Slow-Cooked British Short Ribs with Lettuce and Canned Fish

Slow-Cooked British Short Ribs with Lettuce and Canned Fish
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What Started it all:
Short ribs, Lettuce, canned fish (tuna, sardines), crockpot

Ingredients

  • 4 lbs short ribs
  • 1 head of lettuce
  • 2 cans of fish (tuna or sardines)
  • Crockpot

Instructions

  1. Season the short ribs with salt and pepper, then sear them in a hot pan until browned on all sides.
  2. Place the seared short ribs in the crockpot and add enough water to cover them.
  3. Cook on low for 8 hours until the meat is tender and falls off the bone.
  4. Wash and prepare the lettuce, then arrange the leaves on a serving platter.
  5. Once the short ribs are ready, carefully remove them from the crockpot and place them on top of the lettuce.
  6. Open the cans of fish and arrange them around the short ribs.
  7. 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.

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