Winter Warming Braised Short Ribs

Sunday Crockpot meals are delightful and fairly easy - prep early, and enjoy the simmering delicious aromas all day. This recipe uses one of my favorite cuts of meat - short ribs. I use the English cut, but I'm sure you could substitute the Korean short ribs instead. Sooo good served over a mashed root vegetable like sweet potato or parsnip!  

Serves: 4

short ribs.jpg


4-6 lbs grass-fed short ribs

Sea salt and pepper to taste

3 large carrots, cut in large pieces

3 stalks celery, cut in large pieces

1 Tablespoon bacon fat, for cooking

1 small onion, chopped

3 cloves garlic, minced

1 small jar organic tomato paste

2 Tablespoons coconut aminos

2 Tablespoons Worcestershire Sauce

2 Tablespoons Apple Cider vinegar

1 Tablespoon honey

1 cup red wine

  • Sprinkle your ribs with salt and pepper, and place in a cast-iron skillet on med-high heat, to brown, for 4-5 minutes on each side.  When done, place your ribs into the crockpot.  

  • Using the same cast-iron, sauté the onion in bacon fat, about 2 minutes, then add the garlic, and sauté another 2 minutes.  Spoon this over your ribs in the crockpot.

  • Place your large chunks of carrots and celery into the crockpot.

  • In a small bowl, mix together the tomato paste, coconut aminos, Worcestershire, apple cider vinegar, honey, and red wine, until smooth.  Pour this over the ribs.

  • Add beef broth (preferably homemade!) to the crockpot until the ribs are covered, and simmer on low for 8 hours. 

  • You can make a  sauce out of the stock once the ribs are done by simmering to reduce on low, until the liquid reduces volume to about 1/4 of what it was.