- 2 lbs. of boneless short ribs
- 26 ounces chopped tomatoes
- 8 ounces tomato sauce
- 2 tbs. tomato paste
- 3 tbs. tapioca flour
- 3 cloves garlic, minced
- 2 tbs. extra virgin olive oil
- 1 yellow onion, chopped
- 1 cup white wine
- 1 cup beef broth
- 2 sprigs of rosemary, chopped
- 6 springs thyme
- Salt and pepper to taste
Step 1 – Place tapioca flour and short ribs in large bowl or Ziplock bag and toss together.
Step 2 – Place olive oil in large pot over medium heat.
Step 3 – Once warm, place short ribs into pot and brown on all sides.
Step 4 – Transfer the browned short ribs to the slow cooker.
Step 5 – Add the remaining ingredients to the slow cooker and cook on low heat for 4-6 hours (cook times will vary).
Step 6 – Serve over mashed sweet potatoes or mashed yams.
Photo Credit: Stephanie Heymann