This dish is typically braised, but does just fine in a crock pot. We make it with a loose sauce that is meant to be absorbed by the noodles, but see tip below for thicker stew option. Here’s what you need for two dinner servings:
4 beef short ribs
1/2 cup baby carrots
1/2 cup frozen peas
1/2 onion (chopped)
Beef broth
BBQ sauce (your favorite, mild or spicy)
Garlic powder
Onion powder
Paprika
Turmeric
Montreal Steak Seasoning (or salt & pepper)
Put short ribs in first and sprinkle with equal amounts of garlic powder, onion powder, paprika, turmeric, and Montreal Steak Seasoning (or salt & pepper). Then put in the carrots, peas and chopped onion, and let them fall in around the meat. Next, pour in some BBQ sauce; just enough to make a thin top layer. Lastly, pour in the beef stock. The general rule it to add just enough broth to mostly cover the contents of the pot, but not totally. The beef and veggies will break down into more liquid, so don’t overdo it. It’s not soup.
For crock pot, cook on high for 6 hours, then switch to low until you are ready to eat. For stove top braising, follow same directions, bring contents to boil and the reduce heat to low, cover and let simmer for at least 1 hour on low heat. For either method, more time = better results.
Serve over egg noodles, rice or mashed potatoes. Pairs well with a deep red wine like a Lodi (old vine) zinfandel or a velvety merlot. If you open it early enough, add a splash into the pot too.
Tip: For thicker sauce, whisk in a couple tablespoons of flour or corn starch into the cold beef broth before adding it to the pot.