It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Slow Cooker Beer-Braised Short Ribs
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- #110149
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
5 pounds beef short ribs, trimmed of excess fat
salt and ground black pepper
2 tablespoons vegetable oil
3 pounds yellow onions , halved and sliced thin
2 tablespoons tomato paste
2 bottles (12 ounce size) dark beer
2 tablespoons instant tapioca
2 bay leaves
2 teaspoons minced fresh thyme leaves
2 tablespoons soy sauce
2 tablespoons minced fresh parsley leaves
directions
Sprinkle the ribs with salt and pepper.
Heat the oil in a large skillet over medium-high heat. When hot, add the seasoned ribs (in batches if necessary) and cook on each side until browned. Transfer to the crock pot.
Discard all but a teaspoon of fat in the skillet and reduce the heat to medium. Add the onions and cook, stirring frequently, until soft and golden brown.
Stir in the tomato paste and bring to a simmer. Add the beer while stirring.
Remove the pan from the heat and stir in the tapioca, bay leaves, thyme, and soy sauce. Stir well.
Pour the mixture over the ribs in the crock pot.
Cover the crock pot and cook on low for 8-10 hours or until the ribs are tender. Serve sprinkled with the fresh parsley.
If desired the ribs can be made ahead of time and refrigerated overnight. The braising liquid can be defatted by chilling and skimming the fat off the top. Reheat the ribs in the defatted liquid.
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
1560 calories, 82 grams fat, 53 grams carbohydrates, 137 grams protein per serving.
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