Thought for the week:
Meet the challenge of life with the art of laughter…. Take a tip from Will Rogers who observed people with laughter in his eyes and love in his heart and declared: “I never met a man I didn’t like.” —excerpt from The Art of Living
I’m still getting green beans from the garden, and I bought some new potatoes, so I was just going to cook those two together and have a great dish. However, I live with a man, and he wants something like short ribs with it. So the ribs cooked on top of the veggies in the slow cooker. And I have to admit, the ribs made the potatoes and green beans incredibly delicious. In addition, the ribs are moist roasted instead of braised.
For seasoning, I was going to use my regular short rib repertoire, but decided to make it a little simpler. There’s a great all purpose seasoning that I’ve used on everything. It’s one of my “go to” seasonings especially when I’m in a hurry and I want lots of flavor fast. It’s Frankly Delicious, 14 oz, and if you shop in Gatesville, it’s available at Swindall’s Drive In Grocery, 2524 East Main (254-865-2359) most of the time. (update on Swindall’s – it moved in with Ranchers – call them first)
Otherwise, contact information is:
Route 2, Box 424A
Giddings, TX 78942
Contact: Mr. Joe R. Franks
Telephone: (409) 542-2942
Brands: Frankly Delicious
Green Beans, Potatoes, and Short Ribs (Slow Cooker)
This is one of my “the amounts are up to you” recipes. As Michael Symon (Iron Chef) says - learn a good recipe and you can make a good dish, but if you learn a good technique, you can make a lot of good dishes.
- 2 TBSP olive oil
- Short ribs*
- Salt and pepper
- New potatoes, or any small potato, or large potatoes cut up
- Green beans
- Beef broth or stock
- Frankly Delicious seasoning
- Granulated garlic powder
- Heat oil in a large skillet over medium-high heat.
- Salt and pepper the meat and sear on all sides.
- While that’s cooking, place potatoes in the bottom of a slow cooker, put beans on top. Season with Frankly and garlic, and pour enough broth in to come up to the top of the beans.
- Place seared meat on top, season with a little more Frankly and garlic.
- Cover and cook on low for 6-8 hours, or until everything is done.
- Note: * Other cuts of meat I would use include: a chunk of chuck (7-bone is usually cheaper and it’s chuck), oxtail, or shank cuts. When they go on sale, I buy them and put them in the freezer. Now sometimes HEB labels shank as soup bones, so I always check the meats when I’m there because I often get them “on sale” even when it’s not advertised.