I love my Crock-Pot. I work early in the morning, and then again in the evening, so I have a large chunk of time in the middle of the day for housework, homework, errands, etc. The slow-cooker makes my dinner prep during this time
super easy, and then when I get home from all my craziness, I have very little to do to prepare for the meal as its getting late and I'm getting hungry!
I also love cooking with wine. The richness and complexity of it add SO much flavor without a lot of point values. So, tonight, I combined two of my very favorite things (I was looking forward to trying this meal all day!!)
This recipe comes from the book "Not Your Mother's Slow Cooker Recipes for Two" by Beth Hensperger. Everything I've made from this book so far has been fantastic.
- One 8 oz. can tomato juice
- 2/3 cup red wine, preferably Zinfandel
- 1 large shallot, finely chopped
- 2.5 tbsp balsamic vinegar
- 1 tbsp dijon mustard
- 4 drops hot sauce
- 1/2 tsp salt
- 3 lbs beef short ribs
1. Combine all ingredients (except ribs) in a small bowl and mix until smooth.
2. Place ribs in slower cooker and pour the sauce over them. Cover and cook on low 7-8 hours.
3. Transfer ribs to a platter and set aside. Cool the sauce until the fat congeals on the surface, then remove and discard the fat. When ready to serve, return ribs to sauce and reheat in a 300 degreeF oven until hot.
I did a few things a little different. First, I used Pinot Noir because that's the wine we had in the house. I also bought boneless, country style ribs instead (why pay for the weight of something you won't eat?) and trimmed them before placing them in the crockpot. There was not a whole lot of fat on the top, and I didnt have time to wait for it to cool and then be reheated, so I skimmed what fat was there and served it immediately. There was about 3 cups total of the sauce, and 1/2cup per serving came out to be just 1PP each (and you may not even need that much!)
I served the ribs and sauce/gravy with premade red skinned mashed potatoes (like Simply Potatoes, but I buy the store brand) and green beans sauteed with a little olive oil cooking spray, garlic powder, and some seasoned salt. I spooned about 1/4 cup of the sauce onto my ribs and potatoes, and put the rest of the serving in a ramiken for extra dipping.
With 4oz. of beef, 1/2 cup gravy, 1/2 cup mashed potatoes, and half a plate of green beans, this meal came in at a total of 12PP. And I was stuffed!!
This meal was SO excellent and very easy. I highly recommend trying it, especially if you use your slow-cooker a lot and like to cook with wine. I can't wait to eat the leftovers for lunch!