With the New Year, comes a new post! It has been a super long time since I have written anything, but I have a good excuse. I started my blog in late April and then in early May I became pregnant! So as you can imagine the only thing I was cooking was the bun in my oven J. Despite the fact that I am due this month, we had to move last week so for the first time in my life I regretted having over 200 cookbooks and kitchen gadgets. I finally finished putting my kitchen away yesterday and with its completion, came inspiration. I decided to make something easy for New Year’s Eve dinner since a) I am super tired, and b) my Fred Flinstone swollen ankles can only handle me standing for so long. So in case you happen to be 9 months pregnant, just moved and are still working full time, this is the recipe for you!
Ingredients:
4 ½ lbs short ribs (bone in or out) cut in 3 ½ inch pieces.
1 package sliced button mushrooms
6 sprigs of Italian parsley
1 small chopped yellow onion
6 garlic cloves
2 bay leaves
2 cups red wine
1 can chopped tomatoes
kosher salt
black pepper
olive oil for searing
Directions:
Liberally salt and pepper the short ribs and sear them until the reach a nice dark brown color.
(This is where having the new All Clad Slow Cooker would come in handy since it allows you to sear in the slow cooking insert. I unfortunately bought mine right before they introduced the one with the metal insert and cannot buy it separately. If anyone knows any executives at All Clad, please explain to them that this is a serious crisis which only they can resolve!)
Remove the short ribs and place them in your slow cooker. Top with the parsley, garlic cloves and bay leaves.
In the same pot where you seared the meat, sauté the onions until softened slightly (add more oil if necessary). Be sure to scrape the pot to pick up the brown bits that have stuck to the bottom. Add the mushrooms and continue to cook for a couple more minutes.
Add the red wine and tomatoes and stir to incorporate. Pour over the ribs.
Set your slow cooker to low and cook for 8 hours.
After the dish is ready, I like to scoop out the meat and strain the remaining juices to remove any excess fat. At this point you can also adjust the seasoning. Alternately you can refrigerate this overnight and then the next day take off the excess fat that has accumulated on the top. In fact this dish tastes even better the second day!
If you find the remaining sauce too thin you can reduce it.
Serve over polenta, fresh pasta, or with crusty bread. Top with parmesan if you have it. I also like to serve it with caramelized carrots and a simple side salad.
Delicious!!!
I wish everyone a happy and prosperous 2011!!!
