Wednesday, April 28, 2010

Crock-pot Short Ribs

My parents came to visit last week. It was wonderful having them here!

I chose to drive two hours to the airport to pick them up. Because I'm crazy. Well, actually, that decision partially revolved around a plan to eat lunch at P.F. Changs.

We ain't got no P.F. Changs in Wyoming. Cowboys and oil refinery men don't understand the beauty of lettuce wraps.

And sometimes a girl needs a little Asian cuisine in her life!

Anyhow, I knew we would be getting back to town around dinner time and didn't want to spend tons of time in the kitchen the first night of their visit. Time to call in the crock-pot!


In a large crock-pot (I think mine is about 4 quarts) place 3 - 4 lbs of bone-in beef short ribs. Season with a few pinches of kosher salt, a few turns on your pepper mill, dried basil and worcestershire sauce. Toss in some garlic cloves and a chopped roma tomato.

Pour enough water into the crock-pot to just reach the tops of the ribs, not cover. Place the lid on and set the crock-pot to low. Allow to simmer all morning and afternoon. I got this started at 9:00 am and it was more than ready by 5:00 pm.



So ready, in fact, that the meat fell apart when I tried to pull it out. I had to struggle to keep the bones in some of the pieces. And, if you're a meat lover, you know that when meat falls apart that you're about to taste something magical.

I sprinkled mine with a bit of parmesan cheese. Just because.


As soon as my Dad took a bite, he asked "Is this going on Frontier Kitchen? It's really good!"

Crock-pot Short Ribs (printable recipe)
Serves 4

3 - 4 lbs. bone-in beef short ribs
kosher salt and black pepper'
1 tsp. dried basil (or use 3 tsp. of fresh basil)
3-4 tbsp. worcestershire sauce 
4 whole cloves garlic 
1-2 roma tomatoes, diced
water

In a large crock-pot place short ribs. Season with a few pinches of kosher salt, a few turns on your pepper mill, dried basil and worcestershire sauce. Toss in garlic cloves and chopped roma tomato(s).

Pour enough water into the crock-pot to just reach the tops of the ribs, not cover. Place the lid on and set the crock-pot to low. Allow to simmer all morning and afternoon or 7+ hours. Remove carefully from crock-pot, serve and enjoy!

3 comments:

  1. Oooooh, I have all the ingredients on had and tomorrow is supposed to be chilly--great day for crock-pot ribs, I think!

    Did you serve these with a grain or side veggie?

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  2. I served them with garlic bread and a salad. However, I think they would be awesome with mashed potatoes and steamed vegetables You could whisk a little cornstarch into the liquid the ribs were cooked in and have a fast pan gravy on your hands.

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  3. Yum! That looks really good right now.

    ReplyDelete

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