Orange + Cranberry Crock-Pot Short Ribs {Gluten-Free & Paleo}


  • 4-6 large bone-in beef short ribs (or 2.5 to 4 lbs)
  • salt & pepper
  • 1 tablespoon [aflink u=""]coconut oil[/aflink]
  • 1 cup beef broth
  • 1 cup orange juice
  • 1/2 cup [aflink u=""]coconut sugar[/aflink]
  • 1 tbs [aflink u=""]apple cider vinegar[/aflink]
  • 1/4 tsp salt
  • 2 cups fresh cranberries
  • Zest of 1 whole orange
  • 1 [aflink u=""]bay leaf[/aflink]
  • 1 [aflink u=""]whole star anise pod[/aflink]
  • 1 [aflink u=""]cinnamon stick[/aflink]


  1. Heat up coconut oil in a large cast iron skillet. Rinse off your short ribs and pat them dry with paper towels. Season liberally with salt and pepper. Sear the short ribs on all sides.
  2. Combine the beef broth, orange juice, coconut sugar, apple cider vinegar and salt to the bottom of your crock pot. Whisk it together until all of the ingredients are combined well. Add in your cranberries and lay your seared short ribs on top. You can add the pan drippings from the searing back into the pot as well. Add the orange zest, bay leaf, star anise and cinnamon stick on top of the ribs.
  3. Close the lid and allow to cook on slow for 6-8 hours or until ribs are fall off the bone tender. Serve over veggies, potatoes, or cauliflower puree. Enjoy!


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