Slow Cooker Beef Short Ribs

Serves	12
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

Ingredients

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

Step 1
Mix all the dry seasonings in one bowl. Rub generously on the cut up short ribs.
Step 2
Store the seasoned ribs in a zip lock bag to let it marinate for at least 1 hour or overnight. Personally I prefer to marinate meat overnight prior cooking for better taste
Step 3
By the time you're about to cook the ribs, place the seasoned ribs in the slow cooker. Add cut up ginger, lime leaves, lemon grass and fish sauce (if using any). You don't need to add anymore liquid at this point.
Step 4
Cover the slow cooker and set to cook on high for about 1 hour. I usually do this to "warm up" the meat to ensure even cooking. If you're pressed in time, you could totally skip this step and proceed to the next step.
Step 5
An hour later, set the slow cooker to cook on low for 6 hours. So technically it's 7 hour cooking time. Also I set it the time to be a bit longer since the ribs that I got were in big chunks. If yours are thinly sliced ribs, you could totally cook the short ribs on high for about 2 hours.
Step 6
Once the ribs are done, take them out from the slow cooker. I usually don't keep the liquid that yield from the cooking process.
Step 7
The ribs are super tender, juicy and falls out from the bones.