While I’ve written through my regular rotation of meal prep, sometimes I like to shake things up or perhaps just feel like adding or trying something new. So it was this week when I decided to try to shift my BBQ short ribs recipe to a slow cooker… and I think I did OK with the results. No measurements as I still need to finesse a bit, but generally this is what I did…
My trusty slow cooker (pictured here without a disposable liner, but you can see in the next pic that I did use one!)… a couple pounds of short ribs… chicken broth that I didn’t use…. beer, lemons that I juiced, onions, ketchup, mustard not pictured and the brown sugar I added (too much) also not pictured. Oh, and that little bag of frozen red stuff? I thought it was tomato paste. They were frozen chipotles in adobo, which means I later added tomato paste as well. I think they added a bit of smoky taste which Hubba Hubby enjoyed quite a bit, so not a bad mistake, but definitely one of those “it’s too early in the morning and why didn’t I label this little baggy in the freezer?” types of mistakes. I think I also added some cumin — again because Hubba Hubby likes smokiness, my liquid smoke is at the other apartment, and because why not?
With some regular roasted broccoli and topped with the sauce. Oh– learning my lesson from the lamb tagine last week, after the meat was tender and falling off the bone, I pulled the bones from the sauce, separated the meat into 5 containers (thus the 5 bones — though I think some had less meat than others, so next time I might just try to separate it more evenly instead of by-bone), and poured all of the sauce into a quart container that I let cool on the counter (no lid), then put into the fridge. A thick cap of fat (not flavorful fat, just oil really) formed on top and hardened, so I scooped that off before adding sauce to the lunch containers (you can see some residual fat-globules, the yellow bits in the sauce on top of the meat).
Huge hit with Hubba Hubby – I personally would serve this over rice or pasta, but trying to cut carbs and calories in the lunches led me to leave it just meat + veg.
Do you have any perfected short rib recipes to share? I’ll re-share this one once I figure out measurements for slow cooker! I promise!!