Now you all know by now that I love my slow cooker, and it is my best friend in the kitchen at this time of year, and beef short ribs love a good slow cook, so that is just a match made in heaven! You can throw all these ingredients together in under 5 minutes in the morning & turn on that slow cooker & voila, dinner is ready when you get home, or you can leave it till the afternoon & throw it all in a casserole dish in the oven for 2 1/2 - 3hrs (while you juggle the homework/after school activities circus).
So lets get cooking!
Beef Short Ribs with Garlic & Rosemary
What you'll neeed:
1.5kg Beef Short Ribs (Grass Fed if possible)
2 Red Onions or Leeks - cut into chunks
2 Cloves of Garlic - sliced
1/4 Cup of Honey - raw local if possible
1 tbspn Dijon Mustard
2 tbspn Fresh Rosemary
330ml Beer/Stout or Red Wine or Beef Stock
Optional 2 long green chillies - sliced
What to do:
1) Preheat your oven to 180C and place the ribs in a large roasting dish. Add the onions/leeks, chillies, beer/wine or broth, garlic, honey, mustard, rosemary & season it all with salt & pepper.
2) Turn the ribs in the mixture to coat it all evenly and then cover with a lid or foil & roast for 2 1/2 to 3 hours, until falling-apart tender.
1) Into your crockpot, whisk together the onions/leeks, chillies, beer/wine or broth, garlic, honey, mustard, rosemary & season it all with salt & pepper. Nestle the shortribs into the crockpot. The liquid should come approximately ¾ of the way up the sides of the ribs. Add a splash of additional broth or water if necessary. A single layer of ribs is ideal - if you have two layers, you will need to add a little more broth or water.
2) Cook on LOW for 8 to 9 hours, until falling-apart tender.