"It's Not Gourmet, Bro" Cinnamon Imbued Short Ribs - Paleo Cooking with Nick Massie

maybe Oh Nick here I'm excited to introduce you guys the first video in a series called it's not gourmet bro and this was inspired by my friend Ashley Van Horn it's actually her idea and she's too busy with life to be here with me right now to cook this but I know she's here in spirit so let's get after it I've got my slow cooker out and most of these videos will be related to the slow cooker I've got a couple pounds of boneless short ribs and then I just went and kind of clean out my fridge I had some celery in there that's kind of getting old some scallions I've got a roasted jalapeno a couple sticks of cinnamon and then a bunch of tomato and left over from some burgers that I serve so we sliced all good slices out of the middle and then these over the ends I just hack those up I'm going to take this bowl right here slide these tomatoes into there and then I'll cut through my celery quickly and break this up and in the bowl little throw our scallions in there I've got one roasted jalapeno No so let's cut the end off and quarter that back going in there then our meat I'll lay this across the top and then I'll see than that I just want to make sure we have enough salt to go with this much meat and one more thing so I think that should be good you get some pepper going cinnamon stick and then I have some spices here Bailey's I'm going to throw two bay leaves if you'll set those aside for a second put those in right at the end oregano cumin got more chilli and garlic you could use fresh garlic you could season just the meat with these spices and then sear it off and get it in here but it's not that gourmet so let's just mix this up and we'll slam it into our slow cooker nice and full we're not going to put any liquid in here the stuff will melt down and provide a liquid we don't want to water this baby down so how's that looking good it's good a couple bay leaves on the top and as Ron Popeil would say set it and forget it we have aw I've got down here for four hours 49 minutes and we'll just check in with it every couple hours see how it's doing I think within four hours it'll be done so there it is we don't really have a name for it yet but we'll figure that out but let's remember it it's not gourmet Dubrow I had not gourmet bro all right check this out we've got about three and a half four hours in to pull these bay leaves so the meat is look it's fork-tender we just tested a piece look at our cinnamon and swollen kind of like Jesse's arms after coffee now but what I would do here is just grab it so ladle into the bowl maybe a little bit more veg some celery some little Tomatoes little piece of meat on the top a little bit more right there next I would grab a spoon slap that on the table we're not going to garnish it on the sauce you know why not going pay bro all right follow super simple in and up just like that drop that baby in there before work you come home dinner sir I'm paleo Nick showing you easy ways to keep it simple keep it fresh and above all you could pay up .

Video Description:

With excitement, I introduce a new category of videos titled "It's Not Gourmet, Bro!". My friend, Ashley Van Horne, AKA Paleo Madeline, came up with this idea and I am running with it. I've received several messages asking me to dumb down some of my food and show some ultra-simple preparations. This series is an answer to these requests. If "heavy on the meat" is a request you might make, then you'll want to tune in for this series...

"It's Not Gourmet, Bro" Peppered Pineapple Braised Short Ribs - Paleo Cooking with Nick Massie

okay guys we're back we've got severe in the house and we're going to throw together a quick one the next episode in the it's not gourmet bro series it's going to be effort pineapple look look you're shorter yeah and who's over there look at this dude - this guy's ever in the videos the joke say hi the joke oh hey yo Johnny alright we're going to be right back get your soul cookers ready get your pineapple ready and get ready okay guys we've got sure beers gonna run the bowl I'm gonna have him mixing this stuff up I'm going to be hacking up the pineapple and onion and it's going to be less than five minutes we'll have this whole thing in the country here goes nothing go ahead with this short ribs into the bowl yeah let's go with two and a half tablespoons you connection as far as you want yeah then pepper we're going to go one and let's just go one tablespoon little one go ahead and throw those in and if you want to take cloves of garlic up there yeah how many was you guesstimate er in there 28 28 cloves of 28 cloves of garlic maybe one or two balls of your vital fresh tacos and they mix that up and then here I'm just going to dice up large dice on the onions trying to give it the hack cut one and a half on goes in there okay that's looking pretty good let me pull the croc out let's go ahead and transfer that here I can help you beautiful good looking good and what do you think about it should clip some soy sauce in here and a little tamari I didn't put any on the other one but I think it might be a good idea to touch okay so let me give you this I'll show you guys a quick little tip here I got my can of pineapple juice I've got first hole in here now what you want to do across from that hole you get a second little tab just like that it looked for smoothly because it'll be able to suck air and you see that that way you're not golf goal from often if you want to do three-quarters of that can't yeah let's go until we can just see it because what happened was I use the whole can and I ended up pulling some out and it cook down overflows so let's just say we're going to leave one cup in there okay 46 through ounces so when you 38 ounces and then just give a couple organic wheat free come in free tomorrow or you can use coconut aminos yeah I do severe did you know that all this candles at all that looks good man so let's just throw the lid on get her in here original high for seven hours hyper salmon low for maybe 10 12 hours somewhere in there and if you want to come in close we'll do our little magical Rapids as well and waiting for this 3 2 1 BAM way dude nice work it's a little bit different Oh what the heck so this time we mix it up where we I cook it off poured it into this hotel pan and let it cool and that's how you're going to get the most flavor if you allow your nice veggies to cool in the braising liquid and then go from there so when we do this we also get this fat cap on top it will be able to peel all that fat away where if it's portioned out show you what that looks like hey guys we're going to finish it off shabbir had mentioned maybe some red chili elite and I heat sweet that nice so I'm just going to cover it with some Tomball besides the dog is contingent upon your affinity for hot food right don't let any and we're running and we're running out everything now you guys will talk about it's not gourmet but just the beef here short ribs are kind of expensive about 650 a pound right now even at the warehouse stores and all this meat just for the meat was 40 bucks the pineapple was three blocks I'm in you know another couple bucks for the pineapple juice so we're looking at probably I don't know forty five forty eight dollars for six meals so that's eight bucks a meal just for food Kai from the where health care right so while it's not gourmet it's still kinda gourmet this kind of food that you're gonna look forward to and recommend giving to the shop you look at this is the one that I did nice and smoky and sugar did his best to squeeze these and platinum this flag Brett we're here learn and not tear apart I mention beer my man and I we're just here doing what we can to help you guys keeping paleo .

Video Description:

I love this video because it features two of my favorite people; Shabir and "The Jo!". It is rare that we get a glimpse into "The Jo's" world, but we have now done so twice in as many weeks. I wish he would have shown more of his personality, but kids don't always cooperate. Jonas is an amazing dude and I would rather hang out with him than most anyone. He wakes up each morning with the most positive attitude you could imagine. One hundred miles per hour at 6:00AM isn't always easy for this soon-to-be-33-year-old, but we wouldn't have it any other way. If you don't have children, I recommend you get some!