Slow Cooked Beef Short Ribs (Slow Cooker Version)
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.
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.
Rate this recipe
Click the stars to rate this recipe to let other users know what you think