Beef Short Ribs Slow Cooker Substitute

122
13
Joined Sep 26, 2012
Don't really know what I'm doing......

Probably sear in enameled pan - remove - saute some aromatics - meat back in - add herbs & veggies - liquid - cover - put in oven @ 250° ~ 5 hours  - possibly use some of the fat to make a smoky tomatoee sauce...

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856
33
Joined May 14, 2014
Sounds perfect. I use a mixture of red wine and stock. For stuff like this, i buy "swanson's natural goodness chicken stock with 33% less sodium" Its the only boxed stock i can stand. If you use water, it will be more pot roasty. They don't need to be totally submerged but can be - they should all be partially submerged but is ok if some are poking out. Yum!
 
856
33
Joined May 14, 2014
If you keep going they will become "fall apart" tender. If they are done to your liking no need to continue. I like to cook them for 4-5 i do think its a little better.
 
4,686
1,256
Joined Nov 5, 2007
Looking good! I love braised short ribs. Last batch I did I used some local brewery's stout for the liquid, and fennel bulb instead of onion. Quite tasty!
 
856
33
Joined May 14, 2014
Make sure you skim it while it reduces, if there's any foam or fat! Looks great!
 

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