Slow Cooker Short Rib Bowl
If you like these check out the short rib taco recipe here with more fat and less carbs.
Ingredients for the rice:
1 cup jasmine rice
1/2 cup fresh cilantro, finely chopped
1T lemon juice
2T lime juice
1.5 cup water
Ingredients for the short ribs:
2 1/2 pounds beef short ribs
1/2 white onion, diced
2 cloves garlic, minced
1T cayenne pepper
2 tsp oregano
2 tsp chopped chipotle peppers in adobo sauce
1 tsp salt
1 tsp black pepper
1/4 cup lime juice
1/4 cup beef broth
2 T tomato paste
Ingredients for the onions:
1 red onion, thinly sliced
1/2 cup apple cider vinegar
1T sugar
1 1/2 tsp kosher salt
Other ingredients:
hot sauce to taste
1 avocado
Directions for the short ribs:
Pat ribs dry and season with salt and pepper.
Heat skillet to medium/high with olive oil, searing the ribs, turning to brown on all sides. DO NOT cook through.
In the last minute of browning, add the onions and garlic to the skillet, then remove and transfer to slow cooker.
Add in the rest of the ingredients and cook on low for 8 hours or until meat is cooked through and very tender.
Remove the ribs and shred, throwing away all bones, then add meat back to slow cooker.
Directions for the pickled onion:
Slice onion and place in jar.
Whisk together the rest of the ingredients in a bowl until the sugar and salt dissolve then pour over onion.
Let sit at room temperature for an hour before serving.
Directions for the rice:
Bring 1.5 cups water to a boil, stir in rice, then leave covered on low for 20 minutes until rice is fully cooked. Stir in the rest of the ingredients.
Directions for the rest:
Start with rice as your base, then add meat with some of the drippings from the slow cooker. Top with pickled onion and avocado and hot sauce if desired.
Nutrition:
*Makes 3 servings*
Calories – 328
Fat – 13g
Carbs – 24g
Protein – 24g
Your Coach,
Kyra
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