I had grand expectations for this, but the results were only slightly better than "good". Like many of the most popular slow-cooker recipes, it requires absolutely zilch in the talent department, but after a full day of stewing in a combination of the ribs' own juices and a fragrant blend of sweet curry and mango chutney, these meaty treats just weren't flavorful enough to warrant the time investment. The collected sauce left in the bottom of the pot was heavenly, but not enough of the flavor had transferred to the ribs, and each bite left me craving something either more curry-ish or mango-ey. Preferably both.
In any case, it's a promising start, and I'll probably try it again with some substantial tweaking. Here's the ingredient/procedural rundown, assuming you might like to get a head start:
1. Brown 2-3 pounds of beef short ribs in your cast iron skillet and pour off the excess fat.
2. In a bowl, combine and mix 1 cup of mango chutney, 1 minced clove of garlic, 1 tbsp of curry powder, 1/2 tsp. cinnamon, and 1/2 tsp. kosher salt.
3. Rub this gooey concoction all over the ribs and place in slow cooker, drizzling any leftover sauce on top.
4. Cover, dial up low heat, disappear for 6-8 hours. The grumbling in your stomach will grow in direct proportion to the increasingly wondrous smell wafting out of your kitchen. Best served with cloth napkins on laundry night.
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