It’s the day after a special holiday for our country. It’s the day after we remember those who lost their lives defending our freedom.
In light of that, the contributor to today’s recipe is Justin Ray, retired from both the U.S. Army and the Arkansas Army National Guard after 22 years of service.
We thank him for his service along with his recipe today. He’s a great cook and whipped this up over the weekend.
Justin Ray’s Famous Crockpot Beef Short Ribs
- 3 1/2 pounds bone-in beef short ribs
- 2 tablespoons vegetable or high smoking point oil
- Freshly ground black pepper
- Liberal use of seasoned salt, chili powder, garlic and paprika (which is part of Justin’s Special Sh*t Seasoning)
- 1 large onion, sliced
- 4 cloves garlic, minced
- 2 cups chicken broth
- ½ cup red wine
- ½ cup water
- 2 to 4 sprigs fresh herbs, such as rosemary or thyme
- 2 tablespoons of maple syrup
- Brown the short ribs. Heat a deep, wide Dutch oven or sauté pan over medium-high heat. Add the short ribs in one layer, leaving room between each and working in batches if necessary. Now would be a good moment to turn on your hood vent or fan, if you have one! Sear the short ribs without moving for several minutes on each side, letting them brown deeply. Use tongs to turn and sear all sides. This will take about 15 minutes total.
- Cook the onions. Turn the heat down to medium and add the onion and garlic around the browned short ribs. Let the onions cook until they soften, about 5 minutes.
- Add liquid. Add the liquid — beer, wine, or broth — and bring to a simmer.
- Braise in the oven. After the liquid comes to a simmer, add the herb sprigs. Cover and place in the oven and cook on 225 for 8 hours or put in a crockpot and cook on high for 2 hours and then switch it to low for 4 hours.
- Rest the meat. When the meat is done, rest in a covered pan for 20 minutes before serving. Serve by gently tugging the chunks of meat away from the bone and spooning the saucy onions over top.
- OPTIONAL STEP — Refrigerate overnight. While short ribs can be served immediately, they are a very fatty cut, which makes the dish very rich and even greasy. I prefer to let the ribs sit in the sauce and cool to room temperature, then cover and refrigerate them overnight. At this point, you can scrape away the hardened layer of fat from the top before reheating. They will also improve in flavor and tenderness while resting overnight.
Reheat. To reheat, cover and warm over low heat on the stove for 15 to 20 minutes.