"This comes out so good, it'll make you slap your mamma! (...just kidding, Momma...)"  Frank


3.5 - 4 lb. Slanker's 100% grass-fed beef short ribs, thawed (Be sure to thaw meat in a dish to keep from making a mess in the refrigerator!)

2 large Vidalia onions, cut into 1/2" chunks

2 lbs. carrots, washed, ends removed, skin on, cut to about 1-3 inches in length

3/4 lb white mushrooms, cleaned and quartered (optional)

4 t. organic Worcestershire sauce

1-2 T Butt Rub (or substitute salt and pepper to taste)

Rendered suet or "Oils of Aloha" Garlic Isle macadamia oil


Heat suet or oil in pan to medium heat. Sprinkle Butt Rub (or salt and pepper) on meat and braise in heated oil. Cook ribs on all sides until browned. 

In a crock pot, layer carrots and onions on bottom, ribs on next with mushrooms (optional) on top. Any spare room in the crock pot can be filled with more of the same vegetables as they are awesome when done. 

Pour Worcestershire sauce over the top. Cover and cook on low for 8 - 10 hours. Do not add any additional liquid.