Slow Cooker Short Ribs (yes, another one)

This is the week of me sharing recipes I enjoy making but then I forget to take pictures of them. “Oops Week” maybe? Well, this is a super easy slow cooker recipe that makes my slow cooker extra valuable. I made short ribs in the slow cooker before but this recipe takes the yumminess of short ribs and makes them even easier to cook. This is not for a spur of the moment dinner, though. It cooks for 9 !!! hours and you need to marinate it overnight first, so there’s that. But otherwise, you just dump it all in and turn it on. Super easy. And no browning of the meat required!

Oh, and if you go see where I got the recipe from, well, I want to point out something. First, I apparently can’t read because I have made this recipe multiple times and always read it as “pineapple juice” sooooo not sure what happened. I also only can ever find bone-in short ribs, so that is what I use. The most recent time (these pictures) I used flank-cut short ribs and we will not get them again. At first they seemed great but there were bits of bone shards and the meat seemed tougher around the small bones compared to the regular bone-in ones. Not worth the hassle, especially with little kids eating the ribs.

Directions for Slow Cooker Short Ribs

Adapted from Almost Kosher

  • 1 cup pineapple juice
  • 1/2 cup canola oil (or similar)
  • 1/3 cup soy sauce
  • 1/4 cup molasses
  • 1 teaspoon ground ginger
  • 2-3 pounds bone-in short ribs
  • Kosher salt and pepper
  • Cornstarch slurry (a bit of cornstarch dissolved in the barest amount of water)

In a bowl, combine the juice, oil, soy sauce, molasses, and ginger. Add the short ribs, then cover and marinate in the refrigerator overnight.

The next day, dump all of it in the slow cooker and bake on low for 9 hours until the meat is tender and falling off the bone. Remove the meat from the slow cooker and use a fat separator with the sauce. Pour the separated sauce into a small saucepan and season it with salt and pepper to taste. Add some cornstarch slurry and cook the sauce over medium-low heat until it thickens some. Serve with the meat.

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2 thoughts on “Slow Cooker Short Ribs (yes, another one)

  1. Hello, Chava here, from Almost Kosher. I just want to thank you really quickly for trying our recipe and remembering to link it. It’s really helpful to see how people modify the recipes and how it works out for their family!

    I wanted to say something about the pineapple juice. You are not crazy – the recipe used to call for pineapple juice which ended up being a slightly controversial subject in the comments. Quite a few people reported less-than-desirable results and I even received some angry emails about it! Yikes, who knew?! So, after awhile, I updated the recipe to call for pureed pineapple as it doesn’t seem to cause the texture a lot of the people weren’t loving. If pineapple juice is working for you (it worked for me, too), then that’s awesome.

    I’ve been poking around your blog this morning, and I have to say I really love all I’m seeing! I’m going to try out the almost croissants. I love croissants but never make them myself and I think it’s about time I change that!

    Cheers!
    -Chava

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