Short ribs are so craveable so delicious. They do require a long cooking time, but there is nothing better than walking back into my house after a long day of work to the smell of rich fatty short ribs that have cooked for 10 hours.
This recipe is failproof easy. I promise. And there are some days that I just love doing very little prep work and digging in when I get home.
3 T tomato paste
1 C beer
1/4 C cider vinegar
2 T chili powder
1 T cinnamon
1 t cumin
1/2 t pepper
1/2 t white pepper
1 bay leaf
2 T olive oil
2 lbs bone in short ribs
2 C pureed tomato
4 sprigs thyme
Combine the tomato paste through the bay leaf.
Heat up the olive oil in a large skillet on medium high heat. Once the oil is shimmering, it is hot enough.
Add the short ribs in batches, not crowding the pan. Brown on each side, about 5 minutes each side.
Put the short ribs in the slow cooker and add the tomato puree to the pan.
Use the puree to deglaze the pan, only stirring for a few minutes.
Add the sauce, the marinade and thyme to the slow cooker with the browned short ribs. Throw in the thyme as well. Cook on low for 8-10 hours.
For the beer, I used Abita. You should use a dark amber beer.
Remove from the slow cooker and put into a bowl.
It's a good idea to separate those bones from the meat...
I also served these with asparagus.
I sauteed the asparagus in olive oil.
Once it was sauteed, I tossed it in lime juice and cilantro.
Served together the short ribs, the acidity paired extremely well. Enjoy!