Friday, October 12, 2012
Crock Pot Korean Short Ribs
Well regardless of what you call the device, I actually broke it out twice this week. For me that is unprecedented! We thoroughly enjoyed Wednesday's Honey Sesame Chicken, and tonight the caveman and I devoured some short ribs that literally cooked to perfection last night while we were sleeping.
I used nom nom paleo's Slow Cooker Korean Short Ribs recipe; I wanted to use an existing recipe as I confess I have never before prepared short ribs! We both loved the results, as the meat became so tender it literally fell off the bone in the crock pot.
While I loved the flavor the sauce imbued in the meat, I wasn't able to pour much over the top. I think I should have put a 1-2 tbs. of arrowroot starch into the pot after removing the meat, to help the sauce thicken up. It wasn't even that it was too fatty to use, but rather a littler runny and not too substantial.
I had planned to serve our ribs alongside some crispy spinach, but instead shredded them and used the spinach as the base of a main-course salad. The meat had so much flavor I just dressed it with a little olive oil, lemon, salt and pepper.
I feel like my past two dinners (neither of which were my own recipe) were decent but fell a little flatter than my expectations. We are eating out tomorrow night, but I'm hoping to redeem myself Sunday night with a chicken wing recipe I've been toying with the past couple of days...