My most unconventional dishes are the ones that I have created when my fridge and pantry are almost empty. Those days, it would have most likely snowed and the roads would be unplowed. Last Saturday was just like one of those days, I slept in late and, of course, I did not feel like facing the shopping crowds. No urge to bump around
This dish was made with the last carrot, celery and oranges that I could find in our crisper - not even a single mushroom. Lucky we had short ribs in the freezer and a lone yam in the pantry! With a little help from the slow cooker, it turned out to be a fantastic stew, melt-in-your mouth ribs infused with sweet, zesty oranges and enhanced with rich, creamy yam.
2 pounds beef short ribs
1 teaspoon salt
1 large yam or sweet potato
3 stalks celery
½ to 1 cup red wine
1 teaspoon smoked paprika
Salt and pepper to taste
1. Chop the celery and carrot, cut oranges and yam into 2 inch pieces.
2. Transfer half of the yam and the other vegetables into the slow cooker.
3. Heat about 2 tablespoons of olive oil in a non-stick pan over medium-high heat.
4. Season and sauté the ribs until all the sides are browned.
5. Transfer the ribs, with bone underneath, onto the vegetables.
6. Chop and add the onion to the drippings.
7. After 1-2 mns, deglaze with a splash of wine until the onions are softened.
8. Add the rest of the wine and transfer the onions to the slow cooker.
9. Sprinkle with the smoked paprika.
10. Slow cook for at least 6 hrs. Moisten the stew with wine if it looks dry.
11. One hour before serving, add the rest of the yam.
12. Serve hot over steamed rice or crusty bread.