It’s a struggle.
To not eat these short ribs straight off the plate.
To not follow through on the thought that the sauce would be great just to drink.
To fully immerse myself into this plate of food.
To not cook this everyday.
And thank my husband for the actual recipe idea….
I mean short ribs is not a cut of meat that I would buy just any ordinary day. Mostly because if you don’t nail it you just wasted a lot of pretty cash on a tough piece of rubbery meat. Not that I would know. ->AHEM<- Okay, I am the person who has wasted a lot of money on ruining short ribs. So when the hubs brought up the idea again, and again, and again I finally got annoyed enough with the request, I gave in. His thoughts, red wine braised short ribs.
In my head I thought lets not get fancy, you want short ribs than you just be happy with any way I present them, mkay? So short ribs it was. Red wine and braised it wasn’t. Instead it was slow cooked, like really slow cooked
fall off the bone fall apart, saucy, moist ribs.
I can’t even.
There are no words.
The short story is you must make these. Just go straight to the recipe and start choppin’. It’s one of those recipes everyone will think you’ve slaved over all day. Aren’t these recipes the best? You just sit back, enjoy the smell and let the slow cooker do all of the work. It will steal the show especially if it is the only thing in the show.
I mean, you’ve forgotten the sides, the accompaniments to the main dish, right? So I just served short ribs, alone…without anything. Go ahead, be embarrassed for me. Luckily it was just for my family. I must say they didn’t think twice. It is not the first time the food hasn’t made it off the photo board to the table. This could be becoming the norm. ->BLUSHING<-
I asked them to use forks, but no one listens. Just fingers picking at these fall apart juicy ribs with the savory sauce. While anger was brewing inside of me because I couldn’t get a photo without hands I quickly realized how quiet it was in the house. Like not a noise was made other than chewing. I even said to the hubs,
“Do you hear that?”
“Nothing, absolutely nothing!”
->SMILING AND SOAKING IT ALL IN<-
The fall apart, slow cooked, savory ribs were so delicious everyone in a rare moment was eating, without complaint, just chewing. We’ll count that a success and possibly be cooking it every other day just for the sake of silence, a happy husband, and four full bellies.
In a rare moment, over slow cooked short ribs everything just seemed so right.
What was once my nemesis is now my friend and a very good one at that. We will be meeting again my friend.
- 3 lbs boneless short ribs
- 2 tsp garlic powder
- 2 tsp onion powder
- salt & pepper
- 1 Tbsp olive oil
- 1 Large onion, cut into 1 inch pieces
- ¼ cup red wine vinegar
- 1 Tbsp Worcestershire sauce
- 2 Tbsp dijon mustard
- 2 Tbsp tomato paste
- 1 Tbsp dried sage
- 1 Tbsp dried thyme
- 2 cups broth
- 2-3 Tbsp arrowroot powder
- Heat a large skillet over medium heat and add 1 Tbsp olive oil.
- In a small bowl mix together garlic powder, onion powder, salt and pepper.
- Sprinkle on each side of the ribs and place in hot skillet.
- Sear on all sides.
- Meanwhile chop onion and add to the bottom of the slower cooker.
- Add seared ribs to the top of the onion.
- Add the red wine vinegar, Worcestershire sauce, dijon mustard, tomato paste, sage, thyme and broth to slow cooker.
- Cook on low 6-8 hours or high for 3-4 hours or until tender and falling a part.
- Remove ribs and strain liquid from slow cooker into a pot.
- Bring to a simmer adding 2-3 Tbsp of arrowroot powder (Whisking to avoid lumps) and continue simmering until thickened to desired consistency.
- Pour sauce over ribs and enjoy.