Recipes > beef > Crock Pot Cross Cut Short Ribs

Crock Pot Cross Cut Short Ribs

Using: Stemmler’s Cross Cut Short Ribs, Stemmler’s Smokin Good Sauce

Dish icon Serves: 3-4 People
Stopwatch icon Prep & Cook Time: 30 minutes preparation / 8-10 hours cook time

Ingredients

  • 2 Side Cut Stemmler’s Beef Side Ribs

 

Rub

  • 1⁄4 cup canola oil
  • 1 tablespoon Montreal steak spice
  • 1 teaspoon dried thyme
  • 1 tablespoon kosher salt

Accompaniments

  • 1 cup beef stock
  • 1⁄2 cup Stemmler’s Smokin Good Sauce
  • 1⁄2 cup Wellesley apple syrup
  • 1 tablespoon tomato paste
  • 5 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 1 tablespoon kosher salt
  • 1⁄2 teaspoon fresh ground pepper
  • 1⁄2 cup Ontario Rose or Zinfandel wine
  • 1 small bunch baby carrots whole; cleaned and stems cut off
  • 2 baby turnips, peeled and quartered
  • 1 small onion, diced
  • 1 parsnip, peeled and diced
  • 1 pound fingerling potatoes, washed and whole
  • 1⁄2 celeriac, peeled and diced
  • 1 tablespoon corn starch mixed in water

How to Prepare

If using oven, preheat to 300F. If using electric crock pot, set on high.

 

Place the rub all over the meat. In a hot pan, 400 – 450 degrees, brush pan with oil, sear off all sides of each rib until it has a nice caramelization or colour to it.

 

Add all liquids to the large crockpot - beef stock, Stemmler’s Smokin Good Sauce, apple syrup, tomato paste, wine and whisk until smooth.

 

Place all vegetables (onion, carrots, turnips, parsnip, potatoes, and celeriac) into the liquid.

 

Lay the seared short ribs on top, with the bone resting on the vegetables, add the fresh herbs.

 

Place the lid on so it seals.

 

Place in 300F oven for 8-10 hours or longer; or if it is an electric crockpot, start it on high for one hour then switch it to low for the rest of the time.

 

Remove the meat after the allotted time and make sure it is ready to fall off the bone. Gently remove the vegetables and set on baking sheet. Place in oven on high broil to get a little colour (5-7 minutes).

 

Strain the braising liquid and place it in a pot and back on the heat to simmer. Before the next step, take a ladle and slowly skim the top of the sauce to remove any grease. It may take a few times. Mix one tablespoon corn starch and water to make a little slurry. Add to the simmering liquid and whisk. It will thicken the sauce.

 

When the vegetables are out of the oven, serve it all together.



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