The short ribs recipe takes awhile to create and so Steve started making that when he came home from work. NOTE - this dish needs to cook in a slow cooker for 4 hours! So make sure you have the time to make this before you get started.
Ingredients:
- 1 tablespoons canola oil
- 2 lb boneless short ribs (we weren't able to get boneless at the grocery store, so we settled for ones with bones in)
- salt and pepper to taste
- 2 cans of Guinness Draught
- 2 cups low sodium beef broth
- 3 large carrots cut into large chunks (or 1 small bag of baby carrots)
- 2 onions quartered
- 2 stalks celery cut into large chunks (we left this out of our recipe)
- 8 cloves garlic peeled
- 2 bay leaves (we left this out of our recipe)
- 1/2 cup chopped parsley (for Gremolata - optional)
- 2 cloves garlic, minced (for Gremolata - optional)
- grated zest of 2 oranges (for Gremolata - optional)
- Heat the oil in a large skillet over high heat. Season all sides of the ribs with salt and pepper. Cook then until a rich brown crust develops on the outside. Remove the ribs and place in a slow cooker. While the pan is still hot add the beer and scrape up any bits stuck to the bottom with a wooden spoon. Pour the beer over the short ribs.
- Add the broth, carrots, onion, celery garlic and bay leaves to the short ribs and set the slow cooker to high. Cook for 4 hours, until the beef is tender and nearly falling apart. Discard the bay leaves.
- If using gremolata mix the parsley, garlic and orange zest. Serve the beef (along with some of the reduced sauce) over soft polenta or mashed potatoes. Sprinkle with gremolata (if using).
This recipe is from:
Cook This, Not That! - Kitchen Survival Guide
The No-Diet Weight Loss Solution
David Zinczenko & Matt Goulding
Rodale Inc. 2010
Page 282
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