I got a nice pack of short ribs from Skyline Premium Meats at the last farmers market in the fall. With the weather staying in the frigid range this weekend, I decided to give them a try with our slow cooker in Alexandria.
After Googling a recipe, I braised the ribs. Then I put them in the crook pot, cooking them on high for 7 hours. Besides the local beef, I used a cup of home canned stewed tomatoes (I still can't remember who shared these with us, but they were delicious!), and two cups of Wisteria's Norton wine. Any on-line recipe will list the other necessary ingredients.
They came out great - I plated them on some mashed potatoes and served brussel sprouts on the side.
Here's a link to that 2012 Farm-to-Table menu. Just a reminder of great things to come next summer!
And hey, here are links to our two Page County Grown Farmers featured in this meal!