Crockpot Short Ribs and Rice

The crockpot can come to the rescue for slowly braising meat all day, so you have only minimal meal preparation when you come home from work.

Slow cooking is a time-honored method of turning tougher cuts of meat into succulent, tender, juicy delights. Time, salt, heat, and liquid act together to release all of the flavors of the meat. Aromatics such as onions and umami-infusing ingredients such as mushrooms complete the flavor development.

You have some options with this recipe. Adding a cup of wine will develop more flavor, but it is acceptable to leave it out. You can use regular or low salt beef bouillon as you desire. The Tabasco sauce adds a little kick, and you can add a much as 1 1/2 teaspoons if you like to really pump up the spice level.

This recipe calls for plain, white cooked rice, but you can choose whether you prefer long grain rice or short grain rice. Brown rice or wild rice are additional options.

Short ribs comprise several different cuts from the brisket, chuck, or rib area. Chuck short ribs are meatier but tougher and benefit from the long braising time in the slow cooker.