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| Short ribs Italian style |
Another slow cooker recipe for my friend Robbie...loves his slow cooker already. They really are nice for those who work or to have that roast chicken ready when you get home from church on Sunday. Unlike the oven it is almost impossible to burn food in a slow cooker, you can leave it with confidence that it won't catch fire. Your can put all your vegetables right in the same pot with your meat, so when you get home just throw some rolls in the oven and within 15 mins you have dinner. Takes longer than that in the fast food drive-thru to get a meal that may or may not be what you ordered...and really how fresh is it? I worked in fast food for 16 years...let me tell you there were plenty of times that that 10 minute hold time was ignored!! And what are you giving your family...what are you teaching them for eating habits? More and more children are overweight in today's society. When I was a kid eating out was a treat, not and every day event. My mom or my dad came home from work and cooked a meal. I learned my love of cooking from my granny and my mom. I loved watching them cook, it fascinated me to watch them create a meal from all the ingredients. How they just knew what to put in the pot to make this wonderful tasting food! But it was my little under five foot granny who put me on a stool and let me cook..taught me what she knew. Some of my best childhood memories were weekends I spent with my grandparents. Now that they are both gone those memories mean so much more to me. Never take for granted the ones you love...life is short and goes by fast..we tell ourselves tomorrow I will make time to go see them..but tomorrow never comes and next thing you know they are ill and fading from this life to the next. I do not believe in living life with regrets but with happy memories that I took the time to be there at all stages of their lives. I was with my granny holding her hand when she took her last breath. I love her so much and miss her every single day, but she lives on through me and so does her cooking!
This recipe and picture are from Publix's Apron's recipes cards that they give away for free. They have a demonstrator there every day cooking one of the recipe meals complete with all the ingredients you will need to make that meal right next to where they give out the samples. If you live where there is a Publix I encourage you to stop by and pick up these cards. They are very nicely done. Have a shopping list broke down into what sections the food is located in the store and now even include what utensils and cookware you will need. Pretty much a think free meal!! I have 3 of there cookbook binders full to overflowing with them. I try them then make them my own. Sometimes I even incorporate two recipes to make one. Remember make it your own..recipes are just guidelines to follow don't have to be exactly the same as it is written. Now that rule doesn't work with baking breads and pastries..they are exact measurements. You may add a little more salt or spice but otherwise follow recipe..you can swap add ins but basic ingredients must remain the same if you want a good baked product.
I have not personally tried this recipe but reading it over I will make changes. One thing I don't like about their recipes they add little or no seasonings other that salt and pepper...BORING!!! I don't like the idea of cooking bland meat and just expecting the sauce to do all the work...when I bite into the meat I want a burst of flavor with or without the sauce. There are so many wonderful herbs and spices in this world to simply ignore them!! Janie's philosophy!!
INGREDIENTS:
1 medium onion, thinly sliced (I would use onion powder or strain out onions)
1/4 cup sun dried tomato pesto (I would use basil pesto)
2 gloves garlic, minced (not in original recipe)
1- 1.3 oz pkg Parma Rosa sauce mix, divided (dried spaghetti mix)
1 tsp Italian seasoning (I use the fresh you buy in tubes)
2 lbs beef chuck short ribs
1- 24 oz jar marinara specialty pasta sauce, divided (I would use tomato sauce)
1- 14 oz can beef broth, divided
1- 16 oz pkg gnocchi pasta
1 tsp salt (not in original recipe)
1/4 tsp black pepper
DIRECTIONS:
1. Combine tomato or basil presto, 1 teaspoon dry sauce mix, Italian seasoning, salt and pepper; coat ribs with this mixture.
2. Place ribs in slow cooker with onions, garlic, one-half of the beef broth, and half of the pasta sauce; cook on high for 4-6 hours low 6-8 hours, or until meat is tender.
3. Whisk remaining broth, pasta sauce and dry mix until blended; add to slow cooker. Stir in the gnocchi; cook 8-10 minutes or until gnocchi is tender.
This recipe sounds very flavorful and yummy..meat should be fall off the bone tender. When I try this one I will post what I did differently and my end results. I would not use a jarred pasta sauce to many preservatives and salt. I would use a good tomato sauce or if you prefer stewed tomatoes then add more of the seasonings. I would do away with the dry mix and simply use my own spices and rub them into the meat. But they are making it simple for those who don't have the time to do that...so a shortcut for you working mom and dads. I would suggest you put this together the night before...most slow cookers the pot removes from the heating element so just cover and place in fridge overnight. Just before you leave put on and set high or low setting. When you get home just need to add the gnocchi toss together a salad and put some garlic bread in the oven and you have a nice homemade hot meal in about 15 minutes. I would love feed back from anyone who tries this recipe since I have not yet cooked this one myself. Just be creative...you know what your family likes to eat. Just don't forget the love...for without love we are nothing!! Janie's philosophy!!
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