Father’s day fest

One of the things I really dislike about food blogs is how long it takes to get to the recipe. I have said this before but I will say it again: We DO NOT need the backstory to Beef Short Ribs, Sheryl.

We want the recipe and NOT carpal tunnel from scrolling. But for those who care for a little backstory, I made this for my dad who loves hamburger helper and beef stroganoff. I wanted to upgrade those dishes and makes it “fancy” but not tooooo crazy expensive or laborious for father’s day. I sat poolside while this thang cooked for me in the slow cooker. Anyways, here’s the recipe!!!!!

Beef Short Ribs with Gluten Free Egg Noodles

-              3lbs of beef short ribs

-              Salt & Pepper

-              2 tablespoons of Extra Virgin Olive Oil

-              1 cup of dry sherry (O Vinegar’s Aged Sherry is really good)

-              2 Shallots (roughly chopped)

-              3 cloves of garlic (smashed and peeled)

-              One pack of cremini mushrooms (I did pre-sliced & whole)

-              4 cups low sodium Beef Stock

-              A little drizzle of balsamic (balsamic glaze also works, I find it cuts through the acidity & fat)

Seasonings:

-              1 bay leaf

-              1 tablespoon of French Onion Seasoning (Liptons)

-              1 tablespoon of Beef Stew Seasoning (Liptons)

-              1 teaspoon of Trader Joe’s Mushroom Seasoning

-              1 teaspoon of garlic powder

-              1 teaspoon of onion powder

1.        Heat EVOO in a dutch oven (or pot) on the stove to medium-high heat.

2.        Pat beef short ribs dry & season with salt & pepper & some garlic and onion powder

3.        Sear short ribs in dutch oven for about 2 minutes on each side

4.        Set seared short ribs to the side.

5.        Deglaze dutch oven (or pot) with dry sherry cooking wine until reduced by half (about 2 minutes).

6.        Add seared short ribs and dry sherry cooking wine to Slow Cooker

7.        Add beef stock, seasonings,  balsamic, and veggies (mushrooms, garlic and shallot) to the slow cooker and toss!

8.        Once mixed, put lid on and set slow cooker to high for 4 hours

9.        After 4 hours of high temp, you can lower to slow for the last 2 hours (if needed)

10.  Slowly pull the tender meat from the bone (honestly will fall off the bone with no problem or trouble)

11.  Cook pasta according to box, drain, then toss with beef. Garnish with dried parsley, if ya like :)

12.  Enjoy! You can add parm if ya are feeling cheesy!

I hope y’all try this recipe out, because I thoroughly enjoyed it and I think it’s perfect for any date night or special occasion. There’s an ease to this dish that I think anyone who works and hates washing dishes will enjoy.

Cheers!

-  Grrupa