Anyone who knows me well knows my fondness for bacon. I have a quote on my kitchen wall that says “Bacon is like a little hug from God.” Well, these short ribs have been hugged by bacon, so I guess that makes them secondhandedly hugged by the divine. And pretty tasty.
Prep time 15 minutes
Serves 6
11/2 pounds (680 g) sliced baby portobello mushrooms
3 tablespoons (45 ml) coconut aminos
11/2 tablespoons (45 g) tomato paste
3 cloves garlic, minced
11/2 teaspoon dried minced onion
3/4 teaspoon smoked paprika
3/4 teaspoon black pepper
3/4 teaspoon sea salt
1/2 teaspoon dried thyme
3 pounds (1.4 kg) short ribs (about 8 meaty ribs)
4 slices thick-cut bacon
1 Place the sliced mushrooms in a 4- or 6-quart (3.8 or 5.7 liter) slow cooker.
2 In a small bowl, combine the coconut aminos, tomato paste, garlic, onion, smoked paprika, black pepper, sea salt, and thyme to form a paste. Rub the paste all over the short ribs. Place the short ribs on top of the mushrooms and lay the bacon slices on top of the ribs.
3 Cover and cook on low for 6 to 8 hours, until the short ribs are tender.
4 Discard the bacon slices and serve the short ribs with the mushrooms and some cooking juices.
