|I should have taken a picture when I |
plated the dish but I was too hungry!
I had taken out some great short ribs that come from my farm share. I thought they might work well in the slow cooker with lentils and root vegetables (from another farm share). This is what I ended up making.
Short Ribs with Lentils
Makes dinner for two with leftovers
2 tsp olive oil
1 cup yellow onion, halved and cut into 1/4" slices
2 cloves garlic
Beef short ribs - I had 4, bone-in ribs (maybe about 2 pounds?)
2 carrots, peeled and chopped
2 turnips, peeled and chopped
1 cup dry lentils - I used a blend of red and brown
3 cups chicken stock
2 TBSP sherry
1/3 cup tomato paste
1 tsp thyme
1 tsp rosemary
salt and pepper to taste
Heat oil in a skillet. Add onions and cook until translucent. Add garlic and cook one minute more. Season the ribs with salt and pepper and place them in the skillet. Brown on both sides.
Put the lentils in bottom of the slow cooker. Place the ribs, onions and garlic on top. Add the carrots and turnips. Return the skillet to the stove and deglaze with 1 cup of the stock. Add the sherry, thyme, rosemary and tomato paste. Stir until paste is dissolved in the stock mixture (add more stock if you need to). Season with salt and pepper. Pour contents of skillet and remaining stock into slow cooker. Cover and cook on low for up to 8 hours. Serve with crusty bread. No need for knives - the ribs will fall apart.