>Our driveway is now covered with a treacherous mix of ice, slush, and powdery snow. My pants are constantly wet and stained from dragging in the slushy mix. And our house is becoming an island because of the large pond of semi-melted snow at the end of our driveway. I’m so ready for winter to end, but that little rodent saw his shadow yesterday and that doesn’t bode well for my wishes.
The only thing to do is to hunker down and cook. Last weekend I was at a friend’s house and was amazed to spot a gorgeous gleaming Cuisinart slow cooker on her counter. This particular friend is always on the cutting edge of cool with both her clothes and her home. She was the last person I would expect to use a 1950s appliance, even remodeled with a modern look, but she raved about how much she loves her crock pot. She inspired me to dust off mine, even though it is definitely not stylish!
I had done short ribs a few times before, but never in the crock pot. I am now convinced that they were made for the crock pot. I just assembled the ingredients and let it all simmer for the afternoon. The meat just fell off the bone and the sauce was caramelized and complex. We finished all the meat that first night, but I kept the leftover sauce to dip bread into for lunch the next day. And one of the best things about short ribs is that they’re cheap!
Crock Pot Short Ribs
3 lbs of beef short ribs
juice from one lemon
2 tablespoons of Worcestershire Sauce
1/4 cup of fresh parsley
2 bay leaves
4 tablespoons of brown sugar
2 teaspoons of salt
1 teaspoon of crushed red pepper flakes
1 white onion, chopped coarsely
Put all the ingredients except for the bay leaves and the short ribs in a food processor. Pulse five or six times until all chopped and blended. Pour the contents of the food processor into the crock pot, add the bay leaves and the short ribs. Set to high and walk away. Your short ribs will be ready in 4-5 hours, once the meat is falling off the bone.