Succulent Slow Cooker Short Ribs – Dinner Is Served!
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What’s more convenient than a delicious meal cooked without hassle? This is a great beef recipe simply because you don’t need to slave away in the kitchen all day. You can accomplish so much more with the extra time you will have by preparing this. And everyone will surely love this! I’ve served these to guests on many occasions and the dish has always received rave reviews.
Check out what Anna Vocino had to say about this recipe:
I am obsessed with short ribs. They are tender and flavorful. They go with any kind of sauce you can dream up, usually perfected after hours and hours of braising. A lot of short rib recipes call for sugar, honey, molasses, etc., and the only sugar in this recipe is what comes in the ketchup. I suggest using organic ketchup so that you avoid high-fructose corn syrup in the ketchup’s ingredients. This is tangy, melt-in-your-mouth, low carb short rib goodness.
Beef is already flavorful on its own. I mean just add salt and fry it and it’ll still taste flavorful. However, beef tastes good if it’s tender and soft, and with a wonderful sauce that will complement its natural flavors. This recipe will help you achieve that!
Ingredients
2-4 lbs boneless beef short ribs, trimmed of excess fat
Salt & Pepper to season ribs
1 tsp McCormick paprika
1 tsp minced garlic (or 2 garlic cloves, minced)
1 tsp fresh oregano, chopped (ok to use 1 tsp dried oregano)
1 tablespoon red wine vinegar
½ cup Heinz ketchup
1 tablespoon French’s mustard
1 tsp GF soy sauce or tamari
Pinch smoky Hawaiian black salt (found in specialty markets, sea salt is great, too)
3-4 sprigs of fresh thyme
Instructions
Season short ribs with salt and pepper. Place ribs in crock pot.
In a bowl, whisk remaining ingredients into a sauce. Pour over ribs and dredge ribs in the sauce. Cook on high in covered crock pot for 3 hours or until ribs are fall-apart tender. Remove thyme sprigs before serving.
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Quick Tip: If you want it spicier, you may add more chili powder or chili sauce.
Thanks again to Anna Vocino for this amazing recipe.