Winnipeg Free Press - PRINT EDITION

Cook meat low and slow for stick-to-your-ribs short ribs

  • Print

Last week, Nichole wrote in with a request for short ribs made in the slow cooker. Thanks so much to Renée Lavitt, who sent in a recipe for barbecued ribs, and to Sandra Hickey, who offers a version flavoured with Guinness.

With Easter and Passover coming up, please keep those requests or recipes for family favourites coming in. If you can help with a recipe request, have your own request, or a favourite recipe you'd like to share, send an email to recipeswap@freepress.mb.ca, fax it to 697-7412, or write to Recipe Swap, c/o Alison Gillmor, Winnipeg Free Press, 1355 Mountain Ave. Winnipeg, MB, R2X 3B6. Please include your first and last name, address and telephone number.

alison.gillmor@freepress.mb.ca

 

Barbecued ribs of beef

1.4 kg (3 lbs) beef short ribs, cut into 5-cm (2-inch) pieces
10 ml (2 tsp) salt
1 ml (1/4 tsp) pepper
5 ml (1 tsp) paprika
5 ml (1 tsp) dry mustard
15 ml (1 tbsp) sugar
15 ml (1 tbsp) Worcestershire sauce
125 ml (1/2 cup) ketchup
125 ml (1/2 cup) water
60 ml (1/4 cup) cider vinegar
125 ml (1/2 cup) minced onions
1 clove garlic, minced

Brown the ribs in a heated casserole or Dutch oven; pour off the fat. Combine all the remaining ingredients and add to the ribs. Cover and bake in a 175 C (350 F) oven for 2 hours. Remove the cover for the last half hour. Serves 6-8.

 

Tester's notes: This is a great cut of meat, and the barbecue sauce is a tasty balance of spicy, sweet and sour flavours. You can bake this in a conventional oven, but it would adapt well to the slow cooker, as in the recipe below -- cooking for about 8-10 hours on low or 4-5 on high. Beef ribs aren't quite as fatty as pork ribs, but you'll probably want to skim off some fat when the ribs are warm, or let them cool and then spoon it out.

 

Guinness-braised short ribs

2 onions, thinly sliced
2 carrots, diced
1 rib of celery, diced
3 cloves garlic, minced
2 bay leaves
30 ml (2 tbsp) paprika
6 ml (1 1/4 tsp) salt
2 ml (1/2 tsp) pepper
500 ml (2 cups) beef broth
1 x 440-ml can Guinness beer
60 ml (4 tbsp) tomato paste
15 ml (1 tbsp) Dijon mustard
15 ml (1 tbsp) liquid honey
1.4 kg (3 lbs) beef short ribs

In slow cooker, combine onions, carrots, celery, garlic, bay leaves, paprika, salt and pepper. In small bowl, whisk together beef broth, beer, tomato paste, mustard and honey; pour into slow cooker. Submerge the ribs in the liquid. Cover and cook on low for about 7-8 hours, or until the meat is tender enough to pull away from the bone. Discard bay leaves, and skim off the fat.

Tester's notes: Really good. The low-and-slow cooking method really suits ribs, and I love the taste of Guinness in cooking. Here it adds depth and darkness to a flavourful braising liquid.

I decided to sear the meat first. You don't have to, and I know that part of the charm of the slow cooker is the idea that you just throw everything into one pot, for convenience and quick clean-up. But I think searing adds a layer of flavour and colour, so generally I brown anything that I'd brown if I weren't using a slow cooker.

alison.gillmor@freepress.mb.ca

Republished from the Winnipeg Free Press print edition March 6, 2013 D5

Fact Check

Fact Check

Have you found an error, or know of something we’ve missed in one of our stories?
Please use the form below and let us know.

* Required
  • Please post the headline of the story or the title of the video with the error.

  • Please post exactly what was wrong with the story.

  • Please indicate your source for the correct information.

  • Yes

    No

  • This will only be used to contact you if we have a question about your submission, it will not be used to identify you or be published.

  • Cancel

Having problems with the form?

Contact Us Directly
  • Print

You can comment on most stories on winnipegfreepress.com. You can also agree or disagree with other comments. All you need to do is be a Winnipeg Free Press print or e-edition subscriber to join the conversation and give your feedback.

You can comment on most stories on winnipegfreepress.com. You can also agree or disagree with other comments. All you need to do is be a Winnipeg Free Press print or e-edition subscriber to join the conversation and give your feedback.

Have Your Say

New to commenting? Check out our Frequently Asked Questions.

Have Your Say

Comments are open to Winnipeg Free Press print or e-edition subscribers only. why?

Have Your Say

Comments are open to Winnipeg Free Press Subscribers only. why?

The Winnipeg Free Press does not necessarily endorse any of the views posted. By submitting your comment, you agree to our Terms and Conditions. These terms were revised effective April 16, 2010.

letters

Make text: Larger | Smaller

LATEST VIDEO

Key of Bart: Choose Yourself

View more like this

Photo Store Gallery

  • The sun peers through the fog to illuminate a tree covered in hoar frost near Headingley, Manitoba Thursday- Standup photo- February 02, 2012   (JOE BRYKSA / WINNIPEG FREE PRESS)
  • PHIL HOSSACK / WINNIPEG FREE PRESS 070619 LIGHTNING ILLUMINATES AN ABANDONED GRAIN ELEVATOR IN THE VILLAGE OF SANFORD ABOUT 10PM TUESDAY NIGHT AS A LINE OF THUNDERSTORMS PASSED NEAR WINNIPEG JUST TO THE NORTH OF THIS  SITE.

View More Gallery Photos

Poll

What's your favourite Halloween treat to hand out?

View Results

Ads by Google