Braised Short Ribs and Penne alla Vodka

Mmmm.... this one was really tasty!

I have had braised short ribs a few times before and finally decided to tackle them. I didn't have time to look for a recipe, so I just threw one together. Turned out great! I made the meat on a Sunday in the crockpot, then made the penne alla vodka on Monday night. I used homemade pasta sauce that I had previously made and frozen, so the sauce was a breeze. It was really, really good. I will be making the pasta again soon!

Together, the short ribs and pasta were perfect. The short ribs were so tender, and the red wine they were cooked in matched perfectly with the pasta. It tasted like a dinner you would get at a nicer restaurant. For about half the price!

Braised Short Ribs

5 lbs short ribs

1 1/2 quarts of beef broth

1 quart of red wine (I used a Cab Sav)- but you could just use all beef broth

3 Tbsp. Dried Oregano

3 Bay leaves

4 garlic cloves, smashed

1 onion, sliced

Salt and Pepper

Season short ribs with salt and pepper. Brown in a pan. Transfer directly to crockpot. Add remaining ingredients and cook on low for 8 hours. When the meat is done, it will be falling off the bone. Shred and set aside.

Penne alla Vodka

Penne, cooked al dente (I used about 1/2 lb)

2 Tbsp Fresh Basil

3 tsp Olive Oil

1/4 c. vodka (or less, but NOT more!)

1 c. tomato sauce

2 cloves garlic, minced

1 1/2 c. heavy cream

Salt and pepper

Grated Parmesan

Heat Olive Oil over medium heat. Add garlic and cook, about a minute. Add vodka (if you are cooking on a gas stove, beware of the flame) and allow the alcohol to reduce. Be sure to keep your face away from the pot at this point or you will inhale some nasty fumes! After about 7 minutes, add the tomato sauce and heavy cream. Bring the sauce to a boil then reduce to a simmer. Allow the mixture to cook until the sauce reduces a bit, about 7-10 minutes on a low setting. Season with salt and pepper. Toss with pasta then top with basil and Parmesan.

Serve the short ribs over the pasta and enjoy!

Note- if you don't want to cook the short ribs in a crockpot, I would try one of the following options:

A- Brown the meat, add remaining ingredients, then allow to simmer (covered) for about 5 hours.

B (preferred)- Brown the meat, add the remaining ingredients, then cover and cook in oven for 4 hours at 300°. Meat should be done by then. If it is not falling off the bone, cook for another 1/2 hour at 350°.

Adventures in Crock Pot Cooking: Baked Potato Soup

Since I'm still new to the Crockpot world, I decided to use an actual recipe for this soup. After much research, I came across a new (to me) food blog: crockpot365. This site was totally helpful! I made the baked potato soup as directed, and it was really, really good. One note: it made a TON of soup. We ate a few bowls each over dinner and lunches, gave some to my father-in-law, and still have about 1 1/2 quarts left in the freezer. So, before you make this soup, clear out some room in your fridge and/or freezer! We topped ours with crispy bacon pieces, but I'm sure you could get creative with toppings. Enjoy!

Thanks to Stephanie for this tasty recipe!

Baked Potato Soup
from Crockpot365

5 lbs potatoes, peeled and diced into 1 inch chunks
1 small onion, diced
4 cloves garlic, minced
1 tsp. seasoned salt
1/2 tsp. black pepper
1/2 tsp. red pepper flakes
2 quarts chicken broth
2- 8oz packages of cream cheese

Put the diced potatoes into the slow cooker. Add onion, garlic, seasonings, and the chicken broth. Cover and cook on low for 8 hours or high for 4 hours. The potatoes should be fork tender. Using an immersion blender (or a potato masher), mash the potatoes until smooth. Crumble in both packages of cream cheese, stir, and put the lid back on. Cook on high for 30 minutes or until cheese is melted (this took me about 45 minutes). Garnish and serve!