Slow-Cooker Short Ribs

If I had to pick one food to write a love song to, it would probably be short ribs. I just found out about them a couple of years ago when I ordered them at a restaurant expecting spareribs, and was surprised that the meltingly tender meat I received had no bones at all. The texture of short ribs feels so deluxe if you're used to steak or ground beef. I can't get enough!

You can buy boneless or bone-in short ribs. I usually buy bone-in because I think cooking with the bones in gives the meat extra flavor. They can be served on the bone, like in this recipe for kratiem prik thai short ribs, or off the bone, shredded, like I've done here.

Kratiem Prik Thai Short Ribs with Quick-Pickled Carrots

Wintry weather has already made an appearance in Boston; we had our first snow, albeit a small one, last weekend.  I hate being cold outside and abhor feeling cold indoors even more, but I also, like a true New Englander, am always reluctant to turn on the heat.

My best solution for cold days at home is to have something in the oven pretty much at all times.  And since I can't always be making and eating desserts, my favorite thing to do is braise meat or chicken.  The cooking time is nice and long, so it will really warm up your house (or at least your kitchen).  The bonus effect of this heating strategy is that you will also be really well fed.