Plum Good Short Ribs
A Restaurant-Quality Dish from Your Slow Cooker
Short ribs pair very well with fruit, especially the fresh plums used in this dish. Though it may sound strange at first, the end result is quite savory and delicious. If plums are not available though, try this with fresh figs—it’s just as good!
1 tablespoon olive oil
3–4 pounds bone-in short ribs, trimmed of excess fat
1 yellow onion, diced
1/2 cup beef stock or broth
4 plums, halved and pitted
1/2 cup orange juice
1 tablespoon red wine vinegar
1/4 cup dark brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 bay leaves
3 tablespoons butter or margarine
Place olive oil in a skillet over high heat, until nearly smoking hot. Add short ribs, and brown on both sides, about 5 minutes. (You can also do this right in the crock of many modern slow cookers by using the cooker’s browning function.)
Add yellow onion to the skillet and then deglaze the pan with the beef stock, scraping any browned bits from the bottom.
Transfer short ribs, onion, and all liquid from the skillet to a slow cooker and top with plums.
Whisk together orange juice, red wine vinegar, brown sugar, flour, salt, and pepper, and pour over everything in the slow cooker.
Add bay leaves, set the cooker to LOW, cover, and let cook 8 hours, or until meat is fork-tender.
Stir butter or margarine into the sauce before serving over short ribs.
If you cannot find beef short ribs at your local grocery store, you can also prepare this with 3–4 pounds of country-style pork ribs.
This and other great recipes can be found in Bob Warden's Favorite Slow Cooker Recipes: