Slow Cooker Spare Ribs Recipe
This is a very easy recipe for those cooler days that utilizes a very cheap Secondary Cut of beef (find here a few ideas and more information). The slow cooker is your best ally when it comes to those cuts. I have chosen quite a basic traditional french recipe that you can adapt to your liking (the only limitation is your imagination).
I am lucky enough to have a garden and therefore used my own purple carrots (still room for improvement for the gardener), and herbs. I also added about 10 Mountain Pepper Berries, a fantastic native berry that compliment so well beef. Please don’t take a short cut when it comes to Australian Garlic.
Ingredients for 6
- 1kg Beef Spare Ribs
- 1 Large Eshallot-Onion ( or 3 French Shallots)
- 2 Carrots
- 2 Cloves of Australian Garlic
- Thyme, Bay Leaf
- Red Wine
- Beef Stock
- Mountain Pepper Berries
Method
- Seared on both sides the spare ribs, using a drizzle of olive oil. Then set aside.
- In the same dish (here the slow cooker dish itself), sweat eshallot, carrot, garlic and herbs, without coloration.
- Layer the meat on top of our “Garniture Aromatique”, and deglazed with a glass of red wine.
- Let the wine reduce to 2/3rd, then add beef stock to level.
- Cover, bring to simmer and place in slow cooker. Cook at low for 6-8 hours.
- You can reduce the stock in a saucepan to get a thick and rich Jus.
- Serve with fresh pasta, or boiled Kipflers Potatoes.
Searing on Both Side
Garniture Aromatique
Sweating the Garniture
Red wine reduced, then stock to low level
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