This is the ultimate paleo, low-carb, & gluten-free comfort food. Seared beef short ribs simmer in a slow cooker in a beautiful red wine sauce until the meat is so tender and juicy it literally falls right off the bone.
Keyword braising, gluten free, low-carb, paleo, recipe, red wine sauce, short ribs, slow cooker, slow cooker ribs
Rinse meat under cold water and dry with paper towels. Season short ribs with salt and pepper.
Heat oil in a large skillet. Sear short ribs over a medium heat for 4 minutes on each side. Do this in batches so as not to crowd the pan.
Transfer meat to your slow cooker.
Add vegetables to the skillet, stir and cook for 8 minutes. Add tomato paste and stir. Cook for another minute. Now stir in your wine, and bring to a boil. Lower heat to medium and simmer to reduce for 8 minutes. Add the rosemary, thyme, salt and bay leaf, stir in the beef stock and stir.
Remove from stove and pour sauce over the short ribs in the slow cooker. Turn on slow cooker and cook on low for 7 to 8 hours.
When your short ribs are ready, remove the bay leaf and serve.
Today I used coconut oil. If you prefer, you can use extra-virgin olive oil (EVOO) or avocado oil to sear your meat. Heat oil over medium-high heat, being careful not to let the oil smoke.
Prefer not to cook with wine? No problem. Just substitute another cup of beef stock.
Cooked short ribs can be refrigerated and easily reheated the next day on the stove. They actually taste even better the day after as they've had even more time to marinate in the delectable sauce, and the fat solidifies allowing you to scoop it off before reheating.