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Slow Cooker Braised Short Ribs

March 15, 2017

  • 3 -4 pounds beef short ribs

  • 4 tablespoons honey

  • 4 tablespoonsWorcestershire sauce

  • 15 ounces tomato sauce

  • 2 cups beef broth

  • 1/2 tablespoon onion powder

  • 3 cloves garlic, minced

  • 2 tablespoonscoconut oil (or regular oil)

  • 1 teaspoon pepper

  • 1 teaspoon sea salt

  • 2 -4 sprigs fresh thyme

  • Sprinkle the short ribs with salt, pepper and onion powder. In 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.

  • Add garlic to the pan and cook for 1 minute or until fragrant. Pour into a small bowl and set aside.

  • In medium-large bowl mix together the broth, tomato sauce, Worcestershire sauce, and honey. Whisk to combine.

  • 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.

  • 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 freezer and freeze. When ready to cook, add everything to a slow cooker and cook on low for 7-9 hours.

  • I served ours ontop of a bed of garlic mashed potatoes and along side steamed broccoli.












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