Happy Times.
Spring is here, the clocks have moved forward (which means more evening sun for those 800m runs at 5pm) and oh yeah, we bought a house.
WHAT?!
Yup, bought a house.
The whole process has been ongoing for about three years. We finally got all the little details in line, got our realtor to take us out to show us what was available in our area, in our price range (not much) and we picked the best of the bunch. It’s not 100% final yet, so consider yourselves very close friends…but we find out on Tuesday next week, so keep your eyes peeled on my Facebook page, Twitter Stream and Instagram profile. Maybe you can help me choose a paint paint palette for all the upgrades it needs…
But anyway, on to food, cause I know you’ve ALL BEEN ASKING for some slow cooker recipes, which I make just about every single damn day but don’t share…so here it is! At least one of them. So why don’t I post them more often? I literally do this same procedure to 99% of the cuts of meat I use in my slow cooker. I sear it, sauce it and throw it in for eight hours on low. Voila! Dinner is served fresh from the pot as I’m finishing my last burpee and passing out on the floor.
This recipe is SUPER easy mind you, so no big deal. The big deal here is finding this cut 100% grass fed/grass finished. You don’t want to be eating short ribs (or any fatty cut) that was raised on corn and soy. Tough to find it seems, but I have my sources…The reason being is that the fat in short ribs (and similar fatty content cuts like cheeks, shanks, etc.) is dispersed throughout the meat, you can’t just cut it off like a steak. If these babies were grain fed, that omega 6 we’ve been talking about (the stuff that leads to inflammation) would be in every part of the meat. You don’t want that. So go out in your city, hunt down THE BEST butcher or even better go straight to the farm. Find out what that animal has been chomping on all it’s life. Grass = good, grains = bad, alfalfa and other dried grasses = not bad (they are legumes).
You’ll thank me anyway because the flavour is deeper, more delicious and 100% healthier. So eat it up, fat and all (oh and the bones cooking in there all day offer there own little smorgasboard of nutrients as well). I served these little guys with some baked sweet potatoes and steamed veg, all covered in grass fed ghee and some coconut butter…it’s practically dessert for dinner!
Bon Appetit!
One year ago: High Protein Lemon Coconut Poppyseed Muffins
Two years ago: Gluten Free Cinnamon Oat Pancakes
Three years ago: Grilling the Perfect Steak
Ingredients
- 2lbs grass fed beef short ribs (Korean style is my fav, but any cut of rib works)
- 1 tbsp coconut oil
- coarse sea salt to taste
- pepper to taste
- 1/2 cup red wine
- 1/2 cup water
- OR
- 3 tbsp aged balsamic vinegar
- 1 tbsp Dijon mustard
- 1/2 cup water
Instructions
- Heat a cast iron or other heavy gauge frying pan to a medium high heat (about a 7 on a coil stove).
- Heat the coconut oil until very hot (the oil will sizzle when anything is placed in it).
- Sear the ribs on all sides, season with salt and pepper and place in the bottom of your slow cooker.
- Pour in the wine and water OR whisk the vinegar, Dijon and water and pour that in over the ribs.
- Set to low and cook for eight hours.
- You're welcome.
Similarly delicious recipes on other fabulous food blogs:
Slow Cooker Kahlua Pig from Nom Nom Paleo
Braised Short Ribs with Figs from Health Bent
Maple Mustard Short Rib Bacon Burgers from PaleOMG
Bacon Crock Pot Roast from Civilized Caveman Cooking Creations
Slow Cooked Lamb Roast from Primal Palate
Congratulations on the new house! I’m keeping my fingers crossed for you that the deal goes through on Tuesday.
You’re so right about the flavor of grass fed beef – there is no taste (or health) comparison. I don’t know why I don’t pull out my slow cooker more often, but this look like an awfully good reason to start.
Cookin’ Canuck recently posted..Baked Tilapia Recipe with Pecan Rosemary Topping
Looks fantastic! I love short ribs so I am pinning these. I can’t quite tell where you live from that photo but it looks familiar to me. Northwest coast?
Carolyn recently posted..Individual Frozen Peanut Butter Pies – Low Carb and Gluten-Free
Victoria Carolyn!
I made these earlier today and put them in the fdrgie to chill. When my partner came home I just popped four into the oven. Baked for 12 minutes and they were perfect! So moist and chewy. Will bake some for the kids tomorrow! Thanks
But the photo is Coal Harbour in Vancouver.
Can’t wait….. Until I get to eat these ribs again!!
I love short ribs in the slow cooker! Congrats on the new house 😉
Winnie recently posted..The Healthy Life Summit 2013
never made short ribs before, look great!!! we have a slow cooker so these sound great to try out in it 🙂
Thanks ladies! I hope you give it a try!
Doubly good post – congrats on your new upcoming home! You’re all pro at moving though huh? In this case, and for any other local readers, do you find these at a butcher or a specific farm? On a budget and would like to get the best I can for my buck!
These babies came from The Village Butcher. I will warn you, they ain’t cheap. Two big ass strips were $23. but Country grocer carries grass fed beef as well, so you could try there.
Trying this tonight. Soo excited.
Can you use pork ribs instead of beef ribs? I’ve never cooked ribs and I don’t know the difference between the two, cookingwise.
Beef short ribs are similar to “country style” pork ribs but I doubt it would be the same. I think it would still be delicious though. Give it a try and let me know!
These are fabulous and so simple! Thanks for the recipe!
How did you make the potato ?it looks great.
For my usual sweet potatoes, I just cut off the ends, wash them and roast them whole at 425°F for about 45 minutes to an hour. Then I put coconut oil and coconut butter on them…and sometimes a sprinkle of cinnamon. Divine!
Hey there! I just put in some “odds and ends” spare ribs in the crock pot with some 7 Sins wine. I’m soooo looking forward to it. What would you say is the flavor difference between the mustard and the wine recipes? I was conflicted on which one to try, because I wasn’t really sure how either one would come out! Could you do a description on the difference in taste? Thanks!!
Tashina recently posted..The Present is the Key to the Future.
Did you mean between aged balsamic and wine? In which case, the wine definitely gives it a more acidic flavour that is quite rich in umami. The balsamic also offers a depp, rich flavour, but it is slightly sweeter.
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Does this scale well? I have 5.5 lbs of short ribs that I’m planning to cook and I figure just less than 3x the recipe, but sometimes liquids don’t scale well in slow cookers. Thoughts?
[…] Slow Cooker Short Ribs (Paleo) – Guilty Kitchen […]
[…] Slow Cooker Short Ribs […]
[…] 8. Paleo Slow Cooker Short Ribs When you want to make ribs incredibly easy there’s no better way than using your Crock Pot. Here’s the best recipe to use when you want your ribs to fall off the bone, but don’t want to worry about checking in on them very often. They’re using grass-fed beef short ribs so you’re keeping more in line with the Paleo philosophy of eating clean food. Conventional short ribs are going to come from cows that have been injected with all sorts of medicine and other chemicals to keep them “healthy” as they try to live packed in with thousands of other cows. […]
[…] Slow Cooker Short Ribs (Paleo) – Guilty Kitchen […]
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