Serves 4


4 lbs bone in beef short ribs

1 onion, cut into thick slices

3 cloves garlic, pressed or minced

1 ½ cups beef stock

2 tbsps tomato paste

¼ cup brown sugar

1 tbsp red wine vinegar

1 tbsp worcestershire sauce

1 tbsp soy sauce

1 tsp smoked paprika

2 tbsps flour


Optional hot sauce


Line the bottom of a slower cooker with the onion slices.  Salt the ribs then layer them on top of the onion. In a bowl, stir together the stock, tomato paste, brown sugar, vinegar, worcestershire, soy sauce, paprika and flour. Pour this over the ribs and turn the cooker on to low for 6-7 hours or high for 4-5.  When the meat is tender and falling off the bone, remove it to a plate. Remove the bones, cut off any remaining fat, then shred the meat. Carefully spoon out as much fat on top of the sauce in the crock pot as possible. If you have a large bulb syringe or fat separator to help with this task, all the better.  Transfer the remaining sauce, including the onions, to a bowl or sauce pan and, using a stick blender, blend until smooth. Alternately, you can use a stand blender. Add the hot sauce here, if you are using (or serve with sauce on the table for each diner to add as he or she wishes). Mix the meat into this. This finishing process should be relatively quick so the meat and sauce shouldn’t need reheating, but do so if it has cooled too much.  If it is thicker than you like, feel free to stir in a bit more broth. Serve over biscuits, noodles, rice, potatoes, or favorite sauce-sopping food.

Note: If you want to keep this gluten free, swap 1 tbsp of cornstarch for the flour.  For totally grain free, simple leave it out. You sauce will be thinner but equally delicious.  Also, you you eat gluten free you likely already know this, but always check you worcestershire sauce, as some are not gf.  I like Lea and Perrins and that is gf. Same goes for your soy sauce – I like to use tamari, instead.

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