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Slow Cooker Short Ribs Recipe
Slow cooker short ribs are perfectly tender ribs simmered in a rich sauce. Enjoy fall-off-the-bone goodness with minimal prep!
Prep Time
5 mins
Cook Time
6 hrs
Total Time
6 hrs 5 mins
Servings: 4
Calories: 527 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 3-4 pounds short ribs
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1 tablespoon vegetable oil
- 4 carrots peeled and chopped
- 4 celery stalks chopped
- 2 tablespoon Worcestershire sauce
- 2 cups beef stock
- 2 garlic cloves minced
- 2 tablespoons tomato paste
Instructions
- Sprinkle your short ribs with salt, garlic powder, onion powder, and black pepper.
- Heat the oil in a large skillet over medium-high heat. When it is hot, quickly sear the ribs on both sides.
- Put the carrots and celery in the bottom of the slow cooker.
- Place the seared beef ribs on top.
- Combine your beef broth with garlic cloves, Worcestershire sauce and tomato paste in a small bowl.
- Pour this mixture over the ribs.
- Cover and cook on low for 6-8 hours or on high for 4-5 hours or until the meat is fall off the bone tender.
Cup of Yum
Notes
- Don't skip the sear! Browning the ribs before they hit the slow cooker isn't just for looks; it's for that deep, caramelized flavor that can't be replicated any other way.
- After cooking, you will find a layer of fat on top of the cooking liquid. Take a few minutes to skim it off before serving or making your gravy.
- To make a gravy, mix two tablespoons of cornstarch with two tablespoons of water for a cornstarch slurry. Stir it into the cooking liquid and cook on high for a few minutes.
- Serve over mashed potatoes, rice, or noodles.
- Don't skip the sear! Browning the ribs before they hit the slow cooker isn't just for looks; it's for that deep, caramelized flavor that can't be replicated any other way.
- After cooking, you will find a layer of fat on top of the cooking liquid. Take a few minutes to skim it off before serving or making your gravy.
- To make a gravy, mix two tablespoons of cornstarch with two tablespoons of water for a cornstarch slurry. Stir it into the cooking liquid and cook on high for a few minutes.
- Serve over mashed potatoes, rice, or noodles.
Nutrition Information
Serving
4g
Calories
527kcal
(26%)
Carbohydrates
13g
(4%)
Protein
51g
(102%)
Fat
29g
(45%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
3g
Monounsaturated Fat
12g
Trans Fat
0.02g
Cholesterol
147mg
(49%)
Sodium
1229mg
(51%)
Potassium
1584mg
(45%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
10502IU
(210%)
Vitamin C
8mg
(9%)
Calcium
85mg
(9%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 527
% Daily Value*
| Serving | 4g | |
| Calories | 527kcal | 26% |
| Carbohydrates | 13g | 4% |
| Protein | 51g | 102% |
| Fat | 29g | 45% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 147mg | 49% |
| Sodium | 1229mg | 51% |
| Potassium | 1584mg | 34% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 10502IU | 210% |
| Vitamin C | 8mg | 9% |
| Calcium | 85mg | 9% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.