Beef Chuck Short Ribs Boneless Recipe Slow Cooker
Happy May Day! What a beautiful May Twenty-four hour period it is, likewise. Our high today reached 70 degrees belatedly in the afternoon. It is a gorgeous bright sunny day with a breeze blowing. I wish it could be similar this every mean solar day of the year. To celebrate, hubby and I are going to resume our daily walking once again that nosotros had stopped for the last few months with the nasty weather condition and a footling health scare thrown in. We are looking frontward to getting back to it -- I always feel better and it's my favorite way to reduce stress. Final nighttime, I made Boneless Beef Chuck Short Ribs in my boring cooker for dinner and that is what nosotros are having over again this evening since I fixed 3 pounds of them! I savage asleep last night before getting a chance to postal service them. Here is what I wrote about them and my description from the terminal fourth dimension I made them back in Jan:
"Instead of making a tomato based barbecue sauce, I opted to become with a lighter sauce that has a touch of vinegar and hint of sweet. It'south sort of a twist on North Carolina mode barbecue that uses a vinegar based thinner type sauce. Husband lived in Northward Carolina for a few years and actually adult a taste for that style and flavor. I didn't want to go too vinegary so I added a flake less. This was a very unproblematic recipe to put together. I chose to dark-brown the ribs well and caramelize them to add together both color and flavor. Other than some seasonings and spices, the only other added ingredients (besides the ribs) were a bit of onion and the sauce ingredients. I wanted to add a scrap of smokiness, so I used smoked paprika as well equally ancho chile powder which has more of a smoky flavor than information technology does spicy like Chipotle. I wanted to use a scrap of chili sauce to add to the stock forth with the vinegar, but didn't have any so I improvised by mixing a few tablespoons of ketchup (with no HFCS) with a bit of Asian style chili-garlic sauce. I had originally considered using 1/four loving cup of that (and no ketchup)...but afterwards taking a tiny gustation of information technology and realizing how hot and spicy it was, I decided to just use 1 tablespoon of information technology and mix it with a little ketchup for flavor and merely a hint of spiciness. They turned out excellent...super tender and very rich tasting. I think you could hands add together a few more tablespoons of vinegar (I used carmine wine vinegar) without it being besides much...but I liked them equally is. I as well added a little Swerve Sweetener for a bit of sweetness to balance the vinegar flavor."
Well, final night I used the exact same recipe when I made them and they turned out fantastic again. The only thing I did differently is remove the 2 cups of juice from the crock pot and poured it into a saucepan and reduced it by virtually 1/three to concentrate it and make it more of a rich glaze-type consistency. Information technology was awesome and I'm non much of a gravy or sauce person. Because it is so concentrated after reducing, a piddling goes a long way. I served yesterday'south beefiness ribs with mashed cauliflower and my grain-gratis staff of life and butter. I snapped a few photos below. It was a delicious meal that we are going to enjoy again tonight. Hither is a link that will accept y'all to the recipe also every bit a few additional photos I took back in January of the various "steps" ---> Boneless Beef Chuck Brusque Ribs (Slow Cooker/Crock Pot Style). Enjoy!
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Source: https://www.gourmetgirlcooks.com/2014/05/boneless-beef-chuck-short-ribs-slow.html