Every now and then when I’m on a Costco run, I’ll splurge on a big pack of their giant boneless short ribs. They must get ’em from steers on the Barry Bonds diet since I never see ones at the regular supermarket as big.
Whatever. I cut ’em in half so that they fit my pot. And they cook up no differently than brisket or a chuck roast.
And a slow cooker is a wonderfully lazy way to cook on a Sunday, especially when my solar panels are powering it all. I LOVE BEING CHEAP!
I slightly modified an Italian pot roast recipe for this one, and it came out pretty good.
- Salt/pepper/garlic powdered the ribs & rubbed it all in, good
- Browned the ribs all over in a big ol’ pot in some olive oil
- Removed the ribs and put them in the slow cooker
- Threw a coarsely chopped onion, 3 chopped garlic cloves, some chunked up carrot and some rosemary into the olive oil, sauteed for a few minutes to soften the onion a little and get the garlic fragrant. Then that all went into the slow cooker.
- Added one 15 ounce can of chopped tomato & a cup of Nero (any good red wine will do) to the slow cooker.
- Cooked on high for 5 hours.
- Removed the meat to rest & put it in a covered dish.
- Transferred the gravy to the same big pot I used earlier, cooked it down by maybe 1/3, then stirred in 1 tsp cornstarch/1 tsp water to thicken, adjusted the seasoning by taste, and then put the meat back in.
- Let sit on low 5-10 mins, and then served myself a portion while freezing the other. It went well with the same Nero wine.
And that frozen leftover, once thawed and reheated, will somehow be even better. I once read up on the chemistry of that particular phenom and I still don’t understand it, but I will continue to enjoy it.
Had it with a big salad & a couple of pieces of a nice Ciabatta.
And now I look like this. Yay!
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