Since it’s the 2nd edition of “In my kitchen” I figured I’d get messy right quick. I am an unusual cook in the sense that I read recipes very closely for specific ingredients and measurements and at the same time I am quick to estimate measurements, add/delete and substitute ingredients based on what I know and my palate.
Usually people tend to be ‘recipe’ people or ‘freestyle’ cooks, but not both.
At any rate, I love my crockpot. I have never used it much before October 2012 when my lovely cousin over at Mommy Gratitude told me how easy it was to use and how much simpler it made her life as a mom to three.
After that conversation, a whole new world was opened to me. There are a gazillion websites devoted to crockpot cooking so I usually plug in some key ingredients or the name of a dish I want to make, along with “crockpot” or “slow cooked” & “paleo” and I can sift through recipes until I find one that resonates or at least gets me started.
These beef short ribs are ridiculously easy. The ribs were purchased from a local halal store and kept in the freezer.
I used this recipe and I did the balsamic & Dijon marinade. I also added a sliced onion, a few bay leaves & freshly cracked black pepper & about 5 cloves of garlic to the crockpot.
It was delicious! These ribs can be served on a bed of raw spinach, with baked sweet potatoes & a side of mixed veggies if you want to offset the high fat impact of beef. 😉
I had to screenshot the picture from my Instagram feed from a few weeks ago since I didn’t take a picture the most recent time I made these: