Slow Cooker Braised Short Ribs

By lkalemba

Ingredients

• Slow Cooker Short Ribs:
• 6 Bone-In Short Ribs; just under 6 pounds
• Kosher Salt
• Freshly Ground Black Pepper
• Olive Oil
• 1 medium Onion; large dice
• 1 large Jalapeño; sliced into thick rings
• 3 Cloves of Garlic; peeled and smashed
• 1 one inch piece of fresh ginger; sliced thick
• 1 Cinnamon Stick
• 2 Whole Star Anise
• 1 teaspoon Whole Coriander
• 1 1/2 Quarts Water
• Crunchy Kale Salad:
• 1 1/2 cups Kale; sliced very thinly
• 1 cup shaved Red Radish
• 1/4 cup shaved Red Onion
• 2 tablespoon Red Wine Vinegar
• 4 tablespoons Olive Oil
• Salt
• Freshly Ground Black Pepper

Details

Servings 8
Adapted from abc.go.com

Preparation

Step 1

For the Short Ribs:

Preheat your slow cooker to high. Season your Short Ribs on each side with Salt and Freshly Ground Black Pepper. When the pan is hot, add a film of Oil followed by the seasoned Short Ribs. Sear for 3-4 minutes per side until they are a deep golden brown. Don’t overcrowd the pan. If you need to sear in batches, please do so to avoid steaming. As the Short Ribs are seared, remove them to a plate and set aside.

When all of the Short Ribs have been seared, add the Onion, Jalapeño, Garlic and Ginger with a pinch of Salt. Cook, stirring occasionally until the vegetables become aromatic, a few minutes. Next add the Water and bring to a simmer. Taste the cooking liquid here, adding additional Salt and Pepper if necessary. Add the Cinnamon Stick, Star Anise and Coriander. Add the Short Ribs back in and cover with a lid and cook on high for 7-8 hours, or on low for 10-11 hours, until the meat is very tender and falling off the bone.

For the Kale Salad:

Place the sliced Kale in a mixing bowl and begin to massage it for a few minutes until it starts to break down and tenderize. Next add the Radish and Onion with the Vinegar and Oil. Season well with Salt and Pepper and give it a taste, adding more Vinegar or Oil if necessary, depending on your preference.

Helpful Tips:

1. Make sure to brown the meat before putting it into a slow cooker.

2. You can put the Garlic Cloves in whole since it’s a slow cook recipe, they’ll soften up and dissipate.

3. Get the Short Ribs with the bone-in if you can. It adds a tremendous amount of flavor.

4. Use a third less liquid than you would with a Braise. By using a slow cooker, it will retain most of its moisture.

5. Cook 8-10 hours on low. You can check at 6 hours and decide from there if you want to cook it longer.