Braised Short Ribs

At the Boise Farmer’s Market last weekend, I picked up a variety of vegetables, fruits and some meats from local farms. One of the cuts of meat that I purchased was 2.28 lbs of grass-fed short ribs from Malheur River Meats, LLC in Vale, Oregon. At Malheur River Meats, they sell grass-fed beef, grass-fed goat, pasture-raised pigs, heritage turkeys and pasture-raised chicken and eggs. This was my first purchase from this farm, but it certainly won’t be my last!


Check out their website, here: http://malheurrivermeats.com


To prepare these (bone-in) short ribs, I first thawed them to room temperature, as I typically do with frozen meats before cooking. I used my Crock-Pot%20SCCPVL610-S Programmable Cook and Carry Oval Slow Cookercrock pot to braise the ribs with onions I also purchased at the farmer’s market, along with organic tomatoes and lots of fresh garlic (cloves and garlic scapes!)


The braising method relies on heat, time, and moisture to break down the tough connective tissue that binds together the muscle fibers (meat,) allowing traditionally tougher meats to become tender. This method of preparing meat becomes especially important when buying more affordable cuts of beef (and let’s face it… good meat is not cheap!) Here is my quick and easy recipe for Braised Short Ribs.

Thawed short ribs, bone-in (I had 2.28 lbs)
3-4 cloves of freshly-chopped garlic
1-2 garlic scapes, chopped
(If you don’t have garlic scapes, use another clove of garlic!)
2 medium onions, chopped
1 can organic tomatoes, diced (I used fire-roasted)
2 cups organic, pastured chicken stock (or bone broth)
small bunch of fresh thyme
Himalayan sea salt and black pepper, to taste
1-2 Tbsp butter

Place all chopped vegetables and spices into a Crock-Pot%20Oval Manual Portable Cooker SCCPVL600S, 6-Quart, Silvercrock pot
(I like the locking lid crock pots, like Crock-Pot%20Oval Manual Portable Cooker SCCPVL600S, 6-Quart, SilverTHIS ONE)
Add chicken stock (or bone broth)


In a frying pan, melt the 1-2 Tbsp of butter
Quickly brown each side of the short ribs, cooking on medium-high heat for a minute or two of each side


Add the short ribs to the crock pot, over the vegetables and stock
Add salt and pepper
Cover and cook on low for 5-6 hours

Remove from the crock pot and allow to cool for a few minutes before serving
Serve with onions and tomatoes from the crock pot, adding salt and pepper if needed





 (Served here with organic asparagus and white rice)

Mexican Stuffed Peppers with Mango Salsa

I’ve always liked stuffed peppers; my mom used to make them with a tomato sauce, white rice and ground beef stuffed into a green bell pepper and covered with cheese. I have always liked tacos, too. This recipe was my (successful) attempt to mix the best of both- a mexican-style stuffed pepper. Pair the stuffed pepper (with slightly spicy ground beef) with a side of sweet mango salsa and it is absolutely delicious! (Of course, I am biased…)

Ingredients for Stuffed Peppers:
1 lb grass-fed ground beef
1/2 red onion, chopped
1 small bunch chopped fresh cilantro
1-2 tsp chili powder (depending on spice preference) 
1/2 tsp cumin
2 fresh garlic cloves, chopped
3 peppers (for stuffing)
1 cup tomato salsa for topping

Ground beef cilantro onion

In a skillet or frying pan, add butter, onion, garlic, spices, cilantro and ground beef
(set peppers and salsa aside for now)
Cook over medium heat, stirring and breaking up the beef as it cooks

While beef is cooking, prepare your Mango Salsa

Ingredients for Mango Salsa:
1 cup chopped mango (can use frozen and thaw out, or cut fresh mango)
Small bunch fresh chopped cilantro
Small bunch fresh chopped dill
1/4 chopped red onion
(I also like to add tomatoes)

Mango Salsa Ingredients

Mix all ingredients together

Mango Salsa from Keirstens Kitchen

Now for the rest of the stuffed peppers…

Once the beef is done, set aside
Preheat oven to 375 F
Cut peppers in half and de-seed, as pictured below


Stuff the peppers with the cooked beef mixture
Top with salsa
Bake at 375 for approximately 15 minutes, or until peppers are desired texture (I like mine still a bit firm)

Keirstens Kitchen Stuffed Peppers

Remove from oven and allow a few minutes to cool before serving



Keirstens Kitchen Stuffed Peppers with Mango Salsa and Avocado

Suggested purchase: Glass Pyrex baking dishes! You can get a set of 3, HERE on Amazon for $20.00 (at time of post) and they even have lids. You can bake in these, then cover and refrigerate. Easy to hold leftovers and oven and dishwasher safe! 

Ginger Thai Chicken

2-3 lbs. chicken thighs, cut into chunks or bite-size pieces
1/2 cup Greek yogurt
1/4 cup tomato sauce (can also use ketchup or tomato paste)
1 Tbsp hot sauce (THIS hot sauce is gluten-free and contains ONLY peppers, vinegar and salt)
6-7  garlic cloves, chopped
2 Tbsp fresh ginger, chopped
1 bunch cilantro, chopped
2-3 onions

Chop and saute onions until they begin to brown

Mix the onions with all other ingredients, including the pieces of chicken thighs
Pour into a casserole dish

Bake at 425 for 30-35 minutes

Enjoy! : )

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