Rich, meaty short ribs cooked all day long become super tender and melt in your mouth. Suitable for entertaining even the pickiest dinner guests, this is comfort food taken to a higher level. You will never cook short ribs any other way again. It’s easier than you think!
It’s all about technique my friends. If you take your time you can make something so simple knee-bucklingly sinful. I kid you not. I’ve learned a lot in my few years of blogging but the one thing that has become permanently etched in my brain is you can’t rush flavor. You have to build it….sometimes slowly, patiently, methodically….but it takes some time. The rewards are HUGE if you just sit back and let things happen in their own time. I didn’t always have this patience. It was built…over time. Like my Slow Cooker Braised Beef Short Ribs.
This is not a recipe you can dump in the slow cooker before you leave for work. You need a Sunday afternoon with a great bottle of wine to pull this together. It’s simple, anyone that has the ability to read can make these short ribs but, again, a lesson in patience comes along with this dish. Please don’t run away. Just look at these photos. I know you want it. 🙂
We have Anne Burrell to thank for the technique here. I adapted my version from one of her recipes. She’s a culinary genius with crazy hair….sometimes a little too crazy but whenever she speaks I, literally, stop in my tracks and listen. She has many tips to share….many wise things to impart. My cooking has improved because she told me to take things to the brink of burning….but don’t burn them. The flavor is deep when you get to that point. Rich, salty, mouth-watering and mind-blowing. She’s my hero.
You’re going to puree the vegetables, this is something I never did before….and take them to the brink of burning. It’s scary here…it really is because you want to stir before they burn and you’re certain there’s nothing good happening beneath that veggie mash but trust me….don’t stir, let it be. Let it be a bit more…and then stir. You’ll see what I mean. That brown crustiness is filled with goodness. It just can’t be done any other way.
Browning is essential here…brown the short ribs. I know you don’t want to do it because it takes so long but really, if you want knee-bucklingly sinful…you need to brown the meat.
I served the Slow Cooker Braised Beef Short Ribs on Herbed Spaetzle. Spaetzle is a rustic noodle, so simple to make. I used Williams-Sonoma’s recipe for this dish. You mix the batter in a bowl and then push it through the holes of a strainer into a simmering pot of salted water. One minute later….noodle heaven. You THEN crisp those puppies up in a skillet with a
little lot of butter. Like mini pierogie without the filling. If you want to skip the spaetzel you can serve the short ribs over egg noodles or creamy mashed potatoes. I love them both ways.