It’s high time we start posting some recipes from Gluten Free Anna right here for all you lovely podcast devotees clamoring for the No Sugar No Grains Cookbook! So here goes Anna with Crock Pot Short Ribs. These are easy. Make them.
I am obsessed with short ribs. They are tender and flavorful. They go with any kind of sauce you can dream up, usually perfected after hours and hours of braising.
I decided to come up with an easy, quick(ish) recipe using the crock pot on a high setting. Using boneless short ribs cuts down the cook time, and the crock pot keeps you from having to fire up the oven for several hours on a hot summer day.
This recipe is also very low carb. A lot of short rib recipes call for sugar, honey, molasses, etc., and the only sugar in this recipe is found in the ketchup. This is tangy, melt-in-your-mouth, low carb short rib goodness.
Crock Pot Short Ribs
2-4 lbs boneless short ribs, trimmed of excess fat
Salt & Pepper to season ribs
1 tsp paprika
1 tsp minced garlic (or 2 garlic cloves, minced)
1 tsp fresh oregano, chopped (ok to use 1 tsp dried oregano)
1 tablespoon red wine vinegar (or substitute Trader Joe’s orange muscat champagne vinegar)
1/2 cup ketchup
1 tablespoon mustard
1 tsp GF soy sauce or tamari
Pinch smoky hawaiian black salt (found in specialty markets, sea salt is great, too)
3-4 sprigs of fresh thyme
Season short ribs with salt and pepper. Place ribs in crock pot.
In a bowl, whisk remaining ingredients into a sauce. Pour over ribs and dredge ribs in the sauce. Cook on high in covered crock pot for 3 hours or until ribs are fall-apart tender. Remove thyme sprigs before serving.
