Today’s temperature is currently sitting at a rather chilly -20C.
Including the windchill, we’re sitting at slightly chillier -35C.
Methinks that this weather might finally encourage The Hubbs to dress properly.
Emphasis on might. I don’t know what stupid genes he inherited, but the man does not wear a toque to cover his head and his current scarf is rather useless.
I think maybe I should be making him a scarf AND a toque…
In the meantime, hope everyone else is keeping safe and warm and filling their tummies up with a nice warm meal of braised short ribs, scoop of mashed potatoes, wedge of braised cabbage and a little green salad on the side, like this:
Crockpot Braised Short Ribs
4 lb of beef short ribs
3 onions, chopped
3 carrots, sliced
3 stalks of celery, chopped
1 head of garlic, peeled
1 bottle dry red wine
1 can tomato paste
1-2 cups beef stock
3 bay leaves
Salt and pepper
Season ribs liberally with salt and pepper.
Heat a large pot, brown ribs evenly and thoroughly in batches if necessary.
Remove ribs and put into bottom of crockpot.
Add onions, garlic, carrot and celery to the same pot ribs were seared in and sauté, making sure to scrape up any brown bits on the bottom of the pan until the vegetables are caramelized.
Transfer veggies to crock and add beef stock, bay leaves, thyme and rosemary.
Pour wine and tomato paste into searing pot and deglaze whatever remains if the tasty brown bits, dissolving the tomato paste.
Wait for wine to come up to a boil and carefully transfer all liquids into crock.
Cover crock and let cook until meat is very tender, and falling of the bone.
Serve with mashed potatoes and braised cabbage.