Perfect meal for when it starts to get cold!


Serves 4

8 bone in short ribs



2 cups apple cider, not to sweet



1 small can of diced tomatoes



2 carrots, peeled and finely diced



2 celery stalks, finely diced



8 cloves of garlic, keep them whole



1 yellow onion, finely chopped



1 cup mixed pitted olives



1 tablespoon dried thyme



1 beef bullion cube



1 tablespoon worshestershire sauce



1 tablespoon soy sauce



1/2 teaspoon red chili flakes



1 tablespoon honey



1 shot of espresso



1 rutabaga, peeled and diced



olive oil



salt and pepper


  1. In a slow cooker place short ribs, cider, tomato, carrots, celery, garlic, onion, olives, thyme, bullion cube, Worshestershire, soy, chili, honey and espresso.
  2. Put on the lid and let it slow cook on high for at least 4 hours.The ultimate is 6 hours.
  3. At the end of the cooking time, place the rutabaga on a baking tray and drizzle with oil, salt and pepper.
  4. Bake at 380F for about 18-20 minutes or until done.
  5. Season the short ribs with salt and pepper and serve with the baked rutabaga.

TIP:

Photography by Paul "Sweet Paul" Lowe

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