Bready or Not: Slow Cooker Korean-Style Beef Short Ribs
I’m presenting to you the recipe for one of the best dishes I’ve ever made in a crock pot: Korean-style beef short ribs.
I have made this many times over now. I’ve even tried it using cheaper cuts like chuck roast and rump roast. Those worked out okay (though the meat really dries out before its soak in the juice at the end), but they are nowhere as delicious as the short rib version.
It turns out amazing whether you use boneless or bone-in ribs–a mix is a great way to go, too! Don’t trim the fat. You want all that flavor. The end result is a sauce that tastes like you added red wine, but you didn’t. It’s like MAGIC.
Seriously, these ribs taste like something from a great Asian restaurant. Pair it with some broccoli and a good spoonful of the sauce, and YUM.
Whenever I see beef short ribs go on sale, I do a little dance of joy because it means I get to make this recipe again.
Modified from Heather’s Bytes.
Bready or Not: Slow Cooker Korean-Style Short Ribs
Ingredients
- 1/2 cup low-sodium soy sauce
- 1/3 cup light brown sugar packed
- 2 Tb sesame oil
- 2 Tb rice vinegar
- 1/2 teaspoon ground ginger
- 4 cloves minced garlic
- 1/2 tsp red pepper flakes
- 5 lbs beef short ribs boneless, bone-in, or a mix
- 1-2 Tb cornstarch
- sesame seeds optional
Instructions
- In a small bowl, mix together soy sauce, brown sugar, oil, vinegar, ginger, garlic and red pepper. Place the ribs in a 5 or 6-quart slow cooker; pour the sauce over them. Cover and cook on HIGH for 4 hours or on LOW for 9 hours. Depending on how the ribs are stacked in the cooker, you may want to quickly stir them at some point halfway through.
- Use a slotted spoon to remove the ribs from the cooker. Place a tablespoon of corn starch in a small bowl and add some juice from the cooker. Whisk them together to create a slurry without lumps, and add back into the crock pot. Stir. If the juice doesn't start to thicken, repeat the process with some more corn starch.
- Either keep the ribs intact, or pull meat into chunks and discard the bones and fat. Place meat in cooker again on WARM setting for 10 minutes or so to soak in flavors. Serve. Great with rice, broccoli, and perhaps a sprinkling of sesame seeds!
- OM NOM NOM!
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Bready or Not: Chili and Coffee-Rubbed Sliced Roast Beef
For this day after Valentine’s Day, we’re not talking chocolate or sweets. Instead, let’s go straight for a big chunk of meat: using a chili and coffee rub to make sliced roast beef!
I was pretty intimidated the first time I tried a basic recipe for this dish. It didn’t help that it made way too much rub, which I tried to use up anyway, which meant the roast started smoldering like a log when it started cooking. Whoops.
Despite the hassles, my husband loved the end result, so I resolved to re-do the recipe and get it right. I think my husband’s feedback on each iteration was just a big hint to keep making these roasts.
He likes these served up as sliders. On a piece of aluminum foil, I use my dinner rolls, add a piece or two of meat, a dollop of coarse mustard, and a sprinkling of shredded cheese. I close the rolls and pour some melted butter on top, wrap the sliders in the foil, then bake until the cheese is melted. Perfection.
I think this roast beef has spoiled us. This recipe gives you the freshest meat possible, and if you catch eye of round roasts on sale, whoa is this a bargain!
Bready or Not: Chili and Coffee-Rubbed Sliced Roast Beef
Ingredients
- 1 Tablespoon dried onion
- 1 orange zested and juiced
- 2 Tablespoons fresh orange juice
- 1 1/2 Tablespoons coffee finely ground
- 1 1/2 Tablespoons chili powder
- 1 1/2 teaspoons kosher salt
- 4 garlic cloves minced
- 2 - 2 1/2 pound eye of round roast
Instructions
- Move your middle oven rack down a slot to be near the bottom and preheat oven to 475-degrees. Use a small roasting pan, or prepare a rimmed cookie sheet with aluminum foil and place a rack on top of it. Apply nonstick spray.
- Combine the first seven ingredients in a small bowl. If the rub is too thick, add a touch more orange juice or water. Spread the mixture all over the roast.
- Bake meat for 12 minutes, then turn it over and bake for another 12 minutes. It may start smoking because of the thick seasoning on the meat; if so, turn on the vent and keep an eye on things.
- Without opening the oven, reduce heat to 300-degrees. Roast for another 30 minutes, or until a thermometer registers 120-degrees in the center.
- Let the meat rest at room temperature for 30 minutes. Don't remove the crusted seasonings.
- Wrap the roast in parchment paper and then encase in plastic wrap. Refrigerate it for 8 hours or overnight.
- Serve the meat by cutting it into thin slices. Serve in hot or cold sandwiches, wraps, on crackers, or eat straight out of hand.
- OM NOM NOM!
Bready or Not Guest: Bryan Thomas Schmidt with Pizza Loaf
I’m happy to welcome Bryan Thomas Schmidt to Bready or Not today! I have come to know him well as an editor–he’s editing two Baen anthologies that’ll include my work–but he is foremost a writer. His novel The Worker Prince was just released by WordFire Press. Find out all about his science fiction novel, and continue reading the post to find his traditional family recipe for a quick ‘n easy Pizza Loaf.
WordFire Press proudly presents the debut novel of Hugo-nominated editor Bryan Thomas Schmidt, which received Honorable Mention on Paul Goat Allen’s Year’s Best Science Fiction Releases of 2011 at BarnesandNoble.com, alongside books by Ben Bova, Robert J. Sawyer, Jack Campbell, Ernest Cline and more.
What if everything you thought you knew about yourself and the world turned out to be wrong? Freshly graduated from the prestigious Borali Military Academy, Davi Rhii, Prince of the Boralian people discovers a secret that calls into question everything he knew about himself. His quest to rediscover himself brings him into conflict with his friends and family, calling into question his cultural values and assumptions, and putting in jeopardy all he’s worked for his whole life. One thing’s for sure: he’s going to have to make decisions that will change his life forever… Welcome to the book that captures the feel of the original Star Wars like no other—engaging characters, entertaining banter, non-stop action, Moses meets Star Wars… The Worker Prince.
PIZZA LOAF by Glenda Schmidt
Ingredients:
1 1 lb loaf of French bread or 4 long Italian rolls
Softened butter or margarine (optional)
3/4 lb Ground Beef
1/2 cup Grated Parmesan Cheese
1/2 tsp Oregano
1 tsp Salt (optional)
1/8 tsp Pepper
1 1/2 tbsp Minced Onion (real onion preferred)
1 1.2 6 oz cans Tomato Paste
1/4 cup Black or Green Olives, sliced (optional)
2 Ripe Tomatoes, thinly sliced (optional)
8 slices Processed Cheese (your choice)
Cut French bread or rolls in half lengthwise and spread butter or margarine across the exposed inside.
Combine beef, Parmesan cheese, seasonings, minced onion, olives and tomato paste in mixing bowl.
Spread mixture on insides of the bread or rolls with a knife so it is evenly distributed.
If freezing for later use, cut into serving size, approximately 1/2 roll each and wrap individually in aluminum foil for best results then freeze. (When ready to use, defrost 1 1/2 hours in wrap before continuing.)
To cook, place unwrapped loaves on cookie sheet or flat pan, meat side up, top with tomato slices (if desired).
Bake at 250 degrees for 20 minutes.
Remove from oven and top with processed cheese slices.
Return to oven for 5 minutes until cheese is melted.
Your kids and the kid in you will love it.
Bryan Thomas Schmidt is an author and Hugo-nominated editor of adult and children’s speculative fiction. His debut novel, The Worker Prince received Honorable Mention on Barnes & Noble Book Club’s Year’s Best Science Fiction Releases. His short stories have appeared in magazines, anthologies and online. As book editor he is the main editor for Kevin J. Anderson and Rebecca Moesta’s WordFire Press where he has edited books by such luminaries as Alan Dean Foster, Tracy Hickman, Frank Herbert, Mike Resnick, Jean Rabe and more. He was also the first editor on Andy Weir’s bestseller The Martian. His anthologies as editor include Shattered Shields with co-editor Jennifer Brozek, Mission: Tomorrow, Galactic Games and Little Green Men–Attack! (forthcoming) all for Baen, Space Battles: Full Throttle Space Tales #6, Beyond The Sun and Raygun Chronicles: Space Opera For a New Age. He is also coediting anthologies with Larry Correia and Jonathan Maberry set in their New York Times Bestselling Monster Hunter and Joe Ledger universes.
