I love ski weekends. Gathering with friends and family to hit the slopes, hang out in gorgeous ski towns, and enjoy delicious family style meals. There is something special about warming, hearty food with a delicious glass of wine when you’ve been out in the cold all day – it’s the ideal end to a great day.
This is the perfect meal for a post ski dinner. It can cook all day in a crockpot when you’re hitting the slopes, and all you need to do is make the gravy and heat the potatoes when you’re ready for a delicious and hearty dinner! Plus, by stuffing potatoes, we’re able to feed more of a crowd without having to spend a ton of money. It is the perfect post-ski meal!
The addition of Cambria’s Chardonnay to the cooking stock isn’t very traditional - most braised shortrib recipes would use a red wine - but it provides a lovely, crisp, and bright flavor to the gravy.
Chardonnay also pulls out some of the delicious salty notes in the meat and balances the fatty flavor, and the slight citrus and vanilla notes in Cambria’s Santa Maria Valley Chardonnay are the perfect accompaniment to a rich and hearty meal!
I love Cambria’s Santa Maria Valley Chardonnay with richer foods because it doesn’t compete with the bold flavors, and accentuates the buttery garlic flavors of the white wine gravy.
You can also make this meal ahead of time and reheat it when you’re ready to eat- I sometimes will cook it all the night before and leave the pork soaking in the gravy and refrigerate it all- then pop in a large dutch oven and reheat on a stove until hot.
*If you have a steaming rack that will fit in your dutch oven or slow cooker, you can also pop the raw potatoes on that to cook them instead of baking them separately!
*If you have a dutch oven, but don’t have a slow cooker, never fear. You can prepare as described below, but add to a dutch oven or roast pan in the oven with a cover instead of a slow cooker. Set the oven temperature to 250 and let cook until soft, about 3-4 hours.
Apres Ski Country Rib Stuffed Baked Potatoes
- 2 tbsp grapeseed oil
- 1 large onion, diced
- 4 carrots, diced
- 1 large leek, (lower white part) diced
- 6 cloves garlic, diced
- 1 cup Cambria Chardonnay
- 12 oz Beef stock
- 1 tbsp Garlic powder
- 1 Bay leaf
- 2 tbsp fresh diced Oregano
- 1 tbsp fresh diced Basil
- Cilantro, diced, to garnish
- 2 large Short ribs, generously seasoned (about 1 lb)
- 4 baked potatoes (can be pre-baked and refrigerated, then re-heated when it is time to eat)
- Start by seasoning meat with salt and pepper, and heating a heavy pan on the stove with grapeseed oil on high
- Sear meat to brown on each side, then move to slow cooker.
- Deglaze pan with stock and diced vegetables.
- Let vegetables cook until soft and slightly browned.
- When vegetables are browned, add to slow cooker with ribs.
- Cook on high for 3 hours, or medium for 5 hours- until soft.
- Remove meat from crock pot and set aside in a bowl.
- In crockpot (or in a pan on the stove), heat cooking liquid and vegetables with 2 tbsp butter and ¼ cup heavy cream.
- Blend liquid mixture with an immersion blender until think and smooth like gravy.
- Shred pork.
- Slit potatoes open and slightly mash the inside to create space for the pork to sit.
- Top potato with pork and gravy, garnish with freshly diced cilantro or parsley.
I love to set these out as a little do-it-yourself dinner bar- set out bowls, forks, the pulled pork meat and gravy, as well as pre-sliced baked potatoes and cilantro to top and let guests serve themselves!
By: Courtney O’Dell - Sweet C’s Designs