Wednesday, January 29, 2014

Slow Cooker Short Rib Sandwich

I just love coming home to dinner ready in the crockpot. It smells delicious when you walk in the door, its easy to cook, and easy to clean up.

Last night's dinner was a slow cooker short rib sandwich. The meat was so tender and yummy. I topped the sandwiches with caramelized onions, swiss cheese, and baby arugula. This dinner was a definite win and will be on our menu again soon. It was also pretty inexpensive to make (I had most items in my pantry already), which is always a plus!

Here is my recipe. Sorry I don't measure when I create recipes, my cooking philosophy is to relax and have fun. As long as you're not baking, exact measurements are overrated. 

Slow Cooker Short Rib Sandwich

1 package boneless beef short ribs
1 package onion soup/dip mix
Dry red wine
Black pepper
1 sweet onion, sliced
Olive oil
Balsamic vinegar
Swiss cheese
Baby arugula
Bakery rolls

Put the short ribs into the crockpot. Pour in the packet of onion seasoning mix and add some fresh cracked black pepper. {I used the whole packet of onion soup mix, which does make the meat more on the salty side, but in my opinion it was not overly salty} Add some red wine, about 1/4 cup, and some water, another 1/4 cup? (you want the bottom of the crockpot covered) Stir so the ribs get evenly coated with everything. Cook on low for 6-8 hours. 

When finished use two forks to shred the meat and stir into the remaining juices in the crockpot. Turn the crockpot to warm. 

Heat a skillet to medium high heat. Add the onions, a small pat of butter, a drizzle of olive oil, and a splash of balsamic. Mix well. Add some fresh ground black pepper and a small sprinkle of sugar. Turn the heat to low and let the onions go until golden brown, stirring often. 

Toast your bun and add some shredded meat, onions, and a slice of swiss cheese. Place under the broiler for a a few minutes to melt the cheese. Top with a handful of baby arugula and enjoy with the rest of that red wine!