Beef Short Ribs with Coleslaw

    MAKES: 6 servings
    PREPARATION TIME: 20 minutes
    COOKING TIME: 4 to 5 hours + marinating
    What’s the best way to make perfectly tender beef ribs? Pop them into a slow cooker, of course: afterward, it takes just a few minutes to finish them off in the oven. And for a complete meal, you’ll want to serve them alongside crisp, creamy, tangy coleslaw.

    1 tablespoon (10 g/0.3 oz) garlic powder
    1 tablespoon (7 g/0.2 oz) onion powder
    2 teaspoons (5 g/0.2 oz) paprika
    2 teaspoons fine sea salt
    1 tablespoon (5 g/0.2 oz) oregano
    1/4 teaspoon cayenne pepper
    4 pounds (1.8 kg) beef short ribs, will yield about 50% meat
    1/2 cup (120 g/4.2 oz) Sweet & Sour BBQ Sauce, plus optionally more to serve with
    1.3 pounds (600 g) sliced green or white cabbage, core removed
    1 small (60 g/2.1 oz) red onion, sliced
    1/2 cup (110 g/3.9 oz) mayonnaise (shown here)
    3 tablespoons (45 ml) fresh lemon juice
    1/4 cup (15 g/0.5 oz) chopped parsley or chives
    1/2 teaspoon celery seeds
    Salt and pepper


    Preheat the slow cooker and pour in 1/4 cup (60 ml) of water. Prepare the rub by mixing all the spices and set aside.
    Pat dry the ribs using a paper towel and cover the short ribs in the spice rub, pressing it all over the ribs. Optionally, cover and marinate in the fridge for up to 8 hours. Transfer the ribs to the slow cooker and cook on high for 4 to 5 hours, until the meat is tender.
    Prepare the coleslaw. Using your food processor’s slicing blade, thinly slice the cabbage, and then place in a large mixing bowl. Add the red onion, mayonnaise, lemon juice, parsley, and celery seeds. Season with salt and pepper to taste, and mix well.
    After 4 to 5 hours of cooking the ribs, using tongs, remove the ribs from the slow cooker and place on a baking sheet lined with heavy-duty parchment paper. Preheat the broiler. Brush the ribs with the BBQ sauce on all sides and place the ribs under the broiler. Cook on high for 8 to 10 minutes, turning halfway through. Serve with the prepared coleslaw. To store both the ribs and the coleslaw, refrigerate for up to 4 days. To freeze the ribs, shred off the bones and freeze for up to 3 months (meat only).
    Total carbs: 11.7 g / Fiber: 4.1 g / Net carbs: 7.6 g / Protein: 28.5 g / Fat: 44.4 g / Energy: 547 kcal
    Macronutrient ratio: Calories from carbs (6%), protein (21%), fat (73%)