What’s the one piece of equipment in your kitchen that is the most underutilized? For me, I would have to guess it’s my slow cooker. I think it’s because it’s too big to fit on my counter top (bigger kitchen? yes, please!). So it gets tucked away in a cabinet and lays there forgotten about for long stretches of time. Which is really a pity. Because I LOVE the convenience of my slow cooker. And everything that comes out of there is just so damn delicious. Low and slow is the way to go (HA – I made a rhyme!).
But this week, I gave my slow cooker the attention it deserves and made some incredibly flavorful Beef Short Ribs. They’ve got a bit of a sweet and sour thing going on. And lots of spices and fresh herbs to keep your taste buds happy. And after cooking all day, the meat just falls off the bone. I’ll be upfront and tell you that the recipe calls for searing the beef before adding it to your slow cooker. Now, this is something I usually hate doing. It’s messy and it makes extra dishes, which for me kind of defeats the purpose of using my slow cooker in the first place. But it’s actually worth it here, because it creates a wonderfully flavorful crust that you wouldn’t get if you just threw everything together at once.
Lately I’ve been playing around with using cauliflower as a replacement for grains, so I decided to make some Parmesan Cauliflower Grains to use as the bed for these Beef Short Ribs. And it was a good decision on my part. The Cauliflower Grains do a great job at soaking up all the delicious sauce and juices from the meat. And while their flavor is a bit more distinctive than plain rice or potatoes, I don’t think it distracts at all from the main dish. All around, it was a pretty comforting meal.
Recipe for the Beef Short Ribs from Half Baked Harvest