Tag: crockpot recipes

Beef Short Ribs in the Crockpot

Last night while savoring his short ribs, my husband hummed, “This is so delicious and tender, it’s like eating ‘meat-butter’!” Of course, we both laughed our heads off, but after I tasted it, I had to agree. The meat fell off the bone before I served them and they were simply delicious.

I need to toot my own horn here and say that this was my first experience making short ribs AND eating them. The whole idea came to fruition because we were in the mood to try something new. I’m delighted we did. Not only was it simple to make, this dish is absolutely dinner-party worthy!

The first step is to season the beef on all sides with salt, pepper and granulated garlic. I also used Lawry’s Seasoned Salt, but you can use what seasonings you prefer.

Heat a couple of Tablespoons of olive oil over medium high to high heat. Sear the seasoned beef on all sides until nice and brown.

Place the ribs in the bottom of the crockpot. Make the sauce, pour it in, put the lid on and cook for 6-8 hours on high. Here is what mine looked like:

Ingredients:

  • 4 lbs. Beef Spare ribs (6-8 ribs)
  • 2-3 teaspoons salt, pepper & granulated garlic
  • 2 Tbsp. olive oil
  • 1/4 cup Worcestershire Sauce
  • 2 cups dry red wine (I used Malbec because that’s what we had. Cabernet Sauvignon would have been my first choice.)
  • 2-3 cups beef broth
  • 2 Tbsp. freshly minced garlic
  • 1/4 c. Ketchup
  • 1 cup Barbeque sauce (Use what you love)
  • 2 Tbsp. freshly chopped Rosemary (you can used dried if you have to)
  • 2 Tbsp. freshly chopped Thyme (you can use dried if you have to)
  • 1 Tbsp Trader Joe’s 21 Seasoning Salute (see below if you don’t know what this is.)

Instructions:

  • Season the meat on all sides using salt, pepper & granulated garlic.
  • Heat oil in a skillet (preferably cast iron) over medium high-high heat, then sear the beef on each side until just brown (3-4 minutes per side)
  • Place the seared ribs in the bottom of your crock pot.
  • In a bowl, mix the ingredients for the sauce.
  • Pour over ribs. Sauce should almost cover the ribs but NOT all of the way. You want to see the top of each one.
  • Cover and cook on high heat 6-8 hours.
  • Serve over mashed potatoes or cheese grits! (We paired ours with the potatoes and a side of Parmesan roasted fresh green beans! YUM!)

Trader Joes’s 21 Seasoning Salute Information:

This is one of my favorite spices for just about everything I make. If I want a dish to have an extra bit of pizzazz, this is what I go to. If you don’t have access to Trader Joe’s, you’re in luck. You can order this from Amazon. I’ve linked it below.

Trader Joe’s 21 Seasoning Salute
Trader Joe’s 21 Seasoning Salute

Caramelized Onions in the Crock Pot?

When I was growing up, my Mom never made onions or peppers so I never knew they existed. Each time I’d encounter a menu that included them, I was certain to pass them. I didn’t like the look. I didn’t know the taste.

When I was growing up, my Mom never made onions or peppers so I never knew they existed. Each time I’d encounter a menu that included them, I was certain to pass them. I didn’t like the look. I didn’t know the taste.

Until my husband, Charlie introduced me to them. He first started putting them in omlets and we later graduated to fajitas and now I put them on just about anything I decide needs another flavor profile.

Imagine my shock to discover you can actually make caramelized onions in the crock pot, overnight? Granted, I do not think they are as good as the kind you labor over in a cast iron skillet, but they certainly work in a pinch (OR when you need a ton of them!)

See how easy below:

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Lately when I make them, I crank the crockie up to high over night and I add just a TBSP of brown sugar. In the morning, carefully remove the lid and stir. Sometimes I add a little more butter as well.

These will keep for two weeks in the fridge. We make a giant batch and use them for fajitas, salads, sammies…anything that needs a kick.

No recipe to post, actually. Just slice up enough onions to fill your crock pot, add a few pats of REAL butter, salt and pepper and about a TBSP of brown sugar and there you go!

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