Last Saturday I sent Thomas to the store with a very specific grocery list. I had a plan. I was going to make enough meals on Sunday to last us for the whole week. I wanted to be able to go the entire week without spending a penny on food.
I’m proud to say that we succeeded! Friday evening we did opt to eat out (Pizza for Thomas and Sushi for me) but technically we could have eaten one of the freezer meals and not spent any money on Friday. But I figured that since we went Sunday-Thursday without spending a dime on food that we could splurge a bit on Friday.
On Sunday I made about 7 freezer meals for our deep freezer. I made 2 freezer bags of ham and pineapple, 2 bags of chicken poppers, 2 bags of Southwest Chicken Tacos, and 1 bag of Slow Cooker Braised Short Ribs. That is the recipe that I’m sharing with you today. (We carried left overs for lunch and already had breakfast foods at home, so that’s how we managed to stick to not spending any money)
I was a little nervous about these ribs when I first put the freezer bag together on Sunday. I’ve never been very good at cooking beef. That’s always been Thomas’ department. But I wanted to give it a shot and I knew that he would love them if I could get them to come out right. Let me just tell you something, they were amazing! I don’t meant to toot my own horn, but dang they were good. They literally fell off the bone as I was trying to take them out of the slow cooker. (Our dogs were pretty happy to have a little stack of bones haha)
This is me as a baby, probably 2 or 3 maybe? I had orange/red hair, yep and as it grew longer and longer it got curlier and curlier and stayed red for the longest time.
I also love that Merida has red hair and blue eyes haha, I always tell Thomas that when we have kids, I want redheaded babies with either green or blue eyes.
What you’ll need:
3-4 pounds beef short ribs
1 teaspoon sea salt
1 teaspoon pepper
2 tablespoon coconut oil (or regular oil)
3 cloves garlic, minced
1/2 tablespoon onion powder
2 cups beef broth
15 oz tomato sauce
4 tablespoons Worcestershire sauce
4 Tablespoons honey
2-4 sprigs fresh thyme
What to do:
Add in the cooked garlic. (with the oil)
And add in the thyme.
Place into freezer and freeze.
When ready to cook, add everything to a slow cooker and cook on low for 7- 9 hours.
I served ours ontop of a bed of garlic mashed potatoes and along side steamed broccoli.
Slow Cooker Braised Short Ribs #SundaySupper
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