When I know I won’t have much time in the evening to prepare dinner, the crock pot makes us all feel like no one skipped the effort of making a real dinner. Tonight was open house at my daughter’s school, so we had to be home, fed and back at school by 6:30 pm.
Yesterday, I pulled a packet of beef short ribs (about 3.5 lbs) from the freezer and let it thaw in the afternoon. I stored it in the refrigerator overnight, and while I got the kids ready for school this morning, I loaded the crock pot.
First, I browned the short ribs on all sides in a cast iron pan.
While the ribs were browning, I put chopped onions (1.5 c.), 2 T. of beef base, and 1/4 c. of water in the crock pot. I tried to dissolve the beef base into the water, but didn’t try too hard. Then I stacked the browned ribs on top of the onion mixture, put the pot on low and went to work.
On top of that I added potatoes (4 medium), about 2 c. of my volunteer Juliet tomatoes (whole), 1.5 c. chopped kale, 2 T. tomato paste, and sprinkled it all with rosemary, sea salt and fresh ground pepper.
After covering that up, back to work I went.
Before I left work, I called ahead and had my son turn off the crock pot so it would cool down enough that we could eat right when I got home. It is nice now that the kids can actually follow simple instructions. 😉
The meat was so tender, it was easy to peel away and discard the fat from the rib meat before serving. Also, the tomatoes added a zing to the flavor that helped cut the frequently greasy flavor of beef ribs.
YUMMM. AND, I have some left for lunch tomorrow!