I was all about efficiency this week.  I lit my grill to sear a steak for lunch, then used the flames to sear the cuts I would braise later in the week.  Feeling flush with short ribs, and remembering how delicious short ribs were off the grill while studying asado techniques down in Argentina, I decided to combine two traditions for cooking them: the Argentine-asado style of seasoning with fire, and the American practice of  braising them.  And Shannon’s tactics for being lazy.

So I rubbed them down with salt and pepper.

Then I seared them for two minutes per side, directly over the flame.

 

Then I threw them in the slow cooker for 4 hours.  I added no liquid.  I added no extra seasonings.

 

They. Were. Killer.  Intense beef flavor, with the flesh made soft and juice by the fats from the ribs.

 

And easy, easy, easy….

Give it a try!