Wednesday, November 19, 2014

Oh My God Slow Cooker Short Ribs Of Beef

Red Wine Braised Short Ribs of Beef From Not Your Mother’s Slow Cooker Cookbook

Serves 4

1 cup red wine [I used an Italian table wine]
2/3 cup ketchup
3 tablespoons soy sauce
2 cloves garlic, crushed
2 tablespoons dark brown sugar
½ teaspoon freshly ground black pepper
4 pounds beef short ribs
2 medium-sized yellow onions, chopped

Combine first six ingredients (through black pepper) in the slow cooker and stir.

Add the ribs, submerging them in the sauce. [In my oval, this required cutting the ribs into one-bone widths, then dunking each end in the sauce. I cooked them with the bones positioned upright.]

Scatter the onions over the ribs, cover, and cook until the meat starts to separate from the bone, 7 to 9 hours on LOW or 4 to 5 hours on HIGH.

If you can, refrigerate the ribs and sauce separately overnight. Not only will the flavor improve, but you’ll also be able to discard a shocking amount of congealed fat.

If you must serve right away, I suggest pouring the sauce into a fat separatorfirst.

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