DifficultyBeginner

 3 lbs Beef short Ribs
 4 strips of bacon
  cup gluten-free all-purpose flour
 2 tsp kosher salt
 2 tsp ground black pepper
 2 tbsp butter
 1 large yellow onion
 4 cloves of garlic
 2 cups Beef Broth (I prefer Beef Bone Broth)
 2 tbsp red wine vinegar
 1 tbsp local, raw honey
 2 tbsp gluten-free soy sauce

Instructions
1

In a large skillet, fry the bacon until most of the fat has rendered out. Remove the bacon and reserve for other uses, or snack on it.

2

Season the ribs with salt and pepper and brown over high heat on all sides, about 4 minutes per side, until deep golden brown.

3

Transfer short ribs to a slow cooker. For three pounds of beef short ribs a 4-quart slow cooker would be sufficient but you can go as high as 6 quarts

4

In the same skillet, sauté the onion over high heat, until golden brown. Add the garlic and cook for another 20 seconds. Transfer to the slow cooker.

5

Add the butter to the skillet and let it melt. Add the flour and stir well. Keep cooking, continuously stirring, until the flour is brown and has a nutty flavor.

6

Add the beef broth and stir well. Add the vinegar, honey and soy sauce. Using a wooden spoon, keep stirring and scraping the bottom of the pan to scrape off all the tasty brown bits. Taste the sauce and adjust as needed.

7

Once the sauce starts to bubble, transfer it to the slow cooker. The sauce should cover the ribs at least 3/4 way. If you need more, heat up more beef broth, vinegar, honey and soy and add to slow cooker.

8

Cook on low for 6-7 hours or 3-4 hours on high.

Ingredients

 3 lbs Beef short Ribs
 4 strips of bacon
  cup gluten-free all-purpose flour
 2 tsp kosher salt
 2 tsp ground black pepper
 2 tbsp butter
 1 large yellow onion
 4 cloves of garlic
 2 cups Beef Broth (I prefer Beef Bone Broth)
 2 tbsp red wine vinegar
 1 tbsp local, raw honey
 2 tbsp gluten-free soy sauce

Directions

Instructions
1

In a large skillet, fry the bacon until most of the fat has rendered out. Remove the bacon and reserve for other uses, or snack on it.

2

Season the ribs with salt and pepper and brown over high heat on all sides, about 4 minutes per side, until deep golden brown.

3

Transfer short ribs to a slow cooker. For three pounds of beef short ribs a 4-quart slow cooker would be sufficient but you can go as high as 6 quarts

4

In the same skillet, sauté the onion over high heat, until golden brown. Add the garlic and cook for another 20 seconds. Transfer to the slow cooker.

5

Add the butter to the skillet and let it melt. Add the flour and stir well. Keep cooking, continuously stirring, until the flour is brown and has a nutty flavor.

6

Add the beef broth and stir well. Add the vinegar, honey and soy sauce. Using a wooden spoon, keep stirring and scraping the bottom of the pan to scrape off all the tasty brown bits. Taste the sauce and adjust as needed.

7

Once the sauce starts to bubble, transfer it to the slow cooker. The sauce should cover the ribs at least 3/4 way. If you need more, heat up more beef broth, vinegar, honey and soy and add to slow cooker.

8

Cook on low for 6-7 hours or 3-4 hours on high.

Slow Cooker Beef Short Ribs (GF)
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