Incredibly easy and tasty, and it didn’t even heat up my kitchen. We just returned from Orlando, and I am ready to get back into the swing of things. I FINALLY got around to making something new. Costco had some nice looking short ribs in a small enough package that I could fit it into my refrigerator. The meat was falling off the bone, and my son said that the only thing wrong with it was that it was “so good”. The hubby already got dibs on the leftovers for his lunch tomorrow. This would’ve been great over shredded cabbage, cauliflower mash, or cauliflower rice. I was not on the ball enough to get to another store for the cauliflower, so we just at it almost as a stew. It was quite good and is definitely a keeper.
- 3 lbs short ribs
- salt and pepper
- 1 Tbsp avocado oil (or other paleo approved fat)
- 1 large onion roughly chopped
- 4 carrots or 1 cup baby carrots
- 3 cups beef broth
- 2 Tbsp chopped garlic
- 1 bay leaf
- 1 Tbsp tomato paste
- 1/2 tsp dried thyme
- 1.5 Tbsp arrowroot flour (optional for thickening)
Salt and pepper both sides of the ribs. Over medium high heat, add olive oil. Brown the ribs on all sides and put in crock pot. Add carrots, bay leaf, thyme and 1 cup of broth to the crock pot. In the skillet, add onion and cook about 10 minutes. Add remaining broth, garlic, and tomato paste. Bring to a boil and cook for an additional 8 minutes. Add all skillet contents to the crock pot. Cook covered on low for 6 hours. OPTIONAL: With a slotted spoon, remove everything but liquid from the crock pot and place in a large bowl. Create a slurry with the arrowroot flour and about 1/2 cup of the liquid in a small bowl. Whisk to get rid of lumps. Add the slurry to the crock pot slowly and whisk. Stir for a couple of minutes and then add everything back into the crock pot. Enjoy!