When many people, myself included, think of ribs, pork comes to mind. When I am in the mood for ribs, I often stroll right past the beef and look for a nice rack of baby back ribs. Next time you have a hankerin’ for ribs, try some beef short ribs.

As you all know, I use my slow cooker a lot. The device is great for those cuts of meat that need a long time to get tender. The short ribs fall into that category. Whether you braise, grill or bake them, it is the old mantra – low and slow.

When this recipe was done, I had to use a spoon to get several where the meat stayed on the bone. It was so tender that it just slid right off.

I bought 3 packs of four and it just fit my large slow cooker. Most will probably only take 8-10 ribs.

Ready for cooking.

Delicious!

Thai Spiced Short Ribs

Ingredients:

  • 1 tablespoon olive oil
  • 2 garlic cloves — minced (1 teaspoon)
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon Thai red curry paste
  • 1/4 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 1-pound beef short ribs with bone
  • 1 cinnamon stick — about 2 inches long
  • 1 large onion — finely chopped (1 cup)
  • 14 1/2 ounces canned lower sodium beef broth
  • 1/4 cup chopped fresh cilantro

Directions:

1. Combine oil, garlic, ginger, curry paste, allspice, salt, and pepper in a small bowl to make a paste. Rub on ribs.

2. Put ribs, cinnamon, onion, and broth in a 4 1/2-QUART or larger slow cooker. Cover and cook until beef is tender, 6 TO 7 HOURS ON LOW or 3 1/2 to 4 hours on high. Skim excess fat from broth. Sprinkle with cilantro and serve.

If you prefer a glaze-like sauce, remove the lid to the slow cooker when the ribs are done. Turn the heat to high (if it isn’t already) and simmer until thickened.

Nutritional Info:

Per serving: NET CARB: 3.5 GRAMS; Carbohydrates: 4.5 grams; Fiber: 1 gram; Protein: 52 grams; Fat: 34.5 grams; Calories: 551.

Source: http://groups.yahoo.com/group/slowcooker/message/25880

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