Slow Cooker_ The Best Cookbook Ever - Diane Phillips [87]
Salt and freshly ground black pepper
¼ cup Colman’s English mustard or Stonewall Kitchen Pub Style mustard (see savvy)
4½ pounds boneless short ribs, fat trimmed
1½ tablespoons canola oil
4 cups coarsely chopped sweet onions, such as Vidalia
2 teaspoons dried thyme
2 cups baby carrots
2 cups peeled parsnips, cut into chunks
1 tablespoon prepared horseradish
1 cup Guinness stout
1 cup double-strength beef broth
2 tablespoons unsalted butter, at room temperature (optional)
2 tablespoons all-purpose flour (optional)
mix 1½ teaspoons salt, ½ teaspoon pepper, and the mustard together in a small bowl. Rub the mixture over the short ribs and allow the ribs to sit at room temperature for about 15 minutes.
heat the oil in a large skillet over high heat. Add the ribs a few at a time and brown on all sides. Transfer to the insert of a 5- to 7-quart slow cooker.
add the onions and thyme to the same skillet over mediumhigh heat and sauté until the onions are softened and fragrant. Transfer the onions to the slow cooker and stir in the carrots, parsnips, horseradish, stout, and broth.
cover the slow cooker and cook on low for 8 hours or on high for 3½ to 4 hours. Remove the meat and vegetables from the pan, cover with aluminum foil, and allow to rest for 15 minutes. If you would like a smooth sauce, strain it through a fine-mesh sieve. Skim off any fat from the sauce and season with salt and pepper.
serve the ribs and vegetables with the sauce. If you would like to thicken the sauce, transfer it to a saucepan and bring it to a boil. Stir the butter and flour together and add it in pieces to the boiling sauce, whisking constantly. Bring the sauce back to a boil after each addition. Serve immediately.
serves 4–6
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mustard savvy
Colman’s and the other pub-style mustards are not powdered—they have a saucy consistency and can be found in the mustard section of your grocery store or gourmet retailer.
Barbecue-Style Short Ribs
Simple, homey, and reminiscent of summer barbecues, this dinner cries out for slaw or potato salad on the side! You can use a bottled barbecue sauce, instead of the homemade version here, but try this one first. It’s sweet, with a touch of heat.
2 cups ketchup
1 tablespoon Dijon mustard
½ cup firmly packed light brown sugar
2 tablespoons Worcestershire sauce
½ teaspoon cayenne pepper
1½ tablespoons vegetable oil
4½ pounds boneless short ribs, fat trimmed
1 cup coarsely chopped red onion
combine the ketchup, mustard, brown sugar, Worcestershire, and cayenne in the insert of a 5- to 7-quart slow cooker, cover, and set on low while you brown the meat.
heat the oil in a large skillet over high heat.
add the short ribs a few at a time and brown on all sides. Transfer them to the slow-cooker insert when they are browned. Add the onion to the same skillet and sauté until it begins to soften.
transfer the onion to the insert, stir the sauce to combine, cover, and cook on high for 3½ to 4 hours or on low for 8 hours. Remove the meat from the slow-cooker insert and cover with aluminum foil. Let the meat rest for 10 to 15 minutes. Skim off any fat from the sauce.
serve the beef with the sauce.
serves 4–6
Lemon Garlic Short Ribs
A taste of the Mediterranean flavors these short ribs. The bright scent of lemon zest makes them sparkle with a pleasing aroma. The rub can be done the night before, then just layer your ingredients in the slow cooker in the morning. Great sides with this dish are orzo or couscous, and sautéed spinach.
Grated zest of 2 lemons
2 tablespoons olive oil
2 teaspoons dried oregano
1 teaspoon dried rosemary, crushed in the palm of your hand
6 cloves garlic, minced
Pinch of red pepper flakes
1 teaspoon salt
4 ½