2 March, 2011  |   6 Comments

Slow cooker short ribs with a lively Gremolata recipe

I like this recipe for a weeknight dinner party for reasons three.

  • 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

Gremolata Ingredients
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.

6 thoughts on “Slow cooker short ribs with a lively Gremolata recipe

  1. 1

    love your blog! Hosting is one of my FAVORITE things to do. I definitely still learning, and you have some great ideas! Since i’m still learning, i’m not sure what a Gremolata is supposed to look like, or how it’s supposed to be served. It would be great if you posted photos of the end result of all your recipes.

  2. 2
    Helen Jane says:

    Thanks so much Katherine!

    I’m not a terribly talented food photographer — but will keep this in mind!

    I did, however find a gremolata photo (from Food Stories) on Flickr that shows what it’s supposed to look like.


  3. 3
    Jean Thompson says:

    Hosting a midweek shortrib “belated birthday”dinner tonight and as it was only 4 degrees above this morning I felt this would be the perfect night for this dish! The aroma is already filling the house and I am off for a cross coutnry ski around the lake while the ribs do their thing in the slow cooker! Now if I only knew what Germolata is….? BUT I know it will be yummy!

  4. 4
    Christine says:

    This looks so delish! It’s still a bit chilly in New England, so I may try this out this weekend. Any recommendations for what to serve with?

  5. 5
    Helen Jane says:

    Yes, serve it this weekend. I love whipped/mashed potatoes, but boiled potatoes and roasted potatoes would be tasty too. And, if you’re into it, a big juicy red wine.

  6. 6
    Christine says:

    Thanks, Helen Jane! Potatoes sound great! And wine is a must 🙂

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