Ok. This is my ALL time favourite meal. Seriously.
On my birthday my husband asked me if I wanted to order in (you know, no cooking, take a break) and my answer was "Nope. Short ribs. With poutine. You're cooking." And although he didn't do all the cooking, he presented me with the most delicious plate... I almost cried. It's just that good.
There's really not too much to tell you about this recipe, other than all you need is a slow cooker and a blender. The sauce from the ribs makes the gravy and it makes enough for leftovers. The blender is for the cheese and it literally takes a minute to whip up. The cheese also keeps for a week in the fridge in an air tight container.
Just jump in and give it a try... every taste bud will jump for joy.
Slow Cooked Short Ribs
- 2-2.5 lbs pasture raised short ribs
- 1 medium onion, diced
- 2 garlic cloves, pressed
- 2.5 cups cremini mushrooms, cut into quarters
- 1 small can (156ml) tomato paste, BPA free can
- 2 cups broth, preferably bone, but chicken, beef or vegetable works too (choose a broth that doesn't contain sugar)
- 1 cup dry red wine
- 1 tbsp coconut flour
- 1.5 tsp sea salt
- Place short ribs on the bottom of the crock pot. Add onions, garlic and mushrooms on top.
- In a bowl mix together tomato paste, broth, wine, coconut flour and sea salt. Pour mixture over top of short ribs.
- Place lid on top and cook on low for 7 hours or on high for 4 hours.
1 hour before the short ribs are going to be ready, get your fries cooking.
- 2 lbs organic potatoes, any kind works, cut into rectangles
- 1/4 cup coconut oil
- sea salt to taste
- Preheat oven to 400 degrees and line a baking sheet with parchment paper.
- Place cut potatoes on baking sheet and put coconut oil on top. Don't bother melting the oil as it will melt in the oven.
- After baking for 5 minutes, remove baking sheet and coat potatoes with melted oil. Sprinkle with sea salt and put back in the oven. Toss potatoes every 15 minutes. Bake for a total of 45 minutes or until cooked to your liking.
Ok, now that your fries are baking, time to make your cheese! Yippee!
- 1 cup raw cashews, soaked in hot water for 10 minutes or 2+ hours if your blender is weak.
- 1/2 cup + 2 tbsp water
- 1 garlic clove
- 1/4 tsp oregano
- 1/2 tsp sea salt
- Place ingredients in blender and blend on high until smooth and creamy.
- Put in a container and put in the fridge until ready to use!
And finally... once your potatoes are cooked, get your kale ready to saute.
- 4-5 leaves of kale, any kind works, stems removed and ripped into bite sizes
- 2 tbsp coconut oil
- 2 tbsp water
- Over medium heat in a large frying pan, put in kale, oil and water. Mix until all kale is covered in liquid. Continue to mix, moving the kale around the frying pan.
- Kale only needs to cook for about 2-3 minutes and is done when it turns bright green and slightly wilted.
Time to assemble...
On a plate, place fries, then kale and finally, spoonfuls of cashew cheese.
And on top, place spoonfuls of ribs and sauce. I am drooling... YOU?
Wanna learn more recipes that are super easy and all gluten, dairy and sugar free? Check out my cooking club that starts April 4th. Six weeks, 26 recipes that are drool worthy, just like this one.
Here's what recent graduate R. Theberge had to say:
"If you’re looking to make a change in your health through cooking, drinks, and supplements I highly recommend this class. It will surpass all of your expectations with clear- easy -delicious meals and recipes!
Amanda provided us with the tools to cook sugar and gluten free - easy to do meals and drinks. We received tips and resources on products –how to shop on a budget and much, much, more.
This class is completely interactive, as we all sat around her kitchen counter, watching Amanda prepare meals or drinks in front of us - sharing tips – asking questions - and then everyone’s favorite - sampling time!
After my 6 week session I was ready to shop and prepare meals with confidence. I look forward to joining Amanda on another cooking class session."
Here's what Janie had to say:
"I am so glad I signed up for this class! I truly looked forward to every Wednesday evening. I learned life changing tips and met some like-minded (and hilarious!!) people. Not only do I have a ton of new recipes that I continue to make on a regular basis but I have completely changed the way I shop and eat. I understand how to choose quality ingredients and I am practicing all of the time saving tricks that Amanda showed us. I cannot wait to take another cooking series with Amanda!!"