Lumberjack Ribs
- Serves: 6
- Prep Time: 1 hr 30 min
- Total Time: 5-8 hours (in Slow Cooker)
Beef braising ribs or short ribs are meaty bones 4-6 inches long. Slow cooking makes them extremely flavorful and tender. Horseradish is optional, but shouldn’t be. Allow 2 servings for each 1lb of meat. Broiling allows ribs to brown and removes excess fat.
Ingredients
3 lbs beef short ribs or braising ribs
1 can italian plum tomatoes, coarsely chopped
2 cups carrots, finely chopped
2 medium onions, thinly sliced
8 clv garlic, minced
1/2 cup chopped parsley (or 1/4 cup dried)
2 tbs tomato paste
2 tbs red wine vinegar
2 tbs brown sugar
2 tsp salt
1/2 tsp dry mustard
1 tbs grated ginger root (or 5ml ground ginger)
1/2 cup red wine + 1/2 cup water
2 tbs prepared horseradish
Directions
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Place ribs on prepared baking sheet and sprinkle liberally with pepper. Optional to add Rubbed Sage, Cumin, Salt, light powdered Rosemary.
Position on broiler rack 6 inches from heat source. Turn often, for 8-12 minutes or until browned on all sides. Transfer to towel-lined plate to drain -
In large bowl, combine tomatoes, carrots, onions, garlic, parsley, tomato paste, vinegar, brown sugar, salt, dry mustard, and ginger. Mix well to combine. Place half the vegetable mixture in slow cooker, lay ribs on-top. Spoon over remaining vegetables. Pour wine/water over meat and veggies.
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Cover and cok on Low for 8-10 hours, or on High for 4-6 hours. Transfer meat to a platter and keep warm.
-
Skim fat from surface of cooking liquid, and add horseradish. Stir to combine. Use and immersion blender or vitamix to process until smooth. Pour contents over ribs and serve immediately.
Ref: America’s Best Slow Cooker Recipes ISBN 0-7788-0022-9 - Pg 96