The Times Herald (Norristown, PA)
Cozy up with slow cooker short ribs
Few things are as comforting and fortifying on a chilly winter evening as melt-in-your mouth short ribs. This version is rich and tangy and takes advantage of the wonderful winter citrus that’s so abundant right now. It’s a great make-ahead dish that actually improves the next day, so it’s an ideal candidate for a weekend cooking stint that pays dividends in the week ahead. The leftovers are so versatile — you can tuck them in tacos or sandwiches or add them to soup or pasta sauce — you may want to consider doubling the recipe.
Best of all, you can make this dish in a slow cooker or in the oven. Either way, don’t skip the step of searing the meat; it adds tremendous flavor to the final dish. To thicken and add body to the sauce, we like this quick and easy trick: Cook a small peeled potato along with the short ribs, then mash the cooked potato into the sauce at the end, if you prefer a thicker consistency.
This same braising method and sauce also would work wonderfully with large cubes of beef chuck (sold at the butcher counter for stews), or even bone-in chicken thighs. Just adjust the cooking times according to the type of meat and cut.
Slow Cooker Orange Tangy Short Ribs
Serves 4 INGREDIENTS
2 tablespoons vegetable oil
2 pounds boneless beef short ribs (or 3 pounds bone-in short ribs)
4 cloves garlic, minced (about 2 tablespoons) Zest of 1 orange Juice from 2 oranges (about 1 cup) Juice of 2 limes ¼ cup soy sauce 4 tablespoons honey 1 to 2 teaspoons dried red chile flakes
1 small Yukon gold potato, peeled
Chopped cilantro and scallion to garnish INSTRUCTIONS
Heat the oil in a heavy bottomed skillet over medium-high heat. While the skillet is heating, season the short ribs with salt and pepper.
Add the seasoned short ribs to the skillet and brown them on each side until a crust forms, 4 to 5 minutes per side. Transfer browned short ribs to a slow cooker or oven-safe pot.
Remove all but 1 tablespoon of oil or fat from the skillet, lower the heat to medium and saute the minced garlic until fragrant and lightly golden, about 30 seconds. Add the orange zest and juice, lime juice, soy sauce, honey and chile flakes to the skillet, scraping the pan bottom to loosen any browned bits as you add the liquid. Mix the sauce to combine, then pour it over the short ribs. Add stock or water until the level of the braising liquid
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comes halfway to twothirds up the sides of the short ribs.
Add the whole, peeled potato, cover the slow cooker and cook on low heat for 6 to 7 hours, until the meat is tender and falling off the bone. (To braise in the oven, cook the ribs in a covered pot at 350 degrees for about 2 to 2½ hours.)
If serving right away, skim off as much fat as you can from the braising liquid, shred the meat (if desired) and mash the cooked potato into the cooking liquid to thicken the sauce. (If serving the next day, refrigerate the short ribs in their braising liquid. Before reheating, skim off the fat, which will have risen to the surface and solidified.) Taste and adjust seasoning with salt, pepper or an additional squeeze of lime juice. San Francisco food writers Stacie Dong and Simran Singh’s blog, A Little Yumminess (www. alittleyum.com), focuses on family food adventures and recipes with a global twist.