Slow Cooker Beef Short Ribs
User Reviews
4.7
-
Prep Time
15 mins
-
Cook Time
6 hrs
-
Total Time
6 hrs 15 mins
-
Servings
9 Servings
-
Calories
405 kcal
-
Course
Main Course
-
Cuisine
American
Slow Cooker Beef Short Ribs
Description
This recipe begins by seasoning the bone-in beef short ribs and searing them in avocado oil to develop a brown crust. The ribs are then transferred to a slow cooker, accompanied by cherry juice and chicken broth, along with chopped carrots, mushrooms, finely chopped onion, minced garlic, and a rosemary sprig. The vegetables are sautéed before layering to build flavor.
The slow cooker cooks the ribs gently for several hours, allowing the meat to become tender and infused with the savory broth enriched by cherry juice. The combination produces a balance of umami and mild fruitiness, with a soft texture where the meat easily separates from the bone.
This dish is ideal for serving with hearty sides such as mashed potatoes or polenta. It is well suited for preparing ahead and serving as part of a comforting meal.
Cherry juice can be substituted with chicken or beef broth for a lower-carb version, or replaced with dry red wine or unsweetened apple cider for variant flavor profiles. Cooking times vary depending on slow cooker settings, with low heat requiring longer duration than high heat.
Ingredients
- 1 Tbsp avocado oil
- 4 to 5 lbs beef short ribs bone-in
- 1 tsp salt to taste, sea salt
- 1 yellow onion finely chopped, medium-sized
- 5 cloves garlic minced
- 2 cups cherry juice
- 1 cup chicken broth
- 3 carrot chopped into large chunks, large
- 8 ounces mushrooms chopped
- 1 rosemary sprig
Instructions
- Sprinkle the short ribs with sea salt on all sides. Heat the avocado oil in a large cast iron skillet over medium-high heat. Wait for a few minutes to allow the skillet to become sizzling hot.
- Place the short ribs in the hot skillet on one of the fat sides. Sear for 3 minutes, then flip and sear for another 2 to 3 minutes.
- Pour the cherry juice and chicken broth into the slow cooker. Transfer the seared short ribs into the slow cooker.
- Use the same skillet to sauté the onion. Cook, stirring occasionally, until the onion turns golden-brown, about 8 to 10 minutes. Add the garlic and sauté another 2 minutes.
- Transfer the onion and garlic to the slow cooker, along with the carrots, mushrooms, and rosemary. Give everything a jostle so that everything is covered in liquid as much as possible (it’s completely fine if the veggies are poking out!).
- Secure the lid on the slow cooker and cook on low heat for 7 to 8 hours or high heat for 4 to 6.
- Serve with your choice of side dishes and enjoy!
Notes
- Cherry juice enhances flavor but can be swapped with chicken or beef broth, dry red wine, or unsweetened apple cider.
- Adjust cooking time based on slow cooker heat settings for optimal tenderness.
- This recipe works well with sides like mashed potatoes or polenta for a balanced meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9Servings
Amount Per Serving
Calories 405 kcal
% Daily Value*
| Serving | 16-oz. Short Rib | |
| Calories | 405kcal | 20% |
| Protein | 32g | 64% |
| Fat | 33g | 51% |
| Saturated Fat | 15g | 75% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
You'll Also Love
