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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 4 |
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If you enjoy a glaze-like sauce, remove the lid to the crockpot when the ribs are done. Turn the heat to high (if it isn't already) and simmer until thickened. Ingredients:
1 tablespoon olive oil |
1 teaspoon minced garlic |
1 tablespoon minced fresh ginger |
1 tablespoon thai red curry paste |
1/4 teaspoon ground allspice |
1/2 teaspoon salt |
1/4 teaspoon pepper |
4 (1 lb) beef short ribs |
1 cinnamon stick (about 2 inches long) |
1 cup diced white onion |
1 (14 ounce) can reduced-sodium beef broth |
1/4 cup chopped fresh cilantro |
Directions:
1. Combine oil, ginger, curry paste, allspice, salt and pepper in a small bowl to make a paste. Rub on ribs.
2. Put ribs, cinnamon, onion & broth into a 4 1/2 quart or larger crockpot. Cover and cook until beef is tender, 6 to 7 hours on low or 3 1/2 to 4 hours on high. Skim excess fat from broth. Sprinkle with cilantro and serve.
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