INGREDIENTS

• 2 pounds bone-in beef short ribs
• kosher salt and pepper, to taste
• 2 tablespoons olive oil
• 8 ounces shiitake mushrooms, sliced
• 8 ounces baby bella mushrooms, sliced
• 3 cloves garlic, peeled and smashed
• 2 teaspoons ginger, minced
• 15 ounces beef stock
• 1/4 cup brown sugar
• 1/4 cup rice vinegar
• 2 tablespoons tamari

DIRECTIONS

1. Season ribs with salt and pepper.
2. Heat oil in a skillet over medium high heat. Once it begins to shimmer, add ribs.
3. Brown nicely on all sides.
4. While the ribs brown, add remaining ingredients to the bowl of the slow cooker and stir to combine.
5. Add browned ribs, cover with the lid, and cook on low for 7-8 hours.
6. Transfer ribs and mushrooms to a serving plate and drizzle with a bit of cooking liquid.

Nutritional Information

INGREDIENTS

• 1/2 pound brussels sprouts, trimmed and very thinly sliced
• 1 cup matchstick carrots
• 1 green onions, green and white parts chopped
• 1 tablespoon canola oil
• 8 ounces Asian noodles, or ramen noodles
• 1 tablespoon sesame oil
• 1 tablespoon canola oil
• 3 tablespoons low sodium soy sauce
• 1-2 tablespoons chile garlic sauce

DIRECTIONS

1. Cook the noodles according to package directions removing them from the heat just a bit before they are done. You want them a little al dente.
2. Drain in the sink and rinse with cold water.
3. Heat oil in a heavy skillet over medium high heat. Once the oil begins to shimmer, add the Brussels sprouts, carrots, and green onions. Cook until somewhat tender and browned on the edges.
4. Transfer veggies to a serving bowl.
5. Add the remaining oil and the sesame oil to the skillet. Turn the heat to closer to high. When the oil is very hot, add the cooked noodles.
6. Let them sit undisturbed for a couple of minutes, flip, toss, and let them continue to cook and somewhat crisp.
7. Lower the heat, stir in the veggies, and add the remaining ingredients.

Nutritional Information