Drunken Braised Short Ribs and Vegetables

Life can sometimes be hectic, especially this time of year, the Holidays, so it is important to have some slow-cooker recipes in your arsenal to feed your family and friends.  Previously I shared a chili recipe. In this episode, I am sharing a rather grown up recipe here, where, after searing boneless beef short ribs (though bone-in would be preferred), I braise them with a vegetable medley and finish them by braising them in an entire bottle of wine.  Now, I ask you, who wouldn't want this?  Densely flavorful, hearty, warm and comforty, just what we want in winter!

One of the benefits of this recipe is, you do the hard work in the morning and enjoy the fun part in the evening. Boom! Now, let's get to it, shall we?

Ingredients 

2 packages of beef short ribs

2 large carrots, peeled and sliced into discs

1 large onion, quartered

4 cloves garlic, smashed and peeled

1 pound small potatoes, halved or 2 large russet potatoes, cubed

fresh herb bundle: rosemary, sage, thyme and oregano (and whatever your favorite herbs are)

salt and pepper

1 bottle of cabernet sauvignon

1 16-20-ounces chicken stock

1-2 cups water

3 tablespoons extra virgin olive oil

3 tablespoons Balsamic vinegar

In a large skillet, add the evoo over medium-high heat. Season all sides of the short ribs with salt and pepper. When the oil begins to ripple, add the ribs to the skillet.  Sear on all sides 3 - 4 minutes and allow a crust to form. Add some of the fresh herbs to the skillet to develop some fresh flavors. Remove the ribs and set aside.  

I like to add some of the fresh herbs to the skillet to develop some fresh flavors. 

Now, please, please, please pay attention to the next five steps. They are extremely complicated!  Ready?  

Add the vegetable medley to the slow-cooker.  Add the bottle of wine and balsamic to the slow-cooker.  Add the chicken stock to the slow-cooker.  Add the water to the slow-cooker. Snuggle the ribs into the vegetable medley.  Alright, alright. So I lied! Not complicated at all, right? Now, set it to low and 7-hours and go about your business. All day!  The hard part is done!  In 7-hours, the fun part for your family and guests!  This recipe feeds six easily.

Normally, I would have created an herb bundle, but, as I was cooking at someone else's house, I did not have twine or string, so I simply placed the herbs atop the ribs and veg, and allowed them to be absorbed by the slow cooking process.  Their aroma was sinfully wonderful. 

 See Ya in 7 Hours!

I do not have any "finished product" photos for you as I made this for friends for dinners this week. I will tell you that the aromas were amazing throughout the day.  In addition, I would serve this perhaps with garlic mashed potatoes or rice.  After removing the meat, which, by this time, is fall-off-the-bone tender and delicious, and the vegetables, strain and pour the liquid into a sauce pan over medium-high heat and reduce by at least half.  This will condense the flavors and make a fantastic sauce, or gravy!

As always, friends, Thank You for your time and consideration. I am appreciative of your visit!

Now, go cook something for someone you love!!! 

~Martin

In-House Cook