February 16, 2012
By popular demand: Joshua gives us his how-to on short ribs


I wrote a story in Wednesday's Bee taking a look at the trend of buying meat in bulk from local farms. One of the subjects in the story, Joshua Lurie-Terrell, was pictured cooking up some very tasty-looking short ribs, which came from High Sierra Beef as part of bulk purchase with several families.

Lots of readers couldn't help themselves and were eager to fire up some short ribs, too. They called and emailed looking for the recipe. We didn't run it in the paper, so I asked Lurie-Terrell to weigh in. One of the signs of a true foodie is a willingness to share -- whether its ideas, leads on restaurants or recipes. He didn't hesitate and replied promptly with the recipe.

I'm pasting it in below just as he wrote it. The recipe shows someone who loves food and is always looking to try new things. This recipe has plenty of room for improvisation and experimentation, so tackle it in that spirit.


Joshua writes:

My recipe is pretty darn simple.

I rub the short ribs with lots of coarse-ground pepper and a little
bit of salt, and do a quick, high-heat sear in a frying pan with lots
of chopped garlic. Then I put that in the crock pot with the following - and i play it pretty loose so feel free to try other things!

liquid: dark beer, NON hoppy/bitter (because that can ruin a stew) - a sweetish porter, maybe; or red wine or marsala or a bit of sherry; or cheap sweet whiskey, like bourbon or canadian. to top off, at the very end of filling the crock pot, water or beef stock.

other ingredients: root vegetables of your choice, although I've found that small potatoes turn grayish and beets and a few other softer things fall apart. I usually use a few quartered onions, carrots (coarsely chopped into big chunks is fine), some people like parsnips or rutabaga or celery root.

A bit of orange peel - maybe 1-2 medium sized oranges worth. Squeeze
the juice in there too.

If you like it more citrusy/brighter, you can switch the red wine to white (the red and/or dark beer can overpower the citrus) and use lemon instead of orange.

My wife likes to add a little bit of soy sauce too, but if you do that don't add too much salt at the beginning because even the low-salt soy sauce has a lot of salt. My wife also likes a bit of mustard in there - I've tried both mustard seed and a few tablespoons of coarse ground brown, they both work fine ...

The last time I made it I added 2 tablespoons or horseradish, ground/creamed, which was kind of nice too, works well with the citrus and is a nice counter to the richness of the meat. However that might work better as a garnish/condiment after you take it out at the end of the cooking.

Then crock pot on low all day...

enjoy it


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