Comfort food during the winter months is always on my mind. This crockpot or slow cooker recipe is perfect for making an easy-prep, comfort food beef dish. I marinate the meat overnight while I sleep and chop the onion the night before. In the morning, I put the onion and the meat in the crock pot and I’m off for work. You can eat this with some steamed rice and a salad or steamed veggies for a complete meal. The Braised Beef Short Ribs are heaven on a bone. This recipe was taken from a highly recommended cookbook: The Low-GI Slow Cooker: Delicious & Easy Dishes Made Healthy with the Glycemic Index by Dr. Mariza Snyder, Dr. Lauren Clum, and Anna V. Zulaica.
Author: Dr. Mariza Snyder, Dr. Lauren Clum, and Anna V. Zulaica
Recipe type: Dinner, Beef
1 Tbsp extra virgin olive oil
1 Tbsp mustard seeds
½ cup balsamic vinegar
½ cup low-sodium beef broth
3 Tbsp soy sauce
2 large garlic cloves, crushed
½ tsp red pepper flakes
¼ tsp cracked black pepper
3 pounds beef short ribs, fat trimmed to ⅛ inch
1 large yellow onion, halved and thinly sliced (about 3 cups)
Heat the oil in a small pan on medium heat.
Add the mustard seeds, stirring often.
Place a loosely fitting lid or spatter screen over the pan, as the seeds tend to pop. After 2-3 minutes, when they have browned, remove from heat.
Combine the balsamic vinegar, beef broth, soy sauce, garlic, red pepper flakes, mustard seeds, and black pepper in a medium bowl.
Pour the mixture into a large Ziploc bag.
Add the short ribs. Seal tightly, pushing as much air out of the bag as you can. Marinate in the refrigerator overnight or at least for 1 hour.
Place the onion in the bottom of the slow cooker.
Lay the marinated short ribs on top of the onion, placing them on their sides if they are too large to fit in a single layer.
Drizzle the marinade over the ribs, cover, and cook on low for 10-12 hours or on high for 5-6 hours, or until meat is falling off the bone.
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