alintx Posted October 26, 2012 Share Posted October 26, 2012 Made beef short ribs for the first time in the crock pot, overnight on low. Intended to send them in the kids' lunchboxes, but they demanded them for breakfast. So breakfast was one short rib shared between two boys, a handful of strawberries and "pancakes" made from 2 eggs a medium banana and a teaspoon-ish of almond butter (zapped with the stick blender). Link to comment Share on other sites More sharing options...
Kirsteen Posted October 26, 2012 Share Posted October 26, 2012 This sounds delicious. Beef short ribs is not something I've ever heard of over here in UK but I'll ask the farmer at the market next time it's on if he can bring me some. I love the way I'm learning new things in this forum. Thanks for posting that link Link to comment Share on other sites More sharing options...
Susan W Posted October 26, 2012 Share Posted October 26, 2012 This sounds delicious. Beef short ribs is not something I've ever heard of over here in UK but I'll ask the farmer at the market next time it's on if he can bring me some. I love the way I'm learning new things in this forum. Thanks for posting that link Apparently they call them Jacob's Ladder (I think that's so charming) in the UK. Or sometimes beef thin ribs..which doesn't sound right to me since they aren't thin. Link to comment Share on other sites More sharing options...
Derval Posted October 27, 2012 Share Posted October 27, 2012 I've never seen beef ribs for sale here, only pork or bacon ones. Link to comment Share on other sites More sharing options...
alintx Posted October 27, 2012 Author Share Posted October 27, 2012 They were really easy and really tasty. One to two ribs per person. I am guessing that the bone in them helped the falvor develop? Link to comment Share on other sites More sharing options...
Susan W Posted October 27, 2012 Share Posted October 27, 2012 They were really easy and really tasty. One to two ribs per person. I am guessing that the bone in them helped the falvor develop? Yes, the bone and all of the fat are what make beef short ribs one of the most flavorful meat around. Link to comment Share on other sites More sharing options...
Kirsteen Posted October 27, 2012 Share Posted October 27, 2012 Hi Derval, I've never seen them over here either but i did find them available to order at http://www.godfreys.co/free-range-beef-short-ribs-20-p.asp So I at least know what they look like . I'm going to ask at the farmers market if they can bring me some. Link to comment Share on other sites More sharing options...
Susan W Posted October 28, 2012 Share Posted October 28, 2012 Well, I have to say, I have seven of these babies crammed into my crock pot after browning them. I added thyme to the spices and removed the curry, but I am so glad I will be asleep when they are cooking because it already smells incredible. Link to comment Share on other sites More sharing options...
Derval Posted October 28, 2012 Share Posted October 28, 2012 Hi Derval, I've never seen them over here either but i did find them available to order at http://www.godfreys....t-ribs-20-p.asp So I at least know what they look like . I'm going to ask at the farmers market if they can bring me some. I found them online too http://www.jameswhelanbutchers.com/proddetail.php?prod=6142 Link to comment Share on other sites More sharing options...
Susan W Posted October 28, 2012 Share Posted October 28, 2012 I found them online too http://www.jameswhel...l.php?prod=6142 Those look so different from mine. It must just be the cut. Mine appear to be the same length, but some are up to 2.5 inches thick. A lot of it fat, but it renders out into the sauce. I got 7 ribs in a little over 5 lbs, so they are pretty hefty. Link to comment Share on other sites More sharing options...
Susan W Posted October 28, 2012 Share Posted October 28, 2012 Okay, I woke up this morning to the best smell ever. They hadn't reached 8 hours on low yet, but I could tell they were done after 7 hours. The juices/sauce was super fatty and not in a good way. Just too greasy, so I strained it (the veggies were pretty much all used up so I took a couple of spoonfuls of them and ate them with my first rib and tossed the rest), put it in my fat seperator and poured off the goodness. I sort of think the spices should be added the last hour or so, but forgot about that little slow cooker trick, so I added more spices to the sauce. It's lucious and perfectly thick with no arrowroot needed. I think the veggies and the gelatin from the bones thickened it perfectly. I have a spaghetti squash cooking in my slow cooker now and will also make mashed cauliflower. DELISH! Link to comment Share on other sites More sharing options...
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