Short ribs are one of my favorite cuts of beef. They’re on the same level as brisket in that they’re both rich and moist cuts of meat which are best braised or barbecued. This recipe evokes some classic barbecue elements in a braised dish. Be sure to trim the excess fat from the short ribs, as you’ll still have some extra fat to contend with. Any port will do, but I made this with Fonseca LBV. I’m lucky.I adapted this from the Cook’s Country Cookbook, their recipe had rosemary instead of thyme and required the use of an oven.  This is specially suited to a slow cooker, but can also be done in a dutch oven over a low heat.

4 beef short ribs, trimmed of all fat and seasoned with salt and pepper

1 onion, diced small

2 carrots, diced small

2 ribs celery, diced small

3 cloves garlic, minced

1 tsp dried thyme leaves

3/4 cup port wine

1 cup beef stock or chicken stock

1 and 1/2  teaspoons cornstarch

1 tablespoon butter

1. Sear the short ribs over a medium high heat on all sides until they are very well browned and some of the fat has rendered. Set aside and drain the fat from the pan.
2. Add 1 tablespoon of the fat back to the pan over a medium high heat and add the onions and carrots and saute for 1 or 2 minutes  then add the diced celery and saute for 1 or 2 minutes more.
3. Season the vegetables with salt and pepper and add the minced garlic and saute for 2 more minutes. Set aside in a bowl.
4. Deglaze the pan with the port wine, taking care to stir in all the fond from the bottom of the pan.  Then add the stock and bring to a simmer.
5. In your slow cooker add the short ribs and any accumulated juices, then top with the sauteed vegetables. Pour over the port/stock mixture.
6. Slow cook all day, six to eight hours. If you’re out of the house for more than six hours, I’d do this on low, if you can check on it sooner, set the slow cooker to high.
7. Remove the short ribs and the vegetable from the slow cooker, reserving as much liquid as possible in the slow cooker.
8. Stir the cornstarch into 1/4 cup of water and whisk into the braising liquid in the slow cooker. It should thicken relatively quickly. Whisk in the butter.

Smashed Red Bliss Potatoes

1 lb red bliss potatoes, washed and diced

1/4 – 1/2 cup half and half

4 tablespoons butter

1 teaspoon garlic powder

1 teaspoon onion powder

salt and pepper

1. Cook the potatoes in plenty of salted boiling water until tender, about 20-25 minutes.
2. Drain the potatoes and add back to the pan with the butter and the 1/4 cup half and half over a low heat. Add the garlic powder, onion powder and salt and pepper and mash the potatoes with a spoon or a hand masher. If they look dry or too thick, thin them out with more of the half and half.

Steamed Brussels Sprouts

1  12-ounce pack frozen brussels sprouts

1 tablespoon butter

salt and pepper

1. Put the brussels sprouts in a microwave safe dish and cover tightly with a lid or plastic wrap. Microwave on high for 6 to 7 minutes until the brussels sprouts are hot and tender.

Port Spritzer – If you can’t find the Wegman’s soda, a sparkling lemonade will do or a sparkling grapefruit, or even sprite or seltzer.

2 to 3 ounces port wine

3 to 4 ounces Wegman’s Blood Orange Frizzante Soda

Pour the port into a red wine goblet (a big one)  over ice, top with the blood orange soda and serve.