Monday, November 15, 2010

Pumpkin Short Ribs Recipe!!!

I must say first off that I can not take credit for this recipe, although I was very pleased with my modifications and results. Below is the original recipe (and marked my changes in red) for Pumpkin Short ribs that I found on the In Erika's Kitchen Blog:

Pumpkin short ribs

  • 2 Tbsp grapeseed or canola oil (I used canola)
  • 4 lbs English-cut short ribs (we found boneless pork ribs to use)
  • 3 large onions, sliced (I only used one because onions are not a favorite flavor in our house)
  • 6 cups sliced crimini mushrooms (love mushrooms!!!)
  • 4 cloves garlic, peeled and smashed
  • 1/2 cup white wine (I used the pinot grigio I had opened the night before)
  • 2 cups pumpkin puree (homemade or canned) (grabbed a can of pumpkin)
  • 1/2 cup beef broth (used an allergy safe broth- Coconut and Curry Chicken)
  • 1 tsp ground cumin (didn't use any because I didn't have any)
  • 1 1/2 tsp Chinese five-spice powder (I used some basil, pepper, ground ginger, whole cloves)
  • 2 tsp salt
I used the Crockpot. Threw everything in at 8am, stirred it up, turned it on low for 10 hours and ate dinner relaxed that evening. 

Everyone had seconds that night and my house smelled amazing. The in-laws seemed happy and it was so much less stressful than trying to find a place to go out to eat where I could relax and eat an allergy free meal. I must thank the fiancée for helping me pick out the right pork ribs and getting everything into the Crockpot that morning.

Till next time...

1 comment:

  1. I'm so glad everyone enjoyed the ribs. Your modifications looks really interesting! I have never cooked pork ribs - will try that soon.