Beef Short Ribs with Gravy

3 Beef Short Ribs with Mashed Potatoes and Garlic Mushroom & Onion Gravy on a red plate.

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!

1 package of raw Beef Short Ribs, wrapped in plastic, with a detailed sticker of the contents, weight & price.

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.

8 raw Beef Short Ribs on a foam packaging plate, on the counter top.

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.

Large white bowl filled with all of the cooked Beef Short Ribs and bits of Mushroom, Onion and Bell Pepper.

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).

Large pan with Garlic Mushroom, Onion and Bell Pepper Brown Gravy, made from the Beef Short Ribs Roast.
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.

How to cook Beef Short Ribs with Gravy video tutorial by PoorMansGourmet.

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.

Beyond Chicken Corn Chowder

White bowl, on a Butcher Block counter top, full of Chicken Corn Chowder.

The Best Corn Chowder has Chicken

I can’t say enough about this recipe. Plus, I love practically anything “Chowder” so, it’s safe to say, being the author and all, that I might be a little bias. A Chowder is defined as a soup made with milk and/or cream, also a roux for thickening and the addition of seafood or vegetables or both. There are two other common ingredients, however, found in most Chowders; chopped onion and potatoes.

There are many different recipes out there, in this great abyss we call the web. Clam Chowder has always been one of my favorites and I like to make mine with bacon. There is of course other Seafood recipes, similar to this one, that add chunks of fish or shrimp and, of course, simple potato or corn chowder recipes.

For this particular chowder, I decided to step it up and make it chunky; like a stew. That’s why I’m calling it, “Beyond” Chicken Corn Chowder. I combined Chicken Chowder with Corn Chowder and I threw in a few more vegetables. In fact, the beautiful thing about this recipe, is it is interchangeable. It can be made with just the vegetables or the addition of Seafood, instead of Chicken.

If you want to make a vegetable chowder, just leave the chicken out and use a vegetable broth instead. If you want a Clam chowder, exchange the chicken broth for Clam juice and add chopped Clams instead. The same goes for seafood… shrimp or fish. Just swap the broth and the meat and your chowder flavor will follow.

Bulk of the Ingredients for Chicken Corn Chowder; A bag of Frozen Peas & Carrots, Corn, 2 bowls of Chopped Onion and Potatoes and a package of 5 Boneless Skinless chicken thighs.
Green Diamond Skillet with 5 seasoned and fully cooked Boneless Skinless Chicken thighs.
Large pot on the stove top full of the starting makes of a chicken corn chowder; chopped onion, butter seasoned potatoes.
One full ladle serving, over the soup pot, of chicken corn chowder.
One spoonful of chicken corn chowder, taken from a white bowl with a full serving of soup, on the counter.

Chicken Corn Chowder Ingredients: 8 to 10 servings

4 tbsp Butter
2 Russet Potatoes, cut into 1/2″ inch pieces
1 Onion, diced
1 cup peas, frozen bag
1 cup Carrot, frozen bag
1 cup Corn, frozen bag
1/3 cup Flour, all purpose
1 cup White Wine, sweet (I used homemade Roscatto)
1 qt Chicken Broth
1 cup Heavy Whipping Cream
1 lbs Chicken, 1″ inch cut portions
1 tsp Italian Seasoning or Parsley, dried
1/2 tsp Blackened Seasoning
1/4 tsp White Pepper

Kosher Salt and Pepper to taste

Season Boneless Chicken Thighs with Kosher Salt and Pepper
and Blackened Seasoning. Could also use a dash of Cayenne
for spicier taste buds.

This Chowder is EXCELLENT for any recipe;
Clams, Chicken, fish and seafood or plain Corn Chowder.

Start the cooking in a large pot by adding the butter first, then the garlic, onion, carrot, corn and peas, then flour, wine and broth. Bring it to a boil, then add the potato(Tater Tots) and whipping cream. Stir until thickened and reduce heat to a
simmer. Add the Cod and season with dried Parsley, Kosher Salt and Pepper, Blackened Seasoning and white pepper.

