On a recent Sunday, I took a break from cooking to enjoy a family dinner at a steakhouse in Costa Mesa.
My son, Andrew, who is rapidly growing and has the appetite of a linebacker, ordered the short rib entrée, which 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 before he realized that it wasn’t from the steakhouse!
Note: To make simple Buttered Noodles, you’ll need 4 zucchini (peeled and turned into flat noodles with a veggie peeler), 2 tablespoons coco- nut butter (gently melted and browned in a skillet over low heat), 3 tablespoons minced fresh parsley, and a pinch of sea salt and black pepper. Combine all of the ingredients and heap the short ribs on top.
1 tablespoon sesame oil
8 beef short ribs
½ cup coconut aminos
⅓ cup coconut palm sugar
¼ cup apple cider vinegar
1 tablespoon fresh ginger, grated
½ teaspoon ground cayenne pepper
1 head green cabbage, quartered
Heat the oil in a large skillet over medium-high heat. Add the short ribs and brown each side for 30 seconds. Transfer them to the slow cooker.
In a small bowl, combine the coconut aminos, coconut sugar, apple cider vinegar, garlic, ginger, and red pepper. Pour the mixture over the short ribs and add the quartered cabbage.
Cover the slow cooker and cook on high for 5–6 hours, until the meat is tender and falling off the bone. Enjoy with Coconut Sour Cream and Buttered Noodles.
Calories: 425
Fat: 25g
Carbohydrates: 14g
Sodium: 381mg
Fiber: 2g
Protein: 43g
Sugar: 9g