I am certain short ribs are the most over-looked cut of beef.  If folks want intense steak flavor with minimal interference, they reach for the rib eyes. If they want the comfort of braised beef, they go for the brisket or the chuck roast. …And then commonly douse it with heavy ingredients that mask the rich beefiness:  tomatoes, garlic, broth, wine.

 

And that’s okay.  Unless you want to celebrate the glory of the beef itself.  Or, you have absolutely nothing on hand to season your meat except salt and pepper.  Or, you need a really inexpensive cut that is truly filling.

 

That’s when it’s time to reach for the short ribs.  They are a self-contained braise.  Their rich fatty layer works in a slow cooker to break down the connective tissue in the meat without having to dilute the dish with extra liquids.  The intensity of the beef flavor is at its best, and the cut is never dry.

 

How to do it?  Easy.  Season the short ribs with coarse salt and black pepper.  Sear them in a cast iron skillet for a few minutes per side, until well-browned.  Alternatively, throw them on your grill to brown them and add a little smokey flavor.  Toss them in a slow cooker for 6-8 hours.  Feast.

 

I like them paired with a helping of mashed potatoes.

No gravy necessary.