Be sure to watch the short video tutorial and I’ll demonstrate exactly how to make this Chicken Corn Chowder.

Easy Corned Beef Hash

Large Skillet full of Corned Beef Hash.

The Best Corned Beef Hash

I love this recipe because it’s everything that a can of Corned Beef Hash is not. Originally Corned Beef hash was introduced in the United Kingdom, during and after WWII, when fresh meat was rationed and corned beef was more readily available. In fact, Hormel claims to have introduced the recipe to the US as early as 1950.

Canned Corn Beef tends to be very soggy and unevenly cooked. That is unless you scorch the beef hash in the shape of patties and practically burn each one. In this recipe, I suggest that the cooking of each item be cooked separately. Then combine each one, after they’ve been allowed to seer properly.

6 small diced Russet Potatoes in a medium sized stainless steel bowl.
One 12 oz can of shredded Corned Beef.

Potatoes and Corned Beef

I didn’t have time to brine and pickle a flat brisket to make my own homemade corned beef. So, to keep this recipe relatively simple, I use a can of shredded Corned Beef instead and several diced Russet potatoes. If you’re concerned about the amount of salt in this recipe, the sodium in the corned beef can be gently rinsed out, in a strainer, with fresh cold water.

Salt is, however, essential in this recipe. As is fat, acid and heat. The heat will be provided with the addition of cracked black pepper but the acid is non void and not traditionally present unless added. I find that diced Roma tomatoes solves this problem quite nicely. Not only does it add the needed acid in the dish but it provides a real fresh taste that balances the salty beef. Fresh squeezed lemon, is another option.

2 diced Roma Tomatoes with a sharp knife on a white cutting board.
Large Skillet full of Corned Beef Hash, topped with fresh diced Roma Tomatoes.

What is Corned Beef Hash

The original recipe for this dish is pretty basic. It consists of 3 main ingredients, Onion, potato and corned beef. The complicated part is the brining and pickling of the beef. Actually, it’s very simple and straightforward process but it is time consuming. The name “Corned” beef comes from the size of the corn kernel sized rock salt that was traditionally used to season the meat.

To trick up this recipe, there are several things you can do to add more flare. In the video tutorial, down below, I add diced tomato and a Mexican blend of cheese. I’ve also found that chopped bell pepper and yellow corn are an excellent addition to this recipe. Just sear the vegetables together with the diced potatoes to maintain their crisp. Then combine with the Corned Beef, once it’s cooked too.

I like to serve this hash with runny yolk eggs and buttered toast. Sour cream is another nice topping, over the Corned Beef Hash.

Cooked Corned Beef Hash, 2 eggs over medium and 1 piece of buttered toast cut into triangles.
How to make Corned Beef Hash video tutorial by PoorMansGourmet.
Easy Corned Beef Ingredients: 8 to 10 Servings

6 medium/small Russet Potatoes, diced 1/2″
12 oz Corned Beef, minced
1 small Onion, diced
4 tbsp Butter
4 tbsp Olive Oil
2 Roma Tomatoes, diced (optional)

1 tbsp Parsley, fresh or dried
Kosher Salt and Pepper to taste

Add 2 tbsp of Olive oil to a large pot.
Cook the onion first on medium high to High heat (8), season
with salt and pepper, then add 2 tbsp of butter and the potato
to the pot and cook with the same heat to sear all sizes of the
diced potato pieces. Season with salt and pepper and cook
for 10 to 15 minutes, stirring every 2.

Add 2 tbsp of Olive Oil and the 12 oz of minced Corned Beef
to a separate skillet. Saute and sear for approximately 10 min.,
then add the beef to the cooked diced potato. Add herbs and
diced tomato and stir all of the ingredients together. Remove
from the heat and serve.

I add fried eggs, sunny side up, and buttered toast for each
serving of Potato Hash.

Follow the instructions in the short video tutorial and I’ll show you exactly how easy it is to make this amazing Corned Beef Hash.