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Slow Cooker Cherry Balsamic Beef Short Ribs

<p>Spice rubbed and pan seared, these Slow Cooker Cherry Balsamic Beef Short Ribs are a mouthwatering change up for your dinnertime fare. So pull up a chair and savor some fall-off-the-bone tender meat from a low and slow simmer in a sumptuous homemade sauce.</p>
4 Servings Recipe By

Ingredients

  • 1/2 teaspoons Garlic Powder
  • 1/4 teaspoons Sage, Dried
  • 1/2 teaspoons Thyme, Dried
  • 1 tablespoon Sea Salt
  • 1 teaspoon Black Pepper
  • 3 pounds Beef Short Ribs
  • 1 tablespoon Coconut Oil
  • 8 ounces Tomato Sauce
  • 1/4 cups Balsamic Vinegar
  • 1/2 cups dice Cherries, Dried
  • 3 teaspoons mince Garlic, Cloves
  • 1 3/4 cups Mushrooms, Crimini
  • 1 1/2 cups White Pearl Onions, Frozen
  • 1 cup Beef Bone Broth/Stock

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 12 ounces
  • 746 Calories
  • 39g Total Fat
  • 18g Sat Fat
  • 0g Trans Fat
  • 201mg Cholesterol
  • 2083mg Sodium
  • 27g Total Carb
  • 3g Fiber
  • 16g Total Sugars (Includes 0g Added Sugars)
  • 68g Protein
  • 21 WW Freestyle

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.

Freeze For Later Cooking 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.
  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. Set ribs aside on a plate to cool.
  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. Allow sauce to cool.
  9. Place cooled short ribs and sauce together into indicated number of gallon freezer bags, label and freeze.

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
  2. Pour short ribs and sauce into slow cooker. Cook on low for 4-6 hours.

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