I know I’m a lot better at posting baking recipes, but rest assured that we do eat protein in this house, too.
We are blessed to have access to local, grass fed beef, and we fill our deep freeze about twice a year with an abundance. Fortunately, my milk allergy son can eat beef. I know some milk allergy people can’t.
For the longest time, I left the short ribs in the bottom of the freezer because I wasn’t sure what to do with them. But after a little Googling, I came up with a recipe that my husband and boys tell me not to change. The gang is happy!
And that’s saying a lot considering my husband likes very few things in the crock pot. He’s a “fry it on the stove” or “roast it in the oven” type of guy. I can’t just throw anything in the crock pot and get away with it.
But these short ribs definitely pass the crock pot test, and that means I can add one more thing to my “I don’t have to cook it” list! I hope you can add these to your easy cooking list, too.
The recipe calls for Tamari. I get this from our local coop. But I think soy sauce or even Worcestershire sauce would work.
Crock Pot Short Ribs
1/2 cup brown sugar
1 small can of tomato sauce
2 Tbs. tamari or soy sauce
1 Tbs. vinegar
1 Tbs. water
10 beef short ribs
Combine the brown sugar, tomato sauce, tamari, vinegar, and water. Place short ribs in the crock pot and pour the mixture over the top. Cook on low heat for 6-8 hours. These are good served over rice with a side of steamed vegetables.
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