Braised Short Ribs {in your Crockpot}

Admittedly one of my cooking weaknesses or areas of inexperience is cooking meat on the bone.   I’ve never roasted a whole chicken (it is on my cooking to-do list) and  we didn’t eat much meat on the bone growing up like ribs or wings so it never became something I craved.  I love the ease of cooking chicken breasts but I need to branch out! The first time I had ribs was this April in Cincinnati when I was visiting my in-laws. When in Cincy…

closed eyes in fear? savoring? wishing he wouldn’t take the picture so close?

Of course we documented the moment with these lovely pictures.  IMG_6067  I liked the ribs in Cincy (all one that I nibbled on) but I still have some hangups about gnawing on a bone and can’t stomach chicken wings despite my love for wing sauce.  That said, I’m always looking to broaden my culinary repertoire so cooking meat on the bone is a must.    Enter these guys:


and a crockpot recipe that will leave the meat falling off the bone and your house smelling amazing.  Do you have any cooking hang-ups or areas you want to learn more about?!

What to buy (serves 2):

  • 4, 1/2 pounds 3 inch long beef short ribs
  • salt and pepper
  • 2 cups red wine
  • 1, 14.5 ounce can diced tomatoes in juice
  • 1 yellow onion, diced
  • 6 garlic cloves, minced
  • 2 large carrots, peeled and chopped
  • 6 fresh parsley sprigs
  • 2 bay leaves

What to do:

  • sprinkle ribs with coarse salt and pepper and place in even layer in slow cooker
  • add remaining ingredients, cover, and cook on low heat until meat is tender, about 6 hours or high heat for 3-4 hours
  • using slotted spoon, transfer ribs to serving bowl, discarding parsley and bay leaves
  • some of the bone fell off as I was transferring to a plate, don’t worry about this, it just means your meat is super tender










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