ribs are seared, remove them to a plate and set aside.
  • 2
    1 medium Onion; large dice
    1 large Jalapeño; sliced into thick rings
    3 Cloves of Garlic; peeled and smashed
    1 one inch piece of fresh ginger; sliced thick
    1 1/2 Quarts Water
    1 Cinnamon Stick
    2 Whole Star Anise
    1 teaspoon Whole Coriander
    When all of the Short Ribs have been seared, add the Onion, Jalapeño, Garlic and Ginger with a pinch of Salt. Cook, stirring occasionally until the vegetables become aromatic, a few minutes. Next add the Water and bring to a simmer. Taste the cooking liquid here, adding additional Salt and Pepper if necessary.  Add the Cinnamon Stick, Star Anise and Coriander. Add the Short Ribs back in and cover with a lid and cook on high for 7-8 hours, or on low for 10-11 hours, until the meat is very tender and falling off the bone.
  • 3
    1 1/2 cups Kale; sliced very thinly
    1 cup shaved Red Radish
    1/4 cup shaved Red Onion
    2 tablespoon Red Wine Vinegar
    4 tablespoons Olive Oil
    Salt
    Freshly Ground Black Pepper
    For the Kale Salad:
    Place the sliced Kale in a mixing bowl and begin to massage it for a few minutes until it starts to break down and tenderize. Next add the Radish and Onion with the Vinegar and Oil. Season well with Salt and Pepper and give it a taste, adding more Vinegar or Oil if necessary, depending on your preference.

    Helpful Tips:
    1. Make sure to brown the meat before putting it into a slow cooker.
    2. You can put the Garlic Cloves in whole since it’s a slow cook recipe, they’ll soften up and dissipate.
    3. Get the Short Ribs with the bone-in if you can. It adds a tremendous amount of flavor.
    4. Use a third less liquid than you would with a Braise. By using a slow cooker, it will retain most of its moisture.
    5. Cook 8-10 hours on low. You can check at 6 hours and decide from there if you want to cook it longer.
 
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