Fall-Off-The-Bone Slow Cooker Beef Short Ribs
Prep time
Cook time
Total time
These Fall-Off-The-Bone Beef Short Ribs Take Only 10 Minutes to Prep
Serves: 6-8
  • 2 - 3 pounds 100% grass-fed beef short ribs
  • 1 organic yellow onion, peeled and sliced into rings
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • ¼ teaspoon cayenne (optional)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon grass-fed ghee or butter
  • 3 organic garlic cloves, minced
  • 2 tablespoons gluten-free Worcestershire sauce
  • 1½ cup broth (beef, chicken, vegetable or other type of broth)
  • 1 tablespoon coconut palm sugar (optional)
  • ¼ cup hot sauce (optional)
  • Mixed greens, for serving
  1. Line the bottom of your slow cooker with onion slices.
  2. In a gallon-size resealable bag or large bowl, mix together 1 teaspoon garlic powder, 1 teaspoon paprika, ¼ teaspoon cayenne, 1 teaspoon salt and ½ teaspoon pepper. Add beef short ribs and toss to coat.
  3. Melt 1 tablespoon ghee in a skillet over medium heat. Add short ribs and brown 2 sides, about 1-2 minutes per side.
  4. Remove ribs from skillet and add to slow cooker.
  5. Add 3 minced garlic cloves to the skillet, and cook on medium-low until fragrant, about 1 minute.
  6. Add 2 tablespoons Worcestershire sauce, 1½ cups of broth, 1 tablespoon coconut palm sugar, and ¼ cup hot sauce. Bring to a simmer and then pour mixture over ribs in the slow cooker.
  7. Cover and cook on low for 8 hours.
  8. Add mixed greens to serving plates, along with 1-2 short ribs. Spoon onions and liquid from the slow cooker over the top. You can top the salad with a bit of parmesan, cherry tomatoes, and sunflower seeds, if desired.
Recipe by Abel James: Best Selling Author, Musician, Entrepreneur and Real-Food Crusader at https://abeljames.com/wild-crock-pot-short-ribs-recipe/