Here’s how things go when the Southern husband and I go out to dinner someplace where there are short ribs on the menu: I look at the menu and spot the short ribs. Then I see something else that seems almost as good as the short ribs. Then I agonize about how much I want the short ribs, but I’ve had short ribs so many times and haven’t had whatever that other thing is on the menu nearly as much.
Then I ask the Southern husband what he’s having, and he says he is deciding between the short ribs and some other thing that I have no interest in. Then I say, “Gee honey, if you have the short ribs then I can order this other thing, and I can have a bite of your short ribs because I’m having a hard time choosing!” And being the knight in shining armor that he is, he orders the short ribs and I get my other thing.
Then our dinners come out and I have complete diner’s remorse about not ordering the short ribs for myself, and the Southern husband reads me like a book, gives me his plate of short ribs and takes my dinner…which was not one of his two choices. This has happened more than once, twice or three times. It’s one of the nine million reasons that I love the guy.
So to make it up to him, I decided one day that I was going to make my OWN short ribs. For some reason, short ribs have always intimidated me.But that day I bucked up and gathered my ingredients.
Scrumptious, right??? Even uncooked! And even better, they are all headed for the slow cooker. Somehow things made in the slow cooker are always okay. And it’s as easy as this: you peel and cut up the fruit and veggies, toss them and the ribs into the slow cooker, and cover them with a gorgeous concoction of apple juice, vinegar, mustard and other wonderful things. Pop the lid on top and go do other things for 8 or 10 hours. Laundry-blogging-email-napping-snacking-messing-around-on-Pinterest is usually what I do. Come back, take out the meat the veggies which are now tender and amazing, pour the pan juice into a saucepan and simmer it down with a little cornstarch to thicken it up.
Now pour the sauce over the meat and veggies and have enough short ribs for everyone, for a change! Life is good.
- 1/2 cup flour
- Salt and pepper
- 2 tablespoons canola oil
- 3–4 pounds bone-in beef short ribs
- 2 large apples, peeled, cored and cut into large pieces
- 5 carrots, peeled and cut into 2 pieces
- 1 large sweet onion, peeled and cut into eighths
- 3 1/2 pounds bone-in beef short ribs
- 2 cups apple juice or apple cider
- 1 tablespoon cider vinegar
- 2 garlic cloves, chopped
- 2 tablespoons Worcestershire sauce
- 1 tablespoon grainy mustard
- 1 tablespoon dried oregano
- 1 teaspoon fennel seeds (optional but great!)
- Put the flour in a shallow dish or pie plate and season with a pinch of salt and pepper. Dredge the short ribs in the flour, saving the flour for later.
- Heat the oil in a skillet (or right in your slow cooker if it has a sauté function) over high heat. Sear the short ribs on all sides until brown. Add to your slow cooker.
- Put the apples, carrots and onions in the slow cooker, nestling them around the ribs.
- Mix together the apple juice, vinegar, garlic, Worcestershire sauce, mustard, oregano, fennel seeds, a teaspoon of salt and 1/2 teaspoon pepper. Add the leftover flour from dredging the ribs.
- Pour the apple juice mixture over the ribs and veggies, cover your slow cooker and cook on low for 8-10 hours until the beef and veggies are tender.
- Spoon the ribs and veggies and apples onto warmed plates. Ladle on some of the sauce from the slow cooker and serve.
- Combine the applesauce, vinegar, garlic, Worcestershire sauce, paprika, mustard and salt. Pour the mixture over the beef. Cover the slow cooker and cook on low for 8-10 hours until the beef is tender.
- Transfer the beef, fruit and vegetables to a serving platter. Pour the juices from the slow cooker into a small saucepan and simmer for 5 minutes.
- Mix the cornstarch with the cider until smooth. Pour into the simmering juices, bring to a boil and cook for one minute or until the sauce thickens. Pour the sauce over the ribs and serve.
- A few notes! First, if you like the sauce a little thicker, pour it into a saucepan and sprinkle in a little more flour. Bring to a simmer until it thickens up.
- You can either serve these ribs with the bones or without. Often the meat will have fallen right off the bones as it has cooked, so in that case just discard them and scoop out the meat.
- We like this served over a puddle of warm buttered polenta, but it is also great over pasta, mashed potatoes, or all by itself!
Hi there! I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover. I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN! My kitchen is my happy place, and I want yours to be that place too. Let’s cook together!