photo courtesy of rachel ray magazine online
I can’t wait til Friday to share this one, this recipe is just too easy and too yummy!
I’ve been on meal duty because of this little guy:
I can hardly believe he is already a week old. I can’t remember what it was like without him around.
Anyway, I clipped this recipe out of Rachel Ray Magazine over 2 years ago… it just… intrigued me. But it had been lost on a pile of other recipe clippings until last month when I cleaned out the closet. Since my brother-in-law eats like a wolverine I decided good ole meat & potatoes would be on the menu tonight and it was time to give this short ribs dish a shot.
I cannot believe how simple it was. You can find the whole recipe here but let me just give you the short version:
In a skillet over medium-high heat, brown the short-ribs then transfer them to a crock pot. In the same pan, soften some chopped onion and garlic then add some chopped tomato and a whole bottle of dry red wine. Once the mixture comes to a boil transfer it to the crock pot. Turn the crock pot on to low heat, cover and let the crock pot do it’s magic for 5-6 hours. Remove the now succulent short ribs to a plate and strain out the “juice” into a saucepan. Skim off as much fat as you can then bring the “juice” to a boil. Reduce the “juice” to a delicious sauce, there should be about 1 to 1 1/2 cups of liquid. Serve the ribs, with sauce over rice, polenta or mashed potatoes. We went for the mashed potatoes.
I served up some green beans with bacon along side. Ok, it wasn’t exactly diet-food but it was a great Sunday supper and we are looking forward to having it again when the weather cools down. Give it a try, you’ll love it!
