Monthly Archives: June 2015

Braised Short Ribs

At the Boise Farmer’s Market last weekend, I picked up a variety of vegetables, fruits and some meats from local farms. One of the cuts of meat that I purchased was 2.28 lbs of grass-fed short ribs from Malheur River Meats, LLC in Vale, Oregon. At Malheur River Meats, they sell grass-fed beef, grass-fed goat, pasture-raised pigs, heritage turkeys and pasture-raised chicken and eggs. This was my first purchase from this farm, but it certainly won’t be my last!


Check out their website, here:


To prepare these (bone-in) short ribs, I first thawed them to room temperature, as I typically do with frozen meats before cooking. I used my Crock-Pot%20SCCPVL610-S Programmable Cook and Carry Oval Slow Cookercrock pot to braise the ribs with onions I also purchased at the farmer’s market, along with organic tomatoes and lots of fresh garlic (cloves and garlic scapes!)


The braising method relies on heat, time, and moisture to break down the tough connective tissue that binds together the muscle fibers (meat,) allowing traditionally tougher meats to become tender. This method of preparing meat becomes especially important when buying more affordable cuts of beef (and let’s face it… good meat is not cheap!) Here is my quick and easy recipe for Braised Short Ribs.

Thawed short ribs, bone-in (I had 2.28 lbs)
3-4 cloves of freshly-chopped garlic
1-2 garlic scapes, chopped
(If you don’t have garlic scapes, use another clove of garlic!)
2 medium onions, chopped
1 can organic tomatoes, diced (I used fire-roasted)
2 cups organic, pastured chicken stock (or bone broth)
small bunch of fresh thyme
Himalayan sea salt and black pepper, to taste
1-2 Tbsp butter

Place all chopped vegetables and spices into a Crock-Pot%20Oval Manual Portable Cooker SCCPVL600S, 6-Quart, Silvercrock pot
(I like the locking lid crock pots, like Crock-Pot%20Oval Manual Portable Cooker SCCPVL600S, 6-Quart, SilverTHIS ONE)
Add chicken stock (or bone broth)


In a frying pan, melt the 1-2 Tbsp of butter
Quickly brown each side of the short ribs, cooking on medium-high heat for a minute or two of each side


Add the short ribs to the crock pot, over the vegetables and stock
Add salt and pepper
Cover and cook on low for 5-6 hours

Remove from the crock pot and allow to cool for a few minutes before serving
Serve with onions and tomatoes from the crock pot, adding salt and pepper if needed





 (Served here with organic asparagus and white rice)

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