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Savory Spiced Short Rib Rag for Cozy Nights Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 73 reviews
  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 8 hours
  • Total Time: 8 hours 15 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American

Description

This Savory Spiced Short Rib Rag is a comforting, slow-cooked dish perfect for cozy nights. Featuring tender, fork-shredded bone-in short ribs infused with warm spices like cinnamon and smoked paprika, it’s enriched with a medley of sautéed vegetables and a rich beef broth base. This hearty rag is ideal served over mashed potatoes or with crusty bread, making it a satisfying meal to warm you up on chilly evenings.

Ingredients

Scale

Meat

  • 3-4 pounds Bone-in Short Ribs (Look for well-marbled cuts for the best results.)

Vegetables and Herbs

  • 1 large Onion (Finely chopped.)
  • 4 cloves Garlic (Minced.)
  • 2 medium Carrots (Diced.)
  • 1 stalk Celery (Chopped.)
  • 1 handful Fresh Thyme (Chopped.)
  • 1 handful Fresh Parsley (Chopped.)

Pantry Items and Spices

  • 2 tablespoons Olive Oil (For searing the short ribs.)
  • 4 cups Beef Broth (High-quality broth recommended.)
  • 2 tablespoons Tomato Paste (For richness and acidity.)
  • 1 teaspoon Ground Cinnamon
  • 1 teaspoon Smoked Paprika
  • Salt (To taste.)
  • Pepper (To taste.)

Instructions

  1. Prepare Ingredients: Chop the onion, mince the garlic, dice the carrots, and chop the celery to have all your vegetables ready for cooking.
  2. Sear Short Ribs: Heat olive oil in a large skillet over medium-high heat. Sear the short ribs for 4-5 minutes on each side until they develop a rich brown crust to lock in flavor.
  3. Transfer to Slow Cooker: Move the browned short ribs carefully to your slow cooker, setting the stage for slow, tender cooking.
  4. Sauté Vegetables: In the same skillet, add the chopped onion, garlic, carrots, and celery. Cook for 5-7 minutes until softened and aromatic, absorbing the leftover meat flavors.
  5. Add Tomato Paste: Stir in the tomato paste and cook for an additional 2 minutes to deepen the sauce’s richness.
  6. Deglaze Skillet: Pour in the beef broth and scrape the skillet bottom to release all the flavorful browned bits into the liquid.
  7. Add Spices: Incorporate the ground cinnamon, smoked paprika, salt, and pepper, mixing thoroughly to evenly distribute the warm spices.
  8. Combine in Slow Cooker: Pour the entire skillet mixture over the short ribs in the slow cooker, ensuring everything is well covered.
  9. Slow Cook: Cover and cook on low for 6-8 hours or on high for 4-6 hours until the meat is fall-apart tender.
  10. Shred Meat: Remove the short ribs from the cooker, shred the meat using two forks, then return the shredded meat back into the cooking liquid.
  11. Garnish: Sprinkle chopped fresh thyme and parsley over the rag for a bright, herbal finish.
  12. Serve: Offer the short rib rag with creamy mashed potatoes or crusty bread to soak up the savory sauce, creating a perfect comforting meal.

Notes

  • For enhanced flavor, sear the short ribs in batches to avoid overcrowding the pan.
  • Use a high-quality beef broth or make your own for a richer taste.
  • Adjust seasoning with salt and pepper to your preference after cooking.
  • Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
  • This dish pairs wonderfully with polenta or buttered noodles as alternative sides.

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Find it online: https://fastcookingfun.com/savory-spiced-short-rib-rag-for-cozy-nights-recipe/