This short rib recipe is easy and pairs with rice or potatoes for a cold winter day. The caramelized onions are the perfect touch with the balsamic sauce. I originally tried cooking this recipe in my dutch oven to cut down on the cooking time. However, I need to perfect the cooking temperature and time. I tried this in the crockpot and it was much more successful! This is a staple that we’ll continue to enjoy for years to come.

Ingredients:

• 3 lb bone-in beef short ribs (you can also use another roast type of meat that shreds)

• 1 TBS montreal steak seasoning

• 2 TBS butter or ghee

• 1 TBS olive oil

• 1 large yellow onion sliced

• 5 cloves garlic minced

• 3 TBS tomato paste

• 1/3 cup low-sodium soy sauce (or coconut aminos)

• 1/3 cup balsamic vinegar

• 1 1/3 cup bone or beef broth

• 1 bundle fresh thyme

• 2 bay leaves

• 3 TBS flour (or plant-based flour)

Instructions:

1. Heat butter (or ghee) and olive oil in a dutch oven or cast iron pan. Season short ribs with montreal steak seasoning. Add short ribs to pan and brown all sides. Transfer to crockpot.

2. Add onion and garlic to the pot. Saute for 2 minutes.

3. Deglaze the pot with soy sauce and balsamic vinegar. Give it a good stir scraping the bottom of the pan to remove all bits and pieces.

4. Add tomato paste and whisk to combine. Add bone or beef broth and stir.

5. Pour sauce over short ribs in the crockpot. Add fresh thyme and bay leaves.

6. Cook on low for 7 hours or high for 4 hours. Cooking times may vary with the size and type of meat. The meat will shred once it’s ready. Add flour and whisk into sauce 30 minutes before serving to thicken.

7. Serve over potatoes or rice. Enjoy!

The left overs would be great to make bowls or tacos!

Shop my Table