Slow-Cooker Short Ribs
Yield: 4-6 servings
Prep time: 10 minutes
Cook time: 4-10 hours, largely unattended
Mix the salt, pepper, and spices in a small bowl. Rub the spice mixture all over the ribs.
Heat a very large skillet over medium-high heat. When the pan is hot, add enough ghee or oil to lightly coat the bottom of the pan. Add the short ribs and sear for 3-4 minutes per side until well browned, about 20 minutes total. Transfer the short ribs to a 6- to 8-quart slow cooker, arranging them vertically so they’re standing up.
Add the shallots, lime juice, and water to the skillet, and scrape with a spatula to deglaze the pan. Let the mixture bubble away for 3-4 minutes, and then pour it over the short ribs. Cover the slow cooker and cook on high for 4-6 hours or on low for 8-10 hours, until the meat is very tender and easy to pull apart with a fork. Use tongs to transfer the ribs to a plate or cutting board, discarding the liquid in the slow cooker. Shred the meat with two forks, removing the bones and any excess fat. Serve hot.