Look…recipes make people happy. Food makes people happy. Thats why I’m here. That’s why God put me on this earth. All you do is wallow in your crapulence and contentiousness and lurid back scratching. Go back to the redwoods and let me do what I do=provide links to tasty recipes for the cool kids here. Dig it?
Ingredients
1 tbsp. canola oil
3 pounds bone-in beef chuck short ribs
2 medium onions, peeled and quartered
2 medium carrots, cut into large chunks
2 medium parsnips, cut into large chunks
2 medium turnips, peeled and cut into large chunks
4 sprigs fresh rosemary
4 sprigs fresh thyme
4 sprigs fresh parsley, stems and leaves separated
1 tbsp. Worcestershire sauce
1 tbsp. spicy brown mustard
1 (12-ounce) dark stout beer, such as Guinness
Kosher salt
Black pepper
Directions
In a large skillet over medium-high heat, add the oil. Season the short ribs with salt and pepper. When the oil is hot, brown the short ribs, in batches, until they are browned on all sides, about 3-4 minutes per side.
While the short ribs are browning, place a layer of onion and carrot pieces into the bottom of a slow cooker and season them with salt and pepper. Place the browned meat on top. Add the remaining onions and carrots along with the parsnips and turnips. Tie together the rosemary and thyme with the parsley stems and add them to the pot along with the Worcestershire and mustard. Pour over the stout and add enough water to almost cover the contents. Cover and cook on low for 6-8 hours, or until the meat is very tender.
To serve, carefully remove the meat and vegetables from the slow cooker. Strain the juices. Serve the ribs with the juice and garnish with chopped parsley leaves.
Read more at: http://www.foodnetwork.com/recipes/sandra-lee/slow-cooker-short-ribs-recipe/index.html?oc=linkback
Very well. As a nice parting shot, I just wanted you to take a look at what I'm planning on cooking tomorrow evening with Harold and Sandy. Your wrinkled ugly as sin mom. Cheers!
http://fc02.deviantart.net/fs70/f/2010/192/5/6/ugly_bears_by_Idiosyncratic_Hammer.jpg
Brought your own kid into this, eh? Baring his teeth and pimples, looking wild now. Can't wait to see how he matures in a few years drinking coors light and mating with crippled deer. Now I know why Martha left you.
Look...I make people happy. I'm a tree. I'm a root, planted deep. I say I stay. You poor mans filet of rough and tough gamy meat that not even that bald fat guy from Bizzare Foods would touch even if roasted on a medieval spit. You want trouble with Recipe Bear? You got trouble with recipe bear.
Look...recipes make people happy. Food makes people happy. Thats why I'm here. That's why God put me on this earth. All you do is wallow in your crapulence and contentiousness and lurid back scratching. Go back to the redwoods and let me do what I do=provide links to tasty recipes for the cool kids here. Dig it?
Ingredients
1 tbsp. canola oil
3 pounds bone-in beef chuck short ribs
2 medium onions, peeled and quartered
2 medium carrots, cut into large chunks
2 medium parsnips, cut into large chunks
2 medium turnips, peeled and cut into large chunks
4 sprigs fresh rosemary
4 sprigs fresh thyme
4 sprigs fresh parsley, stems and leaves separated
1 tbsp. Worcestershire sauce
1 tbsp. spicy brown mustard
1 (12-ounce) dark stout beer, such as Guinness
Kosher salt
Black pepper
Directions
In a large skillet over medium-high heat, add the oil. Season the short ribs with salt and pepper. When the oil is hot, brown the short ribs, in batches, until they are browned on all sides, about 3-4 minutes per side.
While the short ribs are browning, place a layer of onion and carrot pieces into the bottom of a slow cooker and season them with salt and pepper. Place the browned meat on top. Add the remaining onions and carrots along with the parsnips and turnips. Tie together the rosemary and thyme with the parsley stems and add them to the pot along with the Worcestershire and mustard. Pour over the stout and add enough water to almost cover the contents. Cover and cook on low for 6-8 hours, or until the meat is very tender.
To serve, carefully remove the meat and vegetables from the slow cooker. Strain the juices. Serve the ribs with the juice and garnish with chopped parsley leaves.
Read more at: http://www.foodnetwork.com/recipes/sandra-lee/slow-cooker-short-ribs-recipe/index.html?oc=linkback
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