Slow-Cooked British Short Ribs with Lettuce and Canned Fish
What Started it all:
Short ribs, Lettuce, canned fish (tuna, sardines), crockpot
Let me tell you about a cracking recipe that brings together the rich flavors of slow-cooked short ribs, the freshness of lettuce, and the savory goodness of canned fish. This dish is perfect for bringing the family together and enjoying a hearty, healthy meal.
Ingredients
- 4 lbs short ribs
- 1 head of lettuce
- 2 cans of fish (tuna or sardines)
- Crockpot
Instructions
- Season the short ribs with salt and pepper, then sear them in a hot pan until browned on all sides.
- Place the seared short ribs in the crockpot and add enough water to cover them.
- Cook on low for 8 hours until the meat is tender and falls off the bone.
- Wash and prepare the lettuce, then arrange the leaves on a serving platter.
- Once the short ribs are ready, carefully remove them from the crockpot and place them on top of the lettuce.
- Open the cans of fish and arrange them around the short ribs.
- Serve the dish family-style and enjoy the tender short ribs with the freshness of lettuce and the added depth of flavor from the canned fish.