We encountered some pretty awesome looking short ribs the other day, so I had to snag some. Jer suggested we have Beth and Ricky over to have them, so I grabbed a second package. They've turned out so well in the past and I've been salivating about them ever since.
They're actually super easy to make in the slow cooker, but use some unexpected ingredients:
I cut the large blobs of fat off of the couple ribs that had them.
So, the nasty, dark beer and coke in the pot with the meat, along with some garlic, onion, bay leaves, a couple squirts of grainy brown mustard, a slosh of worcestershire sauce, and salt and pepper.
Let them go for 8-10 hours, or until fall-apart delicious, and then eat up.
I served them up with some red-skin mashed potatoes and steamed green beans.
I actually made these overnight Thursday to serve Friday, which was convenient because, after they had cooled in the fridge Friday morning, I could remove the (disgustingly large) fat layer and then just reheat them for a couple hours before serving
These really needed to go for probably another couple of hours. They weren't quite as tender as I like them. The flavour was good, and they certainly weren't tough, but they weren't as amazing as they usually are. Still good, though.
Nom :)
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