We went to a party where little finger sanwiches (filled with short rib meat) were served-they were amazingly delicious! How hard is it to make these-can you do it with a crock pot?
Yes! I’ve made this recipe and it was fantastic -the process should be the same regardless of how you spice them up. It was incredibly easy too.
- Season ribs with salt & pepper.
- Sear ribs in oil.
- Place in pot with mirepoix, garlic, and whatever else you think might be delicious.
- Cover with stock. Cover pot with lid/tin foil.
- Bake (~350F) until the liquid is about two-thirds of the way down the ribs.
- Remove beef. Strain cooking liquid. (You can puree the veggies, if you like, into the liquid.)
- Mix strained cooking liquid with some wine & demi glace… make it delicious.
- Sever with potatoes.
this is how you braise anything.
when i’m doing braised short ribs, i first start by generously coating them in salt and pepper and searing them. i remove the ribs from my pan and place them in a plastic container. caramelize mirepoix, and garlic in the pan, add a few sprigs of fresh thyme, pour in a bottle of cab sauv, and bring that to a boil, scraping the little brown bits off the bottom of the pan. pour this mixture over the ribs and marinate overnight.
the next day remove the ribs and strain the solids from the liquid, add fresh caramelized mirepoix, thyme, and add chicken stock until you get to about 2/3 the way up the ribs. braise in the oven til tender. strain and reduce the sauce to a glaze, brush the ribs with the glaze, and then blast them in a very hot oven (450 or so) for 5-10 minutes until a nice coating is developed on the ribs.
I have a pot going right now for the first time ever.
Carrots, celery, onion, shallot, garlic, bottle of red wine, half a jar of medium salsa, couple of pounds of short ribs.
The only thing I hope I did right was the simmering process - I might have reduced too much liquid, so I flipped the ribs bone-side-up so that all of the meat is in the liquid.
My 9 year old keeps tell me that the kitchen smells of awesomeness - so I am happy.
These are too good to pass up.