Braised Short Ribs

prep:20 minutes
cook:5 hours to 6 hours
Show nutritional information
  • Serves: 6
  • Calories: 1786
  • Total Fat: 167g
  • Total Carbohydrate: 11g
  • Protein: 83g

Serves: 6

Serves: 6decrease servingsincrease servings



Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Cook bacon in a cast iron skillet on medium heat until crispy.
  2. Remove bacon from skillet and set aside.
  3. Turn heat up to medium high and sear short ribs on either side in the hot skillet, about 1-2 minutes a side.
  4. Just enough to get a good brown on them.
  5. Sear two ribs at a time, adding more bacon grease as needed.
  6. Place the first four ribs in the bottom of the crock pot, season with salt, pepper, smoked paprika, and chipotle.
  7. Top with 4 garlic cloves, and repeat with the remaining short ribs.
  8. Top all the ribs with the crumbled bacon, and pour in the beef stock.
  9. Cover and cook in crock pot on high for 5-6 hours.
  10. The meat will be done when it is tender and falls off the bone.
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at

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    1. March 10, 2012

      Made these the other night and they were amazing. House smelled great and dinner was very quiet except for the nom nom sounds. The only issue I have is that ribs aren’t cheap from US Wellness and I don’t have any more of them to make it again.

    2. marychat
      Supporting Member
      March 13, 2012

      How much chipotly?

    3. April 9, 2012

      Totally delicious and awesome that it’s a make-ahead meal! Great flavors!

    4. August 25, 2012

      I also see (as lalamompaleo mentioned) that the measurements amount for chipotle as not been transcribed from the old website!
      It’s 1 teaspoon on The Food Lovers Primal Palate
      This is one of my favorite recipes and I had never even made it with bacon! We’ve got a batch in the slow cooker as I type with bacon and all – I’ll come back and let you know how delicious it is. We’re following it up with the carrot cake b/c my husband just got back from being gone for 2 months and we’re celebrating!

    5. thetungs
      April 4, 2013

      Made this super simple recipe tonight for dinner in the pressure cooker…AMAZING!! Served them on a bed of sauteed garlic baby kale and roasted sweet potato fries. Thanks for the recipe.

    6. joannabanana
      August 12, 2013

      I make these all the time. I’ve only had these short ribs- no others- so I can’t compare them to any other recipe, but I love this one so much that I know any other recipe will not taste as good! the flavors are perfect and have just a little kick, not too spicy at all. I look forward to them every time I make them. they are my favorite meal!

      the original recipe does have chipotle powder in it- I just use a big spoonful because I tend to use more than 2 3/4 lbs of short ribs. usually 4 lbs.

    7. josephroybal
      February 1, 2014

      SO AWESOME! easy to make and 100 times better to eat!

      1. February 3, 2014

        Yay! Love it!

    8. hurrysquirrel
      February 9, 2014

      I made these yesterday (without the chipotle) ~ it was soooooo good! My picky husband had seconds.
      Love your blog and your recipes! I plan on buying the book! Thank you!!!

    9. jerseygirlrachael
      June 11, 2014

      These were sensational! I didn’t have chipoltle so I just used regular paprika and they were still amazing. Yum!

    10. [email protected]
      October 28, 2015

      This recipe is absolutely fabulous! I have prepared it several times and it is consistently good and has become a family favorite.

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