As I've probably mentioned too many times, I love pulling out my slow cooker
once the weather starts to cool down. And because of that I love tracking down new slow cooker recipes. The October issue
of Bon Appetit had just what I was looking for: braised beef short ribs.I prepared the meat, onions, and garlic on Wednesday night. On Thursday morning, I added the tomatoes and wine and turned on the slow cooker. I came home from work that night -- and by home I mean my boyfriend's place -- and was instantly jealous that he had been there all day to smell the smell I was greeted with at the door.
I switched the slow cooker to warm and made some mashed potatoes and biscuits to have with the ribs. Besides that we thought they needed a tad bit more seasoning, they were perfect. The meat fell away from the bone without the faintest of struggles.
After we finished, I shredded all of the remaining meat and put it in a bowl for the next night's meal. I love that Bon Appetit offers a second use for some of the recipes. We made a beef ragu with fettuccine (I couldn't find pappardelle) the following night. We cheated and just added a jar of Newman's Own Roasted Garlic Sauce to the meat and had a quickly made, yet still savory and delicious dinner. After all, the Phantom Gourmet did rate Newman's Own the No. 1 jarred sauce.
1 comments:
I made this last night, and it came out wonderfully! It took a long time to brown all the shortribs before putting them in the slow cooker, but the rest of the prep work was very fast and easy--and the time it took to brown was well worth the effort! The ribs came out so tender and delicious that my husband has added this recipe to his list of favorites. Can't wait to make the meat sauce out of the leftovers!
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