This weekend in Sydney has been cold and rainy, what a way to start winter!
After hankering for something slow and luxurious for this weekend I decided to go with one of my most favourite cuts, and that is ribs. The beef ones especially as they have a good amount of meat surrounding the bone and just fall apart when eaten.
I have spent this weekend cooking and it only just occurred to me that although there really isn’t that much difference between an oven and a slow cooker, the number one biggest benefit for me is that the slow cooker frees up the oven! With my slow cooked beef cooking in the cooker I was able to have several different dishes going in and out of the oven through the day. Not at all possible if my ribs were occupying it for 7 hours or so. Yes, I’m a very happy camper!
This dish is best served the next day as quite a lot of fat comes out of the meat. The best way to get rid of it is to let the fat harden in the fridge and then just skim it off with a knife in one big chunk – that being said, it’s impossible not to eat it on the day it’s cooked after having the smell wafting through the house all day!
What is your most loved winter dish? What meal makes you weak at the knees?
Happy winter… Blondie