Cooking isn’t always simple, especially if you follow complicated recipes for things like casseroles or marinated foods or even big salads with lots of ingredients. This recipe is part of my Fall Menus for the Slow Cooker.
Those 5 Ingredient recipe books have something going. The fewer ingredients the better. Or maybe the more ordinary the ingredients the better.
I made this recipe up today using simple, fresh ingredients and my Slow Cooker. I found some beef short ribs on sale but I didn’t really want to dump barbeque sauce over them so I decided to do something a little different. You could use other cuts of beef with this recipe, even ox tails if you cooked them and then cooled them and removed the excess fat before seasoning and finishing them.
Slow Cooker Beef Short Ribs
2 pounds beef short ribs – this fed 4 of us with leftovers
Flour for dredging
Oil for browning
Salt and Pepper
2 cups beef broth or stock – I used a pint of home canned stock
1 bay leaf
1 Tablespoon whole Allspice berries
1 cup red wine – not sweet, I used a sort of dry red wine
4 carrots cut into big chunks
1 small red onion quartered
Heat the oil in a big pot, sprinkle the ribs with salt and pepper, dredge them in flour and brown them in the oil.
Once they are brown you can put the ribs in a refrigerator container and refrigerate them til you are ready to cook them.
You can also cut up the carrots and onions and put them in a zip top bag with the Allspice and Bay Leaf and refrigerate it til you’re ready to use them.
When you are ready to cook the ribs, put them in the slow cooker, add the cut up carrots, onion, broth, wine, Allspice and Bay leaf.
Set the Slow Cooker to LOW and cook for 8 hours or you can put it on HIGH and cook for about 6 hours. Because these cook a long time on LOW, I don’t need to use my lamp timer. I’ll just turn it on low and leave it til I get home in the evening.
What you end up with is a fragrant, delicious sauce, tender meat that is perfectly seasoned and happy family!