- Short ribs can cook all day while you’re at work.
- That all day cooking makes your home smell all cozy and comforting.
- They’re inexpensive, for meat.
That’s enough for me.
I use a slow cooker for this recipe — and if you have room for one, I recommend you do too.
Slow cooker short ribs with a lively Gremolata
1/4 cup extra virgin olive oil
4 medium beef short ribs
1 onion, roughly chopped
6 garlic cloves, smashed and peeled
1 16 ounce can whole peeled tomatoes
2 cups chicken stock
1 teaspoon dried thyme, crumbled between fingers
1 teaspoon salt
1 teaspoon black pepper
3 parts parsley
2 parts lemon zest
1 part minced garlic
(I use tablespoons for this recipe)
Salt and pepper short ribs.
Heat oil in a large dutch oven or frying pan until it gets good and hot.
Brown those short ribs like no one’s business. Turn them over after about 5 minutes on each side.
Remove short ribs from pan.
Add the onion, garlic, can of tomatoes and juice, chicken stock and thyme to your slow cooker.
Crush up the tomatoes with a fork or potato masher.
Mix the juices together thoroughly.
Add the short ribs back to the slow cooker. Cook on low for eight hours — or work backwards from the time you’d like to serve your short ribs. Slow cookers are forgiving like that.
Before serving, mix the Gremolata ingredients. Make sure they’re chopped fine before mixing.
You can either serve on top of the short ribs or serve them in a little bowl for guests to serve themselves.