Easy Slow Cooker Beef Short Ribs Recipe
- Yield: 8
- Servings: 8
- Prep Time: 10m
- Cook Time: 10:00 h
- Ready In: 10:10 h
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Easy slow cooker beef short ribs recipe. Bone-in beef short ribs with herbs, mushrooms, and vegetables cooked in a slow cooker. Serve them over cooked rice or potatoes.
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Slow Cooker Beef Fajitas Recipe
Makes 6 servings
Ingredients: 1½ pounds (720 g) beef flank steak, cut into 6 equal portions, 1 cups (250 ml) chopped yellow onion, 1 large green bell pepper, seeded and cut into 1/2-inch (1.25 cm) pieces, 2 tablespoons (30 ml) canned jalapeños, drained and diced, 1 tablespoon (15 ml) chopped fresh cilantro, 1½ teaspoons (7 ml) minced garlic, 1½ teaspoons (7 ml) chili powder, 1 teaspoon ground coriander, 14½ oz (435 ml) can stewed tomatoes with bell pepper and onion, undrained, 6 flour tortillas, nonfat Cheddar cheese, salsa
Instructions: Lightly grease inside 6-quart (6 L) slow cooker with nonstick cooking spray. In a slow cooker, combine beef flank steak, chopped yellow onion, green bell pepper, diced jalapeños, cilantro, garlic, chili powder, and coriander. Mix well, then add undrained tomatoes.
Cover the cooker and cook on low-heat setting for 8-10 hours. Open the lid and remove cooked meat. Transfer to a cutting board and shred, using two forks. Return shredded beef to the slow cooker and keep warm.
Preheat an oven to 350º F (175º C). Wrap tortillas in aluminum foil and place in preheated oven. Warm for 10-15 minutes. Turn off the oven and remove tortillas. Using a slotted spoon, fill warm tortillas with meat mixture. Garnish with shredded cheddar cheese and salsa.
Easy Slow Cooker Beef Short Ribs Recipe
- 5 pounds (2.4 kg) bone-in beef short ribs
- kosher salt and freshly ground black pepper to taste
- 3 tablespoons dried thyme leaves
- 2 tablespoons dried rosemary leaves
- 1/4 cup (60 ml) ground porcini mushrooms
- 1/4 cup (60 ml) all-purpose flour
- olive oil
- 3 celery stalks, chopped
- 2 large yellow onions, peeled and chopped
- 3 carrots, peeled and chopped
- 1 fennel bulb, peeled, cored and chopped
- 2 cups (500 ml) dry red wine
- 6 garlic cloves, peeled and chopped
- 3 tablespoons tomato paste
- 3 cups (750 ml) low-sodium fat-free chicken stock
- Bouquet Garni ( 1 bay leaf, 6 thyme sprigs, 6 parsley sprigs, and 1 small rosemary sprig, tied together with kitchen twine)
Bring a large pot filled with water to a boil over medium-high heat. Add beef short ribs and boil, uncovered, for 5 minutes. Drain and pat them dry with paper towels. Season with salt and black pepper.
In a small mixing bowl, combine the dried thyme, ground porcine mushrooms, and all-purpose flour. Mix well.
Heat a large sauté pan over medium heat. Coat the bottom of the pan with olive oil. Dredge boiled beef short ribs with porcine mixture. Working in batches, brown them on all sides, for about 15 minutes, then remove from the pan and transfer to the slow cooker.
Pour off most of the fat from the pan. Add the celery, onions, carrots, and fennel. Cook, stirring occasionally, until browned, for about 7-10 minutes, then season with salt and black pepper. Stir in the garlic and cook, stirring, until the garlic is very fragrant, for further 3 minutes. Remove cooked vegetables from the pan and transfer to the slow cooker.
Pour dry red wine and tomato paste into the pan. Stir together, using a wooden spoon to break up the tomato paste, scraping the pan to gather the browned bits Transfer tomato mixture to the slow cooker.
Cover slow cooker and cook on low-heat setting for 10 hours or until ribs are tender.
Turn off slow cooker and open the lid. Remove cooked ribs from the cooker and transfer to a serving plate. Wrap with aliminum foil and keep warm.
Pour the cooking liquid through a fine-mesh strainer into a saucepan. Discard cooked vegetables and bouquet garni. Skim fat off the liquid. Increase heat to high and cook until liquid is thick, for about 10 minutes.
Pour the sauce over the ribs. Serve beef shrot ribs with cooked potatoes or rice.