Mmm, short ribs. Grass-fed, local beef short ribs from Whole Foods, to be precise. For some reason the butcher counter at the Pike’s Peak Whole Foods never seems to have beef short ribs in stock when I need them. Thankfully my girl at the First & Main Whole Foods hooks me up every time. Usually priced at $6.99 a pound, you can often find these babies on sale for $5.99 or better. I truly, truly love fatty cuts of meat, so these ribs are my godsend.
- 1-2 lbs beef short ribs
- 2 cups beef broth (substitute chicken or
- vegetable broth, or just water)
- 7 oz. can of tomato paste
- 14 oz. can of diced green chiles
- ⅔ cups tomato sauce
- 2-3 teaspoon avocado oil (substitute olive oil)
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- hint of paprika
- Salt and pepper to taste
- Heat up the avocado oil in a skillet and brown the ribs all over.
- In crockpot – add broth and spices (garlic powder, onion powder, paprika) and mix together.
- Place short ribs in crockpot. Pour tomato sauce, tomato paste, and green chiles over the ribs. Add salt and pepper.
- Cover and let cook on Low for 8 hours*, or until the meat is falling off the bone. Yum.
Note: I highly recommend this cooking method. If you attempt to cook it on, say, High for 5 hours, they won’t come out nearly as tender. Trust me on this.