Slow Cooked Short Ribs

Another great thing about the cooler weather is using the slow cooker. When I get home, it smells warm and yummy, instead of just being oppressively hot. I love my slow cooker, generally, the meals take very little work. And, if the meal did take any work, by the time you eat it, you don't even remember the work, after all it was 8 to 10 hours ago.



Short Ribs in Wine Sauce:
1 lb of beef short ribs
1 tbsp of brown sugar
1 tbsp of olive oil
2 yellow onions
1 shallot
2 garlic cloves
2 medium turnips
1 large zucchini
1/2 cup red wine
1 1/2 cups of beef stock
1 tbsp of balsamic vinegar
2 tbsp Worcestershire sauce
1 tbsp soy sauce
salt, pepper
1/2 a bag of egg noodles (8 oz)
2 Tbsp of butter
2 Tbsp of flour
1 Tbsp of sour cream

In a large skillet heat the oil over high. Rub the short ribs with brown sugar, lightly salt and pepper them. Brown the ribs on all sides, about 2 minutes per side. Chop the onion, turnips (peeled) and zucchini, put in the slow cooker. Mince the garlic and the shallots and add to the slow cooker. Add the wine, stock, vinegar, Worcestershire and soy sauce to the slow cooker. Stir to combine. Top with the short ribs and cover with the lid. Cook on low for 8 to 10 hours. Before serving, cook the egg noodles to package directions. Heat the butter in a skillet over medium-low heat, stirring to prevent burning. Whisk the flour into the butter. Add about 1 1/2 cups (rough, no need to measure) of the liquids from the slow cooker to the rue, then bring to a boil. Reduce to low and cook, whisking constantly until the sauce thickens. Remove from heat and stir in sour cream. Serve meat and veggies over egg noodles and topped with the thickened sauce. Enjoy.

Happy Eating.