It’s Sunday – the perfect time to play around in the kitchen. Like many of you, I try to gather inspiration for dishes throughout the week, taking note of my restaurant meals and bookmarking recipes that pique my interest. Then, at week’s end, I stock up on seasonal, fresh ingredients at the local farmer’s market, and enlist the assistance of little helpers in the kitchen.
Rather than having to race against the clock to get dinner on the table, I’m able to spend some extra time trying new kitchen techniques and flavor combinations.
That’s how I first came to make Korean short ribs in the slow cooker. A cookbook recipe for Korean-style spareribs had caught my eye, and I was determined to make a Paleo-friendly version of this meaty, Asian-spiced dish.
And though I was prepared to spend hours in the kitchen making a pot of fork-tender short ribs, it turned out that this dish required very little in the way of prep. Quick-broiling the ribs before tossing ‘em in the slow cookers helps to deepen the flavor profile – yay, Maillard reaction! – but that’s about as involved as it gets. This is a recipe that really lets your slow cooker show off its talents.
Make this recipe as a reward to yourself: You’re two-thirds of the way through your January Whole30! Stay strong – only ten days to go, right? What’s been the most challenging part so far, and what’s helped you push through the obstacles?
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPad® app, and in my cookbook, Nom Nom Paleo: Food for Humans (Andrews McMeel, December 2013)!58
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