Bready or Not Guest: Bishop O’Connell with Beef & Guinness Vegetable Soup
Today I am happy to welcome Bishop O’Connell as my Bready or Not guest. He’s delivering a perfect winter recipe: Beef & Guinness Vegetable Soup! He’s also about to deliver his third book published through Harper Voyager Impulse. Three Promises comes out on December 8th! That gives you plenty of time to read the first two books in the American Faerie Tale series so you’re ready for the next.
Promises bind, but some promises break…
From the author of The Stolen and The Forgotten comes a collection of stories between the stories, a glimpse of the American Faerie Tale series characters in a whole new light.
For more than fifty years, Elaine has lived the life of an outcast elf, stripped of her rank and title in the fae court. Surrounded by her beloved collection of stolen artwork, we may just learn the secret behind her exile, and the one promise too important to break…It’s the day we’ve all been waiting for – Caitlin and Edward are getting married! But few weddings ever go without a hitch. Old promises were broken, and new vows will be made…
In The Stolen, Brendan vowed to help Caitlin rescue her young daughter from the Dusk Court, even if it meant sacrificing himself. Alone and in torment, he has come to accept his fate. Until an unexpected visitor finds her way into his life…Plus, an exclusive bonus story about the mysterious Legion of Solomon.
Preorder the ebook now for 99-cents; available December 8th:
HarperCollins
Amazon
Barnes & Noble
Google Play
iTunes
Kobo
Beef & Guinness Vegetable Soup
This could very easily make a stew, but I prefer it as a soup. It’s hearty and great to freeze and reheat when you want something tasty on a cold day. You can use a 6 quart soup pot, but it will fill right to the top, so be careful, 8 quart is ideal.
Ingredients:
1 lbs stew beef – cut into small pieces
2 medium sweet white onions – diced
1 lbs new potatoes – cut into quarters (even small ones should be cut in half)
1 lbs baby carrots – cut into small pieces
6 celery stocks (no leaves) – diced
1 lbs bag of frozen peas
1 lbs bag of frozen sweet corn
1 large can (16oz) fire roasted diced tomatoes
16oz beef stock
16oz vegetable stock
Salt
White Pepper
Optional: dill, celery salt, garlic salt, chives.
3 pints of Guinness – at room temperature
It’s best to use the Guinness that doesn’t have a widget in it (see image). If you can only get the bottles or cans that do have the widget (nitrogen injection device) then open the bottles/cans and let them sit for a while before starting.
Put the soup pot over a medium high heat and add a couple teaspoons of olive oil and cook down the onions. When they start to turn translucent, add the stew beef, stirring regularly. By the time to beef has browned on the outside, the onions should be starting to caramelize. Add the Guinness and let it reduce to 1/3. Yes, 1/3, this will take a while (30 mins or so).
While this is happening two things will happen. First, you’ll see a thick froth develop and it will get large, especially if your pints had the widget. Don’t panic, this is normal and you can reduce it by stirring. The second thing that will happen is you’ll notice a very strong barley smell from the pot. Again, don’t worry, it will taste much better when it’s done than it smells at this stage.
When the Guinness has reduced add all the remaining ingredients, but add the stock last. Elsewise you’ll get a LOT of splashing. Once everything is in there, stir and bring to a slow boil. Reduce the heat and simmer for 2-3 hours, and enjoy the wonderful smell that will fill your kitchen. Add salt and pepper to taste, but keep in mind potatoes absorb salt and there are a lot of them so don’t worry if it seems like you’re adding a lot of salt. You can also, obviously, hold off and season when served to individual tastes. When finished, it freezes for 6-8 months without any concern, probably longer than that but I’ve never gotten it to last longer than that.
Goes great a cold hard cider and some fresh, crusty bread (buttered of course). You can go “full Irish” and have a Magners Cider (Bulmers in Ireland) and some soda bread. I’m actually not a big fan of soda bread (don’t tell!) but the cider compliments the flavor of the soup nicely.
