It is that time of year again. Get the slow-cooker or dutch oven ready. Nothing like short ribs when Winter is getting closer.
This recipe is a classic at the Masons’. And from what I’ve gathered, it is also very appreciated by our customers who tried it… Enjoy!
Serves 4 (depending who you have around the table…)
Equipment: Skillet, slow-cooker
Ingredients:
4 lbs. meaty short ribs
1 Tbsp. olive oil
1 1/2 cups apple cider
1 cup beef broth
1/4 cup dark brown sugar
3 Tbsp. tomato paste
2 Tbsp cider vinegar
1 tsp. prepared horseradish
1 cup dried cranberries
1 onion, chopped
2 cloves of garlic, chopped
Directions:
– Heat oil in a large skillet and brown ribs well on all sides. Transfer to slow cooker.
– In a medium bowl, combine remaining ingredients and pour over ribs, stirring to coat. Cook on LOW for 8-9 hours, stirring once about half way (if you are there and it’s possible. Otherwise,don’t worry.)
– When ribs are fork tender, transfer them to a foil lined, rimmed baking sheet. Skim and discard as much fat as possible from the sauce. Transfer juices to small pitcher or gravy boat for serving.
– About ten minutes before serving heat the broiler. Broil about 4” from heat for about 5 minutes to crisp. Transfer to serving platter and serve with the pitcher of juices.