The Recipes

Braised Short Ribs and Meatballs

I made two portions of this - I ended up bringing the second in for a coworker.  When I brought it in for him, I cooked up some rigatoni, but for me, it was enough just to have the meat, sauce, and a piece of bread to soak up the deliciousness.  The taste of the short ribs really permeated the sauce, almost like a short rib ragu. *Note: You could also cook this in a dutch oven over low heat or in a 300 degree oven for about 3 hours.

Braised Short Ribs and Meatballs


- 1/2 lb. ground meat (I chose turkey to keep things a little lighter)
- splash of milk
- 1 piece of stale bread
- 1 egg, beaten
- handful of flat-leaf parsley, chopped
- 2 short ribs
- 3 cloves of garlic, minced
- 1 fresno chile, chopped (remove the seeds if you want lower heat)
- 1/2 yellow onion, diced
- 1 celery rib, diced
- 1 carrot, peeled and diced
- 1/2 c. red wine
- 3/4 of a 28-oz. can of peeled tomatoes
- 1-2 c. beef stock
- olive oil
- salt
- pepper

Combine bread and milk in a bowl.  In a larger bowl, combine the egg, meat, parsley, one clove of garlic, and season liberally with salt and pepper.  Squeeze the milk out of the bread and add in the bread, torn into small pieces.  Time to get dirty!  Use your hands to thoroughly combine the mixture.  Form 3-4 meatballs and set aside.

In a large skillet, heat 1-2 T. of olive oil.  Season the short ribs with salt and pepper and add them to the oil.  Cook for 2-3 minutes on each side to get a nice crust.  Remove the ribs.  Next, add the meatballs to the oil, cooking for 2-3 minutes on each side, again establishing a nice crust.

Toss the onions, carrots, celery, remaining garlic, chile pepper, tomatoes and wine into the crock pot.  Season with salt and pepper.  Nestle the ribs and meatballs into the slow cooker.  Add enough beef stock so that the meat is covered 3/4 of the way.  Cover and cook on low for 7-8 hours; until the meat is falling off of the short ribs.

Remove the meat and puree the sauce, using an immersion blender or traditional blender.  Serve the meat with plenty of sauce.

I recommend garnishing with some of the basil salt (made earlier this week), or some freshly chopped herbs to waken up the flavors.