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Sunny with Shadows

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Jenny | Food Videos

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🙌Giveaway + Recipe!🙌 I’m teaming up with &#064;westonbrands to bring you yet another awesome giveaway and a deeelicious short rib recipe! This one is for the super handy Weston 2-In-1 Indoor Smoker Slow Cooker 🙌 I already adore slow cookers for their ease and hands-off cooking, but this thing can SMOKE food too?! 🤯Yep! It’s soo easy to use you will be smoking everything from cheese to butter (yes, smoked butter is a thing). #SlowCooker #Smoker #Ad<br /> <br /> To enter the giveaway (ends on 12/3):<br /> Follow &#064;sunnywithshadows and &#064;westonbrands <br /> Tag someone and comment what you’d make in this (or smoke!)<br /> <br /> Red Wine Braised Short Ribs<br /> Serve 6-8<br /> <br /> Ingredients//<br /> •2 lbs beef short ribs<br /> •applewood smoking chips<br /> •1 tbsp olive oil<br /> •2 tbsp butter<br /> •1 large onion, thinly sliced<br /> •3 carrots, sliced<br /> •12 oz mushrooms, sliced<br /> •5 garlic cloves, minced<br /> •2 tbsp apple cider vinegar<br /> •1 tsp thyme, fresh<br /> •1 tsp rosemary, fresh and chopped<br /> •1 tsp kosher sea salt<br /> •2 cups beef broth<br /> •1 ½ cups red wine<br /> •1/4 cup dark chocolate<br /> •2 bay leaves<br /> •1 tbsp cornstarch + 1 tbsp water *optional for “gravy”<br /> <br /> Method//<br /> Place the applewood smoking chips in the section at the bottom of the smoker that has the heat coil. Place all your short ribs on the provided racks and place inside the smoker. Place the lid on and turn to ‘COLD SMOKE’ and it will set for 30 minutes. Once they are done smoking, heat the olive oil in a large heavy bottomed pot until it shimmers, and then sear the short ribs on each side. Remove once they are all seared. Add the onions, carrots, and mushrooms and let cook down for about 5-7 minutes. Add in garlic and cook until fragrant, another minute or so. Add in the apple cider vinegar, thyme, rosemary, salt, chocolate and stir. Place this mixture in the pot of the slow cooker, then add in your wine, broth, and bay leaves and stir. Place the lid on and set to ‘SLOW COOK’ for 4 hours. Once done, easily pull the meat off of the short rib bones and discard the bones as well as the bay leaves. At this point you can add the cornstarch slurry to make the sauce thicker. Best served over mashed potatoes or polenta! <br /> #shortribs #cozydinner #winterdinner

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