Slow Cooked Ribs in Cabernet

January has been warmer than usual and February seems to be making up for it. The cooler weather is perfect at night for curling up in front of a fire (with a puppy) and enjoying play time with the most rambunctious ball of energy. It's either play time, training, or in lockup mode because she is destructive with anything and everything. Vienna is quite the student and now she sits in place for a good 3 minutes without getting up until I say the release word... just don't tempt her with the fox.

She's been giving it to her toy fox for a while and obsessed with tearing the things legs off and eating the insides of the cloth. She finally succeeded even though it is empty inside. Never ever leave her with a treat in the crate because she might choke on at any given moment. I have found her with a blanket thread wrapped tightly around her ears and if I hadn't been right next to her it could have been disastrous. Sigh.

Well that explains why whereabouts for the past month and I'm pretty sure if I could contain the energy of a 5 month old puppy I'd solve the energy crises if I could harness her crazyness. Watching her spring board the ottoman for momentum on flying leap across the room as far as she can is amazing and I'm certain her future will be Cirque de Soleil's future attraction.

This recipe was found on ELR and was spot on for last nights Superbowl gathering. I added mushrooms. The fall off the bone goodness and cabernet wine made these the highlight of the meal.

Recipe:
Brown ribs prior to adding to the crockpot
Tomato paste
pepper
2 celery stalks chopped
1 cup of mushrooms
cabernet wine

It's great for entertaining because once it's all it the crockpot it is kept there until it is served. I added a side salad on my plate and more cabernet wine was consumed; but, this time I kept the wine in my glass which is a match made for fire side chats.

Here are the remains of the fox.