I am not a fan of ribs, I’ll just come right out and say that. Chewing fat, ripping meat off the bone with my teeth, making a giant mess, it is just not for me. I have cooked ribs maybe twice in my life and I don’t voluntarily eat them. Until now. The great thing about ribs is that, like a lot of bone-in meat it is often much cheaper to buy per lb at the grocery store than other cuts. With this in mind, I psyched myself up to give ribs another try, this time in the slow cooker. You all know how much I love my slow cooker and this meal certainly reaffirmed that love. The meat fell clean off the bones and shredded perfectly and the juices and veggies were delicious. No chewy fat, no messy faces. Plus, I ended up with a nice bag of bones to use in my next batch of bone broth! So, while I don’t you’ll find me at any BBQ rib eating contests anytime soon, this recipe is sure to find its way back into my kitchen very soon.
Slow Cooker Short Ribs With Bacon (AIP/Paleo)
1 Large Yellow Onion, chopped
2 Medium Carrots, peeled and sliced
2 stalks of celery, chopped
2 Cans of beets, drained and rinsed
3-4 lbs Beef Short Ribs
4 thick slices of bacon, diced
2 tsp dried thyme
1 TBS lemon juice
1 TBS sea salt
1 tsp dried rosemary
In a large slow cooker, add your onion, carrots, beets and celery to the bottom. Then, lay your short ribs on top. In a medium skillet sauté your diced bacon until slightly browned and then add it and its fat to the slow cooker, surrounding the meat. Add your spices and lemon juice to the top of the meat. Cover and cook on low for 6-8 hours. When you are ready to serve, remove the bones slicing off any meat that remains on them. Shred the meat in the slow cooker with two forks and serve over mashed white sweet potatoes. Enjoy.