Short Ribs

Slow-cooker must haveRibs

Short Ribs

Lesser known but full of flavour, short ribs are best when they are trimmed well and cooked low-and-slow, similar to a stew. They are great to use in a slow cooker, where they can be cooked in high moisture for a long period of time. Similar to good quality steaks, the better the marbling, the better the ribs!

Cooking Tips:

We suggest thawing in either a sink of cool water or in the fridge for a couple of days. Once thawed, remove from packaging and brown all sides in a hot frying pan. Season to your liking with salt and pepper on all sides while in the pan. In a slow-cooker,  add your favorite veggies and herbs, like onion and garlic (more veggies optional for stew, like carrots, celery and potatoes). Add the sections of beef to the slow-cooker and enough beef or chicken broth to just come up to the top of the ribs. For more flavour, you can also add a touch of red wine. Allow it to cook for several hours, until the beef is about ready to fall off the bone. Leaving the bones in will add so many nutrients to your stew, as well as more flavour. You can choose whether to cut the cubes of meat down to stew bites, or serve them whole. Note: Never thaw meats in hot water or in a microwave.

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