It’s day TEN! I can’t believe it’s finally here! I’m not going anywhere after this and will still be blogging quite often, but it will feel less like homework without a deadline which will be nice. One of the big perks of both my husband and I freelancing is we get to do a lot together; our current favorite is using our slow cooker! Slow cookers are great. I mean really great. This is the second meal Alex and I have made this week with ours, and both have been mouth watering good. Thank you to our sister Hannah for this gift. We are REALLY enjoying it. Here is the basic version we have: here. The con of a slow cooker: You have to start early and basically make breakfast while preparing dinner simultaneously. The pro of a slow cooker, dinner isn’t a thought 6-8 hours later. Hot and ready.
What you will need:
Various vegetables. we used 3 carrots, a yellow onion, two celery stalks, and a handful of mushrooms (the parsley seen in the photo was for garnishing at the end, but I completely forgot because we wanted to start eating.) A couple cloves of garlic, and a can of crushed tomatoes.
4lbs of short ribs.
2 cups of a dry red wine. A Cabernet Sauvignon worked well for our purposes.
Seasoning to taste. (Salt, pepper, bay leaves, Worcestershire sauce.
Begin by coating the ribs with a thin layer of olive oil, and season with salt and pepper. Next, brown the ribs in a skillet on all sides (about 2 minutes per side, on medium-high heat). Set aside.
Slice and dice your vegetables! When finished, toss these in the skillet with a little bit of olive oil, and brown for 3-5 minutes.
Next, combine your ribs, vegetables, garlic and crushed tomatoes in the slow cooker. Toss in your bay leaves, and maybe a couple tablespoons of Worcestershire sauce. Pour the two cups of wine over top.
Cook on low for 6-8 hours. Maybe leave the house because the entire place is going to smell SO good, and it might be tough to wait. Certainly was for us!
When finished, serve the ribs with sauce drizzled over top. Another option is too take all the dripping and vegetables and throw them in the blender. This creates a great sauce to go over top of the ribs. Honestly though, after 8 hours the meat will be falling off the bone and you won’t need much seasoning.
Lastly, I suggest lighting some candles, sit back and enjoy the fruits of your slow cookers labors. A nice hearty meal on a gloomy day!
(Photos are a mixture of “real” and cellphone shots!) I love my hand crafted cutting board by www.osheawoodwork.com (This post includes affiliated links)