Best 3 Slow Cooked Short Ribs With Salt Skin Potatoes Recipes

Indulge in the delectable flavors of fall-off-the-bone short ribs braised in a rich red wine sauce, complemented by crispy salt-skin potatoes. This hearty and comforting dish is perfect for a cozy dinner party or a special occasion. With just a few simple steps, you can create a restaurant-quality meal in the comfort of your own home.

In addition to the main course, this article also includes a recipe for a refreshing arugula salad with a tangy lemon vinaigrette, providing a light and flavorful side dish. For dessert, satisfy your sweet cravings with a decadent chocolate mousse, perfectly creamy and rich. And to complete the meal, a classic crème brûlée is presented, featuring a smooth custard base topped with a crisp caramelized sugar crust.

Each recipe is meticulously crafted with step-by-step instructions, ensuring successful results even for novice cooks. Detailed ingredient lists and cooking tips are provided to guide you through the process of creating these culinary delights. Whether you're a seasoned chef or just starting your culinary journey, this article has something for everyone to enjoy.

Let's cook with our recipes!

SLOW COOKER BEEF SHORT RIBS

Slow Cooker Beef Short Ribs image

Slow Cooker Beef Short Ribs are cooked in the crockpot until they reach fall-off-the-bone deliciousness. This simple dish is a classic that is full of comfort food flavor.

Provided by Rachel Farnsworth

Categories Dinner Main Course

Time 8h15m

Number Of Ingredients 8

Ingredients

4 pounds boneless or bone-in beef short ribs (about 8 short ribs)
1 teaspoon salt
1 teaspoon black pepper
3 cups beef broth
1/4 cup worcestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1 sprig fresh rosemary

Steps:

Season the short ribs with salt and pepper. Heat a large skillet over high heat. Sear the short ribs on each of the 4 sides for about 60 seconds per side.
Pour the beef broth, worcestershire sauce, garlic powder, and onion powder into a slow cooker and stir together. Place the short ribs into the liquid in the slow cooker.
Place rosemary sprig on top of meat and put the lid on. Cook on low for 6-8 hours, until meat is tender.

Nutrition Facts : ServingSize 2 short ribs, Calories 604 kcal, Carbohydrate 4 g, Protein 65 g, Fat 34 g, SaturatedFat 14 g, Cholesterol 195 mg, Sodium 1635 mg, Sugar 1 g

SLOW-COOKED SHORT RIBS WITH SALT-SKIN POTATOES

Slow-Cooked Short Ribs with Salt-Skin Potatoes image

I love short ribs, and they are best prepared low and slow in a flavorful sauce. I also love salt potatoes, so combined the two with an Italian twist. My family was wowed! -Devon Delaney, Westport, Connecticut

Provided by Taste of Home

Categories Dinner

Time 6h40m

Yield 8 servings.

Number Of Ingredients 17

Ingredients

6 thick slices pancetta or thick-sliced bacon, chopped
6 pounds bone-in beef short ribs
1 teaspoon plus 1 cup kosher salt, divided
1 teaspoon pepper
1 tablespoon olive oil
3 medium carrots, chopped
1 medium red onion, chopped
1 cup beef broth
1 cup dry red wine
1/4 cup honey
1/4 cup balsamic vinegar
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
2 teaspoons minced fresh oregano or 3/4 teaspoon dried oregano
2 garlic cloves, minced
2 pounds small red potatoes
4 teaspoons cornstarch
3 tablespoons cold water

Steps:

In a large skillet, cook pancetta over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels., Meanwhile, sprinkle ribs with 1 teaspoon salt and pepper. In another large skillet, heat oil over medium-high heat. In batches, brown ribs on all sides; transfer to a 4- or 5-qt. slow cooker., To same skillet, add carrots and onion; cook and stir over medium heat 2-4 minutes or until crisp-tender. Add broth, wine, honey and vinegar, stirring to loosen browned bits from pan. Transfer to slow cooker; add pancetta, herbs and garlic., Cook, covered, on low 6-8 hours or until meat is tender. In the last hour of cooking, place potatoes in a 6-qt. stockpot and cover with water. Add remaining salt. Cover and bring to a boil over medium-high heat; stir to dissolve salt. Cook 15-30 minutes or until tender. Drain well., Remove ribs to a serving platter; keep warm. Strain cooking juices into a small saucepan; skim fat. Add vegetables and pancetta to platter. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir 1-2 minutes or until thickened. Serve with ribs and vegetables.

Nutrition Facts : Calories 507 calories, Fat 24g fat (9g saturated fat), Cholesterol 96mg cholesterol, Sodium 859mg sodium, Carbohydrate 35g carbohydrate (14g sugars, Fiber 3g fiber), Protein 33g protein.

SLOW COOKER SHORT RIBS RECIPE

Slow Cooker Short Ribs Recipe image

These Slow Cooker Short Ribs only require five ingredients and can be put together in a matter of minutes. Put them in the slow cooker and let them cook all day and you have dinner ready that evening. This meat is so tender and savory it falls apart with your fork. You are going to love this one.

Provided by Elyse Ellis

Categories Main Course

Time 8h10m

Number Of Ingredients 5

Ingredients

3 pounds beef short ribs
salt and pepper (to taste)
10.5 ounces condensed French onion soup (1 can)
12 ounces chili sauce (1 bottle)
¼ teaspoon dried rosemary (for garnish)

Steps:

Spray a slow cooker with nonstick cooking spray.
Place short ribs in the bottom of slow cooker and season with salt and pepper, to taste.
In a mixing bowl, whisk together condensed onion soup and chili sauce. Spoon over the ribs.
Sprinkle rosemary on top.
Cook on low for 8-10 hours.

Nutrition Facts : ServingSize 1 g

Tips:

Choose the right short ribs: Look for short ribs that are well-marbled with fat, as this will help them stay moist and flavorful during cooking. Beef short ribs are commonly used, but you may also consider trying veal or lamb short ribs for a unique taste experience.
Salt the short ribs in advance: Salting the short ribs at least 1 hour before cooking helps to season them throughout and enhances their flavor. Make sure to pat the short ribs dry before searing to ensure a good sear.
Sear the short ribs before slow-cooking: Searing the short ribs in a hot skillet or Dutch oven before adding them to the slow cooker helps to develop a rich, caramelized crust and lock in the flavor. This step is optional but highly recommended.
Add plenty of aromatics: To infuse the short ribs with flavor, include a variety of aromatics in the slow cooker, such as garlic, onions, carrots, celery, and herbs like thyme, rosemary, and bay leaves.
Use a good quality liquid: The liquid you use in the slow cooker will contribute to the flavor of the short ribs, so choose a flavorful option like beef broth, red wine, or a combination of both.
Cook the short ribs on low for at least 8 hours: The low and slow cooking method helps to tenderize the short ribs and develop their flavor. Cooking for at least 8 hours ensures that the short ribs are fall-off-the-bone tender.
Salt skin potatoes: To make crispy salt skin potatoes, toss the potatoes in a mixture of olive oil, salt, and pepper before roasting in the oven. Parboiling the potatoes before roasting helps to achieve a fluffy interior and crispy skin.

Conclusion:

Slow-cooked short ribs with salt skin potatoes is a delicious and comforting dish that is perfect for a special occasion or a cozy family meal. By following these tips, you can create tender, flavorful short ribs that are sure to impress. The salt skin potatoes are a perfect accompaniment, providing a crispy and flavorful contrast to the rich and savory short ribs. So gather your ingredients and give this recipe a try – you won't be disappointed!