Description
Tender and flavorful slow cooker beef short ribs cooked low and slow with aromatic rosemary and a rich beef broth-based sauce, perfect for a comforting main course.
Ingredients
Scale
Beef Ribs
- 4 pounds beef short ribs about 8 short ribs, boneless or bone-in
- 1 teaspoon salt
- 1 teaspoon black pepper
Slow Cooker Sauce
- 3 cups beef broth
- 1/4 cup Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 sprig fresh rosemary
Instructions
- Season the Ribs: Pat the short ribs dry and season them evenly with salt and black pepper.
- Sear the Ribs: Heat a large skillet over high heat. Sear the short ribs on all four sides for about 60 seconds per side until browned, enhancing flavor and locking in juices.
- Prepare Slow Cooker Mixture: Pour the beef broth, Worcestershire sauce, garlic powder, and onion powder into the slow cooker and stir well to combine the flavors.
- Cook the Ribs: Place the seared short ribs into the slow cooker, submerging them in the liquid. Lay the fresh rosemary sprig on top of the meat.
- Slow Cook: Cover with the lid and cook on low heat for 8 hours until the meat is tender and falls off the bone.
Notes
- Searing the ribs is optional but adds great depth of flavor.
- Bone-in ribs provide more flavor, but boneless can be used for convenience.
- Feel free to add vegetables like carrots or onions in the slow cooker for a complete meal.
- Use fresh herbs like rosemary or thyme to customize the flavor.
- For a thicker sauce, remove the ribs after cooking and reduce the cooking liquid on the stovetop.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 40 g
- Saturated Fat: 15 g
- Unsaturated Fat: 20 g
- Trans Fat: 1 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 45 g
- Cholesterol: 150 mg
