Slow Cooked Beef Short Ribs (Slow Cooker Version)

Name: Slow Cooked Beef Short Ribs (Slow Cooker Version)
Prep time: 15 min
Cook time: 6 h
Yield: 6
Cuisine: British
Ingredients: 1.8kg beef short ribs (Jacob's Ladder), cut in half widthways or oxtail pieces; 50g dark brown sugar; 6 garlic cloves, peeled and crushed; 2 teaspoons mustard powder; 1 teaspoons smoked paprika; 3 tablespoons Worcestershire sauce; 2 tablespoons rapeseed or olive oil; 2 medium leeks, sliced and rinsed; 2 large parsnips, peeled and chopped; 2 bay leaves; 850ml good, hot beef stock; 1 x 400g can chopped tomatoes with herbs

A delicious, warming dish for the slow cooker that uses beef short ribs - a similar flavour to oxtail. The meat is combined with mustard, smoked paprika, root vegetables, canned tomatoes and stock. Great for the cold evenings.

prep time
15 mins

cook time
6 hours

serves
6 people

Ingredients

1.8kg beef short ribs (Jacob's Ladder), cut in half widthways or oxtail pieces
50g dark brown sugar
6 garlic cloves, peeled and crushed
2 teaspoons mustard powder
1 teaspoons smoked paprika
3 tablespoons Worcestershire sauce
2 tablespoons rapeseed or olive oil
2 medium leeks, sliced and rinsed
2 large parsnips, peeled and chopped
2 bay leaves
850ml good, hot beef stock
1 x 400g can chopped tomatoes with herbs

Method

In a small bowl mix the seasoning, sugar, garlic, mustard, paprika and Worcestershire sauce together.
Place the ribs or oxtail pieces in a shallow tray and coat with the spice mixture on both sides. Cover and marinate in the fridge for 1 hour, or overnight if time allows.
Add all the ingredients to a large slow cooker and cook according to the manufacturer’s instructions.
Remove the bay leaves, skim off any oil and serve with creamy mash and roasted vegetables.

Tips:

This recipe works well with oxtail pieces.