Balsamic Braised Crockpot Short Ribs

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Short ribs -

  • 2-3 lb chuck roast
  • 15 oz tomato sauce canned, look for one with no sugar added
  • ½ cup sun-dried tomatoes in oil
  • ½ cup balsamic vinegar
  • 1 cup dates pitted and chopped
  • 1 onion diced
  • 4 cloves garlic minced

Rub -

  • 1 tsp dried sage
  • 1 tsp dried rosemary
  • 1 tsp garlic powder
  • ½ tsp chili flake
  • 2 tsp sea salt
  • 1 tsp black pepper

Sweet potatoes -

  • 2 sweet potatoes
  • ¼ cup almond milk unsweetened
  • 1 tbsp ghee
  • 1 tsp fresh rosemary chopped
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 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 ½ the remaining sauce absorb.
  • Meanwhile, preheat the oven to 400°F. 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.
Makes: 4-6 servings
Prep Time: 10 minutes
Cook Time: 4-6 hours