Slow Roasted Beef Short Ribs
If you’ve ever wondered why the large beef ribs don’t have much meat on their bones, it’s because they’re the rib bones that are cut away from Prime Rib/Ribeye steaks. So, if any more meat was left on the bones, it would take away from those steaks. To get a meaty Beef Rib, you need to pick up some short ribs. They usually weigh about 4 lbs but they slow roast and/or smoke beautifully.
That being said, this is one of the best and easiest ways to prepare Beef Short Ribs, without a lot of hassle. There’s hardly any prep work, a little bit of after cooking to make the gravy but the hardest thing about this recipe is the waiting. It takes 10 hours to cook these ribs, in a slow cooker, to get them juicy and tender. But, it’s worth it!
Purchasing Beef Short Ribs
Sometimes these cuts aren’t easy to find and if you find them they can be a bit pricey. They’re often cut into singles with an average of 8 Riblet portions but, sometimes, the ribs can be bought as a whole. If you’re lucky, you have a butcher that will cut them by your request or, at least, offer both.
If you can’t find short ribs or you need a cheaper alternative, I suggest you purchase a thick Beef Chuck that can be cut into rib size portions, with all of the connection tissue, that could imitate good short ribs. We’ll call it, Poor Man’s Beef Short Ribs!
Beef Short Ribs are very meaty and popular among barbecue enthusiasts because of it. They are terrific when they’re smoked on a grill and just good but different, if they’re slow roasted in the oven or in a Slow Cooker. Today, I’m going to show you a simple method I like to use in my old school Crock Pot.
Roasting Short Ribs
Rib meat can be very tough when it’s cooked at higher temperatures for shorter amounts of time. That’s why the prefered method is to smoke or roast for a slow amount of time and at lower temps. Both smoking and roasting embrace this methodology and I’m a big fan of the process, myself.
My Crock Pot (slow cooker), however, is old. Like 80’s old but that’s the era that made the best slow cookers. They have a heavy glass lid that traps the steam in so you don’t have to add any liquid to keep the meat from drying out. If you’ve got one of the newer slow cookers, that requires the addition of liquid as you roast, then you need to follow those cooking instructions along with this recipe, to get the same results.
I season and sear all of the Beef Short Ribs, in a pan with Olive Oil, before I add them to the Crock Pot. Then I add chopped onion, bell pepper, mushrooms and parsley. Again, no liquid unless your slow cooker requires it. After 10 hours of cooking on low, I separate the Ribs from the liquid (above pic).
Making the Gravy
I use the liquid, from the crock pot to make the gravy. I make a small garlic and butter based roux before I add the liquid, including all of the chopped and roasted veggies. If a deeper and more complex flavor is desired, a splash of red wine or a small amount of tomato paste can be added. I’ve had it both ways, they’re both great but I prefer it without either.
Beef Short Ribs with Gravy Ingredients:
4 lbs Beef Short Ribs
1 Onion, sliced or diced
1 Red Bell Pepper, sliced or diced
2 oz Button or Portobello Mushrooms, sliced
1 sprig Fresh Parsley, chopped
Lightly season Beef with Kosher Salt and Pepper
Gravy Ingredients:
1 Garlic Clove, chopped
2 tbsp Butter
2 tbsp Flour, all purpose
Slow Cooker Liquid & Vegetables
1/2 cup Red Wine, optional
1/3 cup Tomato Sauce, optional
Kosher Salt and Pepper to taste
Season the Beef Short Ribs with Kosher Salt and Pepper, then sear all sides in a hot pan. Add sliced Onion, Bell Pepper, chopped mushrooms and parsley to the slow cooker, topped with the seared short ribs. Cook on low for 10 hours.
Extract the Beef Ribs from the pot and start cooking the Gravy in a large pan on the stove. Start with the butter, then add the garlic and flour. Stir for 1 minute until it’s pasty and starts to brown. Then add the slow cooker juice including all of it’s contents; onions, peppers, mushrooms and parsley. Cook and stir over High heat, until the gravy thickens, then turn the burner down to low. Serve Beef Short Ribs
and Gravy over mashed potatoes.
