Once again we have Andee Walton from I Drink For A Living providing a beverage pairing with this meal. Andee is a former Marine Corp officer, a blogger and a wine consultant. She holds a Level 3 certification from the Wine & Spirit Education Trust and helps her clients find the right wines for their tastes. Andee comes to us today to provide a pairing for today’s post. Take a look at I Drink For A Living and check out her recommendation below. Here’s Andee…
Nothing makes me crave a big Italian red wine more than short ribs – except when you throw it in slow cooker with a red sauce. Mmm!
There are so many great big, acdic and tannic reds to choose from in Italy, but when I really want to spoil myself, I go for one of the “big B’s.” Barolo, Barbaresco and Brunello are Italy’s greatest red wines. All of them will go fabulously with this dish, but currently, my mood strikes Barolo. I have a fantastic 2008 Barolo from Eli Fillipino that I want to decant for as long as the ragu is cooking so that the flavors will melt together.
Barolo is from the Northern Italian region of Piedmont and is from the grape known as “Nebbiolo.” These dark fruits laced are laced with notes of wood resin and tobacco when aged in the traditionally old world Slovenian Oak casks. It adds a rustic yet luxurious flair to the short rib ragu. It will truly inspire you to cozy up by the fire with your loved ones and make this recipe and wine pairing a family tradition.
My newest Old World discovery is the winery, Bric Cenciurio:
Back to the Ranting Chef.
Quiz time children…
What year was the slow cooker introduced?
Think about it.
(Jeopardy theme song playing)
Have an answer?
Did you look it up on Wikipedia? Cheater!
I couldn’t believe it. I would have guessed it would have been a 1950s invention. As I was born in 1969, it kinda makes me sad that I am older than the Crock Pot!
This was a delectable dish where the meat was tender and juicy.
A very simple recipe.
Browning the ribs.
Getting the aromatics going.
At the end of the cook.
Slow-Cooker Short Rib Ragu
Prep Time: 30 minutes | Cook Time: 6 hours, 30 minutes | Makes: 6
- 2 teaspoons vegetable oil
- 3 pounds boneless short ribs, cut into 3-inch pieces
- Coarse salt and ground pepper
- 1 medium yellow onion, diced small
- 1 large carrot, diced small
- 1 can (28 ounces) whole peeled tomatoes
- 2 sprigs oregano or rosemary
1. In a large skillet, heat oil over medium-high. Season short ribs with salt and pepper. In batches, cook until browned on all sides, about 10 minutes total. Transfer ribs to a 5- to 6-quart slow cooker. Pour off all but 1 teaspoon fat from skillet, and add onion and carrot. Season with salt and pepper and cook, stirring, until vegetables are soft, 3 minutes. Add 1/2 cup juice from tomatoes, stirring and scraping up any browned bits from skillet with a wooden spoon.
2. Transfer vegetables and liquid to slow cooker and add tomatoes, breaking them up as you go. Add herb sprigs; season to taste with salt and pepper. Cover and cook on high until meat is fork-tender, 6 hours.
3. With a slotted spoon, remove herb sprigs and transfer meat to a cutting board. With a ladle or large spoon, skim fat from cooking liquid (you’ll remove about 1 1/4 cups). With two forks, shred meat and return to cooking liquid. Serve immediately, or let cool in liquid and reheat over medium before serving.This meaty sauce cooks itself while you’re away, and gives you more than one option for an easy dinner….with wide noodles, like pappardelle…on toasted crusty bread…over simple polenta, such as this Polenta with Corn and Thyme