Slow Cooker Braised Short Ribs

Slow Cooker Braised Short Ribs

• Servings: 4

Container count per serving: 1 red, 1½ teaspoons
Note: Since the meat has bones, and ribs can be cut in different sizes, it’s hard to say exactly how much meat will be on each rib. When I made it, the recipe produced 4 servings, but be sure to estimate the best you can with your red container when creating your portions. 
INGREDIENTS

• 3-4 pounds beef short ribs
• 1 teaspoon sea salt
• 1 teaspoon pepper
• 2 tablespoon coconut oil (or regular oil)
• 3 cloves garlic, minced
• ½ tablespoon onion powder
• 2 cups beef broth
• 15 oz tomato sauce
• 4 tablespoons Worcestershire sauce
• 4 Tablespoons honey
• 2-4 sprigs fresh thyme

DIRECTIONS

1. Sprinkle the short ribs with salt, pepper and onion powder.
2. In large pan over medium-high heat, melt the coconut oil. Once the coconut oil is melted, add the short ribs.
3. 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.
4. Add garlic to the pan and cook for 1 minute or until fragrant. Pour into a small bowl and set aside.
5. In medium-large bowl mix together the broth, tomato sauce, Worcestershire sauce, and honey. Whisk to combine.
6. 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.
7. 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.