 A slow cooker is a must have tool for everyone. It gives you another option to help get dinner on the table allowing you to cook the meal while you are at work or enjoying a beautiful summer day.This recipe is one of my favorite go to recipes for a slow cooked supper and is my answer to what’s for dinner tonight.This is my version of Sandra Lee’s recipe for Smoke House Ribs from her show Semi-homemade Cooking. You can prep the slow cooker the night before, place in the refrigerator overnight and then start your slow cooker in the morning before you leave for work or whatever you had planned for the day. My slow cooker has a programmable option which is awesome. It will automatic switch from low or high to warm once the slow cook time has elapsed.After slow cooking all day these short ribs are moist, tender and full of smokey flavor. You may want to consider making a double batch so you have leftover to use as sandwiches for later in the week! Ingredients: 2 tablespoons Wildtree grapeseed oil (either roasted garlic or hickory smoked) or olive oil 8-12 boneless thick cut short ribs (either pork or beef, your choice) salt and freshly ground black pepper 1 large red onion, thickly sliced 1 (12-ounce) bag baby carrots 3-4 stalks of celery cut into 1 inch pieces 2 teaspoon minced garlic 1 teaspoon smoked paprika 1 teaspoon hot paprika (optional) 2 teaspoons smoked black pepper (available at Sur La Table) 1 1/2 teaspoons Wildtree Adobo seasoning or all-purpose seasoning salt 1 cup dry red wine, either a Cabernet or a Malbec 1 (10.5-ounce) can beef stock Season the short ribs with salt and pepper, to taste. Heat oil in a large nonstick skillet over high heat. When hot, add short ribs and brown on all sides.  While the ribs are browning, add the carrots, celery and half the onions and garlic to the bottom of your slow cooker. A 5 quart slow cooker works best for this recipe. Then add the browned ribs to the slow cooker on top of the vegetables. Top the ribs with remaining onions and garlic.In a large measuring cup or mixing bowl, combine wine, stock, paprika, Adobo seasoning or seasoning salt and stir with a whisk to combine.Pour mixture over the ribs. Cover and cook on low setting for 6 to 8 hours. Pull the ribs out of the slow cooker with a slotted spoon. Strain the remaining liquid, reserving the broth. Discard vegetables. Return broth and ribs to the slow cooker and pull ribs apart with a couple forks. They should be so tender that they essentially fall apart when you twist the fork slightly. Serve short ribs over Creamy Polenta with Smoked Gouda or serve as a sandwich on an onion roll, drizzled with a little of your favorite BBQ sauce and then topped with a slice of smoked Gouda cheese. Kitchen Tips: You can also make the short ribs ahead of time, freeze and reheat or refrigerate and warm in the slow cooker. You may want to add a little more beef stock when you make the short ribs ahead of time. Also, if you have make an extra large batch for a gathering using a turkey roaster. Roast at 300 F for about 25-30 minutes per pound. Tags: |
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CategoriesGalley GourmetIdeal for Entertaining In Season Kitchen Confidence Leftover Magic Travel Journal What's for Dinner Tonight? Wildtree Recipes |
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