Thursday, May 1, 2014
Boneless Beef Chuck Short Ribs -- Slow Cooker/Crock Pot
Happy May Day! What a beautiful May Day it is, too. Our high today reached 70 degrees late in the afternoon. It is a gorgeous bright sunny day with a breeze blowing. I wish it could be like this every day of the year. To celebrate, hubby and I are going to resume our daily walking again that we had stopped for the last few months with the nasty weather and a little health scare thrown in. We are looking forward to getting back to it -- I always feel better and it's my favorite way to reduce stress. Last night, I made Boneless Beef Chuck Short Ribs in my slow cooker for dinner and that is what we are having again this evening since I fixed 3 pounds of them! I fell asleep last night before getting a chance to post them. Here is what I wrote about them and my description from the last time I made them back in January:
"Instead of making a tomato based barbecue sauce, I opted to go with a lighter sauce that has a touch of vinegar and hint of sweetness. It's sort of a twist on North Carolina style barbecue that uses a vinegar based thinner type sauce. Hubby lived in North Carolina for a few years and really developed a taste for that style and flavor. I didn't want to go too vinegary so I added a bit less. This was a very simple recipe to put together. I chose to brown the ribs well and caramelize them to add both color and flavor. Other than some seasonings and spices, the only other added ingredients (besides the ribs) were a bit of onion and the sauce ingredients. I wanted to add a bit of smokiness, so I used smoked paprika as well as ancho chile powder which has more of a smoky flavor than it does spicy like Chipotle. I wanted to use a bit of chili sauce to add to the stock along with the vinegar, but didn't have any so I improvised by mixing a few tablespoons of ketchup (with no HFCS) with a bit of Asian style chili-garlic sauce. I had originally considered using 1/4 cup of that (and no ketchup)...but after taking a tiny taste of it and realizing how hot and spicy it was, I decided to only use 1 tablespoon of it and mix it with a little ketchup for flavor and only a hint of spiciness. They turned out excellent...super tender and very rich tasting. I think you could easily add a few more tablespoons of vinegar (I used red wine vinegar) without it being too much...but I liked them as is. I also added a little Swerve Sweetener for a bit of sweetness to balance the vinegar flavor."
Well, last night I used the exact same recipe when I made them and they turned out fantastic again. The only thing I did differently is remove the 2 cups of juice from the crock pot and poured it into a saucepan and reduced it by about 1/3 to concentrate it and make it more of a rich glaze-type consistency. It was awesome and I'm not much of a gravy or sauce person. Because it is so concentrated after reducing, a little goes a long way. I served yesterday's beef ribs with mashed cauliflower and my grain-free bread and butter. I snapped a few photos below. It was a delicious meal that we are going to enjoy again tonight. Here is a link that will take you to the recipe as well as a few additional photos I took back in January of the various "steps" ---> Boneless Beef Chuck Short Ribs (Slow Cooker/Crock Pot Style). Enjoy!