Strollin’ Past The Beef

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.


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.

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.


Tags: , , , , , , , , , , , , , , , , , ,

Categories: Beef, kosher, Low Carb, Main Dish, Recipes, Slow Cooker, Thai

Author:The Ranting Chef

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9 Comments on “Strollin’ Past The Beef”

  1. August 17, 2012 at 1:49 pm #

    These look easy and delicious. I’m definitely going to try them!


  2. Bunny Eats Design
    August 17, 2012 at 2:40 pm #

    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!


  3. August 17, 2012 at 2:52 pm #

    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.


  4. gsrich
    August 17, 2012 at 5:24 pm #

    Good call! Coincidentally I’m smoking some beef short ribs tomorrow 🙂


  5. August 17, 2012 at 9:01 pm #

    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.


  6. August 17, 2012 at 11:34 pm #

    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.


  7. August 18, 2012 at 9:35 am #

    Fantastic! Looks so delicious, love the spice mix!


  8. August 20, 2012 at 6:01 am #

    Yum! Definitely getting the slow cooker out now!


  9. September 5, 2012 at 10:40 am #

    If only I had a slow cooker. 🙂


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