Saturday, January 14, 2012


As a beef monger by day crafter by night kind of person,  I figured it would only be right for me to share one of my all time favorite recipes.  Though I wouldn't say that I eat a ton of beef.  I actually try to eat a vegetarian meal at least once or twice a week, but I don't think I could ever quit being a carnivore.

Selling beef for a local farm here in Washington was something that my husband and I really just stumbled into.  We started working for the farm to help earn some extra money for our upcoming wedding, and the farm really needed some extra help too.  It was a win win situation for both of us!  What started as a summer job has actually turned into a full fledged career of sorts.

One thing I have to say about beef is that I really try not to be a snob about it.  I don't hold any grudge or bad thought about people who buy their meat from the grocery store.  I know that if we weren't so lucky to have a considerable discount for working for our farm, we would rarely be able to afford to buy it, certainly not on a regular basis.  On the flip side, there is an enormous difference in taste and quality when you choose to eat organic and grass fed beef, and its incredibly good for you too.  Grass fed beef will give you the same nutrients you can get from eating fish, only a lot more.... and its not so fishy smelling.  I also really love being part of a small farm and what it means in our local community and what it stands for in this crazy mass meat producing world.  Unfortunately its not cheep to eat local.  Some how that basic quality that used to be such a big part of our livelihood changed in a BIG way, and I think its sad that to support local farms is actually a treat we have to allow ourselves to have rather then a necessity.  But that's just my opinion.

Enough of my politics, lets get to the good eats!

A few months back I found this recipe for Korean Short Ribs HERE and Curt and I have been gobbling short ribs like they are going out of stile!!!  Short ribs tend to have a lot of fat on them, but after slow cooking them all day all that fat just melts right into the meat. This literally just falls right off the bone, and the sauce is just the right amount of spice, that accumulates that low smoldering burn in your mouth. I know your mouth is watering now.

Just look at that glaze!  Believe me, this is a fail proof meal.  Its so simple and really takes no prep or slaving over a stove.

Lets start off with:

1 cup soy sauce
1 cup packed light brown sugar
4 tablespoons sesame oil
4 tablespoons rice vinegar
4 tablespoons minced fresh ginger
I head of garlic, peeled and minced
1 teaspoon red pepper flakes
5 lbs beef short ribs, uncut whole ribs (grass fed if you can)
1-2 stalks green onions, sliced thin for garnish
1/2 teaspoon white sesame seeds for garnish

To Make Simply:
Mix soy sauce, sugar, oil, vinegar, ginger, garlic and red pepper in a small bowl. Place ribs in a 5-quart slow cooker and pour sauce over. Cover and cook on high for 4 hours or on low for 6-8 hours. Remove ribs from crockpot and serve hot over a bed of rice with a garnish of green onions and sesame seeds.

Enjoy this thoroughly, and if you try it, let me know how you liked it!

"Beep Beep" from The Little Road!

market photos by Suyama Images

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