Slow Braised Short Ribs & Broccoli Slaw

by Peachy Palate on April 17, 2015

Slow braised short ribs that literally fall of the bone, infused with jerk seasoning, the sauce cooked down until syrupy. A refreshing crunchy broccoli, carrot and cabbage cashew nut slaw is the perfect accompaniment; not forgetting the crispy fried tostones for whipping your plate clean!

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I’m quite the sucker for slow cooked meats. Rare steak is pretty much the only exception to my preference for braised meats; and even still I’ll go for the latter 9 times out 10, especially seen as I tend to create a whole lot of leftovers and they always taste just as good if not better days later.

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The slow cooker got whipped out for these babies! It’s been a while since I cooked short ribs. The last time I was dependent on the oven, the joy this time of putting them on to cook as  I went to bed, arising to melt in the mouth tender, quite literally falling of the bones beef.

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Juicy chunks of beef, layers of fat between, some of which I did discard as I pulled, if you could even call it that, more like flaked, the meat apart…Some of which admittedly I just ate there and then. I’m quite the fat fan, there’s no stopping me these days. I don’t know how I ever survived on such a low fat, pretty much no fat, diet for so long. I was truly miserable, I just didn’t realise how much better life, my body and energy levels and general sense of well being could be!

I strained the jerk sauce the ribs had cooked in, scooped off a little of the fat from the surface and left it to reduce down for a good 20 – 25 minutes…I didn’t time it exactly but basically your looking for a thick syrupy sauce. Season it a little more depending on your own tastes.

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The beautiful beef doesn’t need a whole lot of sauce, just a little drizzle, if anything to put those tostones to good use…dunking, dipping, wiping… Of course mine didn’t last long enough for the wiping, I had them devoured pretty much within five minutes of having put the lens cap back on my camera!

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A simple side salad, a summer staple to have on hand in the fridge. I love having prepared and dressed veggies ready to go, be it for a snack, a breakfast base or dinner side. This one is quite obviously inspired by Sonia’s broccoli slaw she posted last week sans the orange, coconut and seeds, with the addition of some roasted chopped cashew nuts.

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Oranges still aren’t great here, dry difficult to peel oranges are just not my bag. It was incredible just as it was, super simple to whip up…I just wish I had of made more! One might bowl and two servings later; like chocolate and nut butter, if I put if on my plate it gets eaten, my appetite knows no bounds when it comes to tasty veggies!

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This recipe is fool proof to the last. Totally effortless, cooking dinner for days while you sleep, the ultimate in food prep productivity if you ask me!

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Get the recipe for the slaw via the link below in the recipe or directly from here! Adapted from @TheHealthyFoodie’s recipe! 

What’s your favourite short rib recipe? I’d love to hear some of you alternative suggestions!

Crockpot Jerk Short Ribs

by Michelle Hunt

Prep Time: 5 minutes

Cook Time: 7 – 8 hours

Keywords: slow-cooker entree gluten-free grain free low-carb soy-free beef orange juice short ribs

Ingredients (Serves 4)

    Jerk Marinade

    • 2 tbsp ground allspice
    • 1/2 c. dark brown sugar
    • 8 garlic cloves
    • 1-2 scotch bonnet peppers, seeds removed!
    • 1 tbsp ground thyme
    • 1 bunch spring onions
    • 1 tsp cinnamon
    • 1/2 tsp nutmeg
    • 1/2 tsp cloves
    • 1 tbsp coconut aminos
    • 1/2 tsp Himilayan Salt
    • 1/2 tsp black pepper
    • Juice of 1 lime
    • 1 tbsp extra virgin olive oil

    For the Ribs

    • 2-3 lbs bone in short ribs
    • 2 tbsp coconut oil melted
    • 1 cup (250ml) beef stock
    • 1 cup (250ml) fresh orange juice
    • Sea salt, to taste
    • Black pepper, to taste
    • Link(Tostones, to serve
    • Broccoli Slaw makes the perfect side!


    Blend all ingredients for the marinade until smooth in your food processor or mini chopper.

    Pour over and rub in to ribs. Leave to marinade in the fridge for 4 hours or overnight.

    Turn you slow cooker on and set to low.

    Remove from the fridge 30 minutes before cooking. Melt coconut oil in a pan over a medium to high heat. Seal the ribs in the pan, in batches if necessary, 2-3 minutes on each side.

    Add remaining ingredients, ensuring the liquid comes up just to the top of the ribs. Leave to cook for 7 – 8 hours.

    Remove ribs, discard bones and shred/flake meat.

    Sieve juices and broth from the slow cooker, pour in to a pot, skim off some of the fat from the surface and leave to reduce down for 20 -25 minutes over a medium to low heat, gently bubbling until thick and syrupy. Season to taste.

    Serve beef with tostones and broccoli slaw!

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