TASTE OF THE SOUTH 44
Slow Cooker
Beef Short Ribs
MAKES 4 TO 6 SERVINGS
These rich and satisfying short ribs
are perfect for a hearty Christmas
supper.
4½ pounds bone-in beef
short ribs
1 teaspoon kosher salt
½ teaspoon ground black
pepper
½ cup plus 1 tablespoon
all-purpose flour, divided
4 slices bacon
6 tablespoons unsalted
butter, divided
1 cup chopped yellow onion
1 cup dry red wine
½ cup firmly packed brown
sugar
1⁄3 cup chili sauce
2 tablespoons Worcestershire
sauce
1 tablespoon beef bouillon*
2 teaspoons chopped fresh
rosemary
Garnish: fresh rosemary sprigs
- Sprinkle beef with salt and
pepper. Dredge beef in ½ cup flour. - In a 12-inch cast-iron skillet,
cook bacon over medium heat
until crisp. With a slotted spoon,
remove bacon; reserve drippings in
pan. Add 4 tablespoons butter, and
let melt. Add ribs, and cook until
browned on all sides, 3 to
4 minutes per side. Place ribs and
drippings in a 5- to 6-quart slow
cooker; add onion and bacon. - In a small bowl, whisk together
wine, brown sugar, chili sauce,
Worcestershire, beef bouillon, and
rosemary; pour over ribs. Cover
and cook until tender, about
4 hours on high or 6 hours on low.
Remove ribs. Strain and reserve
cooking liquid from slow cooker. - In a small saucepan, melt
remaining 2 tablespoons butter
over medium heat, and whisk in
remaining 1 tablespoon flour;
cook for 1 minute. Add cooking
liquid, and cook, stirring
occasionally, until thickened.
Serve with ribs. Garnish with
fresh rosemary, if desired.
*We used Better than Bouillon
Roasted Beef Base.
Roasted Garlic
Mashed Potatoes
MAKES 6 SERVINGS
If you love garlic, you’ll swoon over
these fl avor-packed mashed potatoes.
2 medium heads garlic
2 teaspoons olive oil
3 pounds red potatoes,
quartered
2 teaspoons kosher salt,
divided
4 ounces cream cheese,
softened
¼ cup unsalted butter, cubed
½ teaspoon ground black pepper
1 cup whole milk
2⁄3 cup grated fresh Parmesan
cheese
- Preheat oven to 400°.
- Cut ½ inch off top end of garlic
heads, keeping cloves intact. Place
garlic, cut side up, on foil. Drizzle
with oil, and wrap garlic in foil. - Bake until golden brown and
soft, 40 to 45 minutes. Let cool
completely. Squeeze garlic cloves
into a small bowl; coarsely mash
with a fork. - In a large Dutch oven, bring
potatoes, 1 teaspoon salt, and
water to cover to a boil over
medium-high heat. Boil until
tender, 15 to 20 minutes; drain
and return potatoes to pot. Using
a potato masher, mash potatoes.
Stir in roasted garlic, cream cheese,
butter, pepper, and remaining
1 teaspoon salt. Stir in milk and
Parmesan until creamy.