I really wasn't sure how this experiment was going to work out when I decided to throw the whole thing together. I just knew that I wanted it to be super simple and flavorful... and something that I could easily throw together first thing in the morning in my crockpot and come home to an awesome dinner. Plus, I had a coworker who gave me a crapload of lemon balm (it calms! improves mental performance!) from her garden the other day (it was OBVIOUSLY organic, judging by the two snails who were happily nested in my bunch) and I wasn't quite sure how I could use it. The first thing I thought of making was curry with a lemon flavor, except that MIL doesn't do spicy. In the end, everyone was pretty thrilled about the results and what do you know? Another Whole30-compliant dish that EVERYONE enjoys! What you'll need: - 3 - 5lbs grassfed short-ribs - 1 bulb ginger (fits snugly in your palm), sliced into medallions (skin and all) - 1 bunch of green garlic, chopped into 1.5 - 2in pieces - 3 large shallots, sliced - 2 stalks of lemongrass, bulbs smashed - 2 stalks of fresh basil (or however much basil you'd like to add) - 1 bunch of fresh lemon balm - 2 cans of coconut milk - Sea salt (for taste) 1. Nestle short ribs into bottom of crockpot. Add ginger, shallots, garlic, and salt around short ribs. Carefully arrange lemongrass around short ribs. 2. Add basil and lemon balm over everything. Pour coconut milk over everything. 3. Cover and cook on LOW for 6 - 8 hours. 4. Scoop and toss out the lemongrass, lemon balm, and basil. 5. Serve and enjoy!