Bishop O’Connell is the author of the American Faerie Tale series, a consultant, writer, blogger, and lover of kilts and beer, as well as a member of the Science Fiction & Fantasy Writers of America. Born in Naples Italy while his father was stationed in Sardinia, Bishop grew up in San Diego, CA where he fell in love with the ocean and fish tacos. While wandering the country for work and school (absolutely not because he was in hiding from mind controlling bunnies), he experienced autumn in New England. Soon after, he settled in Manchester, NH, where he writes, collects swords, revels in his immortality as a critically acclaimed “visionary” of the urban fantasy genre, and is regularly chastised for making up things for his bio. He can also be found online at A Quiet Pint, where he muses philosophical on life, the universe, and everything, as well as various aspects of writing and the road to getting published.
Bready or Not: Slow Cooker Balsamic Beef
This is my favorite non-taco way to cook up beef in the crock pot. The result is slightly sweet and perfect by itself, on a sandwich, in a salad, in a wrap…! Delicious meat in any form.
With the way beef prices have shot up, I pretty much have stopped buying ground beef. Roasts are the way to go, and slow cooking is the way to keep the cuts nice and tender.
This is just an all-around good recipe. It’s very easy to tweak if you want it more or less sweet. The oven is off and my kitchen stays cooler. The one bad thing is that I work from home, and I’m tortured by the scent all day long.
Modified from Shugary Sweets.
Bready or Not: Slow Cooker Balsamic Beef
Ingredients
- 4 - 5 lb beef chuck roast
- 1 yellow onion
- 1 can beef broth low sodium
- 1/2 cup light brown sugar packed
- 1/4 cup balsamic vinegar
- 1 Tablespoon soy sauce low sodium
- 1 teaspoon kosher salt
- 1/4 teaspoon crushed red pepper flakes
- 3 garlic cloves minced
Instructions
- In the slow cooker, whisk together the ingredients from the beef broth through the end.
- Cut the onion into chunks and place in slow cooker. Trim any excess fat from the roast and place the meat atop the onion. Cover and cook on LOW for 8 to 10 hours.
- Soon before mealtime, pull the meat out and shred apart. Place back in pot to soak up juice. Set the cooker on WARM until ready to serve.
- OM NOM NOM!
Bready or Not: Crock Pot Corned Beef & Vegetables
Corned beef in the slow cooker. This is by far the easiest, tastiest way I’ve found to make this dish!
It’s become an annual tradition for me to make a St. Patrick’s Day corned beef brisket. I boiled the meat one year, and baked it in the oven the next. It’s turned out delicious both ways (though the quality of the Kroger-branded brisket was lousy with fat) but I found that the crock pot is the best way to go. No watching the pot for boil-overs! Plus, it makes side dish veggies at the same time.
I dislike celery so I replaced the cut stalks with celery flakes, which provides flavor without the icky texture. You’ll want to cut the potatoes into big chunks that are all of like size. It’ll depend on the size of the potato if you need to cut them into halves or quarters. I had pretty big potatoes, so I did quarters. Do get red potatoes, though. They cook all day and get tender, not mushy.
Make this along with the Mini Muffin Irish Soda Bread from last week, and your St. Paddy’s Day meal is all set! … Oh, you want dessert? How about these Irish Coffee Blondies from a few years ago?
Don’t forget to wear green on the 17th… unless you want to get pinched…
Modified from TheSkinnyFork.com
Bready or Not: Crock Pot Corned Beef & Vegetables
Ingredients
- 3 lb corned beef brisket + seasoning packet
- 1 Tb celery flakes or chopped celery stalks
- 1 yellow onion in wedges
- 1/2 lb red potatoes cut into halves or quarters
- 8 ounces baby carrots
- 4-6 cups water
Instructions
- Place celery flakes, onion slices, potatoes and carrots into the crock pot. Trim fat from the brisket and place it on top of the veggies.
- Add 4-6 cups of water to the crock pot until the brisket is almost covered. Sprinkle the brisket's seasoning packet over the top.
- Put the lid on and cook on high for 4 1/2 hours, or 8 to 9 hours on low.
- Remove the brisket and slice thinly or pull into chunks. Serve with the cooked veggies.
OM NOM NOM!
