Short Ribs help
I like to use beef short ribs in a crock pot version of pozole. Quick sear/brown ribs stove top, then add with other ingredients and braise for about 5 hours in the crock pot. Recipes vary. See, http://en.wikipedia.org/wiki/Pozole
For a quick prep dish, I just add onion, garlic, a pack of enchilada spices, carrots. hominy, salt, water and Johnny's brand aus jus liquid (better than beef broth). Then, add cilantro (if you want) an hour before serving. Depending on how spicy you like, add more cayenne pepper. Garnishes after plating (bowling?) adds more flavor variety.
Here's some amounts
5 or 6 meaty beef ribs (about 1-1/2 lbs meat)
2 garlic cloves, peeled
1 red onion, sliced from quarter pieces
1/2 teaspoon black pepper
1 tablespoon salt
1/4 teaspoon oregano
1 pkg enchilada sauce mix (dry spices)
4 cups canned white hominy, drained and rinsed
1 cup sliced fresh carrots
4 cups water
1/2 cup Johnn'ys Aus Jus liquid
Or brown and then braise in beef stock (I like Johnny's Aus Jus with water) with slices of red onion for about 5 hours on low in a crock pot. Then remove some fo the liquid (retain for other use), press soft chorizo from its tubing into it and cook for another hour.
Or, skip the Mexican flavors and add bay leaf, rosemary, salt, pepper, garlic, mushrooms, red wine, red onions, and sliced carrots to beef broth and let it stew.
This is also good. http://www.epicurious.com/recipes/foo...
You can braise on the stove or in the oven layering flavors over the hours, but the crock pot is easier and cleaner.
Jerzzy, it is also possible to cook them in a pressure cooker. I've done it 3 or 4 times with very good results, just in case this is an option for you. MMRuth is right, though; the prep does take some time, too. I go over the ribs pretty intricately to cut away fat especially if I'm doing them in the p.c.--then you need to season and brown them. They cook for 30 minutes in the p.c. and you let the pressure drop on its own accord, so it's still about 1 1/2 hours-- still does save some time, though. Lamb shanks can also be done nicely in the pressure cooker, I've found.
http://chowhound.chow.com/topics/563712 - recent thread with lots of favorite recipes of posters.
I find it takes a good hour to get the short ribs in the oven - by the time I've browned them (though I have read here about doing that in the oven), sauted the vegetables, added the liquids, brought it to a boil, etc.
MMRuth, you can skip the bring to the boil step and after you have added the browned ribs to the vegetables and added liquid just toss them in a cold oven and start the cooking. According to Harold McGee the meat will do better and will be more tender if it comes up to temp slowly in the oven. I use to boil and put in a hot oven but now don't bother. I will add to the cooking time though.