Crock Pot Short Ribs

I am obsessed with short ribs.  They are tender and flavorful.  They go with any kind of sauce you can dream up, usually perfected after hours and hours of braising.

I decided to come up with an easy, quick(ish) recipe using the crock pot on a high setting.  Using boneless short ribs cuts down the cook time, and the crock pot keeps you from having to fire up the oven for several hours on a hot summer day.

This recipe is also very low carb.  A lot of short rib recipes call for sugar, honey, molasses, etc., and the only sugar in this recipe is found in the ketchup.  This is tangy, melt-in-your-mouth, low carb short rib goodness.

Crock Pot Short Ribs

2-4 lbs boneless short ribs, trimmed of excess fat
Salt & Pepper to season ribs
1 tsp paprika
1 tsp minced garlic (or 2 garlic cloves, minced)
1 tsp fresh oregano, chopped (ok to use 1 tsp dried oregano)
1 tablespoon red wine vinegar (or substitute Trader Joe's orange muscat champagne vinegar)
1/2 cup ketchup
1 tablespoon mustard
1 tsp GF soy sauce or tamari
Pinch smoky hawaiian black salt (found in specialty markets, sea salt is great, too)
3-4 sprigs of fresh thyme

Season short ribs with salt and pepper. Place ribs in crock pot.

In a bowl, whisk remaining ingredients into a sauce.  Pour over ribs and dredge ribs in the sauce.  Cook on high in covered crock pot for 3 hours or until ribs are fall-apart tender.  Remove thyme sprigs before serving.