Slow Cooker Beef Short Ribs

Paula Deen has really come through for me lately, which is ironic because I don’t reallly even know who Paula Deen is.  Apparently she’s on some cable channel called Food Network?  See, I told you I’m not a foodie.

A few months ago, we purchased a Beef/Pork share from Christiansen’s Family Farm.  We try to buy food as locally as possible and when I heard about the grass-fed meat shares available from Christiansen’s I knew I wanted to try it out.  Does  it cost more?  Yes.  Is it better meat?  Without a doubt.  And when you see this cute family sitting on the back of their trailer when you go pick up your share, you feel all the more inclined to support local agriculture.

One of the benefits for me has been learning to use meat outsite of what I typically buy–which is primarily groud beef, with an occasional roast for Sunday dinner.  When I’m really feeling adventurous, I buy pork.  99% of the chicken I use comes in the form of frozen tenderloins from Costco.  The bottom line is that I don’t really know that much about all of the different kinds and cuts of meat out there.  So when I saw a package of beef short ribs in my freezer, I felt more than a little lost with what to do with it.  Enter Google.

After perusing quite a few recipes, I selected Paula Deen’s Slow Cooker Beef Short Ribs for a a couple of reasons.  First, I had all the ingredients on-hand (including some small potatoes that HAD to be used or tossed).  And second, it utilized the crock pot, which I love because I can throw everything in and forget about it.

  • One thing to note is that you have to start this recipe the night before.  After browning your ribs, they need to go in the crockpot for 8 hours.  Once you toss in the rest of the ingredients, it needs to cook for 4-6 more hours.

The end result was a lovely stew that got the thumbs up from everyone in the family, including me.  Next time, I’ll peel the potatoes first….nothing ruins a potato for me like having the skins left on.  But aside from that, I actually liked it quite a bit–and I’m really not much of a stew person.

As with the chicken noodle soup, we paired this meal with a classic baguette, perfect for dipping.  We can’t wait to try this recipe out again!


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