Slow Cooker Short Rib Bowl
Let dinner cook while you are at work and come home to a delicious, warm and healthy meal.
Prep Time 45 minutes mins
Cook Time 8 hours hrs
Servings 4
Calories 403 kcal
- 2 lbs beef short ribs
- .5 large white onion diced
- 2 garlic cloves minced
- 1 tsp cayenne pepper
- 2 tsp oregano
- 3 T chipotle peppers in adobo sauce chopped
- 1.5 tsp salt
- .75 tsp black pepper
- .33 cup lime juice
- .33 cup beef broth
- 2 T tomato paste
- olive oil for pan
Cilantro Lime Rice
- 1 cup jasmine rice
- 1 T lemon juice
- 1 T lime juice
- .25 cup fresh cilantro chopped
- 1 tsp Himalayan Pink Salt
- 1.75 cup water
Pickled Red Onion
- 1 red onion thinly sliced
- .5 cup apple cider vinegar
- 1 T sugar
- 1.5 tsp kosher salt
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.
Let cook on low for 6-8 hours.
Cilantro Lime Rice
Bring lime/ lemon juice and 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.
Pickled Red 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.
Keyword dairy free, gluten free