Fall Recipe

It's beginning to look a little like fall and it's beginning to feel a lot like fall. We've had our first frost, most nights are very cool, and here and there, the sugar maples are starting to turn.  As happens every fall, when the weather cools, I start looking for recipes that are heartier and require longer cook times (it must be genetically ingrained through my hearty Germanic ancestors).

This month's Bon Appetite has a great recipe for Braised Short Ribs in a slow cooker.  It includes 6 cloves of garlic, tomatoes and mushrooms, so the aroma is amazing.  I added a few portabella mushrooms that I had from another recipe.  They added a bit of that smokey taste and I'm not sure I'd use them again.  The recipe also calls for serving with a nice crusty bread.  I did that, but also added some homemade mashed potatoes.  If you skip the potatoes, the prep time is about 7 minutes.    

            

Ingredients

4.5 lbs beef short ribs
Coarse kosher salt    
2 cups dry red wine                                          
1 14.5 oz. can of diced tomatoes in their juice                                                           
6 oz. of sliced button mushrooms                      
1/2 cup finely chopped onions
6 cloves garlic, peeled                                                                                                     
6 sprigs of fresh Italian parsley                     
2 bay leaves                                             
                                                                                                                       
Crusty bread                             

                      

Directions                                                                    

                                                                                                           

Sprinkle ribs with coarse salt and pepper. Place in even layer in slow cooker. Add next 7 ingredients, cover, and cook on low heat until meat is tender, about 8 hours

                                                                                       
Using slotted spoon, transfer ribs to serving bowl. Discard parsley and bay leaves. Spoon fat off top of sauce and pour sauce over ribs. Serve with bread.                    

                                                          

Comments

[Tonya]

Mmm. That sounds nummy (and I've been in a crockpot mood, too!) I'm saving this recipe!

[Andy Verzosa]

How do I get in touch with the owner of this blog?

[Melissa]

Hey Tonya-
I hope you enjoy. It's easy and delicious. Next recipe? Venison Roast.

[Emma]

I'm saving it too! ;)

[Bill]

Hi Melissa,

I'm having friends over for a late lunch tomorrow so I was thinking of trying this recipe. I will go to the butcher to pick up the beef short ribs tonight. What is the length that I should request that they be cut?

Look forward to catching up soon.

Thanks.