Weekend Dog Blogging #72

by Cate on February 12, 2007

Sundays are a perfect time for cook-all-day food. The other day, I was reading the current issue of Cooking Pleasures magazine and spied a recipe for Slow-Cooker Short Rib Sandwiches. Mix a few things together in the slow cooker and let it do its thing for nine hours. It sure doesn’t get much simpler than that. The meat was incredibly tender – cooking something for that long will do that. I’ve had a craving for Panzanella lately, which I love, so we started dinner with Tyler Florence’s version from this cookbook. Easy to toss together and pretty darn healthy to boot. Perfect meal.

A mini Weekend Dog Blogging roundup tonight:

Bailey from The Savory Notebook is back, looking as adorable as ever:

Sophie takes over the role of Sous Chef in the You Gonna Eat All That? kitchen:

Simba from Up a Creek Without a PatL digs into a very well-deserved treat:

Uh oh, poor Mocha from Rob Wonton. Not only does she have to wear the dreaded dog collar, but she’s in the corner too.

And lastly, our own Eli… excuse me while I wish for warmer weather through this Summer shot of him.

Slow-Cooker Short Rib Sandwich
Recipe courtesy of Cooking Pleasures magazine
Ribs are perfect for the slow cooker because the longer you cook them, the more tender they become.

RIBS
4 lb. beef short ribs
1 medium onion, halved, cut into wedges
1 1/2 cups red wine or nonalcoholic red wine
3 garlic cloves, minced
1 tablespoon Worcestershire sauce
1 teaspoon salt
4 crusty hard rolls, split

SAUCE
3/4 cup sour cream
3 tablespoons prepared horseradish
1 tablespoon sugar
1/4 teaspoon salt

Place ribs in slow cooker; top with onion wedges. Combine wine, garlic, Worcestershire sauce and 1 teaspoon salt in small bowl; pour over ribs. Cover and cook on low 9 to 12 hours or until meat is very tender and falls away from bones. Meanwhile, combine all sauce ingredients in small bowl. Cover and refrigerate.

With tongs or slotted spoon, place ribs and onions in shallow pan; remove bones and fat. Slice or pull meat apart. Moisten meat mixture with cooking juices as desired. Discard remaining cooking juices or reserve for another use. Place meat in rolls; top with sauce.

Yields: 6 sandwiches

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