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.
“http://cooking.nytimes.com/recipes/1017176-short-ribs-with-chinese-flavors
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! ;)
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