Slow Cooker Short Ribs are a comfort food classic. Seasoned and slow-cooked in a savory sauce the ribs are so tender they fall off the bone.
Equipment
Ingredients
- 3-4 pounds beef short ribs
- 3 Tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 4 carrots peeled and chopped into 3" pieces
- 4 celery stalks chopped into 3" pieces
- 2 cups beef broth
- 2 Tablespoons tomato paste
- 1 Tablespoon Worcestershire sauce
- 2 garlic cloves minced
Instructions
- Heat oil in large skillet over medium-high heat. Season both sides of the short ribs with garlic powder, onion powder, and pepper.
- Add ribs to the skillet and sear on each side until browned.
- Add the carrots and celery to the bottom of your slow cooker, then place the seared ribs on top.
- In a small bowl, whisk together the broth, tomato paste, Worcestershire, and minced garlic. Pour the mixture over the ribs.
- Cover and cook on low for 6-8 hours (recommended) or high for 4-5 hours, or until the meat is tender and falling off the bone.
- Serve the ribs with the sauce spooned over the top and enjoy.
Notes
I recommend cooking on LOW if at all possible. Cooking low and slow ensures tender, juicy meat.
Serve over a bed of mashed potatoes, rice, noodles with sauce spooned over the top.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
We like to serve these over mashed potatoes, rice, or noodles.
We like to serve these over mashed potatoes, rice, or noodles.
Nutrition
Calories: 574kcal | Carbohydrates: 10g | Protein: 50g | Fat: 36g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 19g | Cholesterol: 147mg | Sodium: 773mg | Potassium: 1299mg | Fiber: 2g | Sugar: 4g | Vitamin A: 10337IU | Vitamin C: 7mg | Calcium: 64mg | Iron: 6mg
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