Throw Together Short Ribs
It takes hardly any time to prepare this recipe, and it results in the most delicious short ribs you can imagine. The longer you cook them, the better they get!
It takes hardly any time to prepare this recipe, and it results in the most delicious short ribs you can imagine. The longer you cook them, the better they get!
- 1 teaspoon worcestershire sauce
- 1/2 cup water
- 1 small onion chopped
- 1 tablespoon cornstarch
- 1 teaspoon beef bouillon granules
- 1/4 cup tomato paste
- 2 teaspoons cider vinegar
- 3 tablespoons brown sugar
- 1 tablespoon prepared mustard
- 1 tablespoon cold water
- 1 small tomato chopped
- 2 teaspoons seasoned salt
- 2 pounds beef short ribs
- Carbohydrate 27.4132166758995 g
- Cholesterol 158.8473295 mg
- Fat 43.7706201528007 g
- Fiber 1.51615625007921 g
- Protein 45.4691981856576 g
- Saturated Fat 17.535026716875 g
- Serving Size 1 1 Serving (352g)
- Sodium 13029.9899459521 mg
- Sugar 25.8970604258203 g
- Trans Fat 5.69072666235602 g
- Calories 690 calories
Step-by-step
- In a 3 qt slow cooker, combine the first 8 ingredients. Add the ribs, tomato and onion. Cover and cook on low for 4-5 hrs or until meat is tender.
- In a small bowl, combine cornstarch and cold water until smooth, gradually stir into cooking juices. Cover and cook for 10-15 mins or until thickened.
How do you salvage enough liquid from a thick braising paste to prevent scorching?
Adding water directly to tomato paste and bouillon creates a workable braising medium without requiring an expensive stock. When meat releases its natural fats during a four-to-five-hour simmer, the sauce naturally enriches itself. Maintaining a low setting prevents the sugars in the brown sugar and tomato from burning at the edges of the ceramic insert.
What happens to connective tissue during prolonged heat?
Tough cuts rely on steady thermal energy to break down dense collagen into gelatin, which coats the tongue and provides body to the sauce. Subjecting beef ribs to rapid boiling instead of gentle heat seizes the muscle fibers and squeezes out moisture, leaving the protein stringy and dry. Monitoring the meat until a fork meets zero resistance ensures maximum tenderness.
How should extra portions be stored for the next day?
Cooling the braising liquid separately allows excess fat to solidify on the surface, making it simple to lift away before reheating. Transferring the shredded beef into an airtight container keeps it safe in the refrigerator for up to four days. Adding a splash of water during the secondary warm-up restores moisture lost to refrigeration.
