Crockpot Short Ribs @LucyBurdette

LUCY BURDETTE: I have a complicated relationship with short ribs. On the one hand, I’ve never made them, or really been tempted to make them. On the other hand, if I see a dish like gnocchi with short ribs, such as is made at Azur restaurant in Key West, I rarely can keep myself from ordering them. So when they were presented as an option for my Butcher Box delivery service that I’ve been using since the pandemic, I decided to try them. John's birthday was coming up and this seemed like a special dish that he would enjoy. 

The method is pretty darn simple if you’re using a crockpot as I was. I recommend making them ahead a day and refrigerating so that the considerable grease can congeal and be removed. I didn’t do that and they were yummy anyway.

Ingredients

Short ribs, 5 to 6

Half a cup red wine

Tablespoon Worcestershire sauce

Chicken or beef broth

One large or two smaller red onions

Three stalks celery

Two cloves of garlic

Four carrots

Bayleaf

Salt and pepper

Salt and pepper, then sear the meat, and set this aside on a plate. 

Sauté the onions, carrots, celery, and garlic in a bit of olive oil, then nestle the ribs into the vegetables along with the bay leaf and some salt and pepper. Pour red wine and beef or chicken broth over top, and let them cook, 6-8 hours on the low setting. 

John asked to have them served on orzo, though I also offered mashed potatoes and polenta. They were delicious even a bit greasy. But that could be fixed!

 

Lucy Burdette writes the Key West food critic mystery series including USA Today bestselling A POISONOUS PALATE and A CLUE IN THE CRUMBS. 

You can order that wherever books are sold. If you’re all caught up, try Lucy’s first women’s fiction title, THE INGREDIENTS OF HAPPINESS.

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