Slow Cooker Short Ribs
I know what you are thinking… slow cooking is a Fall or Winter cooking method; however, I LOVE slow cooking in the summer because I can fill my slow cooker the night before. In the morning I take the shell out of the fridge and turn my slow cooker on (remember to plug it in! lol… I forgot to plug it in once!). Then I can go on an adventure with my boys, go fishing, go on a bike ride, go to the zoo and I can come home to a lovely smelling home and a delicious meal. I also love that slow cooking doesn’t heat up the house!
The best thing about this meal is that I didn’t have to go to the store for anything! I had Butcherbox Ribs in my freezer, Pili Nut butter in my pantry, Kettle and Fire broth in my pantry! I get just about everything delivered to me so I can focus on doing things I enjoy on my free time!
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Thai Short Ribs
Equipment
Ingredients
- 1 cup beef broth homemade or boxed (I used Kettle and Fire)
- ¼ cup chopped onion
- ¼ cup natural peanut butter or pili nut butter
- 2 tablespoons Natural Sweetener see page
- 1 tablespoon lime juice
- 2 garlic cloves minced
- 4 4 pounds total grass fed beef short ribs
- Garnish with crushed peanuts or Pili Nuts
Instructions
- Place the broth, onion, peanut butter, sweetener, lime juice and garlic, garlic in a 6 quart slow cooker and stir well to combine. Add the ribs and cook, covered, on low for 7 to 8 hours until the meat is tender and easily pulls away from the bone.
- To create a thicker sauce, pour sauce into a saucepan and heat over high heat to a boil for 2 minutes while whisking or until thickened to your liking.
- Serve ribs with sauce from the slow cooker. Garnish with green onion and pili nuts.
- To reheat, place on a cookie sheet with edges and heat in 400 degree F oven for a few minutes or until warmed to your liking.
Nutrition
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Can this be made with pork ribs?
Yes that works. 🙂