So the slow cooker is a thing of genius when you think about it. It’s what I always think of when I hear that guy’s phrase “set it and forget it” even though he wasn’t selling a slow cooker at all. It just seems to fit that line so much better. Because you can literally set it for hours, go to work, come back, and shabam…you can have dinner. Now you want to make lunch, that’s a bit tougher. But I doubt most people are using a slow-cooker for lunch. Anywho, I decided to make a short rib because I get it a lot when I am out and don’t want to spend the dinero all the time on the steak. It’s a tender piece of meat and I enjoy that melt in your mouth texture. I got the recipe from Yahoo Food, which is what I do when I am bored at work. It came out well and it allowed me to go do other things in my day, which was greatly appreciated. Overall, I am pretty happy with the dish.
Ingredients:
- 2 lbs boneless beef short ribs
- 1 tsp kosher salt
- 2 tsp ground black pepper
- 1 cup flour
- 2 tbsp extra virgin olive oil
- 1 tbsp butter
- 2 onions, sliced
- 4 carrots, cut into sticks
- 5 garlic cloves, smashed
- 6 oz stout beer
- 1 qt beef stock
- 1 sprig rosemary
Directions:
- Reduce the beef stock in a sauce pan to ~1cup
- Season short ribs with salt and pepper then cover them in flour
- Cook in a dutch over (I used a cast iron pan) over med-high heat until brown on all sides
- Add the onions and carrots as a bed in the slow cooker
- Add the short ribs on top and add any left over pan drippings
- Cover the ribs with the garlic, butter, herbs, salt, and pepper
- Add the beer and the beef stock
- Cover and cook on high for 6 hours
- Enjoy (I put them over whipped garlic mashed potatoes)
Chivalrous Cooking 