For some reason they get a rap for being really difficult, they aren't. Nope! And they are a pretty inexpensive cut of meat which is great as well. They just take time.
Something you should know about me, I am not patient. I try to be, but then I just get frustrated :) Not patient at all.
I just do not have the time to stand in the kitchen all day babysitting food. If I did that, there would be one child or the other in the emergency room daily... My kids are dare devils and very sneaky ones at that :)
So, back to me not being patient. If I am going to cook a meal, I do not want it to be a huge production. I want to cook and get it on the table to feed my family, and I want it to taste amazing. I do not use my crockpot a lot because, although a great invention, I have a hard time being home and just seeing my food cook there and not go messing with it. See, I told you I am not patient :)
So when I make short ribs, I do so on Sundays. I am out of the house early and not back for a few hours, so when I get home, these babies are tender and delicious and best of all...Ready To Eat!
I served these delicious ones up with a cauliflower puree and crispy Brussels sprouts. YUM!!!
Saucy Short Ribs
2 pounds boneless short ribs
1/3 cup flour (I used whole wheat pastry flour)
1 teaspoon salt, 1/4 teaspoon pepper
1 teaspoon garlic powder, 1 teaspoon dried thyme
Combine the above ingredients in a zip-loc bag and shake to coat all ribs
Heat a cast iron or other heavy bottom pan to medium high
Add a drizzle of oil and wait until oil is hot, but not smoking
Brown ribs on all sides and place in slow cooker
In same pan, add the following ingredients
2 tablespoons butter (organic or grass-fed is always recommended)
1 tablespoon olive oil
1 cup chopped onion
2 large cloves, or 3 small, garlic - minced
1 teaspoon chili powder
1/4 cup sweet chili sauce (I used the trader joe's brand)
Cook until onions are transparent, watch garlic so it does not burn
Add in the following ingredients to deglaze the pan
1 cup stock (I used homemade vegetable stock, but any kind will work)
1/4 cup balsamic vinegar
1 tablespoon pure maple syrup or honey
Stir to combine everything
Pour all ingredients on top of ribs in slow cooker, set to low (8 hours) or high (4 hours) depending on your desired setting. When you take them out the meat should very easily shred/separate.
Carefully remove meat and strain the liquid into a saucepan, cook down until a thick, saucy, sticky syrup remains. Place the ribs back in the sauce, turn to coat, remove ribs to the plate with puree, top with Brussels sprouts and sauce.
Cauliflower Puree
1 small head cauliflower, about 2 cups of florets
1.5 cups whole milk, half and half or heavy cream (you can use lower fat milk, it just wont be as creamy)
Combine milk and cauliflower in a saucepan, cook on medium heat until cauliflower is very tender.
Transfer cauliflower to heavy duty blender with about 1/4 cup of liquid. Blend until very, very smooth, adding in more cooking liquid as necessary.
Season with salt and pepper as desired.
Crispy Brussels Sprouts
Trim up about 1 pound of Brussels sprouts and cut each in half
Heat olive oil in a pan until oil shimmers
Add in Brussels sprouts and cook without flipping or stirring for about 5-7 minutes, until cut side down is very golden brown
Flip and cook another 5-7 minutes without turning until this side is golden brown as well.
So if you look at this as a whole, the ribs cook themselves in the crockpot and you just spend about 15 minutes whipping up the puree and Brussels sprouts to go with it and you have a beautiful, hearty, wholesome, real food from real ingredients. YUM!!
Happy Eating :)
