Slow Cooked Short Ribs

Ok, so I totally stole this recipe from my new favorite show. I am not one to watch daytime television, but one day when I was home, I stumbled upon this show, FabLIfe. I now tape it every day and watch it at night. Its fabulous, just like the title. Chrissy Tiegen is an amazing cook and her mother and her came up with this recipe. I made it this past weekend for Halloween. It was a huge hit, so I had to share it with you all. You have got to try it.

Thai Short Rib: 3 pounds beef short ribs (or more if the ribs do not look meaty) salt and pepper 2 tablespoons olive oil good pinch of salt and pepper 4 cloves garlic, minced 2 tablespoon ginger, grated or finely chopped 1 cup sweet thai chili sauce 1/2 cup soy sauce 1-2 tablespoons thai red curry pasted (use 1 tablespoon for less heat) 2 teaspoon fish sauce 1 head of butter lettuce, leaves torn off

Mango Salsa: 1 ripe mango, peeled and chopped 1 small jalapeno, seeded + chopped (or more to taste) 1/2 lime juiced and zested 1/4 cup freshly chopped cilantro 4 scallions, chopped a pinch of salt and pepper

Thai Peanut Sauce: 1 (14-ounce) can coconut milk (lite or regular) 3/4 cup creamy peanut butter 1/4 cup light brown sugar 2 tablespoons soy sauce 2 teaspoons thai red curry paste (use 1 teaspoon for less heat)

Heat a large heavy bottom skillet over medium high-heat and add the olive oil. Season the ribs with salt and pepper, add the ribs to the skillet and sear until browned, 2-3 minutes per side. Remove the ribs and place them in the crockpot bowl.

To the bowl add the garlic, ginger, sweet thai chili sauce, soy sauce, thai red curry paste and fish sauce. Cover and cook for about 8 hours on low (5-6 on high), or until meat is falling off the bone.

Pull off bone and add to lettuce wrap. Add peanut sauce and then top with mango salsa.

I know it seems like a lot of ingredients, but it's So tasty, you will not be sorry.

-Erin