Updated: Mar 25
Don't avoid this cut just because you don't know what to do with them - we can help, and trust me this juice is worth the squeeze.
I'm not going to pretend I cook these a lot, because I definitely don't. But I have had them and everytime we've had them, they're just so good.
This bonus beef cut is something to add some flair to your normal dinner menu..
Here's a hot tip for using miscellaneous cuts: I grab these variety cuts out of the freezer to thaw, and then once it's actually thawed I am forced to carry on and cook it! We sell freezer beef, right, so we supply quarters and halves to local families, and this is one of those cuts that a lot of people just don't know what to do with.
Crockpot Short Ribs
I know that people like to have measurable amounts of ingredients, but in this farmhouse we cook with a certain of level of flair and that really just means we are winging it!
2 tbsp olive oil
1 package short ribs
1 small onion, chopped
1 box beef broth
1 cup red wine
12 small carrots, cut
garlic salt, italian herb seasonings, pepper
As you read thru this, please remember what I said about winging it. You can sometimes just feel it in your heart that you need more or less of an ingredient.
Get your crockpot cleaned + ready; pour your olive oil into the hot cast iron skillet and brown the short ribs on all sides.
Once browned, put the short ribs in the crockpot + put the chopped onions in the skillet to soften for 2-3 minutes.
Pour in your beef broth, carrots and seasonings and simmer for 2-3 minutes, then pour in your red wine and stir for a minute.
4. Pour your broth mixture over the short ribs in the crockpot. I added extra spices on top after this, because I was afraid I skimped originally.
5. Cook on low for 8-10 hours + serve with your potato of choice and your veggie of choice.
Y'all - these were so yummy. I cooked some really large hunks of onion as you can see above and they were the most perfect tastiest little french onion soup like morsels in this dish. We did ourselves a disservice by letting this cool and then we ate it the next day reheated - if you can help it, definitely eat it warm right out of the Crockpot. Unfortunately for me, I didn't think to start cooking these until 3:30 so I literally got up in the middle of the night to turn this off, haha. NOT ideal but anyway - We chose mac-n-cheese and steam broccoli for our sides.
If you've got any short ribs hanging around in your freezers, give this a try! Let me know how yours turn out and if you made any tweaks, how they worked. My husband said he thinks it needed more strong spices, but I also think his tastebuds are honestly just super dull. You do what feels right!
If you're wondering how to get started with buying a quarter cow for your freezer, I can help! We have some great info pages - click here - and as always you can send me an email and we can chat about it! firstname.lastname@example.org
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