Crockpot Short Ribs

Short Ribs in the Crockpot

This is a method for cooking lots of pieces of meat. Pork shoulder, beef short ribs, lamb shanks, and pot roasts. This is incredibly versatile and is easy because it is in the crock pot.

Always remember to salt and pepper the meat first. Let it come to room temp before searing. Always sear on all sides for extra flavor. Remember to use all kinds of vegetables and some sort of liquid for the meat. Crockpots don't need much liquid. *It is important to mention that short ribs take two days. Cook them on Sunday and cool them in the crockpot and then remove them and eat them on monday. They have a ton of fat that needs to be taken off the top.

In this recipe, I used coffee and red wine. Coffee is a great thing for meat. Don't be scared. Here is what I did. Remember you can this method for all slow cooking meats.

Short Ribs in the Crockpot

Bone-in Short ribs (buy enough for dinner and leftovers)
Salt/pepper
Olive Oil
1 onion
2 carrots
2 ribs of celery
3 cloves garlic chopped
2 sprigs of thyme or rosemary chopped
1/2 cup of wine or coffee for deglazing
1/2 cup of stock

Chop up vegetables like carrots, onions, mushrooms, celery, garlic and herbs etc. Place them in the bottom of the crock pot. Salt/pepper the short ribs. Sear in olive oil on all sides. Really make sure they brown. Remove the short ribs and place on top of the vegetables. In the pan you seared the meat in, pour 1/2 cup of liquid in the pan. Scrape up browned bits. Pour 1/2 more of liquid in the pan. Stir around. Pour the liquid into the crock pot. Put foil on top of crockpot and cover. There is more than enough liquid and steam in the crock pot. Cook for 4 hours on high or low for 7 hours. Take bowl out of crockpot and refrigerate over night. The next day, remove the meat from the congealed fat and set aside. There will be a large layer of fat. Using a spoon, remove it. The sauce underneath will be delicious. Remove the sauce using a spatula from the crockpot and place in a pot. Simmer the meat and the sauce in a covered pot on low. Don't rush this process. Serve with rice or mashed potatoes and a roasted vegetable.

You can do this method with the meats listed above. The two day process is only necessary with the short ribs because of the amount of fat they contain. IF USING BONELESS SHORT RIBS, THE TWO DAY PROCESS IS NOT NECESSARY!