Slow cooker short ribs
These ribs render a lot of fat. Keep most of it. It is the sauce.
Heat
Slow cooker, low
Time
About 8 hours
Skip this
Do not skim off all the fat.
Unlike supermarket beef
- Unlike supermarket beef, do not trim away the fat before cooking.
Before you start
- Thaw the ribs overnight in the fridge.
- Salt them as they go into the cooker.
Tools: Slow cooker.
What you need
- 2 lb short ribs
- 1 onion, sliced
- Salt
- 1 cup water
Steps
- 1
Put the ribs, onion, salt, and water in the slow cooker.
- 2
Cook on low 8 hours, until the meat pulls off the bone.
- 3
Spoon off a little fat if you want, and keep the rest.
Temperature
USDA safe temperature: 145°F, then rest 3 minutes. Use a thermometer. Color is not a test.
Done means the meat pulls off the bone. Still check a thick piece for 145°F.
Serve it withRice or mashed potatoes
LeftoversKeeps 3 days in the fridge. Reheat gently in a pan with a splash of water.
Feeds1 lb of ribs feeds 2.
Skip: A hard boil · Throwing away all the fat
Sources: USDA food safety