Wednesday 8 February 2012

Slow Cooked Beef Short Ribs with Baked Beans

This meal is perfect for a lazy day.  I love trying different short rib recipes and this one is so easy and very delicious.  The ribs stew in a slow cooker for seven hours and leave your house smelling like heaven.  I can't even begin to describe how tasty the baked beans are.  A lot of homemade baked bean recipes take hours and hours...this one uses canned beans to cut the cooking time in half.  The bonus and my favorite part of these beans is the crumbled pancetta you add to the top with sprinkles of toasted rosemary. Delicious!

Slow Cooked Beef Short Ribs

  • 1 Tbl. olive oil
  • 1 large yellow onion, finely chopped
  • 3/4 cup ketchup
  • 1/4 soy sauce
  • 3 Tbl. cider vinegar
  • 3 Tbl. dark brown sugar
  • 4 lbs. beef short ribs
-In a small skillet, heat the olive oil over medium heat hot, then cook the onion, stirring until softened and golden, about 5 minutes.  Add the ketchup, soy sauce, vinegar, and brown sugar, stir until smooth, and heat for 5 minutes.  Place the short ribs on a cast iron pan and cook until well browned.  

-Arrange the ribs in a large slow cooker.  If you have a round slow cooker, stack them.  Pour over the sauce, distributing the onions over all the ribs.  Cover and cook on LOW until tender and the meat starts to separate form the bone, 7-8 hours.  Transfer the ribs to a platter.  Let the sauce cool for a bit, then spoon the liquid fat off the surface and discard.  Pour the sauce over the ribs and serve immediately.  Enjoy!

Baked Beans
  • 1/2 cup dark molasses
  • 1/2 cup ketchup
  • 1/4 cup dijon mustard
  • 2 peppers from the canned chipotle chilies in adobo (more or less depending on your heat tolerance)
  • 3 28oz. cans of cannelloni beans, drained, rinsed
  • kosher salt & pepper
  • 8 slices pancetta, diced
  • leaves from 6 fresh rosemary sprigs
  • extra virgin olive oil
-Preheat oven to 350 degrees.  Put molasses, ketchup, mustard and chilies in blender and puree.  Scrape into a big bowl, add beans and season with salt and pepper. (**the pancetta is salty, so don't over salt the beans)  Toss so beans are coated.  Divide mixture to 4 individual crocks.  Top each crock with pancetta, rosemary and a drizzle of olive oil.  Bake in the oven for 25 minutes or until the pancetta starts to golden.  Enjoy!

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