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| Crock Pot Short Ribs The 3 Steps. 1. The Wash. 2. The Crock Pot. 3. The Serve. |
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| 1. The Wash. Wash and seascrub the ribs. That is the tendon on the far left. Rich in collagen Bryan is chopping the ribs and tendon into smaller pieces. |
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| 2. The Crock Pot. Place the tendons at the base of the pot. Followed by the ribs on top. Pour filtered water till it covers about an inch above the meat. Add seasalt. Add pepper. Add shoyu. Set on High @ 5 hours. |
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| #3 : The Serve. At 5 hours. This is my bowl. First testing. Hmmm. Nice ... nice ... but not as tender yet. |
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| The broth is super delicious. I could eat this everyday. That's Japanese toasted spicy sesame seeds floating in the broth. Adds a bit of heat. Thumbs up! |
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| Second testing. Another 3 hours later (at low setting). Total now 8 hours. 5 high + 3 low (crockpot setting) The ribs and tendons are just perfect. Succulent. Flavourful. Totally satiating and filled with natural goodness. Bon appetite. |
The Carnivore Lifestyle.
