If you’ve been following this blog you know that when I’m not chasing after two little darlings, caring for one big darling, or presenting programs around gracious living… I’m dreaming about food.
This is my most recent dream that haunted me until I put it on the table.
This is what you will need!
- 2 Pounds Short Ribs ( We used Natural Beef from Knee Deep Cattle Ranch from our butcher)
- 1/2 cup reduced sodium Soy Sauce
- 1 Cup low-sugar Blackberry Preserves
- 1 Orange (juice only)
- 1/2 Red Pepper Chopped(1/2 only because I promised Elle the other half as an afternoon snack, feel free to put the other 1/2 in)
- 1 Onion Chopped
- 1 TBS Minced Fresh Ginger
- 2 Cloves Garlic
- 1 can tomato paste
Put the ribs in the slow cooker
In a large liquid measuring dish combine the sauce ingredients and stir.
Pour over short ribs and cook on High for 6 to 8 hours.
30 minutes before you plan to eat, place the ribs on a baking sheet, cover with foil, and bake on 350 degrees for 20 minutes covered and 5 minutes uncovered.
While the ribs are baking in the oven, skim the fat off of the top of the sauce remaining in the slow cooker. Transfer the sauce to a sauce pan, add 1/2 cup of blackberry preserves to thicken the sauce, and stir on medium heat until it begins to boil. Removed the sauce from the heat.
We drizzled the sauce over the short ribs and served them alongside cauliflower whipped with skim milk, parmesan cheese and a dash of pepper, and spinach salad
Although the ribs received a score of 250 out of 250 from our food critique Elle, she also gave the whipped cauliflower a 20 out of 1 million.
Determined to bring up my mealtime score, the next night I went back into the kitchen and tried the cauliflower gratin style…
In a sauce pan heat two Tablespoons of olive oil.
Sauté two cloves of pressed garlic.
When the garlic starts to brown add one cup of Parmesan cheese, a quarter of a cup of whipped cream cheese and one cup of skim milk. Whisk until thick. Add extra parmesan if necessary.
In a baking dish layer the bottom or a baking dish with sliced raw cauliflower. Pour half of the cheese mixture over the cauliflower and spread it over the entire pan. Repeat layering the cauliflower and spreading the cheese. Top with 1/2 parmesan and two sliced green onions. Cover with foil and bake on 350 degrees for 20 minutes. Uncovered and bake until golden brown.
This cauliflower received much higher marks… from all of us.
Enjoy!
{ 8 comments… read them below or add one }
In trying to reply to t.p. I accidentally deleted it - please forgive me. I’ve cut and pasted it from my e-mail confirmation!
Oh my, this one looks delish Mindy! So much so that I just copied and pasted into a Word document to print out and take to the market! Thank you for sharing it with all of us!
Hope your Tuesday is excellent!
tp
Thanks tp for your kind comment. They were yummy! Good luck at the Market and let me know if you make the ribs! Have a great day.
I’m on a major crockpot kick, I will be adding this to my arsenal! Looks so delicious!
I am going to make this tomorrow night!
Yumm!
Thank you so much!
Lady (you changed your name) and Lara! My Slow Cooker saves me! I love coming home from ballet, gymnastics, swimming and tennis to a family meal ready-to-go! Feel free to let me know what you think about it and offer suggestions if you tweak it… I’m a total tweaker!
Yum
Oh….I need a crockpot. This sounds (and looks) amazing!
Quick question: is that 1 cup of blackberry preserves divided (half in the sauce, half in at the end) or 1 cup to start with and an additional half cup in the saucepan at the end?
Jennifer, Thanks for asking! I used 1 cup plus 1/2 cup for the sauce of the blackberry preserves! Come on over to the slow cooker side! It’s yummy over here!