Beef ribs in a slow cooker
Votes: 11
Time: 8 o'clock
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Our kitchens are filled with a variety of gadgets that allow us to endlessly experiment and try new recipes without spending hours at the stove. One such helper is the slow cooker. This compact device can replace a real Russian stove and make any meat tender and juicy. Despite the long cooking time, the beneficial properties of the food are preserved, and it doesn't turn into a formless mess.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 tbsp. l. canola oil
- 1.4 kg beef ribs on the bone
- 2 medium onions, peeled and cut into 4 pieces
- 2 medium carrots, cut into large pieces
- 2 medium parsnips, cut into large pieces
- 2 medium turnips, peeled and cut into large pieces
- 4 sprigs of fresh rosemary
- 4 sprigs of fresh thyme
- 4 sprigs fresh parsley, leaves and stems separated
- 1 tbsp Worcestershire sauce
- 1 tbsp. spicy brown mustard
- 350 ml stout (dark beer), such as Guinness
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Cooking the dish according to the recipe:
- Heat oil in a large skillet over medium-high heat. Season the ribs with salt and pepper. When the oil is hot, sear the ribs in batches until evenly golden brown on all sides, about 3-4 minutes per side.
- While the ribs are roasting, layer the onions and carrots in the bottom of the slow cooker and season with salt and pepper. Arrange the browned meat on top. Sprinkle with the remaining onions and carrots, along with the parsnips and turnips. Tie the rosemary, thyme, and parsley stems together and add them to the slow cooker bowl along with the Worcestershire sauce and mustard. Pour in the beer and add enough water to cover the ingredients completely. Close the lid and cook on low for 6-8 hours, or until the meat is very tender.
- To serve, carefully remove the meat and vegetables from the slow cooker. Strain off any remaining juices. Serve with the ribs garnished with chopped parsley leaves.
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