Food.
Check out that exterior char and interior tenderness!
I love food. Anything that tastes and looks like you spent a lot of time on it is my favorite kind to cook. I came upon this recipe from one of my favorite blogs; Eat, Live, Run. It had the perfect amount of effort to put into it and it included a meat item that would win my husband's affection immediately.
This dish is amazing. The meat becomes perfectly charred on the outside and the interior is just right. It can be split with a fork. Keep your knives in the drawer for this one!
Making it was relatively easy. You can’t just throw the ingredients in the crockpot, but you won't be slaving over the stove the entire time either. I cooked it for a quiet at home supper for Super Bowl Sunday. The smell it created in the house was amazing. Paired with simple roasted veggies and a nice glass of Cabernet wine, it made for a classier football meal. No, we didn’t drink with our pinkies in the air. Okay, maybe after halftime.
Slow Cooker Beef Short Ribs in Cabernet Sauce with Roasted Root Vegetables
Adapted From Eat, Live,Run
Ingredients
3 ½ lbs beef chuck short ribs ( done in or boneless)
2 whole shallots, minced
3 stalks celery, diced
2 tbsp vegetable oil
2 ½ cups Cabernet Sauvignon
1 cup beef broth
3 tbsp brown sugar
2 tbsp tomato paste
1 ½ tbsp all purpose flour (or Wondra)
Salt and pepper
1 Slow cooker liner
Directions
Heat the oil in a skillet over high heat. When hot, add the short ribs. Sprinkle some salt and pepper over the ribs in the pan and brown. This will take about three to four minutes per side. You want them brown and caramelized. Try to get each side of the short ribs on the pan.
After the ribs have browned, remove using tongs and set them at the bottom of your slow cooker. You can use a slow cook liner which makes for an easy clean up. Take the pan off the heat briefly to cool down, then return to medium heat and add the minced shallots and diced celery. Sautee for about five minutes until tender and then add the tomato paste. Mash the tomato paste into veggies using a silicone spatula and continue to sauté on medium heat for another four minutes.
Pour the wine and the beef broth into the skillet and stir. Add the brown sugar, a teaspoon of salt, half a teaspoon of pepper and the flour. Wondra works well in this recipe because it doesn’t clump and is specifically for sauces. Wisk well to be sure of the no-clump factor.
Bring sauce to a boil, then to a simmer. Pour sauce right over ribs in the slow cooker. Place lid on slow cooker and cook on HIGH for six to eight hours or on LOW for 11-12 hours.
Time Prior to Crock Pot about 20 minutes.
Crock Pot 6-8 hours
Roasted Root Vegetables
Ingredients
4 carrots
2 parsnips
4 red potatoes
1 medium red onion
3 cloves garlic
2 twigs of fresh rosemary
3 Tblsps olive oil
salt
pepper
Directions
- Preheat the oven to 400 degrees
- Peel and chop carrots and parsnips to about the same size
- Clean and cut the potatoes into eights or about the same size as the carrots and parsnips
- Peel and cut the red onion into 8ths or 16ths depending on the size of the onion
- Smash the garlic with the side of a big knife and peel off the outside
- Remove rosemary from twig and mince
- Combine all ingredients in a large bowl and cover with olive oil
- Generously season with salt and pepper
- Mix with hands to ensure coating of all the vegetables
- Pour the veggies onto a roasting pan that is lined with foil or parchment paper
- Bake for about 30-40 minutes or until golden brown
- Gently stir half way through to make sure the veggies get golden in color on all sides.
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