Short rib is the ideal toddler meat: when braised low and slow until fork tender, it barely requires teeth; it can take on any sort of flavor your child likes. But you’d be hard-pressed to find many short rib recipes out there that oblige your kid’s palate; instead, nearly everything on the interwebs is geared toward the adult and/or European palate. And, sure, you can totally serve a red wine-braised number to a toddler–I have, and it works–but let’s give him or her a piece of meat he/she can really crave, a beef dish you can return to again and again.
The solution, as it always is for us, is already in your pantry and/or fridge: orange juice, honey, soy, hoisin (or equivalent)--force multipliers for making foods taste sweet and savory. The flavor profile leans Chinese; the cooking method will remind you of northern Italian cuisine. The results: all good–for everyone.
(Note: if wanting to make these for an infant or toddler younger than 18 months, see ‘Adapt’ section for how to convert the recipe. If you'd like to cook in a Slow Cooker, see the Notes section at the end of recipe for instructions.)
Take a cue from the Italian/European approach and serve the meat over or sided by something soft: polenta, mashed potatoes, spaetzle (as shown in pic). If this is your first time serving this recipe and/or short ribs generally, offer your child a “meat treat”--a small hand-holdable sample–before sitting down to dinner in order to get them acquainted with and excited about what’s ahead. (Pro tip: give ‘em an edge piece so the bite has some crispy edges and is tender inside.)
You can convert this to an infant- or early toddler-friendly dish by using no-sodium broth (or water) and replacing the soy sauce with cherry or prune juice. To get some vegetables in here, add carrots or other root vegetable (e.g., parsnips, celeriac, potatoes) to the pot before placing in oven.
If using a slow cooker, follow the directions for the Prep section and the first three steps of the Cook section; once everything has been blended in your pot, transfer the liquid to your slow cooker and add the short ribs; cook on your "Low" setting for six hours. Follow the last three steps to complete the sauce.
Brad (the Dad) is the founder and Chief Recipe Officer of New Dad's Kitchen. His own cooking/feeding journey started humbly during his son's infancy, preparing and managing his son's bottle intake in order to support his wife; it has since blossomed into a full-on passion to feed his child and family delicious and healthy meals that can satisfy both a toddler and his very tired parents.
