The humble beef short rib, when cooked properly with the right seasoning, can be served at a dinner party and immediately elevate you to rock star status. I’m always looking for recipes that are easy to make but yield a fabulous result. This recipe for Short Ribs Mount Vernon comes from Mark’s side of the family and fits the bill perfectly. The recipe originally came from one of those church lady cookbooks and is one of the few recipes that I follow to the letter.
The only thing I vary is the method I use to prepare them. Most of the time I bake them in the oven or cook them in the slow cooker but I recently purchased a Breville Fast Slow Cooker and am thrilled that they can be prepared in a little over an hour using the pressure cooker setting.
I think the texture of the meat when pressure cooked is a little softer, slightly more tender. See what I mean?
There are a few crucial steps that you really must follow. First and foremost, get good short ribs. They should look something like this. These came from Primal, Your Local Butcher in Clifton Park (they have three locations).
Dredge the ribs in a mixture of flour, salt and pepper. For extra flavor, brown those puppies. The recipe says to brown in butter . . . so I use butter! I love that the Breville Fast Slow Cooker has a sear setting. One pot cooking!!!
Be sure to get the short ribs good and brown on all sides. Brown is where the flavor is. Yes, I know I’m repeating myself but this step is super important. When they’re nice and brown, remove the short ribs from the pot and brown the onions.
This is one of my husband’s favorite recipes. I’ve browned these on the stove and then baked them, made them in the slow cooker and the Fast Slow Cooker.
It’s such a versatile recipe. Here’s a picture showing the onions browning in a Dutch oven on the stove.
After that put the short ribs back in the pot along with the rest of the ingredients (except for the carrots if you’re baking or slow cooking) put the lid on and let the short ribs do their thing in the oven or slow cooker. If you’re cooking these in the pressure cooker, add the carrots. If not, let the short ribs cook for 3 hours in the slow cooker, then add carrots in for the last hour or two. In the oven, bake the short ribs for 2 hours, add the carrots and let them cook for the last hour or so.
And this is what you get.
You know you want the recipe. Ready? Here ya go . . .
- 4 tablespoons flour
- 1 teaspoon salt
- ¼ teaspoon pepper
- 4 pounds beef short ribs
- 2 tablespoons butter
- ½ cup beer
- 2 medium onions, chopped
- 2 tablespoons brown sugar
- ½ teaspoon dry mustard
- ½ cup ketchup
- 1 tablespoon vinegar
- 1 cup beef bouillon
- 6 whole carrots, scraped and halved
- Preheat oven to 350F. Combine flour, salt and pepper. Roll ribs in mixture. Melt the butter in a 6-7 quart Dutch oven and brown the ribs on all sides. Remove the ribs and set aside. Lower the heat and add the onions, scraping the bottom of the pan. Cook until tender. In the meantime, in a separate bowl, combine the brown sugar, vinegar, dry mustard, ketchup, beer and bouillon.
- Add the ribs to the onions in the pan, pour the liquids over everything, then cover and bake for 1½ hours. Add the carrots and bake for another hour.