SLOW COOKER BEEF SHORT RIBS

 

Cooking beef short ribs in a slow cooker with a rich red wine sauce, carrots and

onions is the making of a most delicious meal. Then serve the ribs

on a bed of Smoked Gouda Polenta which just takes it over the TOP.

Perfect cold winter weather dinner with almost no work.

Hunting not required...

To get started with this fabulous melt in your mouth tender beef grab

2.5 lbs. beef chuck shot ribs salted and peppered on both sides

1 onion

6 carrots

8 ribs of celery or one stalk

Warm some oil in a skillet over medium high heat and sear the short ribs

on all sides in two batches so you don't overcrowd the skillet.

Make sure to sear until a nice mahogany crust.

Then set the beef aside.

It's Saturday morning so make yourself a Mimosa first.

Chop up all the vegetables very small like a "Mirepoix" which is a

flavor base made from humble vegetables such as

onions, celery and carrots.

In the same skillet add in onions, celery and carrots and cook a few minutes.

To the pot add in 1/2 cup of good red wine.

Pour in 2 Tbsps. balsamic vinegar.

Pour in 3/4 cup of beef broth.

Tumble in 2 Tbsps. of tomato paste to the skillet next.

Sprinkle in 1/2 tsp. dried rosemary and 2 cloves minced garlic.

Sprinkle in Salt & Pepper to taste.

Bring the pot to a simmer and turn off.

Put the short ribs in the slow cooker in one layer with bones facing up.

Pour the vegetables all over the ribs and add in 3 bay leafs & rosemary.

Put the lid on and set the slow cooker on low for 8 hours.

Now head outside and have fun! Go for a hike, bike ride, a run or shopping 

because diner is cooking and you didn't leave the oven on :)

Place the Beef Short Ribs on a bed of Smoked Gouda Polenta.

Deliciousness On A Plate!

Recipe For Smoked Gouda Polenta....

1 cup of whole milk

2-1/2 cups of chicken broth

1 cup of stone-ground whole grain polenta

2 tablespoons of butter

1 tablespoon olive oil

1 cup Smoked Gouda, shredded

1 teaspoon salt

1. In a medium saucepan, bring milk, broth and salt to a boil.

Reduce heat to low and whisk in polenta, stirring continuously.

2. Simmer for 15 to 20 minutes. If polenta gets too thick, add 1/4-1/2 cups of broth

3. Remove from heat and stir in butter, olive oil and cheese.

Enjoy!

P.S.

Beef Short Ribs also taste great on a bed of mashed potatoes, rice 

or thick pasta like Pappardelle.

Makes for a great leftover Lunch too.