Short ribs + slow cooker meal… yes please!
This requires a bit of work up front but once it’s in the slow cooker you’re free!
Short ribs are definitely a special occasion meal for us, but they are so full of flavor that it’s worth splurging for from time to time (figure about $5/ pound of meat… 3 pounds feeds 4-6 people). We used 9 pounds for the crowd we were feeding and it worked out just about right for 12 adults and 4 little kiddos. It really depends who’s eating. Hungry eaters = 3/4 pound per person. Lighter eaters = 1/2 pound per person. 🙂
The first question my guest asked me was: What is a SHORT rib anyway? (They thought it sounded kind of rude) 🙂
Short ribs are usually taken from the chuck cut of beef (you’ve probably heard of a “chuck roast”). Chuck is taken from between the neck and shoulder blade of the cow. Usually chuck is an inexpensive cut for a roast or steaks. When the chuck cut is used for short ribs it is cut into small rectangles or squares, each of which contain a piece of the rib bone (hence the “rib” portion of “short ribs”). They MUST be cooked slowly as they are a very tough cut of meat. They end up being fall-apart tender if you do it right and they are SUPER flavorful as they have a good layer of fat in them. You can see an uncooked picture of them below!
Doing some prep really helps out here. Take your short ribs out of the fridge and put them on a large sheet of foil for easy clean up. They need to sit for about 20-25 minutes to take the chill off before you sear them. Sear just means browning meat quickly over high heat. Searing keeps all the juices inside of the meat. Usually the meat is finished off at a lower temperature after the searing is done.