We’re still lovin’ our cozy crockpot recipes and these crockpot Balsamic Braised Short Ribs hit the spot. Served with savory mashed sweet potatoes, this grounding meal is truly satisfying.
Crockpot Balsamic Braised Short Ribs
Makes: 4-6 servings
Prep Time: 10 minutes
Cook Time: 4-6 hours
Ingredients
For the Short Ribs:
- 2-3 lb chuck roast
- 1 15 oz. can tomato sauce (look for one with no sugar added)
- 1/2 cup sun-dried tomatoes in oil
- 1/2 cup balsamic vinegar
- 1 cup pitted + chopped dates
- 1 onion, diced
- 4 garlic cloves, minced
For the Rub:
- 1 teaspoon dried sage
- 1 teaspoon dried rosemary
- 1 teaspoon garlic powder
- 1/2 teaspoon chili flake
- 2 teaspoon sea salt
- 1 teaspoon black pepper
For the sweet potatoes:
- 2 sweet potatoes
- 1/4 cup unsweetened almond milk
- 1 tablespoon ghee
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon sea salt
- 1 teaspoon black pepper
Directions
- Using paper towels, pat the chuck roast dry. Then rub the dry rub all over, coating each side. Place the roast and remaining ingredients into the crockpot and cook on low for 4-6 hours. You’ll know the short ribs are done with they’re fork-tender, i.e, they’ll gently fall apart with the smallest prod.
- Once the ribs are cooked, turn the crockpot to ‘brown’ and shred the meat, letting about 1/2 the remaining sauce absorb.
- Meanwhile, preheat the oven to 400. Bake the sweet potatoes for 45-60 minutes. After they’re baked and soft, remove the skins. Using a hand mixer, mix the sweet potatoes with the remaining ingredients until smooth.
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