Saturday, November 3, 2012

StoneGable's Slow Cooker Short Ribs Recipe

I saw this recipe by Yvonne at StoneGable last year and told myself I wanted 
to make it, but then forgot!  She recently reposted it and I told myself 
this time you are following through!!  

This is comfort food for sure! 

This is my step by step tutorial of making
this recipe.  The Recipe is located on
StoneGable's page here and listed again below.  


(Ingredients are:  1 C Dry Red wine, 2/3 C Ketchup, 3 T Soy Sauce, 2 T Worcestershire sauce, 2 Garlic Cloves-pressed, 2 T Dark Brown Sugar, 1 or 2 Large Onions (I used a jumbo sweet) chopped, 2-3 sprigs of Fresh Thyme (3 sticks), Salt and Pepper, Olive Oil, 4 lbs Short Ribs or 2 lbs. Short Ribs and 2 lbs. Cuck Roast (which is how I did mine)
 
Here we go!
 I prepared the garlic and onion...salt and peppered
the onion
I browned the short ribs and the roast in 3 steps 
and put them right into my slow cooker 
as I went along.
Still one more batch of short ribs to go...I've added the sprigs of thyme
As soon as I was done browning the meat I put the onions in the pan- using the
 oil left in the pan I cooked them down a bit
Next I tossed in the garlic and stirred it around and 
let it blend with the onions for a couple of minutes
I had prepped the wine sauce mixture already and at the last minuteI decided to pour it into the pan so it would heat up, but only for a minute and I already had turned the burner off.  This way it also deglazed the pan so the flavor from the pan is grabbed up.
I poured the onion/sauce mix over the meat 
and put the lid on and let it cook all day
My counters are made of corian and the last time I used the slow cooker it seemed to heat up the counter an awful lot.  This time I put two hot pads down and a cookie sheet and set it on top.  I set it for 8 hrs. - low temp.
 I roasted carrots and made mashed potatoes.  I created this recipe on the spur of the moment.  I cleaned up the carrots, chopped up some pecans and sprinkled them over top, added a sprinkling of brown sugar and a sprinkling of allspice, then I melted some butter,  and drizzled it over the carrots.  I covered and baked at 350 for an hour, then I loosened the foil and let them cook another 20 min.

I enjoyed some coffee in between other things I did that day. I got this coffee cup from Crate & Barrel several years ago. They had these seasonal sets made up each year and I got a coffee mug from their Halloween group and one from their Winter group.   
I don't know if they still do that?
It was a cold rainy day and being inside cooking was the ticket!
 I also made a spice cake and toasted some coconut 
for it. I'm not a cake maker so this is as pretty as it got!
Patience is not my best virtue!
The roasted meat was fabulous.  I regret one choice in that I decided at the last minute to make gravy from the liquid in the pot. We didn't like the flavor of it.  I recommend just using the liquid from the slower cooker as Yvonne at Stone Gable shows.

This is a link to her recipe page which does include complete instructions and a printable version.
Enjoy!

I am joining Yvonne at StoneGable

Thanks for visiting
Liz!

11 comments:

  1. Liz- That looks wonderful. I missed the post by Yvonne so I am copying this one over. I have tried making "gravy" from some of the sauces, too, and they always taste bad..why IS that?

    Hope you have a wonderful weekend-xo Diana

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  2. OK, I'm headed north to sample some of this! Its been spitting snow today and your wonderful dinner looks so inviting. I've never met a recipe that Yvonne has posted that wasn't a keeper, I'll add this one too. Thanks for sharing Liz.

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  3. I'm just going to pretend that my invitation to this dinner got lost in the mail! :-) This looks fantastic, especially the carrots!!!! The cake looks great, too. I could go for a slice with a little cuppa something right now since it's cool here today. (At least the sun is shining!)

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  4. Liz, I adore short ribs prepared just about any way, but this sounds delicious. I will have to try yours ( and Yvonne's) way next time. And after seeing this, the next time won't be long! Comfort food at its best!

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  5. Looks absolutely delicious and perfect for a chilly day. I want to try this very soon.
    This meal and your wonderful cup of coffee sounds so inviting to me. Lovely cake too Liz.

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  6. Liz, this looks delicious...perfect for a wet, dreary day. I'd better save this to my files. Hope you're having a great weekend.

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  7. What a dear you are Liz! I'm so glad you made the short ribs. What I do that may help is to make them a day ahead and separate the liquid from the short ribs. Then refrigerate them both. When you are ready to make them the next day... you can literally pull of the plug of fat that gathered and heat the short ribs in the sauce and it is not greasy or fatty! YUMMY!
    Thanks, again!

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  8. Yum! What a wonderful short ribs recipe. Thanks so much for stopping by and leaving a sweet note!

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  9. My mouth is watering. This looks and sounds delicious. Thanks for sharing this wonderful meal.

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  10. Braised short ribs ARE comfort food to me -- exactly what I made for supper last night (except low and slow in the oven) AND I have leftovers for lunch :)

    Blessings!
    Gail

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  11. Liz, I'll be right over! Do you have any spice cake and coffee left? :) The cake looks delicious and I think you did a great job. I don't have much patience with baking, but I sure like to eat baked goods. I sometimes make pumpkin or banana bread or bread pudding but that's about it.
    Your short ribs look delicious, too.
    Babs

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