As a city apartment dweller there is little or no opportunity to grill or smoke meat. I enjoy smoky flavors and thought I would try cooking short ribs with a tea-smoked nuance. Slow cooking allows the flavors to seep into dish and sometimes the results are delicious.
Prep Time: 10-20 minutes
Inactive Prep Time: Overnight
Cook Time: Slow Cook High 3 1/2 Hours, Uncover Cook until ribs are falling apart about 45 minutes more.
Serves 4 to 6 persons
3 pounds Short Ribs (combo some bone in some boneless cut in medium pieces)
1-teaspoon steak seasoning
1 teaspoon Lapsang Souchong crushed to powder form
2 tablespoons olive oil
1 tablespoons of salt
1-cup beef broth
1 cup Lapsang Souchong (brewed tea)
1 large yellow onion, chopped
3 cloves of garlic chopped
1/2 teaspoon allspice
1 teaspoon celery seed or 1 stalk of fresh celery chopped
1 medium cooking carrot sliced
1 medium parsnip sliced
Small sprig of parsley
1 teaspoon soy sauce
1 teaspoon Worcestershire sauce
Night before season short ribs with steak seasoning and powdered Lapsang Souchong add 1/2 onion and 1/2 garlic place in the refrigerator overnight. Next am set out to room temp (10 minutes). Remove onion and garlic bits and place with remaining onion and garlic. Warm oil in large skillet add the ribs to brown until golden, turning them once, about 8 minutes. Transfer ribs to a paper towel-lined plate. Pour beef broth and brewed Lapsang Souchong, soy sauce and worcestershire sauce into skillet. Cook over high heat, scraping up the brown bits on the bottom, until sauce is reduced by one forth, about 2 to 3 minutes. Put the ribs, onion, garlic, 1 teaspoon salt, allspice, and celery seed in a slow cooker. (if using fresh celery add at halfway cooking point with other vegetables). Pour in the Lapsang Souchong sauce and cook covered on high for 2 hours. At that point add your carrots, parsnip and celery (if you opted for fresh). Continue cooking for 1 1/2 hours. Uncover add parsley and cook until the ribs are falling apart, about 45 minutes more. Transfer ribs, sauce and vegetables to a serving dish and serve.