Sweet-with-Heat Beef Short Ribs

Serve this hearty slow cooker dish with your favorite starch
Editor
Sweet-with-Heat Beef Short Ribs
Time Inc. Books

Make this a wonderful tradition by serving the meat with something to catch the extra sauce: pasta, egg noodles, polenta, mashed potatoes, or good bread. And a sharp coleslaw or crisp green salad is welcome next to the rich ribs. —Phyllis Good, author of Stock the Crock

8
Servings
566
Calories Per Serving
Deliver Ingredients

Notes

If you don’t have the right kind of jelly, mix equal parts of grated horseradish and honey to equal 1⁄4 cup

Make It Gluten-Free: check the labels to ensure you are using gluten-free jelly, tomatoes, and tomato paste.

 

Make It Paleo-Friendly: instead of the jelly, mix equal parts of grated horseradish and honey to make 1⁄4 cup.

Check the labels to ensure you are using crushed tomatoes and tomato paste without additives, or use 2 cups crushed fresh tomatoes and 1⁄3 cup Tomato Paste 

Omit the wine.

Serve alone or over cooked sweet potatoes or cauliflower “rice” (cauliflower florets pulsed in a food processor).

 

Make It for Picky Eaters: puree the sauce ingredients together before adding them to the cooker. Picky eaters are often more amenable to smooth sauces with flavor than if the bits and pieces are showing.

Ingredients

  • 8 boneless beef short ribs (each about 10 ounces), trimmed of fat
  • About 1⁄4 cup horseradish jelly or hot pepper jelly
  • 2 (14 1⁄2-ounce) cans crushed tomatoes
  • 1/3 Cup tomato paste
  • 9 garlic cloves, minced
  • 1 1/4 Teaspoon dried rosemary, crushed
  • 1/2 Cup chopped onions
  • 3/4 Teaspoons ground ginger
  • 1⁄3 to 1⁄2 cup red wine
  • 2 to 3 tablespoons fresh thyme leaves or 4 to 5 fresh thyme sprigs, to garnish

Directions

Grease the interior of the slow cooker crock with butter or nonstick cooking spray.

If you have time, broil the ribs 6 inches from the heat until browned, about 5 to 10 minutes per side. Or grill them until they’re browned on both sides. Note: If you would rather skip the broiling or grilling, you can place the ribs straight into the crock. Stagger them as you make layers so they don’t directly overlap each other.

In a good-size microwave-safe bowl, heat the jelly on High for 30 seconds in the microwave, just until it turns syrupy.

Stir all the remaining ingredients except the fresh thyme into the bowl with the jelly, combining well.

Spoon the sauce over the ribs in the cooker, lifting up the top layer so the ribs on the bottom layer get covered with sauce too.

Cover. Cook on Low 6 to 8 hours or on High 4 to 6 hours.

Place the ribs on a platter. Cover them with foil to keep them warm.

As the sauce in the cooker cools, remove the layer of fat that floats to the surface.

Put the ribs back into the sauce. Pull the ribs apart into chunks and stir the meat into the sauce. Just before serving, scatter fresh thyme leaves over the meat and the sauce in a serving dish. If you have sprigs, strip off the leaves and scatter them over the filled dish.

Serve with Baked White Polenta with Two Cheeses (page 75), or over egg noodles or other pasta, mashed potatoes, or bread.

Excerpted from Stock the Crock by Phyllis Good. Copyright © 2017 Oxmoor House.

Nutritional Facts

Total Fat
38g
59%
Sugar
11g
N/A
Saturated Fat
16g
82%
Cholesterol
146mg
49%
Protein
37g
74%
Carbs
19g
6%
Vitamin A
28µg
3%
Vitamin B12
6µg
97%
Vitamin B6
0.8mg
41.7%
Vitamin C
15mg
24%
Vitamin D
0.2µg
0.1%
Vitamin E
2mg
10%
Vitamin K
10µg
12%
Calcium
75mg
7%
Fiber
3g
11%
Folate (food)
24µg
N/A
Folate equivalent (total)
24µg
6%
Iron
7mg
36%
Magnesium
65mg
16%
Monounsaturated
19g
N/A
Niacin (B3)
8mg
42%
Phosphorus
388mg
55%
Polyunsaturated
3g
N/A
Potassium
1026mg
29%
Riboflavin (B2)
0.4mg
24.9%
Sodium
433mg
18%
Sugars, added
5g
N/A
Thiamin (B1)
0.3mg
16.9%
Trans
2g
N/A
Zinc
15mg
98%