Paleo Balsamic Braised Short Rib Tacos

• Gluten free

• Meat

  • 2 lb Beef short ribs, bone-in

• Produce

  • 2 Avocado
  • 1/2 cup Cilantro, fresh
  • 5 Dried apricots, whole
  • 2 Garlic cloves
  • 1 tbsp Garlic powder
  • 1 Lime, wedges
  • 1 tbsp Onion powder
  • 1 Red onion
  • 1/2 cup Red onion
  • 1 tbsp Rosemary, dried
  • 1 tbsp Sage, dried

• Condiments

  • 1/2 cup Balsamic vinegar
  • 1 15 oz. can Tomato sauce

• Baking & Spices

  • 1 tsp Ancho chili powder
  • 1 tsp Black pepper
  • 2 tbsp Course sea salt
  • 1 tbsp Paprika, smoked

• Oils & Vinegars

  • 2 tbsp Olive oil

• Frozen

  • 20 Jicama tacos

Found on joyfulhealthyeats.com

Description

Ingredients

• 2-3 lbs. of bone-in beef short ribs
• 2 tablespoons olive oil
• Spice Blend:
• 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
• 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
• ½ cup thinly sliced red onion
• ½ cup diced fresh cilantro
• 1 lime, cut into wedges

Directions

• 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.