Just a nice Winter Meal

Short ribs

My husband loves “meat & potatoes”, so to make him happy I cook a lot more meat dishes than I would really like to eat.  I could eat fish and chicken seven days a week, but I do have to admit this meat dish was pretty good.  I would add a little more beef stock than the recipe suggested and maybe add a little white wine to tenderize the meat.  The recipe came from Cooking Light Magazine.  I would not really consider this a “light” dinner, but it was tasty.  The recipe was by Marianne Williams.

Oh, and do NOT touch your eye after chopping up the chili; as it is not a fun moment. 

Prep Time
20 Mins
Total Time
8 Hours 20 Mins
Yield
Serves 8 (serving size: 1 short rib and about 1/3 cup rice mixture)

The slow cooker makes a masterpiece of beef short ribs as the meat becomes buttery tender and the cooking liquid reduces to a spicy, deeply savory sauce. Sake, a dry rice wine, and mirin, a stronger, sweeter rice wine, balance each other here (the alcohol will cook off as the dish simmers). Both are available at most grocery stores. Spicy, tangy kimchi, or Korean-style fermented cabbage, adds heat and complexity to the dish.

Just a nice Winter Meal