Beef Short Ribs
I love to travel. I’m blessed to get to visit places all over the US for my work. I also travel for pleasure. Each February I make an annual trip to South Florida to visit my Mother. It’s a much needed escape from the frigid temperatures we have here in Central Missouri.
So whenever possible I try to prepare a special meal for my husband and son prior to my leaving. This time I settled on comfort food. Something that was decadent, filling, and full of flavor. Beef short ribs with cream cheese mashed potatoes, a simple salad and buttermilk biscuits filled our plates.
I had come across several recipes on ways to prepare beef short ribs and settled on one from Anne Burrell. The spike-haired chef from the food network. The ingredients are very common, not exotic at all. But the steps you take to build flavors and the slow cooking process result in an absolutely mouth watering dish.
As usual I made a few adjustments to my recipe. I seared my beef ribs just like she recommends and placed them in the bottom of my slow cooker. Then I prepared the sauce according to her directions. However I only used 2 cups of red wine and then needed to add about 1 cup of water to the sauce. I cooked the ribs on HIGH for 3 hours. Then I removed the lid from the slow cooker, set it on top slightly ajar and let them simmer on LOW for another 3 hours. This way the sauce reduced naturally on its own as the steam was able to escape. I also skimmed off some of the beef fat in the last hour or so of cooking. While the fat gives this dish amazing flavor, it isn’t necessary to keep all of it in the pot for the sauce.
My beef-loving husband and son were more than satisfied. Having seconds and then taking lots of leftovers for another great meal in the days ahead. It’s my small way of letting them know that I’ll miss them while I’m away. Cooking for people I care about has always been a way for me to show my love and live up to our motto of #loveisaverb.
