Seattle Style Short Ribs

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2012/03/01 by nikkiledford

Coffee.
Wine.
Beef.

Oh good, I’ve got your attention! To those of you who are Mark Sisson followers, aka “Primal”, you will most certainly be interested in this dish.

It’s called Seattle Style Short Ribs.  Why Seattle-style you ask? My best guess is because it has coffee in it. But I don’t live in Seattle and I drink plenty of coffee here in LA. What gives recipe namers?  What if you use Kona coffee? I guess it would be called “Kona-style”. What about the wine?! I mean come on, there’s freaking WINE in there too! Seattle- Napa-style? Okay, I really don’t know why the originators of this dish settled on Seattle as the inspiration for this braising liquid. It’s a pretty lame town last time I checked. That opinion is based solely on the lack of sunshine… which I desperately need at all times… except when I’m sleeping. I digress…back to the short ribs!

Seattle Style Short Ribs

recipe from Sleep.Love.Eat

The necessary ingredients

3 lbs. beef short ribs (grass-fed of course)
Sea Salt & freshly Ground Black Pepper
2 Tablespoons Cooking Oil of your choice (I used pork lard)
1 Cup of Dry White Wine
1 Cup of Strong Brewed Coffee
1 large Yellow Onion, chopped
4 cloves of garlic, minced
2 Teaspoons Chili Powder
1 Teaspoon dried Oregano

  1. Season the short ribs with salt and pepper.
  2. Warm the fat in a large skillet over high heat.
  3. Add the ribs and brown until golden, turning them once, about 2-3 minutes per side.

    Getting all dressed up for the slow cooker

  4. Transfer the ribs the slow cooker.
  5. Pour the wine and coffee into the skillet. Cook over high heat, scraping up the brown bits on the bottom, until the sauce is reduced by one forth, about 2-3 minutes.

    Put a lid on and walk away!

  6. Put the ribs, onion, garlic, 2 teaspoons sea salt, chili powder, and oregano in a slow cooker. Pour in the wine sauce and cook, covered, on high for 2.5 hours.

    Heavenly aromas filled my apartment

  7. Transfer the ribs and sauce to a serving dish and serve.

I ate these over some steamed asparagus. It was delightful. It didn’t really remind me of Seattle, but I always appreciate geographic references in food… so I guess I’ll just go with it.

This was my post workout meal. It cooked while I lifted heavy!

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PUMPKIN FIG OATS //Caught some morning light on my morning bowl of goodness. I made this last week and it was so good (and loved by my child) that I made another batch! I don't know if it's the figs or golden raisins, the coconut milk or the collagen, or maybe it's the banana and the pumpkin that make this bowl of oats absolutely satisfying for a day of leading, teaching, cooking, sweating, loving, and seeking. 
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A solution to would be to bring my own homemade milk, but I don't always have some ready or I forget to put a bit in a small container (which then gives me the fun task of toting around a dirty jar in my car all day). These smaller bottles of almond milk are perfect for adding to my coffee when I'm out as most dairy-free milks come in huge cartons and are inconvenient for a coffee outing.  @popandbottle only uses basic, real food ingredients for their almond milk. They even sweeten it with a bit of date! 
I like to think that I always have a choice about what I put in my body. Sometimes I'll have to settle for black coffee, but if I plan a bit, I can still enjoy my coffee outings without ultimately compromising on what is best for me in the long run. SNACKS // kept it really simple today during meal prep. This is a tasty bowl of yams, banana, almond butter, and coconut flakes. FAST FOOD// Roasted all these veggies last night for a tasty quick lunch. Added a new find from Whole Foods. @goodlovinfoods lemon garlic dip. If you like bitchen sauce, you'll like this (!! bonus, they don't use any soy ingredients either !!)

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