red wine braised short ribs with vegetables

aka, comfort food because apparently it's still winter?!

It’s been a windy and *chilly* week around here, which meant lots of time spent running around making sure all our veggie babies were covered with frost cover and protected from the cold. Yesterday, it was finally warm enough to pull all the covers off the plants, and it was amazing to see the little babes growing happily under there… whew! You’re doing great little ones, you’re doing great.

We have another day or so of warmer temps, and then it will be below freezing again for several nights starting on Saturday, so it appears there’s quite a bit more covering/uncovering of plants in my future… not exactly my idea of a good time, ALAS, the things we do for our plants. ;)

In other news, we got our potatoes planted this week! In case you missed it, I shared a full tutorial on how to plant potatoes on Wednesday, which you can read HERE. As always, if you have any plant / garden questions, don’t hesitate to leave a comment or send me a message!

That’s the latest from the farm… now let’s get cookin! Keep reading for this week’s recipe, Red Wine Braised Short Ribs with Vegetables.

While I’m *very* ready for spring greens, the frigid weather this week had me feeling all the cozy winter slow cooker vibes, so this week’s recipe – Red Wine Braised Short Ribs with Vegetables – is perfect for anyone still dealing with winter weather (and/or just anyone in need of some comfort food)!

I used to be intimidated to try cooking beef short ribs… it seemed like a fancy-schmancy thing that I’d only get in a restaurant. Ohhh, but I was so, so wrong. With a little bit of prep (and 8 hours braising in a slow cooker), with this recipe you’ll get succulent short ribs that are literally falling off the bone, alongside juicy veggies and a super easy sauce.

I like to serve these short ribs over a bed of creamy polenta, which soaks up all the yummy juices and pairs amazingly with the beef + veggies… my very easy and delicious polenta recipe can be found here.

One last note – I’m going to be a bit bossy and insist that you also have some sort of green salad with a nice acidic vinaigrette to go alongside the short rib / veggie / polenta combo. This is a fabulous, very *rich* recipe and it’s best enjoyed alongside a nice crisp, punchy salad to balance everything out.

See below for the full recipe, and you’ll also find a one-page PDF version for easy printing.

Red Wine Braised Short Ribs with Vegetables

Serves 4-6