The last weekend of summer has finally arrived, finding us packed and ready for yet another road trip to San Francisco to drop our son off at school. The send-off is much more quiet this year since he’s beginning his second year and I guess that makes him experienced. No picnic time at the beach for those of us sporting muffin tops, and no barbeques at home planned for the event, but a few card games at home, movies, and some take out fit the bill. The road trip is a nice way to spend a bit of time together, with my husband and I hovering in the city a couple of days to make sure the man boy has everything he needs. While he’s settling in, we’ll be exploring neighborhoods we’ve never walked through, trying new restaurants, and getting much needed exercise. The one thing about San Francisco we can always count on is that there will be a lot of hills to climb.
For those of you looking forward to pre-season football and last gasp of summer get togethers — or perhaps being stuck in the house due to bad weather — this recipe is for you. Get out that slow cooker because that’s all you’ll need for these Slow Cooked Beef Short Ribs. Shred the beef and pile it onto a bun. They’ll make you think you’re having a barbeque no matter what and they’re guaranteed to slide right down.
The good news is, they taste even better the next day, so make a double batch for leftovers.