Beef Short Ribs

This comforting dish is one that even self-proclaimed non-cooks can whip up for company.   The tender beef with its rich sauce are best served over mashed potatoes.

Ingredients:

• 1 large Spanish onion, sliced into medium rings
• 4lb boneless beef short ribs
• 1 pound button or cremini mushrooms, sliced
• 1 tsp each – salt, pepper
• 1/2 tsp each – onion powder, garlic powder, ground thyme
• 2 bay leaves
• 1 cup red wine, preferably Cabernet Sauvignon
• 1 14-ounce can low sodium beef broth
• 2 tbsp Worcestershire sauce
• 1 tbs flour
• 1 tbs butter, softened

Instructions:

1. Place the onion rings in an even layer in a 7-quart slow cooker (crock pot).
2. Place short ribs over the onions, ideally in a single layer.
3. Add the mushrooms to the slow cooker, over the beef.
4. In a small bowl, combine the salt and pepper and all the spices.  Sprinkle over the meat.
5. Pour the wine, broth and Worcestershire sauce around the beef.
6. Cook on LOW for 9-10 hours, then carefully remove the beef from slow cooker onto a platter.
7. Turn the slow cooker to HIGH and bring cooking liquid to a simmer.  Using a ladle, remove the oily layer of fat from the cooking liquid and discard.
8. Combine softened butter and flour to form a paste in a small bowl.  Add to liquid in the slow cooker and whisk to form a slightly thickened sauce, about 5 minutes.  Return the beef to the slow cooker to warm up, then serve making sure to discard of the bay leaves.

6 Servings.

Notes: For maximum flavor, sprinkle 1/2 cup all-purpose flour over the uncooked beef then brown the beef in batches in vegetable oil in a sauté pan prior to adding to the slow cooker.  For an interesting twist, add a cup of baby carrots over the onions before cooking.

Oatmeal Serving

Oatmeal on a cold morning is a personal favorite.  I’ve seen a ton of recipes for Crockpot oatmeal and finally decided to try it.  I’ve tried my own version and it’s worked well on the first try!  The steel-cut oats give the oatmeal fabulous texture and the old-fashioned oats provide the creaminess that’s perfectly soothing on a cold morning.  Make in the evening and wake up to a perfect breakfast.

Ingredients:

• 4 cups water
• 1/2 cup steel-cut oats ( I used McCann’s Steel Cut Irish Oatmeal)
• 1/2 cup old-fashioned oats ( I used Old Fashioned Quaker Oats)
• 1/2 teaspoon salt
• Maple syrup (optional)
• Golden raisins (optional)
• Warmed, light cream (optional)

Directions:

1. 

   Oatmeal Cooking

   Find a ovenproof bowl that will fit inside your Crockpot with some space around it.  Fill the Crockpot with water to half full.  Place the empty bowl in the Crockpot.

2. Blend the water, oats and salt in the bowl.
3. Turn the Crockpot on low and cook for 8 hours.
4. Serve with maple syrup, raisins and cream if desired.

Makes 4 servings.

Notes: Yes, the oatmeal can be made by incorporating dried fruit like dates, apricot and cranberries in the cooking process, but the above is the purist’s version.

Beer Braised Slow Cooker Pork Roast

This recipe is simple and produces a flavorful roast with a rich sauce.  Perfect served with mashed potatoes.

Ingredients:

• 1 – 4lb pork roast, fat trimmed off
• 2 tbs Dijon mustard
• 2 tbs brown sugar
• 1 tsp each – salt, pepper
• 1/2 tsp each – onion powder, garlic powder, ground thyme
• 1 bottle beer, medium bodied
• 1 cup chicken broth
• 1 tbs flour
• 1 tbs butter, softened

Instructions:

1. Rinse pork roast with water and pat dry with paper towels.
2. Spread mustard on roast and rub all over surface.
3. In a small bowl, combine brown sugar and all the spices.  Rub over the meat.
4. Place roast in the slow cooker, pour beer and broth around it.
5. Cook on LOW for 9-10 hours, then remove roast from slow cooker.
6. Combine softened butter and flour to form a paste.  Add to liquid from slow cooker and whisk to form a smooth sauce.  Serve sauce over meat.

4 Servings.

• 1 beef chuck roast (3 pounds), trimmed
• 2 cups water
• 1/2 cup soy sauce
• 1 tsp. rosemary
• 1 tsp. thyme
• 1 tsp. garlic powder
• 1 bay leaf
• 4 whole peppercorn
• 8 French rolls, split

Place roast in slow cooker.  Add water, soy sauce and seasonings.  Cover and cook on high for 5-6 hours or until beef is tender.  Remove meat from broth; shred with fork and keep warm.  Strain broth; skim off fat.  Pour broth into small cups for dipping.  Serve beef on rolls.

Serves 8.