Ingredients

The following ingredients have 20 Servings
  • 2 tablespoon of course sea salt
  • 1 tablespoon of dried rosemary
  • 1 tablespoon of dried sage
  • 1 tablespoon of garlic powder
  • 1 tablespoon of onion powder
  • 1 tablespoon of smoked paprika
  • 1 teaspoon of black pepper
  • 1 teaspoon ancho chili powder
  • 2-3 lbs. of beef short ribs, boneless
  • 2 tablespoons avocado oil
  • 15 oz. can of tomato sauce
  • ½ cup of balsamic vinegar
  • 5 whole dried apricots
  • 2 garlic cloves, smashed
  • 1 red onion, roughly chopped
  • 20 jicama tacos
  • 2 avocado, sliced
  • 1/2 cup thinly sliced red onion
  • 1/2 cup diced fresh cilantro
  • 1 lime, cut into wedges

Instruction

  • In a small bowl, add course sea salt, dried rosemary, dried sage, garlic powder, onion powder, smoked paprika, black pepper, and ancho chili powder. Stir to mix.
  • Pat the short ribs dry with a paper towel.
  • Generously rub the spice mixture onto both sides of the short ribs.
  • Heat a large skillet to medium high heat.
  • Add 2 tablespoons of olive oil to the pan. Add the short ribs to the pan, sear each side for 2-3 minutes until they have slight browning.
  • Add the seared short ribs directly to the Crock Pot.
  • Next add tomato sauce, balsamic vinegar, dried apricots, garlic cloves, and red onion to the Crock Pot.
  • Cover and let cook on HIGH for 4-5 hours. (or on low for 6-8 hours)
  • Remove short ribs from the crock pot and shred the ribs using two forks. Place the meat back into the Crock Pot with the sauce. Stir the meat around.
  • Serve short ribs on a jicama taco and top with fresh avocado, cilantro, red onion slices, and a wedge of lime.