I swear, sometimes it’s so hard to make stew type things look good in pictures. Especially for me, I don’t set anything up special, the dishes are not in makeup for an hour before we shoot, I try to be very realistic, and stove-to-plate…..because that’s real life! Anyway, Here’s something a little different. I really love the Grass-Fed Boneless Short Ribs from US Wellness Meats. They are a perfect portion, and you get a good amount of meat with them since you don’t have to worry about getting one with a big bone. I had some left over wine (Not WLC Compliant alert!) , and I was on a cherry kick, so I decided to make a sort of “Cherry BBQ “sauce for the short ribs. As always, it doesn’t get easier than the slow cooker, producing beautiful, tasty, fall apart-melt-in-your-mouth meat. Super duper easy, and you can substitute the ribs for any good roast.
- 16 oz boneless short ribs (I get mine from US Wellness Meats)
- 24 oz strained tomatoes
- 1 onion, quartered
- 1 carrot, chopped
- 1 tablespoon stone ground mustard
- 1/8 cup coconut aminos
- 1/4 cup red wine (Cabernet Sauvignon)
- 1/8 cup balsamic vinegar
- A few tablespoons apple cider vinegar
- 1-2 cups dark red cherries (I used organic, frozen)
- a few dashes of nutmeg, Clove, Cinnamon, salt,
- A good amount of black pepper, paprika, ancho chili powder, and southwest seasoning
Throw everything in the crock pot, and cook on low for 8-10 hours. I put it in before going to work, and switched it to the keep warm setting when I got home.
Then while I was at the gym, I had a butternut squash roasting (350-375 for about 60-90 min depending on the size of the squash). Before getting into the shower, I cut it in half and removed the seeds. I lightly scored it, and then rubbed it with 1/2 a teaspoon of honey and a sprinkle of cinnamon and thyme per side, before putting it back in the oven for another 15 minutes. (Note: Don’t use honey if you are on the WLC as it is not compliant )
All of this fit into my busy day very nicely, and made getting a delicious dinner on the table a snap. I love rich, fruity, BBQ flavors in the winter time. The ribs were so tender, and pulled apart very easily with a fork.