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  • Author: Tina Putzing



For the ribs:

  • 4 lbs beef shortrib (boneless)
  • 1 tbsp salt
  • 1 tsp ground black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp chili powder
  • ¼ tsp ground cumin
  • 1 cup beef broth

For the fixings

  • White rice (steamed (or whichever rice you like!))
  • Sauteed bell pepper slices
  • Pico de gallo (chopped tomato and raw onion tossed together with lime juice, garlic and salt to taste)
  • Sliced avocado
  • Raw radishes (thinly sliced)
  • Sour cream
  • Grated cheese


To cook your short ribs:

  1. Place your short ribs in a crock pot, and sprinkle with all the seasonings.
  2. Pour beef broth over the top, making sure every piece of meat has been drizzled with the broth.
  3. Cook on low for about 8 hours, or until meat is very tender.
  4. Once done cooking, shred the meat directly in the crock pot and allow it to soak up some of the fatty juices.

To serve:

  1. Scoop hot rice into a bowl.
  2. Add a generous portion of shredded short rib, then top with alllllll the fixins’.
  • Category: Main
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