Spicy Slow Cooker Beef Short Ribs with Lime and Basil
Course: DinnerCuisine: AmericanDifficulty: Easy4
servings20
minutes6
hoursI made this a few times in my slow cooker for the Super Bowl. I like it because I make it the day before which adds to the incredible flavors and serve it over polenta. It really is an exceptional dish and easy to make for 4 or more people. This is the best if the insert for your slow cooker can come out so all the flavor of the dish stays in the insert.
Ingredients
1 Tablespoon Avocado oil or olive oil
3 lbs small bone in beef short ribs (about 8)
1 yellow onion, chopped
3 Serrano chilis, sliced in half, seeded and trimmed
3 cloves garlic, quartered
1 (3inch) piece of fresh ginger, thinly sliced
1 teaspoon dried thyme
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/2 cup lime marmalade (Stonewall Kitchen Ginger Lemon)
Zest from 2-3 limes, juice, and sliced
1/3 cup chicken broth
2 tablespoons soy sauce
1 Tablespoon white wine vinegar
2 Tablespoons chopped fresh basil
Kosher salt and fresh ground black pepper
Jasmine Rice to serve
Directions
- Heat oil in an insert of your slow cooker, over medium heat. Add half the short ribs and brown well, turning once about 2 minutes per side. Remove to a plate and repeat with the rest of the short ribs.
- Add the onion and cook, stirring often about 3 minutes. Add the chilis, garlic, ginger, thyme, allspice, and nutmeg. Stir until fragrant, about 1 minute. Add the marmalade, zest, juice, and lime slices and stir until melted. Fit the insert back into the slow cooker.
- Stir in the broth and soy sauce. Nestle short ribs back in and spoon the sauce over them. Any juices from the short ribs should be added to the insert. Cover and cook until fork tender, 5 hours on high or 7 1/2 hours on low. If making the day before, I usually cook for 7 hours on low and then reheat the following day by bringing to a simmer and simmering for about 10-15 minutes.
- Using tongs remove the short ribs to a heated platter. Strain the sauce, into a small saucepan and add the vinegar and bring to a boil over high heat, stirring occasionally, until reduced by half about 8 minutes. Stir in the basil and cook for 1 minute. Season sauce with salt and pepper, pour over short ribs and garnish with fresh basil. Serve over Jasmine rice.
