Braised Short Ribs

Photo by Mckaye S.
Adapted from primal-palate.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from primal-palate.com

Ingredients

  • 2.75

    pounds of grass fed beef short ribs

  • 3

    strips of bacon, crumbled

  • 1-2

    tablespoons of bacon grease (reserve from cooking bacon, but use extra if you have it)

  • 3/4

    cup of beef stock (we used home made)

  • 8

    cloves of garlic, smashed

  • 2

    tablespoons of smoked paprika

  • 1

    teaspoon of chipotle powder

  • Salt and pepper to taste

Directions

Cook bacon in a cast iron skillet on medium heat until crispy. Remove bacon from skillet and set aside. Turn heat up to medium high and sear short ribs on either side in the hot skillet, about 1-2 minutes a side. Just enough to get a good brown on them. Sear two ribs at a time, adding more bacon grease as needed. Place the first four ribs in the bottom of the crock pot, season with salt, pepper, smoked paprika, and chipotle. Top with 4 garlic cloves, and repeat with the remaining short ribs. Top all the ribs with the crumbled bacon, and pour in the beef stock. Cover and cook on high for 5-6 hours. The meat will be done when it is tender and falls off the bone.

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