Short Ribs are easy to cook and can be served in almost any setting, Super Bowl Party, or just cook once and serve for the next couple of meals. By using grass-fed short Ribs you’re insured plenty of health benefits, file this under fitness food and you can reuse the bone to create a tasty broth later.
Grass-fed Short Ribs with a herbal rub in a horse radish mustard base and toped off with cilantro.
Please Note: In the picture above the cilantro was added on the top of the short ribs, and I recommend adding them to the bottom for esthetics.
Start off by:
- Warm up the crock pot ~ Add enough broth to cover the bottom of the pot and add vegetables (carrots sweet potatoes, and onions, cilantro) tall enough to keep the ribs off the bottom by a 1/4 to a 1/2 inch.
- Sear the ribs ~ Heat up the pan with a little butter or coconut oil, sear on all sides 2 to 3 minutes
- Create the herb Rub ~ Remember the short ribs are very fatty and succulent so feel safe picking strong pungent herbs and tastes. Combine in a small cup about 1/2 teaspoon of cumin, rosemary, sea salt, pepper, parsley, Sea Seasons Triple Blend Flakes, and Garlic herb mix. A smaller amount of porcini for flavor. Add 2 tablespoons of mustard (sugar-free) with horseradish. Combine.
- Cover the meat with the rub and place on top of the vegetables.
- Cover and cook for 5 to 6 hours.
Other ingridents to consider
- Maple syurp
- 2 to 3 garlic cloves
- Cayenne Pepper
I’m a big believer in creating variations, if you have any ideas please leave them below.
Succulent Melt In Your Mouth Short Ribs
I’m really surprised how well these turned out, not only melt in your mouth yummy but healthy too.