Made this yesterday. Rob was happy it was "red meat day". As others have stated the house smelled wonderful all day. I think I braised too long as the meat kind of fell apart, well, too long for good pics but it tasted wonderful.

I enlisted Rob as my sous chef so the prep time wasn't anywhere near as long as it would have been had I done this myself.

Changes - I added mushrooms, red wine and red meat just scream for mushrooms, I used beef stock, and I added carmelized pearl onions at the end. Next time I would lower the amount of stock and increase the amount of wine. I did use turnips. I also used the crock from the crock pot and covered with aluminum foil.

Ingredients:

After the sousing:

Because the colors are pretty:

Ribs nestled in the pot:

Veggies after cooking and covering the ribs:

I had big plans to fix this fancy potato thing as a side, but wound up to tired to do anything except some instant polenta - thanks t-kit for the inspiration. I might fix the fancy potato thing today and have it with left-overs - it's only fancy because I get to use my mandolin.

I pureed half of the veggies and left half. The pearl onions melted away somewhat, so next time I would just heat and add to individual serving bowls. I thought it was a little bland, which was surprising considering the smell, but after adding a little Hawaiian Alaea salt really brought out the flavors.

Ready to serve:

I do want to make this again before winter is over and play with it a little.

Oh, and I loved the sun-dried tomatoes!

Thanks CT!