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Dry-Rubbed Slow-Cooker Short Ribs

Dry-Rubbed Slow-Cooker Short Ribs

Short ribs recipe & content provided by Ryan Carter, Live Vitae Optimal Health + Nutrition

This melt-in-your-mouth short ribs recipe is flavored with a dry spice rub of polyphenol-rich herbs and then slow-cooked in bone broth (or tomato passata, if you’re not sensitive) for a few hours. Finish the ribs on the grill for a smoky, crisp exterior.

Getting creative in the kitchen with a variety of cooking methods can take simple meals to the next level, as in restaurant level.

Beef short ribs provide a delicious, calorie-dense protein option. Always opt for fully grass-fed beef to get the full benefits of more vitamins and essential fatty acids. Short ribs are also an economical cut and are very satiating, so you don’t need a big serving.

What’s more, this short ribs recipe can be multiplied to feed a family gathering. Here, I serve it with a simple cauliflower rice and handful of arugula.

Dry-Rubbed Slow-Cooker Short Ribs

Dry-Rubbed Slow-Cooker Short Ribs RecipeStart to Finish: 6 hours (active: 15 minutes)

Ingredients:

  • 1-15 ounce grass-fed beef short rib
  • 1 cup beef bone broth or water (or tomato passata)
  • 1 tablespoon each of dried oregano, rosemary, thyme
  • 1 teaspoon of Celtic sea salt
  • Large handful of arugula
  • ½ tablespoon raw apple cider vinegar
  • ½ tablespoon extra virgin olive oil
  • ½ tablespoon grass-fed ghee
  • 3 cups of cauliflower, riced
  • Few sprigs of rosemary (optional)

Instructions:

  1. In a wide mixing bowl, combine the dried herbs and salt. Add the short ribs and rub all over.
  2. Transfer the short ribs to the slow cooker, add the liquid of choice and optional rosemary sprig.
  3. Turn the slow cooker to medium and leave for 5 hours.
  4. Return to the tender ribs. Turn off and allow to cool before removing.
  5. Preheat the oven grill to medium and place ribs on the tray, meat side up. Allow to color and crisp for a few minutes, making sure they do not burn.
  6. In a large saucepan over medium heat, melt ghee and stir-fry the cauliflower rice until softened. Add to the plate.
  7. In a mixing bowl, dress the arugula with the apple cider vinegar and olive oil and add to one side of each plate.
  8. Divide the short ribs between two plates. Drizzle with any remaining juices from the slow cooker.

Serves: 2

Nutritional Information (Per Serving):

  • Calories: 624.7
  • Protein: 43.7g
  • Carbs: 9.7g
  • Fiber: 3.5g
  • Sugar: 3.5g
  • Net Carbs: 3.7g
  • Fat: 46.9g
  • Saturated Fat: 20.2g
  • Polyunsaturated: 2g
  • Monounsaturated: 22.1g
  • Trans fat: 0.1g
  • Cholesterol: 159.4mg
  • Sodium: 600mg
  • Magnesium: 71.7mg
  • Potassium: 1142.3mg
  • Vitamin A: 506.4 iu
  • Vitamin C: 80.4 mg
  • Calcium: 102.8 mg
  • Iron: 6.9mg

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