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.
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)
Slow-cooker (we use this one)
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).
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