Have you ever had short ribs? This was my first attempt at making them. They were super easy to prepare and I'll definitely be making them again. The ribs were braised on the stove first, then finished in a crock pot. That made them insanely tender and wonderfully flavorful. I served the short ribs with cauliflower rice. This recipe will definitely is a Sunday dinner staple in our house!

Ingredients:

4 lbs of bone in beef short ribs

2 TBSP chinese five spice

3 TBSP coconut oil

1 large yellow onion cut in slices

4 garlic cloves thinly sliced

1/3 cup beef broth

1/3 cup coconut aminos

1/4 cup apple cider vinegar

1/4 cup sesame oil

1 TBSP chili garlic paste

2 TBSP fresh grated ginger

2 TBSP date paste

zest of one orange

Season the short ribs with the five spice and shake off the excess. 

In a heavy sauté pan over medium-high heat, warm 1 TBSP of the coconut oil. Working in batches, brown the ribs on all sides, 10 to 12 minutes total, adding more oil to the pan if needed. Transfer to a slow cooker. 

Add more oil to the pan if needed. Reduce the heat to medium, add the onion and garlic and cook, stirring occasionally, until soft, about 5 minutes. Add the beef broth, stirring to scrape up the browned bits. Increase the heat to medium-high and cook until the broth is reduced by half, 2 to 3 minutes. Transfer to the slow cooker along with the coconut aminos, vinegar, sesame oil, chili paste, ginger, orange zest, orange juice and date paste. Cover and cook on high for 6 hours according to the manufacturers instructions. 

Spoon the fat off the sauce. Transfer the ribs and sauce to a serving bowl and serve with steamed cauliflower rice. 

*Serves 6. 

*GF/DF/SF