Slow-Cooker Braised Short Ribs with Honey Garlic Glaze

By carvalhohm

Ingredients

• Honey Garlic Glaze:
• 2 pounds bone-in beef short ribs
• Salt and pepper
• 2 ounces canola oil
• Beef stock, enough to fully cover the short ribs (about 32 ounces)
• 6 cloves garlic, sliced thick
• 1 large onion, sliced into 1 inch rings
• 1 stalk celery, sliced thick
• 2 carrots, sliced thick
• 2 bay leaves
• 1 stalk lemongrass, cut in half and brused
• 1 inch piece of peeled ginger
• 1/2 cup dijon mustard
• 1/4 cup honey
• 1 clove garlic, minced fine
• 1/4 cup sliced green onions, both white and green

Details

Servings 6
Adapted from evilshenanigans.com

Preparation

Step 1

Allow ribs to come to room temperature for thirty minutes. Season all sides of ribs well with salt and pepper.

Heat one ounce of canola oil in medium skillet over high heat. Working in two batches, brown ribs well on all sidesl, about two minutes per side. Once first batch is browned drain fat and add second ounce of oil and brown remaining ribs.

In your slow cooker make a bed with garlic, onions, carrots, celery, lemon grass,bay leaf, and galangal. Place browned ribs on top and add enough beef stock to just cover.

Cook on low for eight hours, or on high for four. Meat will be very tender and you may lose a few bones. (That is a good thing.) Allow ribs to cool in slow cooker while you prepare glaze.

In bowl mix ingredients for glaze. Remove ribs from slow cooker and, while still warm, pour glaze over ribs making sure they are well coated. Allow ribs to sit for at least thirty minutes, or store in refrigerator overnight.

While ribs rest heat your grill, or skillet, to medium high heat. Grill, or sear, ribs for about one minute per side, or until glaze sets and ribs are brown and crusty.

Serve with mashed potatoes, polenta, or pasta. Or, eat them all alone.