I'm finally home, cooking and baking in my own kitchen, and it feels so good. In fact, it felt so good, I had to make the following for myself. And since the topic for Sunday Funday was either a slow-cooker meal or a slow-cooked meal, this was a perfect choice to make.
It's actually been quite a few years since I first made this. I made it for my sister, Tania, for her birthday, and, well, she was nice and said it tasted good, and it did, but it needed improvement. So I played with it a few times over the years. I think I've finally hit it out of the park.
At least my mouth did a happy dance when I was eating it the other day.
I used a couple of different colored peppers, but you can just use green peppers if you like.
And the leftovers, well, let me just say they were delicious, and I still have a couple of meals in the freezer for future meals.
And I think it's really easy to make cause you basically put it into a crockpot or in my case, a Dutch Oven, bung it into the oven, set it and forget it for a few hours.
To start with, cut up an onion. I actually measured it, and it came out to a heaping cupful. Add it to a hot pan along with the same amount of sweet pepper, and saute in a little oil until the onions are translucent. I happened to have a couple of orange peppers, so I used one of them here, but you can use a green pepper if you like.
I think the correct term is 'sweating' the onion, but I think that's just rude, 😉 I mean, who wants a sweaty onion?
After the onion and pepper had cooked together for a bit, I put them into my brand new 2 quart Dutch Oven, and sauteed some sliced garlic in a little oil, just until they turned translucent. I didn't want any color on them; just wanted to get them cooking a little bit. Fun fact: depending on how you cut up the garlic, the flavor changes a bit. I sliced them here, as I didn't want the flavour to be too aggressive. If I'd crushed it, the garlic would have been more pronounced. And wow is that picture ever blurry.
I then added the garlic to the sauteed onions and pepper and proceeded to brown the ribs in the remaining oil, adding them to the pot with the pepper and onions. I quartered a few small tomatoes and added them to the pot before putting the lid on and placing them into a 275 degree oven.
After letting them roast for about 2 hours I pulled the pot out of the oven, added a few more quartered tomatoes and let them slow cook for an additional 2 hours. Along with the remaining coarsely diced red, green and orange peppers along with a few more quartered tomatoes. What can I say, I like cooked tomatoes.
I used my tongs to turn the meat over and mix up the peppers, tomatoes, etc. It was only then that I added a half teaspoon of salt to the pot.
The majority of the flavour here is from the slow-cooked peppers and tomatoes. There was no added liquid, so after removing the pot from the oven, I placed the cooked meat on a plate and thickened the tomato/onion mixture with a little flour slurry. You do need to cook it for a few minutes to cook the flour and get the floury taste out.
I cooked a small pot of Basmati Rice as my carb. And served the peppers and onions over the rice. I even sprinkled the plate with some fresh chopped parsley.
Can I just say, my sister would have loved this latest iteration of the dish. Cooking it low and slow in the oven rendered out the fat and broke down the connective tissue beautifully.
Peppered Short Ribs
A lovely slow cooked meal, ready in just a few hours in the oven or in a crockpot.
Ingredients
- 1 1/2 lbs. Beef Short Ribs, with bone if possible.
- 1 cup Sweet Onion, cut into coarse dice
- 1/2 green pepper, cut into coarse dice
- 1 1/2 orange pepper, cut into coarse dice
- 1/2 red pepper, cut into coarse dice
- 8-10 small tomatoes cut into quarters
- 3-4 cloves garlic, sliced
- 1/2 teaspoon salt
- Oil for sauteeing 1-3 teaspoons
- 1 tablespoon flour and 2-3 tablespoons water, stirred together.
Instructions
- To start with, cut up an onion. I actually measured it, and it came out to a heaping cupful. Add it to a hot pan along with the same amount of sweet pepper, and saute in 1 tsp oil until the onions are translucent. I happened to have a couple of orange peppers, so I used one of them here, but you can use a green pepper if you like.
- Set the remaining pepper and tomatoes aside.
- Place the onion and one pepper into an oven-safe pot or into a crockpot.
- Slice up the garlic and saute it in 1/2 teaspoon of oil in the same pan, then add it to the onion and pepper.
- Sauté the beef ribs in the remaining oil, and brown well on both sides.
- Add to the pot and top with 4 or 5 small tomatoes that have been quartered.
- Put the lid on and place in a 275-degree oven and bake for 2 hours.
- Remove the lid, and add the remaining peppers. Top with the rest of the tomatoes. Sprinkle with the 1/2 teaspoon salt and put the pot back into the oven.
- Let it cook for another two hours and remove from the oven. Take the meat out and set it aside while you thicken the pepper and tomatoes with the flour slurry. Let it cook for a couple of minutes so that the flour cooks out.
- Serve with rice, potatoes, or your choice of starch.
- Sauté any leftover peppers and onions with some mushrooms and make my Extra-Ordinary Grilled Cheese. Recipe and instructions on this blog.
Estimate only
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