Ingredients:
- 3-4 lb. bone-in beef short ribs, cut into 3-inch pieces
- Salt and freshly ground pepper, to taste
- 2 small yellow onions, thinly sliced
- 3 garlic cloves, mashed ( just take out whole garlic cloves smash with knife- no need to cut and dice)
- 1 - 2 butternut squash, peeled and cut into chunks ( to make the butternut squash easier to work with I popped mine in the microwave for a few minutes to warm it up)
- 1 can diced plum tomatoes, with juice
- 1 bottle of ale beer ( I know not paleo!)
- 1/4 cup water or stock
Directions:
Brown the short ribs
Preheat a broiler. Generously season the ribs on all sides with salt and pepper. Broil the ribs, turning once, until well browned, about 3 minutes per side. Transfer the ribs to a slow cooker.
Cook the short ribs
Scatter the onions and garlic over the ribs. Add the squash. Pour in the tomatoes with their juice along with the ale. I cooked mine throughout the night on low for 7 to 8 hours!
I love the butternut squash chunks!
Preheat a broiler. Generously season the ribs on all sides with salt and pepper. Broil the ribs, turning once, until well browned, about 3 minutes per side. Transfer the ribs to a slow cooker.
Cook the short ribs
Scatter the onions and garlic over the ribs. Add the squash. Pour in the tomatoes with their juice along with the ale. I cooked mine throughout the night on low for 7 to 8 hours!
I love the butternut squash chunks!
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