Wednesday, March 3, 2010

Slow Cooked German Short Ribs

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Before it gets warm out, I wanted to make a warm, comforting dish using short ribs. It's one of my favorite cuts of beef because it has such a rich flavor, especially after braising for hours. I picked up some boneless short ribs the other day and rather than making the usual wine braised short rib recipe, I wanted something a bit different.
I came across this recipe on AllRecipes. This was a nice change of pace from other short rib recipes I've tried because it has a nice sweetness to it (from the brown sugar) and a little bite (from the dijon mustard). To balance the sweetness I served this with Horseradish Smashed Potatoes.
You can make this on the stovetop if you don't have a slow cooker too. For the stovetop or braising in the oven, prepare the recipe and allow it to simmer for 2-3 hours (stovetop) or braise for 2-3 hours in a 350 degree oven.

Slow Cooked German Short Ribs
recipe adapted from AllRecipes

2 tablespoons all-purpose flour
1 teaspoon salt
1/8 teaspoon ground black pepper
3 pounds beef short ribs
2 tablespoons olive oil
1 slice onion, sliced
3/4 cup dry red wine
3 tablespoons packed brown sugar
3 tablespoons vinegar
1 tablespoon Worcestershire sauce
1/2 teaspoon dijon mustard
1/2 teaspoon chili powder
2 tablespoons all-purpose flour
1/2 cup frozen peas



In a small bowl, combine 2 tablespoons flour, salt, and pepper. Coat the short ribs with the flour mixture.

In a large skillet, heat the olive oil over medium-high heat. Brown short ribs in olive oil.

In a slow cooker, combine onions, wine, brown sugar, vinegar, Worcestershire sauce, mustard, and chili powder. Mix thoroughly. Transfer the short ribs from the skillet to the slow cooker.

Cover, and cook on Low for 6 to 8 hours.

Remove ribs, and turn the slow cooker control to High. Mix the remaining 2 tablespoons of flour and frozen peas; stir into the sauce. Cook for 10 minutes, or until slightly thickened.

4 comments:

Jennifer said...

I make this same recipe a few times each winter.
I have even replaced Chili Sauce with Franks Hot Sauce when I couldn't get to the store and they were still delicious!

Amy and Jeff said...

I've been looking for another short rib recipe. This looks great!

Cari Snell said...

mmm! These look so yummy! I'd love to feature them on my site with full links and credits back to you if you are keen! Please let me know!
Cari
www.canigettherecipe.com

cedarglen said...

Well just Gosh! I just left a note about some disappointment with the "Quick" Chicken Cordon Bleu. I knew darn well that I had made some excellent dishes from your site and figured that I'd better say something nice, as FAST! (I don't comment on everything that I cook.)
Some months ago, I spotted your German Spare Ribs and tried it. Now here is a keeper! By my notes, I've made it THREE times since it appeared in April. In batches #2 and #3, I used a bit more or stronger, vinegar, but such is my taste. Otherwise, I use this method as-is. I like it and guests have asked for the method. This is a keeper. Perhaps better during a raw winter, I've made it through the summer, served with fresh salads etc., and just fine. I think it will get more play through the coming winter, perhaps with root veggies on the side. Yummy and thank you.

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