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!