Monday, May 17, 2010

Crock-pot braised short ribs with mushrooms and carrots

Continuing in my attempts to make dinners that are easy but still amazing, I am trying to use the slow cooker a little more often.

I also am trying to save myself some time by buying things that are already prepped to some degree. So for this recipe, I bought pre-sliced mushrooms. I used canned tomatoes. For the side dish of sauteed greens, I bought a bag of mixed greens from Trader Joe's that are already cut and cleaned. The jasmine rice came from Trader Joe's freezer case and was nuked hot in just a few minutes.

Really, the toughest thing about making these braised short ribs was chopping an onion. Oh, and waiting all day at work to get home and eat dinner!

Crock-pot braised short ribs with mushrooms and carrots
(makes 4 servings)

8 boneless beef short ribs
kosher or sea salt
black pepper
1 cup beef broth
1 cup dry red wine
14.5 ounces canned, diced tomatoes (with juice)
4 bay leaves
8 ounces sliced mushrooms
1 small white onion, chopped
6 cloves garlic, peeled and smashed
8 sprigs Italian parsley
8 carrots, peeled

Season the ribs with salt and pepper and place in an even layer in the slow cooker.
Add broth, wine, tomatoes and bay leaves.
Mix onions, mushrooms and garlic and add to slow cooker.
Layer Italian parsley sprigs over the top.
Arrange carrots on top of parsley.
Cook in crock pot on low heat for 8 hours.

Remove bay leaves and parsley before serving.

I served this over jasmine rice with some of the extra juice from the crock pot.
Also on the side were the mixed greens that I sauteed with some sliced onions and veggie broth.

This is like pot roast from my dreams. And it makes terrific leftovers.


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