Crockpot Simple Short Ribs

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This one is going to be nice and short.  Just wanted to give a huge shout-out to my awesome friend Tim from All in Paleo.  That links to his Facebook page, I need everyone to go give him a huge high five and like, this man has cured himself of Type II Diabetes and is not longer really big Tim, he is shrinking daily.  This man is an inspiration to many and it needs to be recognized.  When your done there you can go check out his website too HERE.  Now onto this recipe, it was so simple yes so delicious.  I had Big Tim himself make it after I did just to taste it and make sure, it passed and the photos below are courtesy of him.  I hope you guys enjoy.

4.5 from 4 reviews
Crockpot Simple Short Ribs
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 3 lbs of beef short ribs
  • 1 large red onion, sliced
  • 1 large white onion, sliced
  • 3 stalks celery, diced
  • 3 carrots, peeled and diced
  • 1 cup water
  • 1/2 cup red wine vinegar
  • 1 tsp paprika
  • 1 tsp curry powder
  • 1/2 tsp chili powder
  • 1/2 tsp dry mustard
  • 2 tsp sea salt
  • 1 tsp black pepper
Instructions
  1. Line the bottom of your crock pot with your onions, celery, and carrots
  2. Heat a saute pan or cast iron skillet over high heat and sear all sides of your short ribs for 2-3 minutes per side
  3. Place your short ribs on top of your veggies
  4. Mix all other ingredients in a bowl and pour over the top of your short ribs
  5. Cover your crock pot and cook on low for 8 hours
  6. After it is cooked, if you would like you can remove the veggies and beef and add some arrowroot powder to thicken the sauce and serve over your beef
  7. Enjoy

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56 Comments

  1. I made this, this past week, but substituted a 3 lb bison rump roast (Whole Foods was out of short ribs), and it turned out awesome! Only thing I added was some freshly chopped garlic. Once the meat was done, I pulled it and broke it into large chunks with a fork. I omitted the arrowroot and used an immersion blender to create a sauce…then put the meat back in the sauce while I was getting the rest of the meal together. This one will be on regular rotation on our menu!

    BTW…we’ve made this with the short ribs as well, and it’s a great recipe! Thanks!

  2. I made these yesterday using beef stock instead of water. This is a fabulous recipe and will definitely be repeated in our house. The onions turned out great, and I’m not normally a fan of onions unless chopped up fine. But they added just the right touch with the ribs. Thanks for all the hard work and the wonderful recipes.

  3. Yummmm! Made this dish for dinner tonight and it was delicious! I had no red onion, so doubled the white onion and used the pressure cooker instead. The beef was super tender and dinner was ready in less than 45 minutes including prep time. So glad I found this super simple yummy recipe.

  4. We tried this night and it was excellent! I love your crockpot recipes best because I can quickly prepare them in the morning and they are ready when I get home – which allows me to spend more time with my family after work. The kids love eating “caveman” style and have hardly noticed the transition to paleo! Tonight we are having your crockpot honey dijon chicken! The best part about your crockpot recipes is that I make a gravy out of the juices with a little coconut flour and cream of tartar and use that to top off our mashed cauliflower!

    1. Jennifer thank you for your comment. That is why I use my crock pot too, so I can work more haha. That gravy sounds delicious and I am glad you love my recipes. Keep up the awesome cooking :)

  5. Thank you, these were awesome. My teenage boys and husband were raving, which is rare. My only disappointment was that the ribs that I used didn’t yield enough meat. I am going to try again with stew meat and pork country style ribs. This recipe will be a regular. Thanks again.

  6. Looking forward to trying this. I used beef stock rather than red wine vinegar. I’ll see how that goes. I am curious about how the apple cider vinegar turned out for others. It is the only vinegar I can have at the moment but figured the stock might be a little richer flavor. By the way, I am assuming all the measurements were teaspoons even though a capital T was used on them? I was taught that the capital T was for Tablespoon.

  7. I’ve just remembered: when the ribs were done, I popped them under the broiler for a couple of minutes to brown the tops. This worked very well.

    Do you have any idea what I might use instead of red wine vinegar? It was tasty as could be, but I am apparently sensitive to sulfites so this gave me a bit of a headache. Maybe a bit of tomato paste?

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