I had a break (for once) one day this week and was able to come home and actually prepare dinner for that night. I had defrosted some Rocky Canyon grassfed short ribs the night before and knew that I wouldn’t want to cook when I got home at 9:30 pm. So this is what I did. I used some rice bran oil to brown my short ribs on a stainless steel skillet, which took about 10 minutes. I then transferred this to my crock pot where I also added some reheated fresh chicken stock I had made the night before, as well as whatever farmers market vegetables I had in my kitchen. At this time of year, this included Nante carrots from Weiser Farms, heirloom tomatoes from Tutti Frutti Farms, 3 sprigs of fresh thyme, 2 fresh bay leaves, fresh non-GMO organic corn from the Indian-looking guy at the Hollywood farmers market. I also threw in several dried porcini mushrooms. Set the slow cooker on low heat for 6 hours and ran out the door. This whole process literally took about 20 minutes. That night when we got home I took out the meat and veggies and put it in a bowl while I brought the stock to a boil, added 1 tablespoon of spelt flour (premixed with a little bit of room temperature water), and reduced this to a really tasty thick sauce. What a fantastic meal. The short ribs fell off the bone and were incredibly tender.
What a great way to start off the fall. Foods that are warming and nourishing are perfect for the fall and winter!