Hey everyone! I just got back from spring break and returned to civilization (we were camping). I needed some good food desperately, since our main staple was PB&Js. Even though a good peanut butter sandwich always makes me happy, having it for a week straight can kinda make a tummy wanting. On our return, my boyfriend bought me this cookbook “Crock-Pot: The Original Slow Cooker, Busy Family Recipes.” I was in love with it! The first recipe I have tried from it is called “Bacon, Onion & Stout Braised Short Ribs.” They came out fantastic and the entire house smelled mouth-watering. I kept peaking in the crock pot like a little kid, thinking “Is it done yet?!” So I hope you enjoy it as much as I did. I named this recipe “for Picky Eaters” because I thought “Hey, this recipe has bacon, beer and barley any veggies! What person wouldn’t try this out?”
- 5 lbs Bone-in Beef Short Ribs
- 1 teaspoon Salt, plus additional for seasoning
- 1/2 teaspoon Black Pepper, plus additional for seasoning
- 2 tablespoons Canola Oil
- 3 strips thick cut Bacon, cut into 1/4 in dice
- 1 large White Onion, halved and cut into thick slices
- 2 Garlic Cloves, minced
- 2 tablespoons Tomato Paste
- 2 tablespoons Spicy Brown Mustard
- 1 can of Guinness Beer, about 12 oz.
- 1 Bay Leaf
- 1 14.5 oz Beef Broth can
- 2 tablespoons finely chopped Parsley Leaves
1. Season each side of the short ribs with black pepper and salt.
2. Heat pan with oil over medium-high heat. When oil is smoking, place ribs in batches, browning each side.
3. Transfer ribs to crock pot.
4. Wipe any excess oil out of pan. Place diced bacon in pan and cook until crunchy and brown.
5. Drain bacon on paper towels. Place bacon with short ribs in slow cooker.
6. Reduce heat to medium. Add onions to the bacon pan. Cook until translucent.
7. Add garlic, tomato paste, flour, mustard, the 1 tsp salt and 1/2 tsp pepper.
8. Cook for about 2-5 minutes.
10. This is the hard part. Transfer that concoction and liquid into the crock pot.
11. Add bay leaf and beef broth.
12. Cover and cook for 8 hours on low or 4 1/2 hours on high. Meat should be tender enough to fall off the bone.
13. Add fresh parsley.
14. Remove short ribs from pot. Eat and Enjoy!
P.S. Next time I think I will add sea salt and some Santa Maria seasoning to the beef. I liked the way they tasted, but all recipes can be personalized and improved.