Thursday, November 8, 2012

Three-pepper braised short ribs

Although this has three types of peppers, it isn't spicy since all the peppers involved are mild. What this really is, though, is comfort food. A rich, beefy, tomato-laden stew that you can serve with noodles or mashed potatoes.

I opted for the mashed potatoes.

This sort of meal fits perfectly into my current lifestyle. My daily schedule is unpredictable, depending on what's going on at the hospital, so I did the cooking and prepping at somewhat odd times.

It took several days before I had this finished, but that was okay - and it was well worth it. I had enough stew for quite a few lunches and dinners, so once it was complete I could heat what I wanted and have a meal in minutes.

Three-Pepper Braised Short Ribs

3 pounds short ribs
1 28-ounce can whole tomatoes
3 fire roasted red peppers
1 onion
2 teaspoons salt
1 tablespoon paprika
Several grind black pepper

If the short ribs are super-fatty, you can trim them a bit before cooking. Otherwise, just toss them into your slow cooker. Add the tomatoes, crushing them a bit to break them up.

Cut the peppers into pieces  - you can fire-roast your own, or buy them in a jar. The amount isn't critical, so if you're buying jarred peppers, just estimate how many pieces would be equivalent to about three average red bell peppers.

Dice the onion and add it to the crockpot. Add the salt and paprika and grind on some black pepper - as much as you like. Add enough water to go about halfway up the sides of the short rib pieces.

Cover the slow cooker and cook on low until the meat is very tender. It took about 10 hours for mine, but crockpots vary.

Transfer everything to a storage container and refrigerate until fully chilled.