So, I am not a food photographer. I had a heck of a time photographing these to make them look good. They are so moist, juicy, fall-off-the-bone delicious that I just couldn't get a good shot of them before they fell into a big heap of yumminess.
This is such a simple recipe - I love the fix it and forget it meals. If you've never had beef short ribs before, they are very rich - I think similar in taste to a pot roast. The mustard gives them such an amazing glaze and then couple that with the stout they cook in - oh my, you will crave them as I do. I like to serve them with risotto and a bit of coleslaw, a lovely break in all the rich flavors.
Pub-Inspired Short Ribs In A Crockpot
Serves 4
4-6 beef short ribs
1/4 cup coarse mustard {I use a coarse dijon}
salt and pepper to taste
1 1/2 Tablespoons canola, olive or vegetable oil
3 sweet onion, coarsely chopped
2 teaspoons dried thyme
1 Tablespoon prepared horseradish
1 cup Guiness Stout or your favorite ale {if you don't want to use beer, use all beef broth}
1 cup beef broth
Lightly sprinkle the ribs with salt and pepper, then rub the mustard all over each rib. Allow to sit at room temperature while preparing a skillet.
Heat oil in a large skillet over medium-high heat. Once it's hot, add the ribs, a few at a time being careful not to crowd them, and brown on all sides, about 1 minute per side. With tongs, continue to turn until all sides are browned. Remove to the insert of a 5-7 quart crockpot. Continue with all ribs.
Add the onions to the hot skillet, sprinkle with thyme, stirring frequently,until the onions are softened, about 2 minutes. Add a bit {2 Tablespoons or so} of the stout or broth to the pan and loosen any stuck on bits. Pour all pan contents over the ribs. Add the horseradish, stout and broth to the crockpot.
Cover the crockpot and cook either on low for 8 hours or on high for 3 1/2 to 4 hours, until the meat is fall-off-the-bone tender. Remove the meat to plates and drizzle with the pan juices.
Serve immediately.