I usually make a batch of chili con carne on Super Bowl Sunday, but his year I decided to try something new. The cover of the December issue of Fine Cooking, my favorite cooking magazine, featured Braised Short Ribs made in a slow cooker, just the thing for a relaxed day in front of the TV.
As many times as I’ve seen diners applaud short ribs on the cooking shows, I’ve never made them – there, I’ve said it. But following this recipe I am now a huge fan. With an unusual mix of savory, sweet, spicy, and salty seasonings this dish hits all of the flavor sensations. I’ve not tasted anything quite like these ribs and I loved them. I think you will too. The recipe calls for fresh, hot peppers, and you can add as little or as much as you like, but I noticed that the slow cooking process really tames the hotness. I could have added more but it’s best to be cautious with hot seasonings.
I sauteed some spinach with almonds, and made some creamy mashed potatoes to accompany the ribs, and we had a “fancy feast”. Give this recipe a try, you will love it.