Oh man, it has been another long hiatus for me from writing a blog post. I have cooked countless times over the last six months and I have come up with plenty of new recipes, but of course, life gets in the way of sharing them. It has been a trying few months for everyone, but I am committing to sharing a new recipe more often. Cooking brings me so much joy and maybe if you find the right recipe, it will bring you joy as well.
The one amazing thing that has happened is I GOT MARRIED. I now have a beautiful wife, Alexa. Despite all of our plans being changed and all of our wedding events being cancelled, we still got married last month. I could not be happier! This recipe is one of her favorites. I think she would eat short ribs daily if I made them. This one is for her.
Sunday’s are my cooking days. I spend 4-5 hours in the kitchen cooking anything and everything I don’t have time to cook during the week. I use this time to experiment with new recipes and ‘meal prep’ of sorts for the week. At the end of the work day, I want something quick and simple; that doesn’t take more than an hour to make. This recipe will make you feel like you spent all day cooking, because it did, but without all the work. A crockpot is a magical cooking tool. Anyone who works full time or if cooking isn’t your favorite thing, I recommend buying a crockpot. You can make large family meals with little work or if it’s just you, make a large batch of food to use throughout the week or freeze. I find myself trying to come up with more and more dinners I can make it in.
This recipe for short ribs definitely falls under the category of comfort food. It can be used for a large family dinner, date night at home, or any time you need a comforting meal. The prep is super easy. Roughly chopping vegetables, in no sort of uniform shape, which I am sure we can all do without any effort. Searing the meat prior to cooking it in the crockpot is the key to this. You’ll get a nice crust formed on the outside of the meat, searing in all the juices, and further developing the flavor.
The red wine will also add a nice, deep, rich flavor to the meat. I typically use a Cabernet Sauvignon, that is just what I prefer to drink so I have it handy. But any red wine, on the dryer side will do. The crockpot really does all the work. At the end of 7-8 hours, the meat will just completely melt apart. A couple of forks should easily shred it. The gravy made from the broth will just tie the meat and the potatoes together beautifully. I mean, what is better than mashed potatoes and meat covered in gravy? The answer is nothing. Ultimate comfort food without being in the kitchen for hours on end.
Eat, relax, enjoy!
Slow Cooker Short Ribs
Prep: 10-15 minutes. Cook: 7-8 hours
3-4 lbs of short ribs(bone in or out)
½ white onion
4-5 celery stalks
2-3 whole carrots
3-4 garlic cloves, peeled
2 tbsp worcestershire sauce
1/4 C water
½ C red wine
Spice Mixture: 1tbsp salt, 1 tsp black pepper, garlic powder, chili powder, paprika,oregano
½ tsp red pepper flakes
Gravy: 2tbsp butter, 2 tbsp flour, 1 C broth after cooking
- Heat up cast iron pan to medium high heat.
- Combine all spices into a large bowl.
- Add the short ribs to the same bowl as spices. Toss to combine. All sides of short ribs should be covered.
- Place short ribs in the cast iron. Sear all sides. Should take 2-3 per side.
- While the meat is searing, chop the onion, celery and carrots into large chunks. Line the bottom of the crockpot with them.
- Once meat is done, place on top of the vegetables in the crockpot.
- Add the worcestershire sauce, water, and red wine to the crockpot.
- Set the crockpot to Low Cook 7-8 hours.
- Once done, meat should just fall apart. If bone in meat was used, remove from the crockpot, shred the meat and remove the bone, before adding back to the crockpot. If boneless meat was used, shred inside the crockpot.
- Remove and reserve broth to make the gravy.
- In a small pot, over medium heat, melt butter.
- Once melted, add the flour. Whisk together thoroughly.
- When it starts to bubble, pour the reserved broth. Whisk continuously until combined, no lumps.
- Once thickened, 4-5 minutes, add salt and pepper to taste.
- Serve short ribs over mashed potatoes and a big spoonful of gravy over the top of it all. Add a little green vegetable for color.