Happy Birthday America! 

Our friends got together yesterday to eat fried foods, red, white and blue themed fruit plates and fun summer cocktails yesterday in Pacific Beach. We also had pie which meant we were lucky enough to have pie for breakfast. No judging America. It was amazing. 

On this last day of our three day holiday we’re gonna go out with a bang – slow cooked boneless beef ribs. The versions we make cooks low and slow all day then we take the juices, remove the fat and turn it into a gravy. We then serve it with buttered egg noodles with a touch of sour cream. We are so grateful for this country and all the delicious food we have available to us so let’s honor that and make a knock it out of the park dinner. Let’s get cookin’! 

The Goods

• 3-4 lbs boneless short ribs (Today we got ours from Costco)
• 2 lbs carrots, peeled and diced 
• 1 large white onion, sliced 
• 1 1/2 c beef broth (3/4 c for slow cooker, rest for gravy after if needed) 
• Seasoning: S&P, Garlic Powder
• Worchestshire 
• 2 tablespoons butter
• 2 tablespoons flour 
• Side: egg noodles, butter, sour cream 

Beef Cooking Time

Plug in your slow cooker and turn to Low. 

  
Cut your ribs into chunks (each long piece we cut into thirds) and put into a large bowl. Add a good amount of S&P, about 2 teaspoons garlic powder, 6 dashes of Worchestshire and one swirl of olive oil. Mix to combine and well coat each piece. Let this hang out in the fridge for up to an hour or as little as 10 min. 

  
Peel and dice your carrots and add to the slow cooker. 

  
Slice your onions and add to slow cooker.

  
Combine with the carrots and add S&P.

Add your beef on top. 

  
Add in 3/4 c beef stock.

Put on the lid and forget about it for 10 hours.

When all cooked remove the meat.

  
Strain the juice into a fat seperator and return the meat to the slow cooker and put on “warm”.

  
In a sauce pan over Med-Hi heat add in the butter and when melted whisk in the flour. We’re making a roux kids! Cook for a bit to get that flour taste out (yuck). 

  
When it’s golden brown and bubbly add in your strained/fat separated delicious beef juices. Keep whisking!  You’ll see it start to thicken and bubble. At that point feel free to reduce the heat and give her a stir once in a while. If needed add some of the left over beef stock to increase the volume if you’d like more gravy.

  
Add a couple dashes of Worchestshire sauce for added salt. 

Boil up some water and cook the egg noodles. 

Drain, add back to the pot. Add in a couple of pads of butter and 1/2 c sour cream.

Serve while all of it is hot. 

  
Enjoy everyone! 

xoxo Shawna