Crock Pot Short Ribs for Dummies

I desperately needed to find a new meat technique to take me out of my weeknight rut. So when I came across slow cooked Asian-style short ribs on Pinterest, I decided to give it a whirl. But there was a catch: all I had to go off of was a list of ingredients, and a leap of faith. As hoped, the meat fell off the bone about 5 hours in. And the results were deceivingly decadent!

Untitled

In the crock pot goes:

2 tablespoons soy sauce
2 tablespoons ground ginger
2 cloves of garlic, diced or thinly sliced
1/4 cup hoisin sauce
1 tablespoon Worcestershire sauce
3 tablespoons brown sugar
2 tablespoons sesame oil
1 tablespoon oyster sauce
2 tablespoons sake
1/4 teaspoon cayenne pepper

Mix all ingredients together in the crock pot, and then arrange 4 pounds’ worth of beef short ribs in the sauce. Cook on low for 6 hours. Flip about half way through cooking, and then again towards the end if you plan to leave it on warm for extra time like I did. I served the ribs over salad that had been mixed with Asian vinaigrette, but rice or noodles would work well too.

I’m a convert and just pinned about 20 new recipes for my new weekly staple. Welcome to the family, short ribs!

Ramen for a Modern Woman

Us modern girls like to have our cake and eat it too. Why not squeeze in a workout while making dinner?

Lately I’ve been putting this theory to the test, courtesy of our makeshift home gym.Here’s how to make ramen inspired by Everyday Food‘s Asian-Style Chicken Soup, while doing four sets of three exercises.

It may sound crazy, but if you’re a multi-tasker like me, you’ll eat it up (pun intended). And if all that juggling makes it hard for you to remember to defrost the chicken ahead of time, no worries – this version uses straight-from-the-freezer tenders.

Untitled

1. Preheat oven to 350

2. Put 5 frozen chicken tenders in pan; cover with foil. Fill large pot with water.

Do a set

3. Put chicken in oven and set timer for 20 min. Turn stove on high; put pot of water on.

Do 2 sets

4. Put Chinese-style ramen noodles in the boiling water for 3 minutes; stir to separate.

Do a set

5. Check on chicken; set timer for 15 more minutes, if needed. Remove noodles from stove; drain and leave in colander.

Do 2 sets

6. Put drained noodles in bowl with 1 tbsp of oil to avoid sticking.

Do 2 sets

7. Remove chicken from oven to cool. To make the soup base, combine 10 cups of chicken broth, 3 tbsp fish sauce, 4 tbsp soy sauce, and a dash of ground ginger in the same large pot you used for noodles; bring to boil.

Do 2 sets

8. Shred chicken with forks

Do 2 sets

9. Add noodles, chicken, and any veggies you like (I used spinach and radish slices) to the broth. Bring back to boil. Simmer for a couple of minutes. Season as needed.

Enjoy your ramen with a side of endorphins.