Living in the city, grocery shopping can be a bit of a balancing act. Finding good quality food at a reasonable price can be a bit daunting, especially when you move to a new neighborhood. Luckily we’ve found it pretty easy to pop in to the local market for fresh produce each week. And working out right next to Trader Joe’s makes it easy to pick-up last minute ingredients for dinner. But what about everything else? How do you get a good deal on ground beef and chicken? We buy in bulk. That means one large shop every few weeks to stock up on those items that are more cost effective when bought in bulk, and too heavy to carry through the city.
Buying in bulk is a huge time and cost saver – until you forget to defrost meat for dinner, or defrost too much for the week. Our solution? The slow cooker, of course! Last week we overestimated how much we would be eating at home and were left with an extra package of short ribs in the fridge. Instead of throwing them out and wasting money, we got a jump start on meal prep for the following week and cooked them in the slow cooker before they went bad. Yesterday, instead of worrying about what to cook for dinner after a long, hot day, we already had slow roasted herb braised short ribs. All I had to do was fry an egg to top it off. Let me tell you, I think we won dinner last night, they were just that good.
- 2 lbs short ribs
- 1 tbsp coconut oil
- 1/2 cup red wine
- 1/2 cup water
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon rosemary
- Salt & pepper to taste
- Heat a pan over medium high heat and add coconut oil
- Dry your short ribs off and season with salt, pepper, garlic powder, onion powder, and rosemary
- Heat the oil until very hot
- Place the short ribs in the oil
- Sear the ribs on all sides until they are lightly browned – about 1 to 2 minutes
- Place the ribs in the slow cooker
- Add the wine and water
- Cook on low for 8 hours or until super tender
- Shred short ribs and serve topped with a fried egg