Last Sunday I took a break from cooking to enjoy a family dinner at a steakhouse in Costa Mesa. My son, Andrew, who is 9 and has the appetite of a linebacker, ordered the short rib entree of the main menu. The tender short ribs arrived on a pile of buttered noodles with a side of sour cream.
I may have drooled a little, looking up from my grilled sea bass and salad.
The very next night at home I served up my own version of short ribs, buttered noodles and sour cream – and this time I chowed down too. Andrew was halfway through his heaping plate when he realized that I had made the meal and that it was healthy- he had thought that it was from the steakhouse!
Oh that’s the very best, when the recipe hack is so good that it really tastes like the real thing 🙂 Enjoy!
- Place the oil in a large skillet over medium-high heat. Add the short ribs and brown each side for 30 seconds. Remove the ribs from the skillet and place in the bottom of a large slow cooker.
- Combine the coconut aminos, coconut sugar, apple cider vinegar, garlic, ginger and red pepper. Pour over the short ribs. Quarter the cabbage by cutting into 4 large pieces. Place over the ribs.
- Cover and cook on high for 5 to 6 hours, until tender and falling off the bone. Enjoy!