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
These look easy and delicious. I’m definitely going to try them!
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Looks delicious. Love the addition of red curry paste, though I would be tempted to use a little more. The Thais use at least a tablespoon per serving!
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Very interesting spice mix. Where did you find this recipe. I love Thai food and have never had ribs this way…I’ve been missing out.
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Good call! Coincidentally I’m smoking some beef short ribs tomorrow 🙂
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Best beef ribs I ever had were made by what is now the ex-wife of a former co-worker of mine. The trick – she par-boiled them before putting them down on the grill.
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It’s 11:33 p.m. and this made me hungry. If it wasn’t so late I’d try this now! Thanks for posting.
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Fantastic! Looks so delicious, love the spice mix!
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Yum! Definitely getting the slow cooker out now!
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If only I had a slow cooker. 🙂
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