I love my Crockpot and am always looking for new recipes to try out with it. I decided to take one of my favorite entrees, beef short ribs, and concoct an easy recipe for the slow-cooker. This dish is delicious and takes minimal effort. If you try this recipe, tweet me at @kitchen_sams with the hashtag #samskitchen and I will feature your creation on my blog! Happy cooking (and eating)!
Ingredients:
- 3 lbs of bone-in beef short ribs
- 1 package mushrooms
- 2 onions
- 1 tablespoon of coconut oil
- 15 oz. can of tomato sauce
- 1/2 cup balsamic vinegar
- 1/2 cup minced garlic
- 2 tablespoons kosher salt
- 1 tablespoon paprika
- 1 teaspoon ground black pepper
- 1 tablespoon dried rosemary
- 1 tablespoon dried sage
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
Instructions:
- In a small bowl, mix together paprika, salt, pepper, onion powder, garlic powder, rosemary and sage.
- Rub spice mixture into both sides of beef short ribs
- Heat coconut oil in a large skillet on medium high heat. Add mushrooms and onions to skillet.
- Add short ribs to skillet. Sear for 2-3 minutes on each side or until browned. Then remove from heat.
- Add tomato juice, balsamic vinegar and smashed garlic cloves to slow-cooker.
- Put the short ribs, mushrooms and onions in the slow-cooker. Coat short ribs with sauce mixture using a spatula.
- Cook for 4-6 hours on low heat or until tender.
I served this dish with roasted cauliflower (recipe coming soon!) and a rice pilaf blend. Enjoy!
