Braised Short Ribs

Braised Short Ribs
Prep time
Total time
After cooking all day, these ribs fall apart and melt in your mouth! Great served for a special occasion or any day you want an easy and delicious meal!
Recipe type: Dinner
Serves: 6 - 8
  • 2 - 4 lbs Beef Short Ribs with bones
  • 2 Tbs Sage Rosemary Spice
  • 1Tbs Coconut Oil
  • 15 oz Tomato Sauce
  • 1 Cup Balsamic Vinegar
  • 6 whole dried Dates, pits removed
  • 6 cloves Garlic, smashed
  1. Season ribs with sage rosemary spice.
  2. In saute pan, melt coconut oil and sear ribs on all sides until slightly brown.
  3. Place ribs, dates and garlic in the bottom of crock pot or Japanese/ceramic cooking pot
  4. Cover with balsamic vinegar and tomato sauce.
  5. Cook on low for 4+ hours (fresh meat) or 8+ hours (frozen meat) in crock pot.**
  6. If using a Japanese/ceramic cooking pot, insert into cold oven. Turn temperature to 300*, allowing both the pot and oven to heat up together. (This prevents shocking the pot and causing breakage.) Cook for 4+ hours if roast is fresh, 6+ hours if frozen. If you need a longer cooking time, decrease the oven temperature to 250* for 6 hours fresh and 8 hours frozen.**
  7. When meat is falling off the bone, remove meat to serving platter.
Great served with Rosemary Carrots, Garlic Cauliflower Mash, Asparagus with Shallots or Brussels Sprouts with Bacon.

(**Cooking times can be adjusted to suit your situation by increasing or decreasing oven or crock pot temperature.)


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