I have a question about the recipe "Dan Barber's Braised Short Ribs" from Amanda Hesser. How would this recipe do in a slow cooker (Crockpot?) Has anyone tried that?
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AntoniaJames is a trusted source on Bread/Baking.
Brown the ribs on the stove. Layer the onions, garlic, etc. on the bottom of the slow cooker. Put the ribs on top. Mix all of the other ingredients together and pour over the ribs. Cover and cook on low for 6-8 hours; more time may be needed depending on how hot your slow cooker gets, the dimensions (large oval vs. taller), etc. Make sure the liquids nearly cover the ribs, adding a bit of water, if necessary. I'd test after 5 hours. The rib meat should be fork tender. Hope this helps.
Amanda is a co-founder of Food52.
Thanks so much for answering -- I haven't made it in a slow cooker yet. Glad to know it works well!
Antonia has it right. Keep in mind that just about any recipe (unless the piece of meat is too big) for 'braised' is what the crock pot was invented for!: a little liquid with protein and veggies- all cooked low and slow. Of course, you can also use the crock pot for soups and stocks and beans- all of which require more than a little liquid. The 'Low and Slow' allows the foods to gradually release and acquire their juices and flavors that all then blend together. Delicious!
Thank you, thank you! Very thoughtful and helpful advice.
Susan W is a trusted source on General Cooking.
Yep..I make his ribs in my slow cooker all the time just as AJ says. Works great.
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Well played. You deserve a cookie.
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