Freeze For Later Cooking Day Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

1. Mix together garlic powder, sage, thyme, sea salt, and black pepper in a small bowl, and set aside.
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Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Thaw: In fridge
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Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. Mix together garlic powder, sage, thyme, sea salt, and black pepper in a small bowl, and set aside.
2. Using a paper towel, pat dry the short ribs and rub spice blend over all surfaces of ribs.
3. Heat a large skillet over medium-high heat and add coconut oil.
4. Sear ribs in hot skillet, browning all sides for 2-3 minutes each.
5. Transfer ribs to a slow cooker set to low.
6. Turn stove heat to medium-low and deglaze skillet by adding tomato sauce and balsamic vinegar, stirring to scrape up the browned bits.
7. Add cherries, garlic, mushrooms, pearl onions, and beef stock to skillet, and simmer for 5 minutes to blend sauce flavors.
8. Pour sauce over short ribs in slow cooker, making sure to cover all the ribs.
9. Cook on low for 4 -6 hours.
10. Serve.