Husband was inspired by this recipe last year when we found we had short ribs and no plan: http://nomnompaleo.com/post/3762844557/slow-cooker-korean-grass-fed-short-ribs
1 big bunch scallions, coarsely chopped
1-2 inches ginger, coarsely chopped
4 cloves garlic, crushed and peeled
1 big yellow squash, cut in half lengthwise, seeds scooped out
1/2 cup fermented carrot juice
1/2 cup chicken broth
2 Tbsp fish sauce
6 lb beef short ribs
salt
pepper
ghee
Season ribs with salt and pepper. Brown in 450 degree oven, 5-10 minutes per side, placing each in the crock pot when it's done.
Place scallions, ginger, garlic, and fish sauce in the blender flask. Don't blend yet.
Meanwhile, melt some ghee in a cast iron pan and place squash halves cut side down in the pan at medium high heat. When it gets soft (5-10 minutes), squash flat with a grill press and pour the excess liquid in with the carrot juice and broth. Continue to fry at medium heat until well browned on the cut side (another 5-10 minutes).
Remove the squash from the cast iron pan to cool.
Deglaze the roasting pan and the cast iron pan with the carrot juice and broth. Add juices to the blender. Scrape the squash meat from the skin and place in the blender. If it's too hard to get the skin off of some chunks, just throw the whole chunk in. Blend until smooth.
Pour the sauce over the short ribs in the crock pot. Cover and cook all day.
