Sunday
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
out to Hickory Hollow, buttermilk chess pie
southwest shredded beef tortas, chips+queso
skillet chicken souvlaki, naan, lemon rice
shredded beef tacos, cheesy refried bean casserole
sesame chicken skewers, rice
easy penne alla vodka, pizza chips, broccoli
out to Ka Sushi

Monday, January 17, 2011

Short Ribs in the Crockpot

IMG_6451xThese aren't nearly as tasty as my go to Short Ribs recipe, but they are so much easier.  The truffle oil adds such a nice depth of flavor and earthiness to the dish.  It takes a typical weeknight Crockpot meal into something a little more special.  And who doesn't love truffle oil?
Short Ribs in the Crockpot

1 medium onion, chopped
3 to 5 yukon gold potatoes, quartered
3 to 5 carrots, peeled and cut into 2” pieces
2 pounds beef short ribs
1 cup beef broth
1 cup red wine
2 tablespoons tomato paste
¼ cup flour
½ teaspoon pepper
½ teaspoon salt
3 sprigs fresh thyme
2 cloves garlic, minced
1 teaspoon truffle oil

Layer the onion, potatoes, carrots and short ribs in the crockpot. In a small bowl, combine broth, wine, tomato paste and flour. Whisk to combine. Pour over the short ribs. Season with salt and pepper; add the thyme and garlic. Cover and cook on low for 8 hours. Drizzle the truffle oil over each serving.
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4 comments:

Kim K said...

do you think we can substitute roast with this option? i usually make pot roast with cream of chicken soup and some onion dry soup mix but this sounds really really good too!

katie said...

I am sure a roast would work beautifully with this recipe.

Renee said...

Should I sear the short ribs before putting them in the slow cooker?

katie @SoTastySoYummy said...

I do not sear the ribs, I read an article saying that the searing really wasn't necessary before putting things in a crockpot, so I don't bother.

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