4-H Teaches Youth Lessons Beyond the Show Ring
It’s National 4-H Month. That’s why I, Jenny Dewey Rohrich, am celebrating!
As a loyal 4-H member, I pledge my head to clearer thinking, my heart to greater loyalty, my hands to larger service, my health to better living for my club, my community, my country, and my world.
Although I was a 4-H member many years ago now, I still remember the pledge by heart. I guess saying it for 9 years once a month does that to you. I became a 4-H member at nine years old and remained in 4-H until I graduated high school. I know animal projects tend to take the spotlight when you talk about 4-H and people outside of the program just think it’s a program to raise animals, show them, and sell them at your local fair. Let me tell you 4-H is so much more than that…
Braised Short Ribs with Wine & Cream
- Start your crock pot on low. Add the red wine, beef consommé, beef broth, and rosemary. Heat a pan over high heat, add olive oil to pan. Sprinkle the short ribs with salt and pepper. Brown the short ribs in the hot pan using tongs to flip them. Pour some wine into the pan to deglaze. Dump the drippings into the crock pot. Add the short ribs to the crock pot and let cook 5-6 hours or until the short ribs are tender.
- Preheat the oven to 400°. Place the mushrooms on a baking sheet and drizzle with olive oil. Roast the mushrooms for 15 to 20 minutes until golden brown. Set aside.
- Once the short ribs are done, remove the short ribs to a plate. Pour the drippings and broth from the crockpot into a pan. Stir in the mustard, cream, and capers. Raise the heat and allow the sauce to thicken and bubble. Add more salt and pepper if needed.
- Serve short ribs over mashed potatoes, add a spoonful of mushrooms, and drizzle cream sauce over. Garnish with extra rosemary if you’d like