Slow Cooker Beef Short Ribs with Rosemary and Black Olives - Good

By Shirl

Chris Kresser

Ingredients

• 2 to 4 inch long ribs, enough for 4 people (ask your butcher for advice)
• 1 1/2 TB lard
• 1 large onion cut in 6 wedges
• 1 1/2 cups whole black olives
• 1 large carrot, peeled and coarsely chopped
• 3 garlic cloves, cut in half
• 1 1/2 cups beef stock
• 1 cup dry red wine
• 1/2 tsp dried rosemary
• 2 dried bay leaves
• 1/2 tsp sea salt
• 2 TB balsamic vinegar
• 1/2 tsp ground black pepper
• 2 TB extra virgin olive oil
• 2 TB fresh parsley, chopped for garnish

Details

Adapted from chriskresser.com

Preparation

Step 1

Melt lard in skillet over high heat.
Sprinkle salt over ribs, add ribs to skillet and cook until well browned, about 10 minutes.
Still on high heat, add onions, red wine, beef stock and balsamic vinegar and continue to cook for another 10 minutes.
Place ribs, liquid and remaining ingredients in slow cooker, set on low and cook for 8 to 10 hours.
Adjust for salt and serve, garnished with parsley.