Slow Cooker BBQ Short Ribs
I can't seem to stop playing with the slow cooker. Even though I realize they're on the kitchen counters of most home kitchens, I've managed to somehow live life without one.
I'm still trying to do simple things, while creating easy and tasty foods.
In this case, I did little more than season up a bunch of short ribs, sear them and then throw them into the crock pot with a bunch of BBQ sauce. As they cooked, their own fats and juices were pulled out, where the liquid braised them. The meat completely fell of the bone, resulting in a juicy, tender meat with sweet, spicy and smoky flavors from the spices and sauce. These also refrigerate well and make FANTSTIC leftovers!
Set it and ... forget it!
Note: the short ribs I used were purchased inexpensively from the local grocery store. They were cut into roughly 2 inch cuts, called an "English cut". They seem fairly easy to find, while not being a super common item. A shame, really ... they are excellent!
Prep Time20 mins
Cook Time8 hrs
Total Time8 hrs 20 mins
Servings: 8 Servings
- 10 lbs. beef short ribs cut 2-inch thick
- 2 tbsp light oil (coconut oil ghee, olive ... or even bacon fat!)
- 2 cup bbq sauce
- salt and fresh cracked pepper to taste
Season your ribs with a fairly heavy coat of salt and pepper. It shouldn't be CAKED on, but a nice seasoning is the way to go with big beef ribs.
Pre-heat a large skillet, flat top or sauté pan over medium-high heat.
Add your oil to the pan. Make sure it's coating the bottom evenly. Add some ribs to the pan, with a nice fleshy side down. Don't crowd the pan. Leave a little space between each rib. They may not all fit, but that's ok. Sear your ribs, until one side is nice and golden brown. Turn them and sear each side in this manner.
When your ribs are done, place them into your slow cooker and turn the slow cooker to "low".
If you have any raw ribs, continue searing a second batch in the hot pan.
Once all your ribs are seared and in the slow cooker, drizzle your BBQ sauce all over the top of the ribs. Then, stir them to coat them all with the sauce.
Cover the cooker and allow to cook on low for 8 hours.
Remove the lid pull out the ribs with tongs and set into a bowl.
With a ladle, scoop the fat off the top of the sauce in the base of the slow cooker. You can discard this.
With the remaining liquid, you can either pour it over the ribs, or you can put it into a saucepan and boil it for 20 to 30 minutes, to thicken and reduce it. Once the sauce is thick, you can pour over the ribs. Thick, or thin, it's all delicious!
Serving: 8g | Calories: 2285.525kcal | Carbohydrates: 11.86125g | Protein: 82.89375g | Fat: 209.97375g | Fiber: 2.65625g