Best beef short ribs recipe slow cooker: 59 photos

Slow Cooker Short Ribs

FAQ

You can also purchase boneless short ribs. Either way, short ribs require long, slow cooking for tender results because they start out so tough.
Brown the ribs in olive oil and butter, then set the ribs aside. Cook the onion and garlic in the same pot, then return the ribs to the pot. Pour in the beer and stock. Braise the short ribs until they are very tender, about two hours.
Cooking Time: If your short ribs turn out tough, that means that they didn't cook long enough. Long and slow is key and they need to reach an internal temperature of 180-205 degrees Fahrenheit. This is when the heat is able to break down the connective tissue which makes them tough.
You don't have to sear short ribs before slow-cooking, but we do recommend it. Browning the short ribs helps to render out some of the fat. The process also adds a layer of caramelized flavor and gives the ribs a lovely brown sheen they can't get from slow cooking alone.
Short ribs that are cooked completely submerged in liquid will come out with a thin, watery sauce, while those cooked in just a thin layer of liquid—enough to provide a moist environment under your Dutch oven's lid—will produce a rich, flavorful sauce.

EASY Oven Baked Beef Short Ribs | Crockpot Beef Short Ribs

Today Im going to show you all how to make these oven-baked beef short ribs. The perfect Sunday dinner the whole family can...

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