SLOW COOKER BEEF SHORT RIBS
Serves 4 + leftovers
Slow cooker meals are my favorite way to get weeknight meals on the table. I use this recipe summer or winter and make plenty to freeze for later.
- 3-4 lbs boneless Beef Short Ribs (or about 5 pounds bone-in)
- ½ C Coconut Aminos (or Low Sodium Soy Sauce and skip any additional salt)
- 1 tsp ground Ginger
- 1 TBSP Onion Powder
- 1 TBSP Garlic Powder
- Splash Sesame Oil
- Salt & Pepper, to taste
- 1 C Water
COMBINE ginger, onion powder, garlic powder, sesame oil, salt & pepper in a large Ziploc bag. ADD short ribs. SEAL and SMOOSH together.
PLACE marinated short ribs and juice in slow cooker. ADD 1 C water and COOK on low for 7-8 hours.
REMOVE beef and SHRED. TOP with cooked juices.
MAKE IT A MEAL: Cooked Rice + Chopped Thawed Frozen Mango + Shredded Carrots + Sliced Cucumbers + Cilantro + Avocado + Chopped Cashews + Beef
MAKE IT A MEAL:Beef + Roasted Sweet Potatoes + Avocado + Feta + Sour Cream + Tortilla Chips + Shredded Lettuce
*Beef Chuck Eye Roast is a less expensive cut, but you will still get a shred-y, delicious pulled meat. Ask for it to be cut in 2 -3 smaller pieces for easier marinating and handling. OR, brown each side of roast then sauté 1 onion in same pan. Add seasonings as listed above to onions in hot pan, stir briefly and pour over roast in slow cooker with 1 C water and same cooking time.