Folks, I have some good news and some bad news. It’s always best to start with the bad news first, right? This week is our final recipe from Frugal Foodie Mama. But, the good news? Her recipe is perfect, just in time for some fall like weather that is just around the corner! We hope Carrie will join us again next season 🙂
If you visit the Bridgeport Farmers Market on any given Sunday during their outdoor season, you are sure to find at least 20 different local farmers selling their freshly picked vegetables and pasture raised eggs & meats from baskets and coolers at various tables throughout the market. I am on a mission once again during this outdoor farmers market season to show you how you can create a delicious meal purchasing mostly locally grown & raised produce and meats at the market this summer.
Can you all believe that this is my last recipe post for the 2018 outdoor market season? The outdoor market’s final day is October 14th, and then they will be moving it all indoors once a month starting in November. So, let’s send out this year’s outdoor market season with a sweet & spicy bang, shall we?
The inspiration for this Slow Cooker Peach Habanero Short Ribs recipe I am sharing with you all today comes from the gorgeous & colorful habaneros that I spied at the market a couple of weeks ago. Funny enough, this was my first time ever working with fresh habaneros, & I did learn a couple of lessons real quick the hard way. First of all, wear gloves before chopping & taking the seeds out of these babies. Second of all, don’t try them raw. I mean, unless you really, really like spicy foods. (Like really spicy!) And lastly, rubbing yogurt on your lips really helps when they feel like they are fire. Now all that being said, much of the heat cooked out as the sauce simmered all day in my slow cooker. I ended up with a sweet sauce that had a little kick of heat when it was all said and done.
This short ribs dinner recipe makes the perfect transition from summer to fall. You have the sweetness of those end of summer peaches with the heartiness of a comfort food thanks to the beef short ribs & creamy mashed potatoes.
This month’s recipe features habanero peppers from Green Acres Farm, peaches from Richardsons Farm, and beef short ribs & honey from Shipley’s Forest Hill Farm. Be sure to stop by their tables during your next visit to the Bridgeport Farmers Market, & tell them I sent you. 😉
Slow Cooker Peach Habanero Short Ribs
Prep Time: 20 minutes
Cook Time: 7-8 hours
Ingredients (Serves 4-6)
- 2 1/2- 3 lbs of bone-in beef short ribs
- 1/3 cup flour
- 1 tbsp kosher salt
- 1 tsp black pepper
- 3 tbsp olive oil
- 2 cloves of garlic, minced
- 1/2 of a fresh habanero pepper, seeds removed & minced (can use more or less depending on your heat preference)
- 3 fresh peaches, pitted & chopped
- 1/2 cup cider vinegar
- 1 tbsp honey
- 1/4 cup brown sugar
Whisk together the flour, salt, & pepper in a shallow dish. Coat the short ribs with the flour mixture, shaking off any excess. Set aside.
In a large skillet, heat 2 tbsp of the olive oil over medium-high heat. Once heated, add in the short ribs and brown on all sides. Place the browned short ribs in your slow cooker.
In the same skillet, add in the remaining 1 tbsp of olive oil. Saute the minced garlic & habanero pepper for 1-2 minutes. Add in the chopped peaches, & cook for another 2-3 minutes. Then add in the cider vinegar, honey, & brown sugar, & stir to combine. Continue cooking an additional 4-6 minutes or until the mixture has somewhat thickened and the peaches start to break down. You can use a potato masher help the peaches break down even more.
Pour the peach habanero sauce over the short ribs in the slow cooker. Cook on low for 7-8 hours.
Serve the short ribs with a ladle of the sauce over the top alongside homemade mashed potatoes or sticky rice. Enjoy!