Slow-Cooked Short Ribs with Salt-Skin Potatoes Recipe

Slow-Cooked Short Ribs with Salt-Skin Potatoes Recipe
Slow-Cooked Short Ribs with Salt-Skin Potatoes Recipe photo by Taste of Home
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Slow-Cooked Short Ribs with Salt-Skin Potatoes Recipe

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I love short ribs, and they are best prepared low and slow in a flavorful sauce. I also love salt potatoes, so I thought I would combine the two with an Italian twist. My family was wowed!—Devon Delaney, Westport, Connecticut
MAKES:
8 servings
TOTAL TIME:
Prep: 40 min. Cook: 6 hours
VERIFIED BY Taste of Home Test Kitchen
MAKES:
8 servings
TOTAL TIME:
Prep: 40 min. Cook: 6 hours

Ingredients

  • 6 thick slices pancetta or thick-sliced bacon, chopped
  • 6 pounds bone-in beef short ribs
  • 1 teaspoon plus 1 cup kosher salt, divided
  • 1 teaspoon pepper
  • 1 tablespoon olive oil
  • 3 medium carrots, chopped
  • 1 medium red onion, chopped
  • 1 cup beef broth
  • 1 cup dry red wine
  • 1/4 cup honey
  • 1/4 cup balsamic vinegar
  • 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
  • 2 teaspoons minced fresh oregano or 3/4 teaspoon dried oregano
  • 2 garlic cloves, minced
  • 2 pounds small red potatoes
  • 4 teaspoons cornstarch
  • 3 tablespoons cold water

Directions

In a large skillet, cook pancetta over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels.
Meanwhile, sprinkle ribs with 1 teaspoon salt and pepper. In another large skillet, heat oil over medium-high heat. In batches, brown ribs on all sides; transfer to a 4- or 5-qt. slow cooker.
To same skillet, add carrots and onion; cook and stir over medium heat 2-4 minutes or until crisp-tender. Add broth, wine, honey and vinegar, stirring to loosen browned bits from pan. Transfer to slow cooker; add pancetta, herbs and garlic.
Cook, covered, on low 6-8 hours or until meat is tender. In the last hour of cooking, place potatoes in a 6-qt. stockpot and cover with water. Add remaining salt. Cover and bring to a boil over medium-high heat; stir to dissolve salt. Cook 15-30 minutes or until tender. Drain well.
Remove ribs to a serving platter; keep warm. Strain cooking juices into a small saucepan; skim fat. Add vegetables and pancetta to platter. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir 1-2 minutes or until thickened. Serve with ribs and vegetables. Yield: 8 servings.
Originally published as Short Ribs with Salt-Skin Potatoes in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2016, p15

  • 6 thick slices pancetta or thick-sliced bacon, chopped
  • 6 pounds bone-in beef short ribs
  • 1 teaspoon plus 1 cup kosher salt, divided
  • 1 teaspoon pepper
  • 1 tablespoon olive oil
  • 3 medium carrots, chopped
  • 1 medium red onion, chopped
  • 1 cup beef broth
  • 1 cup dry red wine
  • 1/4 cup honey
  • 1/4 cup balsamic vinegar
  • 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
  • 2 teaspoons minced fresh oregano or 3/4 teaspoon dried oregano
  • 2 garlic cloves, minced
  • 2 pounds small red potatoes
  • 4 teaspoons cornstarch
  • 3 tablespoons cold water
  1. In a large skillet, cook pancetta over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels.
  2. Meanwhile, sprinkle ribs with 1 teaspoon salt and pepper. In another large skillet, heat oil over medium-high heat. In batches, brown ribs on all sides; transfer to a 4- or 5-qt. slow cooker.
  3. To same skillet, add carrots and onion; cook and stir over medium heat 2-4 minutes or until crisp-tender. Add broth, wine, honey and vinegar, stirring to loosen browned bits from pan. Transfer to slow cooker; add pancetta, herbs and garlic.
  4. Cook, covered, on low 6-8 hours or until meat is tender. In the last hour of cooking, place potatoes in a 6-qt. stockpot and cover with water. Add remaining salt. Cover and bring to a boil over medium-high heat; stir to dissolve salt. Cook 15-30 minutes or until tender. Drain well.
  5. Remove ribs to a serving platter; keep warm. Strain cooking juices into a small saucepan; skim fat. Add vegetables and pancetta to platter. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir 1-2 minutes or until thickened. Serve with ribs and vegetables. Yield: 8 servings.
Originally published as Short Ribs with Salt-Skin Potatoes in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2016, p15

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