This recipe is from “Practical Paleo” by Diane Sanfilippo. I increased the measurements of her recipe to yield 2 meals for 2 people, or to serve 4 people. This recipe is really yummy and really easy to prepare. I’ll definitely be making this again soon!
INGREDIENTS:
- 4-5 Pounds Grassfed Bone In Beef Short Ribs
- 2 cans (15oz each) of Pure Tomato Sauce, unsalted, organic
- 6 Cloves of garlic, smashed and chopped
- 3/4 cup Balsamic Vinegar
- 2 tbsp Savory Spice Blend – sage, onion powder, garlic powder, salt, pepper, paprika
- 6 whole dates, chopped
- 2 carrots, chopped
- 1 tbsp extra virgin coconut oil
PREP:
I made about 6 tbsp of the Savory Spice Blend first in it’s own jar. This was a fun idea because I really like the combination of these spices together and I’ll definitely use this mix on my future meat dishes!
DIRECTIONS:
Rub the savory spice blend into the short ribs.
Melt the coconut oil in a large skillet over medium high heat, and sear the short ribs 1-2 minutes per side or until they are slightly browned.
Place the short ribs, tomato sauce, balsamic vinegar, dates, carrots, and garlic in a slow cooker. Cover and cook on low for 6 hours or until the meat is tender enough to fall apart with a fork.
Shred the meat off the bones.
I ate this with steamed broccoli because you can never have too many vegetables!
ENJOY!
