It’s Autumn, which to me can only mean one most important thing… The slow cooker can come out, for every meal!
Yes, I love cooking with my slow cooker, mainly as it doesn’t take much skill. Honestly, anyone can do it. Welcoming my favourite season (a little late) I’m going to be sharing some of my favourite recipes using my slow cooker, starting with this delicious recipe for beef short ribs.
If you don’t like the look of meat, perhaps this post isn’t for you, however give it a chance…
About Scotch Beef Jacobs Ladder
This delicious piece of meat, scary as it may look, is incredibly easy to cook! The Scotch Beef Jacobs Ladder* is a traditional cut of beef, you may see it on menus at popular Hipster BBQ eateries as “beef short ribs”. This cut of meat is traditional yet surprisingly hard to find these days – don’t ask me why but I feel like it needs to be bought back.
This particular cue comes from Scotch Beef, cattle born and raised in Scotland on farms meeting Scotland’s quality assurance standards, they are free to outdoors and feed on grass giving them a distinct fresh, deep flavour.
I bet you want to know how to make the perfect meal with this underrated cut?! Carry on reading…
Beef Short Ribs Recipe
The Jacobs Ladder is best cooked slow’n’low, soaking up any juices or broth for hours, to be left with a delicious moist piece of meat that literally falls off the bone. So make the most of your slow cooker, and if you don’t have one I suggest getting one!
1.5kg Scotch beef jacobs ladder
2 cloves of garlic, crushed
2 onions, diced
2 stalks celery, cubes
3 carrots, cubes
700ml dry red wine
230ml beef stock
3 tablespoons tomato puree
2 tablespoons plain flour
2 bay leaves
1 tablespoon fresh thyme
Homemade mash potato
- Pat ribs dry with a paper towel and season each piece of meat with salt and pepper. Heat the oil in a pan over high heat. When hot, add the short ribs and brown, cooking about 3-4 minutes per side
Once each is browned place them in the bottom of your slow cooker with the chopped carrots
- Using the same pan, switch to a medium heat, add the onions, crushed garlic and celery. Saute until until tender, then add the tomato puree
Stir the puree into the vegetables and saute on medium heat for another four minutes
- Pour the wine and the beef stock into the pan wth vegetable mix and stir. Whisk in the flour, making sure to break up any clumps. Add thyme, and bay leaves, and season with salt and pepper
- Bring to the boil, then simmer and pour over the ribs in the slow cooker.
Place lid on slow cooker and cook on HIGH for 7-8 hours or on LOW for 11-12 hours.
When ready, the meat should be falling off the bone. Taste and season with additional salt & pepper, if necessary.
I like to serve this dish with homemade creamy mash potato and lean greens. Alternatively try it with chunky chips or a potato gratin!
And the result… see for yourself…
The Perfect Autumn Meal
As you can imagine, after the initial prepping of the meat and vegetables, this recipe is an absolute breeze. Perfect if you’re at work all day. Simply following the recipe, it takes no longer than 20 minutes to get everything together and sautee the vegetables and broth. Then you can leave it to infuse and cook all day if you’re at work.
Rich, moist and full of flavour. The beef short ribs fell cleanly off the bone as I gave it one stir at the end of the day. You know it’s going to be a good meal when you come home and the home smells so rich in flavours. These beef short ribs are the star of the show in a perfect meal for a cold Autumn eve.
I hope you enjoyed the first in my slow cooker recipes! I can’t wait to share more with you so do let me know if you try this for yourself!
Do you have a slow cooker? What’s your favourite slow-cooked recipe?