Spicy Short Ribs
Plus Expo West and EHK Beanie Hats
March 4-7, we at Eat Happy Kitchen will be fully immersed in Expo West, the largest food show in the universe. I don’t know that that’s true, but it feels like it must be.
The aisles are packed with buyers looking for new products, manufacturers, packagers, branders, influencers, investors, taste makers, and anyone who is even remotely involved with the natural packaged food and grocery industry.
It’s a madhouse.
And I can’t wait.
We already have 7 buyer meetings scheduled, and we anticipate more stopping by the booth.
In addition to launching our new pasta sauce labels (not pictured above), we will be launching our re-branded spice tins and our not-yet-released cheese bites. All of which is made possible by our crowdfunding investors.
The CPG/grocery business is hard enough trying to break into one category (for us, our first category is the brutally competitive pasta sauces), but now we plan on launching our spices and our snacks to serve our audience across multiple channels.
So I guess we’re insane by other people’s standards. But I care not.
We intend to knock down several categories to make Eat Happy Kitchen the pantry and snack company of the future.
And that lofty goal starts with next week at Expo West. I’ll keep y’all posted.
MERCH MADNESS!!
Just for funsies, we are experimenting with some EHK merch. I just put 25 beanies up for sale. If you want one, hop over here and pick one up. They’re $22, including shipping to the lower 48.
(we have 10 left for purchase)
SAVE THE DATE:
I will be participating in the Grubstack event here on Substack, making Pork Rind Pizza Crust from Eat Happy Italian on Thursday March 14th at 5pm PST (8pm EST). Now that you can watch live video from desktop as well as the Substack App, I hope you all will come hang out for some pizza fellowship.
Okay, LET’S EAT!!
I’m still in the mode of cooking a quick piece of meat served with a quick side of veg because easy weeknight meals are everything around here.
On the weekends, I like to utilize the slow cooker for the power of good, and that’s where this short rib recipe lives.
Braised meats, slow cooked with all the spices they can absorb over 8 hours, making the house smell amazing? Yes, yes a thousand times yes.
And let me say it loudly for the folks in the back:
You do NOT have to buy Eat Happy Kitchen products to make this recipe! You can make your own from scratch, use the recipes I provide in my cookbooks, or buy store-bought (just please check the label for no sugar added).
But if you get the BBQ Dust and Arrabbiata Spicy Marinara from EHK to make this recipe, it can promise you that it will be a sure fire hit. You will not for one moment regret it.
I’m eating these short ribs for an early dinner before hitting the road to Expo.
As always, the downloadable, printable PDF version of this recipe is here.
SPICY SHORT RIBS (Slow Cooker)
(Serves 4-5)
3-4 pounds bone-in or boneless short ribs (about 6-7 ribs)
Eat Happy Kitchen BBQ Dust (or your own BBQ rub of choice)
1 large sweet onion, sliced
1/4 cup gluten-free soy sauce (or use coconut aminos)
1/4 cup beef broth or chicken broth
1/2 jar Eat Happy Kitchen Arrabbiata Spicy Marinara Sauce (about 1 1/2 cups), or make your own or use another store bought brand—but check the label for no sugar added
Season all sides of the short ribs liberally with the BBQ Dust. Lay the onion slices on the bottom of the slow cooker. Place the short ribs on the onion slices. Whisk together the broth and soy sauce in a small bowl, and pour over the ribs in the slow cooker. Dredge the Arrabbiata sauce over the short ribs. Cover and cook for 3-4 hours on high for boneless (or 5-6 hours on high for bone-in), until the meat is fall-apart-fork-tender. Serve, pouring the juices and onions over the short ribs.
just checking… March 14 is Friday, did you mean the Thursday the 13th or are you cooking for us on Friday?
I’m at expo too! I’ll come find you tomorrow!