Slow Cooker Dr Pepper Ribs
Luxurious short ribs, slow-braised in a rich Dr Pepper reduction with aromatics and a touch of dark chocolate for depth.
2.5
pounds English Cut Short Ribs
1
tablespoon Kosher Salt
1
teaspoon Black Peppercorns-cracked
1
grams Yellow Onion-roughly chopped
2
Carrots-roughly chopped
See all 14 ingredients ↓
Luxurious short ribs, slow-braised in a rich Dr Pepper reduction with aromatics and a touch of dark chocolate for depth.
Instructions
- Combine Dry Brine ingredients and rub generously over Short Ribs. Refrigerate for at least 4 hours, or preferably overnight.
- Sear Short Ribs in a large skillet over medium-high heat until browned on all sides. Remove from skillet and set aside.
- Add Aromatics to the skillet and cook until softened, about 5-7 minutes.
- Deglaze the skillet with a small amount of Beef Broth, scraping up any browned bits from the bottom.
- Place the seared Short Ribs and cooked Aromatics in the slow cooker.
- Combine all Braising Liquid ingredients and pour over the Short Ribs.
- Cover and cook on low for 8-10 hours, or until the Short Ribs are extremely tender.
- Remove Short Ribs from the slow cooker and shred with two forks. Skim any excess fat from the braising liquid.
- Return shredded Short Ribs to the braising liquid and serve.
-
2.5
1.13
pounds English Cut Short Ribs
-
1
15
tablespoon Kosher Salt
-
1
5
teaspoon Black Peppercorns-cracked
-
1
140
grams Yellow Onion-roughly chopped
-
2
10
Carrots-roughly chopped
-
2
10
Celery Stalks-roughly chopped
-
4
15
cloves Garlic-smashed
-
2
10
Bay Leaves
-
3
15
Sprigs Fresh Thyme
-
1
240
cup Dr Pepper
-
1
240
cup Beef Broth
-
2
30
tablespoons Tomato Paste
-
1
15
tablespoon Worcestershire Sauce
-
1
7
grams Dark Chocolate-70% cacao
Equipment
- Slow Cooker
- Large Skillet
- Measuring Cups
- Measuring Spoons
- Large Spoon
Instructions
- Combine Dry Brine ingredients and rub generously over Short Ribs. Refrigerate for at least 4 hours, or preferably overnight.
- Sear Short Ribs in a large skillet over medium-high heat until browned on all sides. Remove from skillet and set aside.
- Add Aromatics to the skillet and cook until softened, about 5-7 minutes.
- Deglaze the skillet with a small amount of Beef Broth, scraping up any browned bits from the bottom.
- Place the seared Short Ribs and cooked Aromatics in the slow cooker.
- Combine all Braising Liquid ingredients and pour over the Short Ribs.
- Cover and cook on low for 8-10 hours, or until the Short Ribs are extremely tender.
- Remove Short Ribs from the slow cooker and shred with two forks. Skim any excess fat from the braising liquid.
- Return shredded Short Ribs to the braising liquid and serve.
Nutrition per serving
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