My favorite short rib recipe originates from Jamie Oliver’s Melt in your Mouth Shin Stew. I love this recipe and I love how it makes your house smell like cinnamon. It’s just the perfect winter night meal. I’ve made it dozens of times most usually in the oven. But recently I’ve been tweaking the recipe to fit my needs. I’ve also started making it in the slow cooker. No, I don’t get the deliciously dark and rich sauce that an oven braised short rib gets but the connivence factor of leaving a short rib to bubble all day in a slow cooker just might be worth the trade off.
Once in a while Meyer and I’ll rift on food and ask questions like if your favorite chef came to dinner what would you serve. This is one of those meals that I’d think of serving. I know it so well and I can count on the results. It’s certainly a crowd pleaser and yet can’t get much more simple. Braised short ribs are delicious.
The best part of this recipe is that I’ve found you don’t have to brown the meat before adding it to the slow cooker. You do soften the vegetables on the stove top and dredge the meat in cornstarch but no browning! That certainly saves time. My favorite ingredient in the recipe is the cinnamon stick. It’s so unexpected but I think it just makes the dish. When you smell it and taste it, you aren’t over powered with cinnamon but there’s a deep earthy spicy tone that makes the meat ever so more rich and delicious.
Once the short ribs start falling off the bone you know you’ve cooked the in the slow cooker long enough. It’s an easy eight hours on high recipe. I used grass fed short ribs and found there to be very little fat in the stew. Another trick I’ve learned is since you won’t get the reduction that happens in the oven the best thing to do is pull out the short ribs and reduce the sauce on the stove top. About a half hour should be enough to get a rich thick sauce that’s perfect for pouring over those fork tender short ribs.
- 5 lbs short ribs (bone in)
- 1 tbsp olive oil
- 6 celery ribs, cut into quarters
- 2 white onions, roughly chopped
- 28 oz box of crushed tomatoes
- 1 cup dry red wine
- 1/2 oz dried porcini mushrooms, crushed
- 6 whole garlic cloves, smashed
- 2 bay leaves
- 1 tbsp dried rosemary
- 1 cinnamon stick
- Cornstarch to dredge
- Salt and pepper to season the meat
- Heat a large pot or a stove approved crockpot liner to medium high.
- Add in olive oil.
- Once hot then add, celery, onions, porcini mushrooms, garlic, bay, and rosemary. Cook for approximately 5-8 minutes until onions have gently softened.
- While vegetables are cooking dredge short ribs in cornstarch, salt, and pepper.
- Add short ribs to cooked vegetables.
- Then add in tomatoes, wine, and cinnamon stick.
- Move to crockpot and turn on high for approximately 8 hours.
- When short ribs are falling off the bone, remove them to a separate bowl.
- Take sauce and put it in a pot or the stove proof liner on the stove and cook for at least a half hour over medium heat until reduced into a thick sauce.
- When thickened, then season with salt and pepper to taste.
- Serve short ribs with thickened sauce and roasted squash or parsnip puree.