Recipe first; more details later. But you’ll have plenty of time to read while these ribs cook. 😉
Braised Short Ribs
- Â 3 lbs goat short ribs (approximately four packs from our shop)
- 2 cloves garlic, minced
- 1 medium onion, diced
- 1/4 cup flour
- 1 c beef broth
- 1 12oz bottle Malta Goya
- Â Place ribs, garlic, onion, and flour in a 5qt slow cooker and toss to coat.
- Pour broth and Malta Goya over the meat.
- Cover and cook on low for 8 to 9 hours, or until the ribs are fork-tender.
Tip: This recipe is an adaptation from low-sodium cookbook (see below). Use low-sodium broth to reduce the sodium level as much as possible OR add more salt as desired.
Before last weekend, we had never cooked any kind of short rib, let alone goat short ribs. Thankfully, we were able to take my grandmother’s favorite low-sodium recipe for beef short ribs and adapt it for goat (and our tastes) quite easily!
Look how meaty those ribs were!
As I mentioned above, this recipe was adapted from a low-sodium cookbook (Dick Logue’s 500 15-Minute Low Sodium Recipes) with a couple changes, in addition to the obvious substitution of meat:
- Since we are not on a low-sodium diet, I used regular beef broth, and
- Since we don’t drink, I didn’t have the dark beer that the original recipe called for. After some research online, I came across Malta Goya. This non-alcoholic drink is sold locally in single bottles, and it is thought to mimic the flavors of beer since it is also made from barley and hops.
This recipe should feed approximately six people (or provide a group of 15 with a decent sample). We were once again impressed with the taste and texture of the goat meat, and we are definitely hoping to make this recipe again sometime!
If you try it at home, we’d love to see- be sure and let us know how it goes!
Reviews
Braised Shortribs
So tender and cooked to perfection! Really great flavor!