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There’s nothing better than throwing some high quality (double-tasty) ingredients into a slow cooker and eating a life-altering meal a few hours later.
But wait — it does get even better when the ingredients are boneless short ribs and bacon, and the output is transcendent enough to make you moan involuntarily (especially when served over sweet potatoes).
Here’s the recipe. Grab your slow cooker and your friends — and try not to eat it all at once.
(Tasty Tasty) Bacon Shredded Short Ribs
There’s nothing better than throwing some high quality ingredients into a slow cooker and eating a life-altering meal a few hours later.
- 2 lbs boneless short ribs
- 1 lb bacon
- 1 white onion
- 6 cloves garlic
- Juice from 1 lemon
- 1/2 cup olive oil
- Salt and pepper
- 4 sweet potatoes
- 3 tbsp butter
Short Rib Preparation:
Cut boneless short ribs and bacon in half (ensuring your cuts will fit in the slow cooker).
Dice onion and garlic.
Put ribs, bacon, onion, and garlic in slow cooker.
Coat with olive oil and lemon juice, then salt and pepper to taste.
Cook for 5 hours on high.
Sweet Potato Preparation:
Cube sweet potatoes.
Add potatoes to ~3 inches of water in a large pot and cover.
Bring to a boil on high heat, then remove cover.
Cook 12 additional minutes.
Remove pot from heat and drain potatoes.
Return potatoes to the pot, add butter, and mash to desired consistency.
Serving the Meal:
Remove short ribs from the slow cooker and place in a large bowl.
Using a pair of forks, shred the short ribs.
Cover half of each plate with a thin layer of sweet potatoes, and lay shredded short ribs over the top.
Serve alongside your favorite salad or coleslaw. (I made a simple red cabbage, white cabbage, green apple, and paleo mayonnaise mix.)
This recipe can be compliant on any level depending on your bacon, so keep an eye out for sugar and nitrates.