Ger and Cassie ate a massive dinner last night. These grass fed beef short ribs were my first from Tropical Traditions and they turned out next level delicious. I hope you try this great way to appreciate prepping your Crock Pot.
I rubbed the inside of my slow cooker with coconut oil.
I diced a large white onion and put it in the bottom of the slow cooker.
I laid out 4+ lbs of beef short ribs and sprinkled them with:
1/4 tsp red pepper
1 tsp Garlic Gold nuggets
1 tsp smoked paprika
1 tsp smoked sea salt (Salt Traders)
1/2 tsp basil 1/2 tsp turmeric
freshly ground black pepper
Next, I placed the ribs onto the layer of onion. It was a couple of layers.
In a medium bowl, I stirred up:
1 15 oz can of organic tomatoes
1 6 oz can of tomato paste (read your labels - you don't want hidden sugar in these cans!)
2 TBSP balsamic vinegar
1/4 cup raw or local honey
I poured this sauce over the ribs and put on the lid. I cooked it on low for 9 hours.
Mikko loved the bones.
