share. The Brookshire's Blog

Shop the Sale: Boneless Beef Short Ribs


Last week, I wrote about “The Return of the Slow Cooker” for our company’s blog. We had such a big response from readers that I thought I would send you another one of my favorite slow cooker recipes for Boneless Beef Short Ribs. These ribs are on sale this week in all Brookshire’s, so it’s the perfect time to try something new!

I used to always serve mashed potatoes with these short ribs, as it just seems to be the perfect pair. One night when the ribs were almost ready to serve, I realized I had forgotten the potatoes and didn’t have time to go to the store. I have teenage boys who need some sort of carbohydrate on their plates or they feel like they are on a diet, so I opened the pantry and started thinking creatively.

Growing up in the South, grits weren’t just for breakfast. We eat them at supper time with our shrimp, quail and grillades, which is just a fancy way of saying smothered steak or veal. It had never occurred to me to try my favorite grits with short ribs, but I thought, “Why not?” In fact, the more I thought about it, I realized how often the Italian version of grits, polenta, is served now in nicer restaurants as one of their side dish choices.

I’m including my favorite recipe for Creamy Grits. I admit it’s not the healthiest recipe, but it’s really the best. If you want, you can use half-and-half instead of the cream, but the grits will be a bit thinner than if you used cream. Either way, it’s delicious and easy to prepare alongside the Slow Cooker Short Ribs.

We would love to hear what slow cooking recipes you enjoy making and share them with our other readers to enjoy. Please send these recipes to askleigh@brookshires.com. Enjoy!

Slow Cooker Boneless Beef Short Ribs

Ingredients:
1/3 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon black pepper
2 1/2 pounds boneless beef short ribs
1/4 cup butter
1 cup yellow onion, chopped
1 cup beef broth
3/4 cup red wine vinegar
1/2 cup light brown sugar
1/4 cup Sriracha sauce (a garlic chili sauce on the Asian aisle)
2 tablespoons ketchup
2 tablespoons Worcestershire sauce
1 clove garlic, minced
1 teaspoon chili powder

Directions:
Combine flour, salt and pepper in a large plastic resealable bag. Add the short ribs, and seal the bag. Shake to make sure all ribs are well-coated with flour mixture. 

In a large skillet over medium-high heat, melt the butter, and add ribs. Turn ribs occasionally to make sure they are browned on all sides. Place the ribs in the slow cooker and cover. 

Using the same skillet, add onion, broth, red wine vinegar, brown sugar, Sriracha sauce, ketchup, Worcestershire sauce, garlic and chili powder.  Stir well to combine. 

Bring mixture to a boil, stirring occasionally to make sure you have the browned bits on the bottom of the skillet. Pour over the ribs. Cover and cook on low for 8 hours, until meat falls apart when pierced with a fork. 

Creamy Grits 

Ingredients:
1/2 pound unsalted butter
1 quart heavy cream
1 cup grits (not instant)
2 chicken bouillon cubes 

Directions:
In a medium saucepan, melt butter in the cream over moderate heat, but don’t let it boil. Add grits and bouillon cubes. Cook over low heat, stirring often, until grits are done.


Product Talk

Each Monday we feature a new or interesting product.

Healthy Living

Tips on maintaining a healthy lifestyle, every Tuesday.

Shop the Sale

On Wednesdays, get a tip or idea on using an item in the circular.

Family Matters

Ideas for the whole family come to you every Thursday.

Dine In

Stop fighting the crowds, save money and dine in, every Friday.

Mi Blog Hispano

De Todo un Poco
Subscribe via RSS