- 2 - 3 pounds 100% grass-fed beef short ribs
- 1 organic yellow onion, peeled and sliced into rings
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ¼ teaspoon cayenne (optional)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon grass-fed ghee or butter
- 3 organic garlic cloves, minced
- 2 tablespoons gluten-free Worcestershire sauce
- 1½ cup broth (beef, chicken, vegetable or other type of broth)
- 1 tablespoon coconut palm sugar (optional)
- Mixed greens, for serving
- Line the bottom of your slow cooker with onion slices.
- Melt 1 tablespoon ghee in a skillet over medium heat. Add short ribs and brown 2 sides, about 1-2 minutes per side.
- Remove ribs from skillet and add to slow cooker.
- Cover and cook on low for 8 hours.
- Add mixed greens to serving plates, along with 1-2 short ribs. Spoon onions and liquid from the slow cooker over the top. You can top the salad with a bit of parmesan, cherry tomatoes, and sunflower seeds, if desired.
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We’re touringthrough the Rockies of Colorado, New Mexico, Utah, and soaking in the good vibes in the red rocks of Sedona.
Abel’s Adventure Challenge:Puppy Squats! Comment below with how many puppy squats you can do!
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After anoutdoor adventure, awild feastis just what the doctor ordered…
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For more, here’s what Tribe members are saying about this野生Beef Short Ribs食谱…
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These slow cooker beef short ribs only take 10 minutes to prep. #TheWildDietClick To Tweet
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