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