Keri’s Killer Braised Short Ribs
Description
When Mr. Stone Soup Cook and I got married, crock pots were not popular, and we did not receive one as a wedding gift. My sister, however, who had been married four years earlier, received two of them. I inherited the one she didn't want. It was a miserable machine with only one setting, and it was practically impossible to clean because the crock was not removable and, naturally, you couldn't immerse the machine because it had an electric cord in its butt. I used it a couple of times and determined that it made me a mean and spiteful person. I put it into the utility room where it lay fallow, got dusty and eventually, I donated it to Goodwill, where someone else no doubt bought it with great expectations, only to also be driven to angry disappointment.
Fast forward 25 years, and for our 25th wedding anniversary, some friends gave us a $100 gift card to Williams Sonoma. Since I had never gotten around to getting a decent crock pot, I used the gift card to get us a wonderful, fancy multi cooker. It has steam, roast, saute and slow cook setting. I immediately set about experimenting with the new machine, which came with a slim cookbook, and included a recipe for short ribs braised in Guiness Stout beer. Don't ever do this to your short ribs. They come out angry and bitter--and you will be too after you eat them.
However, while the meat was bitter, it was very tender, which gave me hope for possibilities beyond the bitter, angry stout ribs. I began to experiment and came up with this recipe for braised short ribs, and if I do say so, I nailed it. It has become my signature dish for dinner parties and the one people ask for by name--both as a request for me to make, as well as for the recipe. It is hands down, my favorite slow-cooker recipe.
I add lots of vegetables to the braising liquid, which come out yummy and tender and super-flavorful after having bathed in the braising broth for nine hours. This is not only a recipe making a nice meal for company, but it's also a good one for cleaning out the refrigerator. I usually choose root vegetables that will hold up to a long cooking time, but I certainly don't use the same ones all the time. For example, I always put a couple of fennel bulbs into the vegetable mix, but I only had one in the fridge the last time I made the ribs. After poking around in the fridge for a few minutes, though, I came up with a couple of bulbs of celeriac and popped them into the mix without hesitation. They came out tender and juicy and delicious.
Be aware that this dish takes about 10 hours to make, total. One hour is active, and the other nine hours are passive because they're simmering in the slow-cooker--but plan accordingly.
The smell that will come from cooking this dish is out of this world--your neighbors will literally come over to ask what smells so good!
Ingredients
Instructions
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Chop the onions, leeks, fennel, carrot and celery (and any other appropriate vegetables you want to try) and set them aside in a large bowl.
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In a small bowl, mash together the tomato paste and set aside
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If you're using a multicooker, preheat your saute setting to 425*. Otherwise, heat a large, heavy Dutch oven on medium-high.
Put the oil in the pan and let it heat until shimmering, but not smoking. Add the short ribs cut meat side down--the idea is to give the meat a good sear. Generously sprinkle salt and pepper on exposed side of meat. After 4-5 minutes, check the meat and if it's got a good sear, turn over and sprinkle the exposed meat generously with salt and pepper, and give the other side of the meat a good sear.
Once the meat is nicely seared, remove it and place it in a large bowl.
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Mop up a little of the fat left in the cooking vessel (I usually just use a wad of paper towels to do this)--leaving 3-4 tablespoons of fat for cooking the vegetables. Lower the heat to medium (375*) and toss in the previously cut vegetables, along with the thyme.
Cook the vegetables for several minutes, stirring occasionally until they just start to soften. Add the tomato/flour mixture and stir to combine with the vegetables. Continue cooking for a couple of minutes, stirring frequently to avoid scorching.
Add the beef broth and the wine and stir to combine. Bring the mixture to a boil and let simmer for a few minutes until slightly reduced.
At this point, if you're not using a multi-cooker, transfer the vegetable/broth/wine mixture to your slow-cooker. Place the short ribs into the vegetable/liquid mixture. I like to nestle them in so that they are completely submerged in the braising liquid. If you don't have enough liquid, plan to turn them mid-way through the cook so that every part of the ribs can get a spa treatment.
Put the cooker on low and set for 9 hours--10 hours if you have the time, but the ribs will be falling off the bone and succulent at 9 hours.
