Slow Cooker Beef Short Ribs
You wont believe how good these ribs are I think we could have these every other night with no complaints Theyre YUMMY
You wont believe how good these ribs are I think we could have these every other night with no complaints Theyre YUMMY
- Carbohydrate 70.0985370303298 g
- Cholesterol 163.973000525911 mg
- Fat 76.3814539524078 g
- Fiber 1.16352019789438 g
- Protein 29.3295980044848 g
- Saturated Fat 34.7021118289145 g
- Serving Size 1 1 Serving (328g)
- Sodium 442.556668190409 mg
- Sugar 68.9350168324354 g
- Trans Fat 5.80750064352807 g
- Calories 1084 calories
Step-by-step
- Put flour, salt and pepper in a bag.
- Add ribs and shake to coat.
- Brown ribs in butter in a large skillet over medium-high heat
- Put in slow cooker.
- In same skillet, combine remaining ingredients.
- Bring to a boil, stirring.
- Pour over ribs.
- Cover and cook on low for 9 hours.
Browning meat dredged in flour initiates the Maillard reaction, developing complex savory flavor compounds that a purely moist-heat braise cannot achieve on its own. Dredging the boneless beef short ribs in seasoned flour before searing in butter creates a protein crust that not only thickens the surrounding braising liquid as starches gelatinize over long cooking hours, but also locks in surface moisture. When searing meats over medium-high heat in a wide skillet, ensure the pieces do not crowd the pan; overcrowding causes steaming rather than browning because released moisture cannot evaporate quickly enough. Deglazing the skillet with beef broth, brown sugar, chili paste, and aromatics right after searing lifts the fond stuck to the bottom of the pan, incorporating those concentrated roasted proteins directly into the sauce. Cooking this cut on the low setting for nine hours allows connective tissues like collagen to fully break down into gelatin, yielding meat that shreds effortlessly with a fork. Leftover braised short ribs hold safely in an airtight container in the refrigerator for up to four days, and their flavor actually improves after twenty-four hours as the muscle fibers relax further into the rich sauce. Transforming these cold leftovers requires shredding the meat and reheating it gently in a heavy-bottomed pan with a splash of water, creating an instant filling for tacos or a rich topping for baked potatoes.
