"SNOW DAY"Slow Cooked Short Ribs with Veggies, Mushrooms and Pearl Onions

❄️2 feet of snow outside… slow cooked short ribs inside 🍷

The coziest snow day dinner you’ll ever make…

As a food stylist, I can’t resist making even a snow day stew look extra cozy and inviting!❣️

Blizzard days call for REAL comfort food ❄️🍷

I literally ran outside in the snow to grab fresh thyme and rosemary from my garden before it got too blistery (food stylist priorities! LOL!)

These slow cooked short ribs simmered for 2 hours in red wine, chicken stock, roasted veggies, mushrooms, and pearl onions…and the meat just fell right off the bone.

Served over homemade creamy potatoes to soak up every single drop of those rich, cozy juices.

And honestly?It’s EVEN better the next day — which is exactly what my husband and I are enjoying again today by the fire.

en-Joy every warm, cozy bite and stay safe, snug, and deliciously comforted ❄️❤️

Recipe below!

Slow Cooked Short Ribs with  Veggies, Mushrooms and Pearl Onions

¼ to 1/3 cup extra virgin olive oil, divided

20 pearl onions, peeled or 1 large sweet onion chopped

2 shallots, chopped

2 cups baby carrots

4 stalks celery, sliced

4 cloves garlic, peeled and thinly,sliced

1 (8 ounces) cremini mushrooms,sliced

3/4 cup unbleached all-purpose flour, divided

Salt and pepper to taste

½ (6 ounce) can tomato paste

1 cup red wine (your favorite)

6 cups chicken  or beef stock or water,divided

4 sprigs fresh rosemary, leaves removed and chopped

4 sprigs fresh thyme, leaves removed

In dutch oven or heavy stock pot, heat to medium heat and add 2 to 3  tablespoon olive oil. On  medium heat add onions, shallots,  carrots, celery, and garlic. Cook, stirring constantly,  until almost tender and slightly brown. Remove from pot. Repeat with mushrooms and remove from pot.

In same pot, heat to medium and add 2 to 3 more tablespoons of olive oil. In shallow plate add ¼ cup flour with salt and pepper. Dip short ribs in flour mixture on all sides. Add to pot and brown well on all sides. Add tomato paste and wine. Let reduce for 1 minute and add 5 cups chicken stock. Bring to a boil, then reduce to low heat, cover pot, and simmer for 2 hours, stirring occasionally, or until short ribs are very tender.

Add herbs and cooked veggies and mushrooms. Combine and mix stock with remaining  flour and add to pot and stir well. Cook on medium heat until or until mixture is slightly thickened. Add more salt and pepper to taste. If mixture is not thick enough, add more flour/stock mixture. (At this point, let cool and refrigerate until ready to serve. Can keep in refrigerator 2 days.)  Reheat on low heat until  warm.

Serve with mashed potatoes, polents, pasta or rice.

Makes about 4 to6 servings.

TIP- add fresh spinach leaves, kale or chopped escarole for last minute greens!