Beef ribs were so rich, flavorful and satisfying this evening after spending the day having lunch with our lovely daughter and her boyfriend and attending the car show. I seared the ribs before putting in a crock pot and added carrots, celery, onion, garlic, balsamic viengar, red wine and bay leaf. The ribs cooked on low for 9 hours. Then I removed the ribs and used an immersion blender to puree the sauce and served over creamy mashed potatoes with a side of grilled asparagus. Wonderful!
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