It’s great when your cooking is good enough that it makes family members want to come over to fix things in your house just so that you will feed them. That is exactly what has been happening lately with Bill’s parents. Bill’s dad is a nuclear engineer and can literally fix ANYTHING, and loves home projects. He can rebuild car engines, fix a washer/dryer, build light tables out of old doors, put new tile up in a kitchen, the list goes on… and that list really didn’t do him justice. The man has skills, that’s all I have to say about that.
We love spending time with Bill’s parents. They are extremely supportive of us and our lifestyle (blogging isn’t really a parents dream job for their child, but when you can publish a book out of it, I guess it’s not so bad…) and they make it extremely clear how much they love both of us (not just Bill) unconditionally, and they are always doing whatever they can to help us. Bill and I are not married yet, but we will be one day, and I can’t begin to explain how extremely grateful I am to be included in Bill’s family. My family is equally as wonderful as his is, and I thank my lucky stars everyday for our equally amazing families. (As do I – love you guys. -Bill)
Bill’s parents were always our number one taste testers, especially when we were working on Make it Paleo, so we always look forward to cooking for them. They love our meals, and they are some of the best company. They came over for dinner this past Saturday because Bill’s dad wanted to work on our fussy dryer, which needed some TLC. We decided to treat them to slow cooked grass fed short ribs. I had an idea for a new short rib recipe, and I had a feeling it was going to be delicious. It was indeed. It was so good in fact that I desperately wished I could eat more than I could. Being full when a meal is too darn good is a real bitch sometimes (kidding, not really…) I have to admit…the only thing that would have made this dish even more drool worthy would have been the addition of red wine in the recipe. I was pretty shocked that I even wanted that because, well, I never ever cook with wine, and also, we are going so strong on The 21 Day Sugar Detox! For those of you who do not have an issue with cooking with wine every now and then would probably enjoy a bit of red wine in this recipe.
The dinner was a hit, and between mouth fulls, Bill’s parents kept announcing what else needed to be “fixed” in our house so they could come back for another meal. Little do they know we would have them back every week regardless, but getting things fixed around the house is okay with us too
- 5 pounds of grass fed short ribs
- 1 tablespoon of bacon grease
- Two 14.5 ounce cans of Muir Glenn no-salt tomato sauce
- 10 cloves of smashed garlic
- 1 tablespoon of dried basil
- Salt and pepper to taste
- Heat bacon grease in a cast iron skillet on high heat.
- Sear short ribs about one minute per side, just until they have a good brown on them, place into a large crock pot.
- Sprinkle ribs generously with salt and pepper.
- Top with dried basil.
- Place smashed garlic over ribs.
- Pour in two cans of tomato sauce, cover crock pot with a lid and cook on low for 8-10 hours.
- Remove lid and turn crock pot to high for the last hour of cooking if the sauce seems pretty soupy.