Beef short ribs look beautiful, but they can be chewy and tough if not prepared correctly. They like to be braised – which means they like to be cooked in liquid. We know that slow cookers use liquid to cook whatever is in it, but you can cook on top of the stove, very low and covered, or in the oven in a Dutch oven. Grilling is not a method that we would recommend for short ribs, as they need the slow cooking to tenderize enough to fall off the bones. I remember as a child my mother used a pressure cooker to cook short ribs – pressure cookers are coming back into popularity among the foodies because they shorten the cooking time substantially. Following is a recipe from Curt Hanes, one of our customers, who shared his favorite short rib recipe shortly after we opened.
Red Wine Short Ribs
2 cups dry red wine 2 tablespoons tomato paste
1 packet dry au jus gravy mix 1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper 1/2 teaspoon dried thyme
8 shallots, halved 8 beef short ribs
1/4 cup chopped fresh flat leaf parsley (optional)
In a 6 quart slow cooker (or equal size Dutch oven), whisk together the red wine, tomato paste, gravy mix, salt, pepper and thyme; add the shallots.
Add the ribs, placing the meatiest side down. Cover and cook until the meat is very tender, on low 8 to 10 hours, or on high 4 to 6 hours in the slow cooker. Cook in the oven in the Dutch oven at 325 degrees F for 4 to 5 hours, or until the meat separates from the bones.
Transfer the ribs to a plate. Using a ladle or a spoon, skim and discard fat from the sauce. Spoon the de-fatted sauce over the ribs and sprinkle with the parsley if desired.