Lazy Day Beef Long Ribs
Prepared and Written by Heather Scott
Life is busy. School has started, fall has graced us with its presence, and that means it is time to pull out the fuzzy sweaters and slow cookers! You can pair these ribs with whatever you see fit, I went with mashed potatoes, gravy, and steamed veggies.
Beef Rib Recipe
Serving Size: 3-4
Prep Time: 5 minutes
Cook Time: 6-8 hours
Ingredients
Beef Long Ribs
o 3 Beef long ribs, or one per adult.
**Short ribs can be substituted, I would recommend at least 2 short ribs per person
o Salt & Pepper
Soup Bone Glace De Viande Bone Broth
Directions
Place bone broth in warm water. It is gelatinous when refrigerated and will come out of that package better when warmed.
If desired, trim excess fat from beef ribs. Season with salt and pepper. Place in slow cooker.
Add bone broth to slow cooker. Cook on low for 6-8 hours.
Cooked Ribbies
Sides
Serving size: 3-4
Time Active: 20 minutes
Ingredients
Bone Broth Gravy
o 1/2 cup drippings from slow cooker
o 2 tsp cornstarch
Mashed Potatoes
o 4 medium red or yellow potatoes
o 2 tbls butter
o 2 tbls sour cream
o 1 tsp dried rosemarry
o salt and pepper to taste
Vegetables of Choice
Directions
Once ribs are done cooking, take the lid off and let rest while preparing sides.
Dice potatoes. Add potatoes and rosemary to a pot, cover with water and bring to boil, cooking until tender.
While potatoes are cooking, make the gravy and steam veggies.
Place 1/2 cup (or more if you want more gravy) in sauce pan over high heat. Dissolve 2 tsp cornstarch in hot water.
Add cornstarch to broth. Whisk until it starts to boil. Reduce heat to low and reduce to desired thickness.
6. Drain potatoes once tender, reserving 1/2 cup or so of water. Add butter, sour cream and a small amount of reserved water. Mash to your desired texture, adding more reserved liquid as necessary. Add salt and pepper to your taste preference.
7. Plate and enjoy, smothering potatoes and ribs in as much gravy as you desire.
