Slow Cooker Buffalo Short Ribs w/ Roasted Red Potatoes, Parsnips and Carrots

November 19, 2013 at 6:15 PM | Posted in vegetables, Wild Idea Buffalo | 2 Comments
Tags: Barbecue, Broth, Crock Pot, Olive oil, Parsnip, Pork ribs, Short ribs, Slow cooker

Today’s Menu: Slow Cooker Buffalo Short Ribs w/ Roasted Red Potatoes, Parsnips and Carrots

 

The temps outside are gradually getting cooler. Nice sunny and crisp day out, with plenty of sunshine though! Purchased a new microwave, should be in sometime Thursday. With the microwave down I’ve been boiling my water for Green Tea. I’ve got one of the whistling tea kettles, love this thing when it starts whistling. Another couple of new recipes again for dinner tonight, Slow Cooker Buffalo Short Ribs w/ Roasted Red Potatoes, Parsnips and Carrots.

 

 
I had ordered a few items from Wild Idea Buffalo that came in last week and one item was their Buffalo Short Rib Strips. I laid them out in the fridge overnight to thaw. Come early morning I got them out of the package and what great looking Short Rib Strips they were! Lean and Meaty, like all Buffalo Meat leaner and less fat than Beef and other meats.

 

 

To prepare them I seasoned them with Sea Salt and Cracked Ground Peppercorn. Then rolled them in Flour, shaking off the excess Flour. Took a large skillet, sprayed with Pam, and heated it up on medium heat. Added Extra Virgin Olive Oil to the skillet and then added my Short Ribs. Browned them on all sides about 2 minutes each side. Then it was off to the Crock Pot! I had already lined the Crock Pot with a Reynold’s Crock Pot Liner and sprayed it with Pam Spray. I then added a 1/4 cup of Swanson Low Sodium Beef Broth and let it warm up on low. Then when the Ribs were browned I added the Crock Pot and sealing it with lid. I cooked them on low for about 7 hours, till they were fall off the bone delicious! Removed the Ribs from the Crock Pot and skimmed the fat off the sauce. transferred the sauce to a saucepan. Simmered over high heat, stirring occasionally, until the sauce is thickened, about 10 minutes or so. You may have to add a bit of flour to it, to thicken. When ready poured the sauce over the ribs. These are just too good! The Buffalo Short Ribs, like all Wild Idea Buffalo Meats, were delicious with just an incredible taste. The sauce made from the juice just enhances the flavor that much more.

 

 
For a side dish I prepared Roasted Red Potatoes, Parsnips and Carrots. I quarted the Red Gourmet Potatoes and peeled the Carrots and Parsnips, cutting them into smaller pieces. I stated by putting the Potatoes and Carrots into a large pan of salted boiling water on high heat and brought back to a boil. Boiling for about 5 minutes, then add the Parsnips and cooked for another 4 minutes. Drained the veggies in a colander and allow to steam dry a bit. Then put a large roasting pan over medium heat and added Extra Virgin Olive Oil. Added Minced Garlic, Oregano Dried Leaves, Parsley Flakes and Dried Rosemary Leaves. Then added the veggies into the pan with a good pinch of Sea Salt and Pepper. Stir them around to get them well coated and spread the veggies evenly out into one layer. Put them into the preheated oven and cooked for about 45 minutes to an hour. I like to stir them up at least once while cooking. They should all be fork-tender, watch them close so they don’t burn. If you like Vegetables you’ll love this recipe, everyone really enjoyed them. I also had a slice of Klosterman Wheat Bread. For dessert later a Healthy Choice Chocolate Swirl Frozen Yogurt.

 

 

 
Slow Cooker Buffalo Short Ribs

Wild Idea Buffalo Short Rib Strips

Ingredients:
3 – 4 lb. Buffalo Short Ribs, trimmed of excess fat and silver skin. I used Wild Idea Buffalo Short Rib Strips
Sea Salt and freshly Ground Black Peppercorn, to taste
1/4 cup All-Purpose Flour
2 Tbs. Extra Virgin Olive Oil
1 Container (32 oz.) Swanson Low Sodium Beef Broth

 

Directions:
Season the short ribs with salt and pepper. Dredge the ribs in the flour and shake off the excess.

In a large fry pan over medium-high heat, warm the olive oil. Working in batches, brown the short ribs on all sides, about 2 – 3 minutes per side.

Transfer the ribs to a slow cooker and add the beef broth. Cover and cook on low until the meat is tender, 6 to 7 hours.

Transfer the ribs to a plate. Skim the fat off the sauce. Transfer the sauce to a saucepan. Simmer over high heat, stirring occasionally, until the sauce is thickened, about 10 minutes. You may have to add a bit of flour to it, to thicken. When ready pour sauce over to top ribs.