While summer took longer than usual to make its exit, as I look outside my office window in Portland OR at the pouring rain, it certainly feels like fall has arrived. And with the colder weather and shorter days, all I want for dinner is some warm and nourishing that doesn’t require a lot of my time.
Enter these super simple slow-cooker short ribs. Being able to throw a handful of ingredients into the slow cooker in the morning and have dinner ready when I walk into the house at the end of the day is almost too good to be true. And, as a great bonus, the nutritional value of slow-cooked meats – especially fatty meats cooked with the bone still in – is exceptional.
This recipe was born a few years ago when we were in a rush and didn’t want to do anything fancy. We just did the absolute minimum. To my great surprise and delight, it turned out so well we wrote it down.
Enjoy!
Ingredients:
2-4lbs of grass-fed beef short ribs, bone-in
1 teaspoon unrefined sea salt
2 tablespoons of Pluck (this is the magic ingredient)
2 generous tablespoons Italian seasoning (either a blend like this – make sure any pre-blended seasoning doesn’t have any hidden fillers or gluten, or make your own with a combination of oregano, basil, thyme, and marjoram)
1 teaspoon red pepper flakes
1/2 cup bone broth (in case you’d like to make your own, here’s how)
6-8 cloves garlic, peeled
2-4 cups dark leafy greens (kale, collards, chard, mustard greens, etc)
Equipment:
Slow-cooker (we use this one)
Directions:
Put the short ribs in the slow cooker. Sprinkle with salt, Pluck, Italian seasoning, and red pepper flakes. Add bone broth and garlic. Cook for 6-8 hours.
Just before serving, add the greens. If there’s not enough room in your slow cooker, you can spoon some of the juices out of the cooker and into a large pan. Heat on medium-low and add your greens to these juices until just wilted.
Serve as is, or with a side of root mash (kabocha squash mash is becoming a favorite around here).
Reporting back after trying this delicious recipe. This was a HUGE hit in our home. I used a crock pot, which apparently is a little different from a slow cooker. So I cooked the spare ribs on low for your max of 8 hours. AMAZING!!!! Happy husband & fantastic left overs for lunch tomorrow.
I’m embarrassed to admit that I received this crock pot almost 2 years ago and I’ve only just used it now. It’s the best. I’m going to try another of your recipes off your site.
Thank you so much!
Thrilled that you loved it! 🙂
Please check your Pluck link. It’s giving me an error on my phone.
Just checked and it seems to be working. Let us know at hello@eatnakedkitchen.com if you continue to get errors. Thanks for alerting us!