If you have leftover cooking juices, save them and use a few spoonfuls when you reheat the leftover rib meat. It will moisten and give more flavor to the meat, which may have dried out a bit while it was chilled. Also, slow-cooked meat tends to be more tender when reheated. I’m not sure why, but it’s magical.
Prep time 15 minutes
4 to 5 pounds (1.8 to 2.3 kg) meaty short ribs
1 teaspoon sea salt
1/2 teaspoon black pepper
Zest from 1 orange (about 1 teaspoon)
Juice from 2 oranges (about 2/3 cup, or 160 ml)
1 cup (235 ml) balsamic vinegar
1 cup (235 ml) Homemade Beef Stock
2 cloves garlic, minced
1 medium onion, sliced
2 sprigs fresh rosemary
Cauliflower Rice or Squash Noodles, for serving
1 Sprinkle the ribs with salt and pepper. Place them in a 4- or 6-quart (3.8 or 5.7 liter) slow cooker.
2 In a large measuring cup, combine the orange juice and zest, vinegar, beef stock, and garlic.
3 Place the onion and rosemary over the beef and pour the liquid mixture over the top.
4 Cover and cook for 8 to 10 hours on low (or 4 to 5 hours on high) until the rib meat pulls away from the bone easily with a fork.
5 Transfer the ribs to a serving dish and spoon some of the cooking juices over the top.