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.
John Welbourn is CEO of Power Athlete and Fuse Move. He is also creator of the online training phenomena, Johnnie WOD. He is a 9 year veteran of the NFL. John was drafted with the 97th pick in 1999 NFL Draft and went on to be a starter for the Philadelphia Eagles from 1999-2003, appearing in 3 NFC Championship games, and for starter for the Kansas City Chiefs from 2004-2007. In 2008, he played with the New England Patriots until an injury ended his season early with him retiring in 2009. Over the course of his career, John has started over 100 games and has 10 play-off appearances. He was a four year lettermen while playing football at the University of California at Berkeley. He graduated with a bachelor's degree in Rhetoric in 1998. John has worked with the MLB, NFL, NHL, Olympic athletes and Military. He travels the world lecturing on performance and nutrition for Power Athlete. You can catch up with John as his personal blog on training, food and life, Talk To Me Johnnie and at Power Athlete.
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