What are you doing this weekend? Going to make my own take out tonight using a similar recipe to this, and watch a movie. It is finally going to be nice out, so a date to hit golf balls is on the agenda, then maybe a park visit with the little guy on Sunday. Pizza and baked goods are also high on the priority list to satisfy my cravings.
Wishing for a day I do not need to wear a jacket, the end.
If you are looking for an easy dinner for Sunday night at home, this recipe is perfect. Just short ribs, plus five ingredients that you probably already have on hand. The sauce is rich and full of flavor and perfect with a big mound of creamy polenta, mashed potatoes, or noodles to sop it up with.
Plus, the author that posted it on Epicurious happens to be one of my favorite guys on the planet, so props for a stellar recipe G. Craig.
Slow Cooker Short Rib Stew
by Craig Christensen via Epicurious.com
3lbs boneless short ribs, cut in 1" chunks
2 large onions, cut in half, then sliced into 1/4" rings
28oz can crushed tomatoes
3 tbs hoisin sauce (Asian food section in market)
2 tsp garlic powder
1 package baby carrots
salt and pepper, to taste
Separate the rings from one onion and place in the bottom of a slow cooker. Salt and pepper the meat and place it on the onions. Separate the rings from the second onion and layer on top of the meat. Mix the tomatoes and hoisin sauce together and pour over the meat and onions. Sprinkle with the garlic powder and salt and pepper generously. Put the carrots on top (as much as will fit). Cook on low for 8-10 hours.