It's been quite awhile since updating the blog, but it also has been a while since I cooked too--very upsetting! I've been really sick the past month with a bad virus caught from my kiddos at school. To celebrate my full recovery and to treat the husband to our love of the sweet and savory, I decided to make a comeback tonight with a twist on slow cooked short ribs--tender, caramelized, sweet, and deep! It turned out to yield one of the best reactions yet! Check it out!
Ingredients:
1.75 lbs bone-in short ribs
1.75 lbs boneless short ribs
1/4 cup low sodium soy sauce
1/4 cup beef stock
1 tbsp light brown sugar
1 tbsp minced garlic
1 tsp minced ginger
1 can cubed pineapples
1 carrot
3 green onions
Directions: EASY!
Nestle the ribs in the slow cooker.
Mix the soy sauce, beef stock, brown sugar, garlic, ginger, and the canned pineapples (and all the juice) in a medium mixing bowl. Whisk together.
Pour over the ribs in the slow cooker.
Add the green onions and roughly chopped carrots.
Set on high and cook for 3-4 hours.
Rice:
2 cups of long grain white rice
Butter
Cilantro
Cook rice and at the end, mix butter and cilantro into the rice!
TIP: When the ribs are done, add all contents of the slow cooker in a hot cast iron skillet and let the sugars from the pineapple caramelize the meat!
ENJOY!
According to John: "It was a flavor party in my mouth!
Anyways, we hope you enjoy. Good food + Good company = A great time!
Thank you, Lord, for providing us food and time to eat and enjoy together. I'll cook for you in heaven one day! Amen =)
Thank you, Lord, for providing us food and time to eat and enjoy together. I'll cook for you in heaven one day! Amen =)
