Enter the slow cooker. Now, this is a great tool for anyone who wants to mostly be hands off, but still create some delectable braised meat. You do have to take the time to brown your meat and veggies, and be mindful of not putting too much liquid into it (it doesn’t evaporate as readily as if you were braising in the oven or on the stovetop), but it will free up your oven and stovetop and once it’s in, you are pretty much done. And the best part is, you can still be elaborate and create something decadent and special.

Crock Pot slow cooker. Photo: Wendy Goodfriend

This year, we are making braised short ribs, slowly simmered in red wine, broth, a myriad of sweet veggies, and some lovely herbs. They emerge from the slow cooker falling apart, bathed in a rich sauce, and are perfect as the centerpiece of Christmas dinner. A sprinkling of gremolata (a mixture of finely minced parsley, garlic, and lemon zest) on top adds zingy freshness, a nice counterpoint to the very rich meat.

Serve the ribs over creamy polenta or mashed potatoes, or with crispy-creamy British roasted potatoes. Any leftovers can be shredded, mixed with the sauce, and served over fresh pappardelle the next day.

Braised Shortribs ingredients. Photo: Wendy Goodfriend

Recipe: Braised Short Ribs with Gremolata

Serves 6–8

Ingredients:

5 lbs English-cut beef short ribs (about 6 large pieces)*
Kosher salt and freshly ground black pepper
2 tablespoons canola oil
2 tablespoons olive oil
1 medium yellow onion, finely chopped
2 small carrots, peeled and finely diced
2 small celery stalks, finely chopped
2 cloves garlic, minced
1 can (2 cups) diced tomatoes
1 cup full-bodied red wine (I used Barbera d’Asti)
1 cup low-sodium chicken stock
A few sprigs each of fresh thyme and oregano
1 scant tablespoon finely chopped fresh rosemary

For the gremolata:

1/3 cup minced fresh Italian flat-leaf parsley leaves
Finely grated zest of 1 large Meyer lemon
1 garlic clove, finely grated

*Note: I like to use English-cut where the ribs are separated from one another along the bone, and the meat sits up on top. You can also use thick-cut flanken style ribs, where the meat is cut across the ribs (don’t use the very thin cut flanken style ribs, which are used traditionally for Korean kalbi).

Instructions:

1. Generously sprinkle the ribs all over with salt. In a large, heavy frying pan, warm the oils over high heat until it is nearly smoking. Sear the ribs, in batches if necessary, until deep brown all on sides. Remove the short ribs to a plate, then transfer to the slow cooker, placing them in an even layer.

crock potcrock pot

Glamorous Comfort Food: Succulent Braised Short Ribs for Christmas