Slow Braised Short Ribs.

This recipe might have a laundry list of ingredients, but it is just as simple as any other slow cooker meal and the flavors are to die for! We paired it with our new grain of the week, Kamut Berries, and it was a like a wholesome, delicious soup. The only complaint that I have about the whole thing is that the short ribs produce a lot of fat. I think that the whole dish would benefit from a complete strain and removal (best done the next day after letting the fat solidify in the refrigerator overnight and then skimmed off).

The kamut berries were much like the wheat berries only I enjoyed them even more. They were longer and nuttier and didn’t “pop” as much in the mouth as the wheat berries did. They were simple to make, 1 cup berries dumped into 3 cups boiling water, 1 t salt, boil for an hour. I prefer them with a little tooth and pulled them with a decent bit of water still in the pan, just used a strainer to drain it away and voila, whole grains!


3 lbs beef short ribs

1/2 C flour

1 T salt

1 T pepper

1 T canola oil (or other neutral)

1 onion, diced

1 shallot, diced

32 oz beef broth

1 C red wine

1/4 C Worcestershire sauce

1/4 C brown sugar

8 oz tomato sauce

1 T yellow mustard

3 cloves of garlic, smashed and rough chopped

1 t dried thyme

1 t dried oregano

1/4 red chili flake

1/8 t cayenne

1 t dried mustard

1 T chili powder (I used ancho)

1 t sea salt

1 t pepper

In the crock pot combine ingredients onion through pepper.

Combine flour, salt and pepper into a dish. Dredge each rib to fully coat. Heat a skillet and 1 T oil over medium heat and add ribs, browning on each side for about a minute. Add to the crock pot. Cook for about 7-8 hours. As mentioned above, these are fairly fatty. You could strain out the fat using a fat separator that you often see at Thanksgiving, you could put the whole mess in the refrigerator overnight and remove the solidified fat, or you could just swirl and scoop quickly trying to avoid the fat! You can also just eat the meat and avoid the cooking liquid (if you do this you can use just 2 cups of broth).

We put 1/4 cup cooked kamut berries in a bowl and topped with one rib and a couple ladles of soup/cooking juices.


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Filed under Beef, Crock Pot Cooking, Grains/Rice

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