I’ve been using my slow cooker a lot to cook my protein dish, especially during weekdays. It’s super easy, doesn’t require much time prepping and the dish mostly turns out yummy. Of course I had my snafu moments when I first using it. Mostly the meat turned out a bit too chalky and soft because I cooked it too long.
After a couple of trial and errors, I’ve finally figured out the “sweet spot” timing for cooking different meat cuts and types. Plus I got a nice tip from Debby for slow cooking. The rule of thumb is to cook the dish at high during first hour just to warm it up then turn down the heat to low.
You might not be able to find some ingredients that I use in this recipe such as lime leaves, galangal root and lemon grass. Don’t let it discourage you from making this dish. It will still turn out super yummy.
So here’s my easy peasy recipe for Beef Short Ribs.
Slow Cooker Beef Short Ribs
|Prep time||10 minutes|
|Cook time||7 hours|
|Total time||7 hours, 10 minutes|
|Dietary||carb nite solution, Gluten Free, Paleo, ultra low carb|
|Meal type||Lunch, Main Dish|
- 6lb grass-fed beef short ribs (mine came in big pieces so I could only slice them into big chunks)
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon black pepper powder
- 2 stalks lemon grass (cut into 4)
- 1 knob ginger root
- 1 handful lime leaves
- 1 knob galangal root