Slow Cooker Braised Short Ribs

SLOW COOKER BRAISED SHORT RIBS

Let me just tell you something, they were amazing! I don't mean to toot my own horn, but dang they were good. They literally fell off the bone as I was trying to take them out of the slow cooker.

INGREDIENTS

• 3 -4 pounds beef short ribs
• 4 tablespoons honey
• 4 tablespoons Worcestershire sauce
• 15 ounces tomato sauce
• 2 cups beef broth
• 1/2 tablespoon onion powder
• 3 cloves garlic, minced
• 2 tablespoons coconut oil (or regular oil)
• 1 teaspoon pepper
• 1 teaspoon of sea salt
• 2 -4 sprigs fresh thyme

INSTRUCTIONS

1. Sprinkle the short ribs with salt, pepper and onion powder. In a large pan over medium-high heat, melt the coconut oil. Once the coconut oil is melted, add the short ribs. Cook on for 3-4 minutes or until browned. Flip and cook the other side for 3-4 minutes or brown. Remove from pan and set aside.
2. Add garlic to the pan and cook for 1 minute or until fragrant. Pour into a small bowl and set aside.
3. In a medium-large bowl mix together the broth, tomato sauce, Worcestershire sauce, and honey. Whisk to combine.
4. If cooking right away: Add ribs, broth mixture and cooked garlic to the bowl of a slow cooker. Add thyme. Cook on low for 7-9 hours.
5. If making this into a freezer meal: Place the short ribs into a large gallon-sized freezer bag, add in the broth mixture, cooked garlic and thyme. Place into the freezer and freeze. When ready to cook, add everything to a slow cooker and cook on low for 7-9 hours.
6. I served ours on top of a bed of garlic mashed potatoes and alongside steamed broccoli.

[adapted from BIG BERS WIFE]