My parents came to visit last week. It was wonderful having them here!
I chose to drive two hours to the airport to pick them up. Because I'm crazy. Well, actually, that decision partially revolved around a plan to eat lunch at P.F. Changs.
We ain't got no P.F. Changs in Wyoming. Cowboys and oil refinery men don't understand the beauty of lettuce wraps.
And sometimes a girl needs a little Asian cuisine in her life!
Anyhow, I knew we would be getting back to town around dinner time and didn't want to spend tons of time in the kitchen the first night of their visit. Time to call in the crock-pot!
In a large crock-pot (I think mine is about 4 quarts) place 3 - 4 lbs of bone-in beef short ribs. Season with a few pinches of kosher salt, a few turns on your pepper mill, dried basil and worcestershire sauce. Toss in some garlic cloves and a chopped roma tomato.
Pour enough water into the crock-pot to just reach the tops of the ribs, not cover. Place the lid on and set the crock-pot to low. Allow to simmer all morning and afternoon. I got this started at 9:00 am and it was more than ready by 5:00 pm.
Pour enough water into the crock-pot to just reach the tops of the ribs, not cover. Place the lid on and set the crock-pot to low. Allow to simmer all morning and afternoon or 7+ hours. Remove carefully from crock-pot, serve and enjoy!