Slow Cooker Moroccan Short Ribs

Looking to beat the heat? Spend 30 minutes prepping, then forget about these beef ribs in the slow cooker for six hours when they will be fall off the bone, finger licking good.

Short ribs are a high fat meat, so choose grass fed if possible, and/or serve in small portions with lots of veggies.

These ribs can be served over pasta, or a smart carb like the Japanese sweet potato shown above. If you are on a low carb starch fast, serve these ribs over a non-starchy veg like zucchini noodles (zoodles), or spaghetti squash

Short ribs come from the brisket, chuck, or rib portion of cattle. If they are cut two to three inches, allow two ribs per person, or about one pound per person

One pound may seem like a lot, but much of the weight is bone, or fat that will render off.

They are best and most tender when cooked low and slow, and braised in seasoned liquid

The Moroccan spices have natural anti inflammatory properties and give the ribs a nice punch without being overly spicy

For some extra texture, and to add some lean protein and healthy fibers, top with crispy oven roasted chickpeas

These short ribs holdover well as leftovers, and will last in the refrigerator for about five days

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Slow Cooker Moroccan Beef Ribs

Prep it and forget it while beating the heat with this super flavorful take on beef short ribs

Course Entree, Main Course

Cuisine anti inflammatory, asian, Barbecue, beef ribs, dairy free, gluten free, keto, low carb

Keyword 30 Minute Meal, Anti Inflammatory, Asian, Barbecue, Comfort Food, garbanzo bean, Ginger, Keto, Low Carb

Prep Time 30 minutes

Cook Time 6 hours

Servings 4

Calories 640 kcal

Author Tina

Ingredients

• 3 pounds beef bone in short ribs preferably grass fed beef
• Fine ground sea salt
• Ground black pepper
• 4 cloves garlic chopped
• 1 tbsp grated fresh ginger
• 1 Vidalia onion sliced
• 2 tbsp ground cumin
• 1 tbsp ground turmeric
• ¼ tsp ground cinnamon
• ¼ cup tamari or soy sauce
• Juice and zest of 1 lemon or orange
• 28 oz can crushed tomatoes
• 1 cup cabernet or other dry red wine

Instructions

1. -Set crock pot to high
2. -Lightly dust ribs with salt and pepper
   
3. -In a large dry skillet over medium high heat, sear ribs on all sides, about 1-2 minutes each side, and place into crock pot
   
4. -In same heavy skillet, sauté garlic, ginger, and onion in rendered short rib fat
5. -Add remaining ingredients, stir to combine, and heat to a low simmer
   
6. -Pour mixture over ribs in crockpot
7. -Cook high in slow cooker for 2 hours, then set to low for 6 hours, or until meat is fork tender
8. -Taste, and season with salt and pepper if desired
9. -Serve over pasta, zucchini noodles, or baked sweet potato
   

Recipe Notes

For added texture, flavor, lean protein, and fiber, slow roast a can of chickpeas until crispy and sprinkle about 1/4 cup on ribs as a garnish. Preheat oven to 350 degrees, rinse and drain 1 can of chickpeas, dry well with paper towels and peel and discard chickpea skin. Roast chickpeas on parchment lined pan and coat chickpeas with a little sesame oil. Roast until crispy, about 45 minutes