Tuesday, January 11, 2011


Another great slow cooker dish. Short ribs taste best when slow cooked in a bunch of great vegetables, wine, YES WINE, and herbs. You can serve any variety of sides to this from polenta to pasta to potatoes. I like potatoes.

So I quarter some nice red potatoes, sprinkle with olive oil, garlic, rosemary, thyme, salt and pepper and put in a baking pan and bake at 350 for the last hour the ribs are cooking.


2-1/2 to 3 lbs boneless beef short ribs
2 onions coarsely chopped
2 carrots coarsely chopped
2 celery stalks coarsely chopped
1 small fennel bulb cored and coarsely chopped
5 cloves garlic minced
1 (15 oz) can diced tomatoes, San Marzano preferably
1 cup dry red wine
2 tbl tomato paste
1 tsp salt
2 tsp dried rosemary crushed
1 tsp ground pepper
2 tbl quick cook tapioca (crushed)*

Trim fat from meat. In your slow cooker combine onion, carrot, celery and fennel. Place meat on top. In. a bowl, combine tomatoes with juice, wine, tapioca*, tomato paste, garlic, salt rosemary and pepper. Pour over meat and vegetables. Cover and cook at low for 9-10 hours or high for 4-1/2 to 5 hours. Serve with a side of nice roasted potatoes.

*Quick cook tapioca can usually be found in the baking section of the grocery isle. It is a thickening agent. If you can't find it, after the meat and vegetables are cooked, remove and add a tbl of cornstarch mixed with a tbl of water to the gravy if you find it is not thick enough. Stir for a few minutes and turn off heat.

Snow days mean slow cook days!


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