Tonight I made a great dinner, BBQ Short Ribs and Roasted Vegetables.
BBQ Short Ribs in Crockpot
2lbs Boneless Beef Short Ribs
2T Moroccan Seasoning
2T Paprika
2T Garlic Powder
1T Garlic Salt
1t black pepper
2T olive oil
BBQ Sauce
1/2 bottle of Kraft Original BBQ sauce (9oz) (or your favorite bbq sauce)
2T maple syrup
1/2 cup red wine
2T Brown Sugar
Mix all seasonings together in a bowl to make a rub. After washing your short ribs pat dry with a paper towel, rub seasoning all over the meat.
In a skillet heat olive oil over medium high heat. Once oil is heated place the short ribs in the skillet to sear about 1 minute on each side. Drain on a paper towel.
Place ribs in a crockpot. Slice one shallot and half of a medium onion, spread over top of the ribs.
In a bowl combine BBQ sauce, maple syrup and brown sugar in a bowl. Heat for 1 minute in microwave. Add 1/2 cup Red Wine, stir. Pour into crockpot over short ribs and onions.
Set crockpot on high for 4-5 hours or until ribs are tender and falling apart.
Roasted Vegetables
4 medium Yukon Gold potatoes
4 medium carrots
1/2 medium onion
3T olive oil
1t rosemary
1T Garlic Salt
1t black pepper
1T parsley
Preheat oven 400 degrees
Clean carrots, potatoes and onion.
Cut the potatoes in quarters or in 2 inch chunks.
Peel Carrots and slice in half making julienne cuts, Slice onions.
Place vegetables in a 9x13 baking dish. Pour olive oil over vegetables. Sprinkle vegetables with the garlic salt, black pepper, parsley, and rosemary. With your hands mix the olive oil and seasonings to cover the vegetables.
Roast in the oven on 400 degrees for 45 minutes or until vegetables are tender.
