Asian-like slow cooker short ribs

I don’t usually make the short ribs in our house because the Cowboy likes to make short ribs.  He uses a recipe from a Thomas Keller cookbook … Ad Hoc at Home, I think.

But this week, the Cowboy was busy.  We had a fridge full of thawed short ribs that needed to be cooked.  We had company.  And that company needed to eat.

Now … these short ribs might not be pretty …


… but let me tell you something:  there were five adults and two small children at the table … and when all was said and done, there was not one bite of short ribs for leftovers, and seven very full, very happy bellies.

I call them “Asian-like” because there’s ginger in this recipe and ginger reminds me of Asia.  So does the rice wine vinegar.  And the hot chili garlic sauce that’s got Vietnamese origins.  And rice.

But they’re not Asian.

They’re just tasty.

And if you like short ribs, I’m pretty sure you’ll like ’em:

Asian-like slow cooker short ribs

  • 4 1/2 lbs short ribs
  • sea salt
  • pepper
  • 2 onions (peeled and cut in large strips)
  • 1/3 cup rice wine vinegar
  • 1/3 cup Bragg’s Aminos
  • 2 tablespoons raw local honey
  • 2 bottles good quality ginger ale (we used Reed’s Organic Ginger Ale)
  • 1 teaspoon Sriracha Hot Chili Sauce (or your favorite chili-garlic sauce – more if you like it spicy)
  • 4 cloves garlic (minced)
  • 1 inch of fresh ginger (peeled and diced)
  • 1 cup filtered water
Trim the excess fat from the short ribs, salt and pepper the beef, then sear in a very hot frying pan.
Add the beef and onion to the slow cooker.
In a medium bowl, combine the vinegar, soy sauce, honey, ginger ale, Sriracha, garlic, ginger and water. Whisk until well mixed.
Pour liquid over the beef and onion. Cook on LOW for 6 hours (or until the meat is tender).
And don’t be surprised when there’s nothing left for lunch tomorrow.
We’re linked up on The Nourishing Gourmet and This Chick Cooks!

not your grandmother’s Italian meatballs

Jeanne here.

My Jersey-born-Italian brother-in-law Neal will attest … I am not Italian (not that you could tell, what with me being a six foot blonde).

But I’ve got a few Italian-inspired dishes in my repertoire that your grandmother from the Old Country might not love, but our motley crew seem to like well enough.

Like this spicy-basily-delicious tomato sauce.


Even my tomato-hating sister Teri likes this sauce.

And it takes all of about 15 minutes to make.

And then there are these meatballs.


These easy slow-cooker meatballs.

That taste good over cooked pasta.

Or in a sandwich.

Or sliced and piled on a homemade pizza.

They’re not very big (about 1 1/2 inches in diameter) … I don’t dig big meatballs.  Every time I’ve tried to make them bigger they end up dried out or undercooked.  This size keeps ’em juicy … and manageable … and that makes this recipe yield about 30-32 meatballs … and feeds us for dinner and sometimes 2 or 3 meals after.

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  • 1 1/2 lb ground beef
  • 3/4 cup panko-style breadcrumbs
  • 3/4 cup asiago cheese
  • 1 tsp sea salt
  • 1 tsp crushed red pepper
  • 3 cloves garlic (minced)
  • 1 medium onion (finely chopped)
  • 3 tablespoons Italian parsley (finely chopped)
  • 1 egg (beaten)
  • 5 cups tomato sauce


Combine beef, breadcrumbs, cheese, salt, pepper, garlic, onion, parsley and egg in a lagre bowl. (I take off my rings, wash my hands and get into it … it’s a sure way to make sure the ingredients are good and blended.)

Form into 1 1/2 inch balls and stack gently in the crockpot.

Smother with tomato sauce.  Set on “Low” for 6-8 hours and serve ’em up.