Thursday, October 17, 2013

Slow Cooker Short Ribs

This was my first time ever cooking short ribs, and I will definitely make them again! They are so easy to make in the slow cooker and are really flavorful.  I unfortunately totally forgot to buy celery, so I just used more carrots in place of the celery.  I think the only thing that could have made this dinner better would have been the celery flavor.  I like this meal a lot because it is a one-pot dinner, with the meat, vegetables and potatoes all-in-one. 

To make the preparation even easier, you can always chop the vegetables up the night before so all you have to do is toss everything in the crock pot the next day.

Slow Cooker Short Ribs

Serves 4


2 pounds grass-fed beef short ribs
Salt, black pepper and garlic powder, for seasoning short ribs
6 cups organic chicken stock
8 large organic carrots, peeled and sliced into rounds
4 organic yukon gold potatoes, peeled and cut into 1-inch pieces
1 large yellow onion, cut into 1-inch pieces
Salt and pepper, to taste
1 Tbsp corn starch


1. Season short ribs with salt, pepper and garlic powder.  Heat a skillet over high heat and brown short ribs on all sides.

2. Transfer short ribs to slow cooker and cook on low for 3 hours.  Add potatoes, carrots and onions and cook for an additional 6 hours.

3. Before serving, remove one cup of liquid from slow cooker and whisk together with cornstarch. Add cornstarch mixture to slow cooker and stir until evenly combined.  Add salt and pepper to taste.

What are the nutritional benefits of this meal? Compared with conventional beef, grass-fed beef is lower in total fat, higher in omega-3 fatty acids and higher in vitamins, particularly vitamin E. Carrots are very high in vitamin A (with one cup providing over 400% of the daily value), and they are also an excellent source of vitamin C and fiber. Yukon gold potatoes are an excellent source of vitamin C and a good source of potassium. Onions are rich in quercetin (a type of antioxidant) and vitamin C. 

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