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Ontario, Canada
I am a wife, mother and grandma who enjoys the many aspects of homemaking. A variety of interests and hobbies combined with travel keep me active. They reflect the importance of family, friends, home and good food.
Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using.
--Bobby Flay

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Tuesday, February 22, 2011

Slow Cooker Braised Beef Ribs

In my quest to learn how to use my new slow cooker I decided to start mainly with tried and true family favourites to see how well they could be duplicated in the slow cooker.   I normally cook braised ribs in one of my pressure cookers.  Braising means to cook in liquid usually long and slow.  This method helps tenderize the meat so it is tender, juicy and falling off the bone.

slow cooker braised beef ribs
By far our most used commercial sauce is Diana Sauce®.  This is a very nice sauce available in several flavours distributed in Canada only.  I used about 3 lb of beef braising ribs, a half bottle of Diana Sauce® along with potatoes, whole mushrooms and cabbage.  I set the slow cooker to low for 7 hours. About a half hour before the finish time I stirred in about 3 oz of cornstarch slurry.

The meat was very tender and juicy with lots of flavour.  The vegetable medley was perfect as a side.  I served the meal with homemade bread and a small side salad.  This will be a meal I make again on those days I know we will be out and about wanting a nice home cooked dinner ready for us when we get home.


1 food lovers commented:

Life Moto said...

that is good cooking, slowly but tasty