Smoke House Short Ribs

Submitted by: Suz from Semi-homemade with Sandra Lee

Servings: 4

Ingredients:
* 2 tablespoons olive oil
* 8 short ribs
* Salt and freshly ground black pepper
* 1 large onion, thickly sliced
* 1 (12-ounce) bag baby carrots
* 1 cup celery, thickly sliced, about 2 stalks
* 1 teaspoon minced garlic
* 2 teaspoons smoked paprika
* 2 teaspoons smoked ground black pepper
* 1 1/2 teaspoons all-purpose seasoning salt
* 1 cup red wine
* 1 (10.5-ounce) can beef stock

Directions:
Heat olive oil in a large saute pan over high heat.

Season short ribs with, salt and pepper. Sear the short ribs on all side until brown and caramelized.

In the bottom of a 5-quart slow cooker place the onions, carrots, celery and garlic. Then add smoked paprika, smoked ground black pepper, and all-purpose seasoning salt. Pour in wine and beef stock. Place short ribs, meat side up, on top of vegetables. Cover and cook on LOW setting for 8 hours.

Strain and defat the cooking liquid. Serve as sauce on the side.

Sawmill Gravy

Submitted by: Jeff Burda from Alton Brown's Good Eats

Servings: 2 1/2 cups gravy

Ingredients
* 1 pound bulk breakfast sausage
* 1/4 cup flour
* 2 cups milk
* Salt and pepper

Directions
Cook sausage in a cast iron skillet. When done, remove sausage from pan and pour off all but 2 tablespoons of fat. Whisk flour into the fat and cook over low heat for 5 minutes. Remove pan from heat and whisk in milk a little at a time. Return to medium-high heat and stir occasionally while the gravy comes to a simmer and thickens. (Be sure to scrape up any brown bits that might be stuck to the bottom of the pan, that's where the flavor is.) Check seasoning, add crumbled sausage and serve over toast or biscuits.