Balsamic Slow Cooker Beef Short Ribs
As the weather gets cooler up here in Canada, I start to crave more hearty meals and slow cooked meats. These Balsamic Slowcooker Beef Short Ribs are a darn tasty example of something I eat in the cooler months.
I first began to learn how to cook beef short ribs when my Integrative Doctor recommended I start eating more of a Paleo template to get more good quality animal products and fat into my body. You see, easily digested protein and good quality saturated fats help support the adrenals and hormonal health. Both amino acids and fats, especially saturated, are the building blocks for our hormones! Learning how to cook different types of meats, instead of just plain old chicken breasts and lean ground turkey, really changed things for me. I couldn’t believe how delicious all the meats were that I was avoiding because I thought they were unhealthy.
Bison, grass-fed beef, pastured pork side ribs, lamb, duck, yak, you name it! I love visiting the farmers market to pick out my meat for the week. Knowing that it’s been fed what it’s meant to eat and not treated with antibiotics or raised in a stressful feedlot environment makes me happy. There’s something about cooking good quality meat, that makes you slow down and really appreciate and put love into the meal you’re cooking.
The benefit is that this puts you into the parasympathetic state, which allows you to digest your food! That’s sooo important! If you suffer with bloating and gas after eating, try slowing down and chewing your food next time. Take some deep breaths before eating and turn off the television and other distractions.
Too many people now a days don’t take part in the beautiful process of cooking a meal from scratch and just do everything rushed or eat out. I’m guilty of this at times too, but I can tell you it’s so enjoyable when my man and I pop a bottle of wine, turn some music on and prepare a meal together. It’s my favourite way to spend a Friday night!
- 4 Beef Short Ribs
- 1 Rutebega, chopped
- 1 medium onion, chopped
- 1 small bulb garlic
- 1 teaspoon sea salt
- 1 teaspoon thyme
- 1 teaspoon oregano
- 1/4 cup balsamic vinegar
- Brown the short ribs in a skillet over medium heat.
- Put half the rutabaga, onion and garlic in the slow cooker then top with ribs.
- Layer the remaining rutabaga, onion and garlic on top. Sprinkle salt and herbs on top and add balsamic vinegar.
- Turn on low heat and cook 6-8 hours.