I love slow cooking on Sunday’s and for today I slow cooked beef short ribs in a bistro-style sauce. This dish takes just over 4 hours from start to finish but over 3 hours is the slow cooking process.

Let’s cook!

Slow Cooked Beef Short Ribs

3 tablespoons olive oil

4- 5 lbs beef short ribs

1 yellow onion, chopped

3 carrots, chopped

1 tomato, quartered

3 ribs celery, chopped

8 cloves garlic, peeled

1 bunch of thyme

1 1/2 cups dry red wine

3 cups organic beef stock

Place the onion, garlic, celery, carrot, and tomato into a food processor and blend until a pulp.

Take a large dutch oven and place over medium heat. Add 3 tablespoons of olive oil and add thyme to infuse the oil.

Add the vegetable pulp, season with salt and pepper and cook for 10 minutes.

This is a good time to sear the ribs. Preheat cast iron over high heat. Season the ribs with salt and pepper, drizzle a little olive oil.

Brown the ribs on all sides.

Turn off the ribs and remove from heat. Now pour beef stock into the dutch oven.

Pour in red wine and bring to a boil.

Place the ribs in the dutch oven.

Place the lid on top and reduce the heat to simmer and cook for 3 hours.

Remove 2 cups of the liquid and strain into a sauce pan over medium heat. Heat until the sauce is reduced and thickened, about 5 minutes.

Time to plate. Place the ribs on serving plate and pour the sauce from the pan over them. I topped this dish with dried thyme.

Here is a close-up:

Happy Cooking!

Here is a great dish to make over a weekday. Typically Jen and I don’t eat sirloin due to how tough the meat is, however piercing both sides of the steak with a fork helps it get tender. We are also big fans of mustard based sauce.

Let’s cook!

Herb and Mustard Sirloin

1 1/2 lbs sirloin steak

2 tablespoons spicy mustard, plus more for serving

2 tablespoons herbes de Provence

1 tablespoon butter

Kosher salt and ground pepper

Pierce both sides of the steak with a fork.

Mix the mustard and herbes de Provence in a bowl.

Rub on both both sides of the steak.

Heat a cast-iron skillet over high heat and melt butter.

Add the steak and sear on one side, 4 – 5 minutes. Turn and cook the other side for medium-rare.

Transfer the steak to a cutting board, season with salt and pepper.

Let rest for 5 minutes and time to plate.

Slice the steak and pour the leftover pan juices over the steak. Serve with spicy mustard.

Here is a close-up:

Here is a picture of my kitchen helper, Kennedy.

Happy Cooking!