Apparently, I am all about slow cooked meals this week.
But can you blame me? On Tuesday I think we got the most snow I have seen in a while. I actually tried to hike up the trail, like tried for two stinkin’ hours, and basically got nowhere. The snow hit just above my knees and um, I was moving like molasses.
Still, that hike tired me out and maybe, ok not maybe, I came home and baked cookies all-day long and then had these short ribs for dinner. I’d say it was my ideal day.
What did you do?
In all seriousness though, I did bake cookies, but I am lucky enough to be able to say that I was baking them for work. Between the blog, recipes, free-lance recipes and testing recipes for the COOKBOOK, I basically never leave my kitchen… and when I do, it’s to type the post. Not gonna lie, it’s a lot of work, BUT I kind of love the cookie baking days, especially when those days fall on cold snowy days!
Oh wait, why the heck am I talking about cookies? This post has NOTHING to do with cookies and everything to do with short ribs. AKA the food you eat when you are not eating cookies.
This meal is everything cozy, delicious and perfect for the week leading up to Thanksgiving. The weather is turning cold and grey (or very white where I am) and all anyone feels like doing at the end of the day is to put on some comfy clothes and chill…
Or maybe that’s just me? I don’t know, but either way this meal is one you NEED to make.
These Crockpot Braised Red Wine Short Ribs are pretty much the easiest thing ever, and um, do you see those perogies?!? YES.
I love perogies. In fact, growing up, my best friend Stephanie and I would come home everyday after school and make perogies. I swear we did this everyday for what seemed like a year. We would of course cover them in cheddar cheese, because in our opinions there was no other way to eat perogies. I think my mom thought we were going to turn into a perogie! Our love for them was, and is (Steph just text me the other day saying she thinks about our perogie fetish every time she make Mrs. T’s Pierogies) intense to say the least.
Plus, when we had finished with our perogies, we would then move on to my mom’s chocolate chip cookies…the best! Also, being a kid and not worrying about things like too much cheese (is there a thing) and too many sweets (again, is that a thing?) is maybe the greatest thing ever.
Take me back! Now that I know what adult life is like, I promise that if given a second chance at kid/teen life, I WILL NOT stress. Mmm, k?
Back when my life was a little less busy and I cooked out of pure boredom, I would actually make perogies from scratch. It’s not a hard thing to do, but it is time-consuming. So for the sake of saving your sanity in the week prior to Thanksgiving I just used store-bought. Of course if you have time, you know I always feel homemade is best.
SIDE NOTE: I turned my brother Malachi onto perogies too. It’s now one of his favorite meals to make at school. He does cheddar cheese AND parmesan cheese. <–for once the boy made a good choice in the world of food! Also, he says nothing beats my homemade perogies. Coming from Kai, that is a HUGE compliment, because he is one of those people who prefers store-bought over homemade…I guess except for perogies. Okay and mom’s cookie dough…but don’t let him BAKE the cookies, cause he will for sure burn them. <–FACT.
So these short ribs. Basically, you just add them to the crockpot, cover them in red wine, add some herbs and cook low and slow all day long. Not only is it the easiest cozy meal ever, but your house smells kind of amazing all day. Like you walk in and automatically feel like you’re at Sunday dinner at mom’s, which to me is the best smell.
The short ribs + perogies + cheddar cheese are like the perfect match made in cozy November heaven. I know I sound like a cheese ball, but it’s true.
This is a legit family favorite/hearty meal. I know that’s serious talk and all, but I only speak the truth.
Oh Oh, clearly you also need a BIG glass of red wine to accompany this meal. Happy Thursday!