There are times during the work week when I want to make a good, home cooked meal but just don’t have the time needed. Sure, I have an arsenal of recipes that take about 30 minutes or less but they don’t quite hit the spot the way mom (or dad) meals used to. But then the crock-pot was invented and working women across the nation rejoiced at the thought of a home cooked meal without the effort.
This recipe is perfect for the 9-5 woman, or even 7-4 like me. All you need is a little prep time in the morning before you dash out the door and your all set. And when you arrive home, your relieved to know that this delicious meal did in fact cook itself.
Recipe adapted from Crock-pot.com
What You’ll Need:
- 3 pounds beef short ribs (bone in)
- Dash of coarse salt
- Dash of ground black pepper
- Olive oil for searing
- 2 ½ carrots, roughly chopped
- 2 ½ stalks celery, diced
- 2 handfuls of mushrooms
- 1 large onion, roughly chopped
- 4 cloves garlic, minced
- 1/3 cup red wine
- ¼ cup of chicken stock
- 1 (15-oz.) can chopped fire roasted tomatoes
- 1/3 cup balsamic vinegar
- 2 bay leaves
- 8 medium sized red potatoes, cubed
***The night before I chopped the celery, carrots and onions, placed into a zip lock bag and refrigerated. I also refrigeratedthe mushrooms.
(The morning of):
Season short ribs with salt and black pepper. Heat some olive oil in a large sauté pan. When pan is piping hot, sear short ribs until just browned, about 1-2 minutes per side. Place in crock-pot slow cooker.
Add refrigerated celery, carrots, onions and mushrooms to crock-pot.
In a separate bowl, combine wine, tomato, vinegar, minced garlic, bay leaves, salt and pepper.
Mix and pour into slow cooker over short ribs.
Add cubed potatoes to crock-pot, pour chicken stock overtop and cover.
Cook on low for 8-9 hours, turning once you arrive home. Meat should be tender and easily falling off the bone.
Serve ribs, potatoes and sauce over white rice and enjoy!