Slow Cooker
Slow Cooker Braised Short Ribs
Butternut Squash Wedges
Ingredients
- 4 lb bone-in beef short ribs
- 3 Tbsp chili powder
- 3 Tbsp coconut oil, melted (or use avocado oil)
- 2 onions, chopped
- 3 cloves garlic, minced
- ¾ tsp salt
- ¾ tsp pepper
- 2 cups organic chicken broth
- 1 (14.5-oz) can fire-roasted diced tomatoes
Instructions
- Rub ribs with chili powder. Cook, in batches, in 1½ Tbsp hot oil per batch in a Dutch oven over medium-high heat 2 to 3 minutes per side or until browned.
- Transfer ribs to a 5- to 7-quart slow cooker. Add onions, garlic, salt, and pepper; pour broth and tomatoes over ribs.
- Cover and cook on LOW 8 to 10 hours or until ribs are tender.
Side Dish Ingredients
- 2 Tbsp coconut oil, melted (or use avocado oil)
- 1½ tsp salt
- 1 tsp pepper
- 1 Tbsp lemon juice
- 1 tsp dried oregano
- 2 butternut squash, peeled and cut into 2-inch wedges
Side Dish Instructions
- Preheat oven to 425°F. Stir together oil, salt, pepper, lemon juice, and oregano in a bowl; add squash, and toss. Transfer to a roasting pan.
- Bake 30 to 35 minutes or until squash is tender and browned, turning after 15 minutes.
Paleo Meal Plan
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