How we like them: BRAISED BEEF RIBS W/ WINTER VEGETABLES Using Organic Sunflower oil I braise the ribs (which I have dredged in flour) on both sides until golden brown. (see pic below - YUM!) I use a big heavy bottom pot for this. They then go into the slow cooker.
Then in all the beefy bits left in the big pot, I add a couple tablespoons of rich organic butter. Then I add a couple chopped Onions, 5 chopped Carrots, 1 big Leeks Chopped, 2 Bell Peppers chopped (optional, only because I still had them in our storage cooler), chopped garlic - lots! Render until onions soft, but not overkill! 10 mins at most. Now add about 1/2 Cup of Flour to your pot and stir well. Cook the flour in a bit in and around all your veg. Now add a few cups to cover of Beef Broth and Red Wine. On a medium heat stir and let thicken nicely. Sea Salt & Pepper to taste. Add herbs you like. Parsley is a good one, Thyme too. Now dump this magical vegetable stew onto your braised ribs sitting in your crock pot just waiting and stir all together. Cook on high in your slow cooker for 4-5 hours. After 3 hours, add some buttery fingerling potatoes! I cut them in half. This is one yummy, yummy warm tempting dish to enjoy when the weather isn't pleasant. And guess what? You can get all the veg in this recipe from us at market this week!! Oh, I lied, not the carrots. Try Pine River Organics for the most clean, sweet carrots around! Snow is coming! Get your slow cooker out and ready!