In the swirl of this year of hard stuff, I realized I missed this hobby of mine.
This web log life.
I am slowly adding back some recipes, essays and images from the archives.
Thanks for playing along.
Here’s a recipe my meat-eaters love for winter dinner. It cooks while you toil. And sister, I know you’re toiling.
Recipe: Slow Cooker Short Ribs with a Bright & Lively Gremolata
Short Rib Ingredients
6 medium beef short ribs
1 onion, roughly chopped
6 garlic cloves, smashed and peeled
2 teaspoons salt
1 teaspoon black pepper
3 tablespoons parsley
Lemon zest from 1 lemon
3 cloves of minced garlic
Salt and pepper short ribs. Add to slow cooker.
Add the onion and garlic to your slow cooker.
Cook on low for eight hours — or work backwards from the time you’d like to serve your short ribs. Aim for no less than 4 hours, no more than 9.
(Slow cookers are forgiving like that.)
Chop the parsley and lemon zest fine. Add the minced garlic Stir the gremolata ingredients together in a small bowl.
You can either serve the gremolata on top of the short ribs or s put it out in a small bowl for guests to serve themselves. My kids demand the latter. Gremolata haters, I’ll win them over yet.
Serve these short ribs in a large shallow bowl atop whipped potatoes or creamy polenta and some sauteed bitter greens. Don’t forget the good red wine. If you’d like a rec, I’d serve it with Apriori Red Wine or Silver Ghost Cabernet Sauvignon. Perfect for holiday busy weeknights.