Here’s how things go when the Southern husband and I go out to dinner someplace where there are short ribs on the menu: I look at the menu and spot the short ribs. Then I see something else that seems almost as good as the short ribs. Then I agonize about how much I want the short ribs, but I’ve had short ribs so many times and haven’t had whatever that other thing is on the menu nearly as much. Then I ask the Southern husband
what he’s having, and he says he is deciding between the short ribs and some other thing that I have no interest in. Then I say, “Gee honey, if you have the short ribs then I can order this other thing, and I can have a bite of your short ribs because I’m having a hard time choosing!” And being the knight in shining armor that he is, he orders the short ribs and I get my other thing.
Then our dinners come out and I have complete diner’s remorse about not ordering the short ribs for myself, and the Southern husband reads me like a book, gives me his plate of short ribs and takes my dinner…which was not one of his two choices. This has happened more than once, twice or three times. It’s one of the nine million reasons that I love the guy.
So to make it up to him, I decided one day that I was going to make my OWN short ribs. For some reason, short ribs have always intimidated me…who knows why. I’m a mystery even to myself, never mind the Southern husband. But that day I bucked up and gathered my ingredients.
Scrumptious, right??? Even uncooked! And even better, they are all headed for the slow cooker. Somehow things made in the slow cooker are always okay. And it’s as easy as this: you peel and cut up the fruit and veggies, toss them and the ribs into the slow cooker, and cover them with a gorgeous concoction of applesauce, vinegar, mustard and other wonderful things. Pop the lid on top and go do other things for 8 or 10 hours. Laundry-blogging-email-napping-snacking-messing-around-on-Pinterest is usually what I do. Come back, take out the meat the veggies which are now tender and amazing, pour the pan juice into a saucepan and simmer it down with a little cornstarch to thicken it up.
Now pour the sauce over the meat and veggies and have enough short ribs for everyone, for a change! Life is good.