The gods have smiled on us and it is the last rest day in the cycle. Enjoy your day off and our recipe of the week. Mine is in the pot, so use this picture of my short ribs as inspiration.
Salsa Verde Beef Short Ribs
5 lb bone- in beef short ribs (cut crosswise into 2 pieces)
30 oz Xochitl Asada Verde Salsa - 2 jars (or similar organic salsa verde sauce)
1 tsp Cumin
1 tbsp Sea Salt
1 tbsp Black pepper
2 cloves garlic, chopped
1 medium onion, diced
6 oz gluten-free beer
Brown onion and garlic in a skillet with small amount of olive oil.
Add to crock pot
Add short ribs to skillet and cook until the ribs are lightly browned on each side.
Add to crock pot.
Deglaze pan with beer and add to crock pot.
Add Verde Salsa, cumin, salt and pepper to crock pot.
Cook on High for 1 hour.
Switch to Low and cook for 7 hours.
You can take this recipe in any direction you want. I have done with white rice or made it into tacos with some good corn tortillas. The tortilla route is my favorite.
And as always, this serves one.