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This meal makes a great transition into fall, taking the last of the summer corn and comboing it with nice and hearty short ribs.

Gluten-free, paleo-ish

 

Slow Cooked Beef Short Ribs

2 lbs. short ribs
1 cup red wine
28 ounces canned diced tomatoes
1/4 cup balsamic vinegar
1/2 bunch thyme, 2 sprigs rosemary & 3 bay leaves tied in a bundle
1/2 head crushed garlic
4 Tbsp. onion powder
2 Tbsp. Kosher salt
Apple cider vinegar (optional)

Dump all ingredients into your slow cooker. Cook on high 6 hours.

Remove beef and set aside to cool. While cooling, put the cooking liquid into a large pot over medium heat and reduce by half; this took me about 40 minutes. When the cooking liquid is reduced to your liking, blend.

Pull the beef and pour the sauce over top. Taste. Adjust as needed – I added 2 Tbsp. apple cider vinegar, 2 more big pinches salt and 2 big pinches red pepper flakes.

Serves 4