22 responses

  1. Cookin’ Canuck
    March 13, 2013

    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 ToppingMy Profile

  2. Carolyn
    March 13, 2013

    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-FreeMy Profile

    • Elizabeth
      March 13, 2013

      Victoria Carolyn!

      • Ekaterina
        April 15, 2013

        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

    • Elizabeth
      March 13, 2013

      But the photo is Coal Harbour in Vancouver.

  3. Adrian
    March 13, 2013

    Can’t wait….. Until I get to eat these ribs again!!

  4. Winnie
    March 13, 2013

    I love short ribs in the slow cooker! Congrats on the new house ;)
    Winnie recently posted..The Healthy Life Summit 2013My Profile

  5. purelytwins
    March 14, 2013

    never made short ribs before, look great!!! we have a slow cooker so these sound great to try out in it :)

    • Elizabeth
      March 14, 2013

      Thanks ladies! I hope you give it a try!

  6. Nadia
    March 14, 2013

    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!

    • Elizabeth
      March 15, 2013

      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.

  7. sara
    April 16, 2013

    Trying this tonight. Soo excited.

  8. Catherine
    April 21, 2013

    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.

    • Elizabeth
      April 23, 2013

      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!

  9. Kim
    April 27, 2013

    These are fabulous and so simple! Thanks for the recipe!

  10. Lui
    May 19, 2013

    How did you make the potato ?it looks great.

    • Elizabeth
      May 21, 2013

      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!

  11. Tashina
    August 14, 2014

    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.My Profile

    • Elizabeth
      August 14, 2014

      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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