Ever since they were featured at the Page County Grown Farm-to-Table Dinner in 2012, I have wanted to learn how to cook short ribs. They're just a tasty and satisfying cut of meat, very much a comfort food. The challenge is cooking them low and slow to bring out the flavors.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!
http://hawksbillcabin.blogspot.com/2012/08/farm-to-table-dinner-conclusion-of-2012.html
And hey, here are links to our two Page County Grown Farmers featured in this meal!
http://skylinepremiummeats.com/
http://wisteriavineyard.com/
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