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Slow Cooked Short Ribs (Gluten-Free)

This Slow Cooked Short Ribs recipe is one of my favorites. It’s the ultimate comfort food, especially served over traditional Indian basmati rice, and a wonderful dinner to come home to after a long day at work. Serves 5 to 6.



2 lbs short ribs

½ head of cauliflower, chopped into florets

½ to 1 lb of small carrots, peeled, with the bases cut off

1 tablespoon virgin coconut oil

2 to 3 tablespoons MELT® Organic

½ onion, finely chopped

2 cloves garlic, minced

1 tablespoon of high quality curry powder mix – the quality will affect the outcome

1 teaspoon salt

Pepper to taste

1 cup homemade bone broth

1-14 oz can of Glen Muir roasted chopped tomatoes

Cilantro, leaves removed from stems, to taste


  • Turn Crock Pot on “high”.
  • On your stovetop, preheat a skillet on medium with virgin coconut oil. When the oil is liquid (but not smoking) and the pan is hot, brown the short ribs.
  • Add the browned short ribs to the crock pot with its juices.
  • Turn the stovetop down to medium-low and sauté the onions in MELT until the onions have softened.
  • Add the garlic, curry powder, salt, and pepper, and sauté lightly for a few minutes to activate the spices.
  • Add the broth and tomatoes to the skillet and bring to a simmer.
  • Pour and scrape all of the skillet contents over the short ribs in the Crock Pot.
  • Add carrots and cauliflower to your Crock Pot, but only so they are resting on top and are NOT submerged in liquid.
  • Cook on high in your Crock Pot for 6 to 8 hours. Add the cilantro leaves about 30 minutes prior to serving.
  • Serve with cooked rice of your choice.

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