I am always on the lookout for recipes that are easy, delicious (of course), and don't require a lot of babysitting, since my kids seem to regard meal prep time as their own competition time to see who can drive Mama round the bend the fastest. This "witching hour" means that I pink sparkly puffy heart my crock pot, since I can just chuck everything in during nap time and forget about it for a couple of hours.
I adapted this recipe from one a friend passed on. This night I served it with mashed potatoes and roasted cauliflower (I usually try for a more colourful meal, but was trying to use these up before they went bad), but they are also good with rice (for a more Indian meal) or polenta. You can also double or triple it to have a seemingly fancy meal for a crowd. They're so popular in our house that every time I see short ribs on sale I have to put this on the menu!
Ingredients: (Serves 4)
2 pounds (about 8 pieces) beef short ribs
(note: you can also use beef chuck short ribs, but will need to increase the cooking time)
1 small onion, sliced
kosher salt and ground black pepper, about 1 tbsp. each
1 tbsp. Worcestershire sauce
1 jar mango chutney
1 cup beef broth
2 tbsp. tapioca
First, slice your onion thinly and place in the bottom of the crock pot.
This is the bed for your short ribs. Next, rinse the ribs and pat dry, then sprinkle both sides with kosher salt and black pepper. Put them bone-side down on top of the onions.
Spread the mango chutney over the short ribs. Pour the Worcestershire sauce, broth and tapioca around (but not over -- don't wash off the chutney!) the ribs.
Cover and cook on low heat about 4 hours, or until the meat is falling off the bones.
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