Forgot to pull out the crock pot? Even without a grill, these ribs won’t rub you the wrong way. In fact, the rub is what makes these speedy, BBQ-like short ribs meat-and-potatoes-guy approved.
The technique and an expanded ingredient list comes from Better Homes & Gardens, but I took many shortcuts for the sake of getting dinner ready in less than two hours, which is the minimum for most short rib recipes. Who has time for wood chips? Here’s my Cliff Notes version:
In a bowl, combine 1 tablespoon chili powder, 1 tablespoon packed brown sugar, 1 teaspoon salt, 1 teaspoon cumin, 1 teaspoon ground pepper and 1/4 teaspoon cayenne pepper. Place short ribs (optional but recommended: trim fat first) in a casserole dish and rub with the mixture.
Bake covered in foil at 350 degrees for 1 1/2 hours, then brown on both sides on a grill pan before serving.
I desperately needed to find a new meat technique to take me out of my weeknight rut. So when I came across slow cooked Asian-style short ribs on Pinterest, I decided to give it a whirl. But there was a catch: all I had to go off of was a list of ingredients, and a leap of faith. As hoped, the meat fell off the bone about 5 hours in. And the results were deceivingly decadent!
In the crock pot goes:
2 tablespoons soy sauce
2 tablespoons ground ginger
2 cloves of garlic, diced or thinly sliced
1/4 cup hoisin sauce
1 tablespoon Worcestershire sauce
3 tablespoons brown sugar
2 tablespoons sesame oil
1 tablespoon oyster sauce
2 tablespoons sake
1/4 teaspoon cayenne pepper
Mix all ingredients together in the crock pot, and then arrange 4 pounds’ worth of beef short ribs in the sauce. Cook on low for 6 hours. Flip about half way through cooking, and then again towards the end if you plan to leave it on warm for extra time like I did. I served the ribs over salad that had been mixed with Asian vinaigrette, but rice or noodles would work well too.
I’m a convert and just pinned about 20 new recipes for my new weekly staple. Welcome to the family, short ribs!