Who doesn’t love a good crockpot recipe that tastes like a million bucks? These short ribs are impressive enough for a dinner party, or just when you feel like stepping up your weeknight dinner game but only take about 15 minutes of active prep time. They’re foolproof and delicious. Dig in, folks.

2 lbs beef short ribs – I prefer bone in English cut, but boneless or a mix will work
1 6 oz can tomato paste
1 teaspoon creamy almond butter
1 cup + 2 tablespoons chicken broth
4 cloves garlic
1/2 teaspoon fish sauce
1 teaspoon dried parsley + fresh parsley to garnish (can sub chives)
3/4 teaspoon thyme
3/4 teaspoon oregano
3/4 teaspoon basil
1/2 teaspoon paprika
1/4 teaspoon dried mustard
2 shakes red pepper flakes
1 sprig fresh rosemary
1 small bag or 2 cups baby carrots
Sea salt & pepper to sear meat

All seasonings are to taste! I always recommend tasting halfway through your cooking time and adding more of what you like.


Generously season the short ribs with sea salt all over and a good amount of pepper. In a hot skillet, brown the short ribs on all sides. Place short ribs in a crockpot on low with the pan drippings while you make the sauce.

In a blender or food processor, combine tomato paste, almond butter, chicken broth, garlic, fish sauce and all herbs and spices, except for the rosemary. Blend or process on high until a  smooth sauce forms.

Pour the sauce over the short ribs in the crockpot and sprinkle with the fresh rosemary. Cook on low for approximately 8 hours.

Stir to combine sauce and ribs after about 4 hours and reseason as needed.

In your last hour of cooking, dump the bag of baby carrots into the crockpot and stir to combine.

Serve garnished with fresh or dried parsley and some extra herbs for color, if desired. Melt in your mouth meat! I serve this with cauli mash or over sweet potatoes as a stew.