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Crock Pot Short Ribs Dairy-Free

pan of cooked short ribs

For several years, our family was blessed to have access to local, grass fed beef from a local farmer. 

It was heavenly! 

About twice a year, we’d fill our deep freezer with an abundance of meat.

And I wouldn’t have to shop for beef again for months and months. 

Ground beef, roasts, steaks…

but those darn short ribs, I had no idea what to do with them.

Finally, it came time to figure something out. 

The short ribs could not be ignored any longer. 

We probably ran out of all other beef when I finally decided to start looking up possible recipes.

And lucky for me, on my first try, I came up with a short rib recipe my husband and boys happily gobbled up.

They told me not to change a thing.

Even better for me, it’s an awesome crock pot (affiliate) recipe which means set it and forget it. 

My favorite kind of cooking! 

Every time we make short ribs, we use this recipe. 

They turn out tender and sweet…perfect on a bed of rice with a side veggie. 

This recipe calls for tamari, which I get from our local coop.

But I think soy sauce or even Worcestershire sauce would work just as well. 

You will love how allergy-friendly this is, with just 6 basic pantry ingredients.

See recipe below!

Crockpot 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.

Hope you enjoy these allergy-friendly short ribs as much as we do!

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