I am on an endless quest to simplify dinner and an even more endless quest to try to eat dinner as a family (occasionally). These two things come together when Ryan and I feel like eating scrambled eggs with a glass of milk and peeled apples at 6 pm. So like, never.
Anything that I can cook in a slow cooker, however, at least gets me closer – especially when the first line is “combine all ingredients in the slow cooker.” Last week I went for Mark Bittman’s Short Ribs with Chinese Flavors that has you do just that.
Don’t skimp on the star anise. It’s worth it. I also took his advice and cooled the sauce, dumped the few inches of solid fat from the top, and reheated. Voila…healthy short ribs! ;)