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!
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.