Slow Cooker Short Ribs Recipe
Slow Cooker Short Ribs along with carrots and Garlic Tomato Gravy. Perfect for an easy Sunday dinner!
Servings: 4
Ingredients
- 2 lbs. beef short ribs
- ½ tsp. salt
- ⅛ tsp. pepper
- 2 tsp. cooking oil
- 1 ½ cups beef broth
- ¼ cup tomato paste (1/2 small can)
- 1 ½ tsp. dried oregano
- ½ tsp. dried thyme
- ½ tsp. onion powder
- 1 Tbsp. minced garlic
- 4 carrots peeled and cut in half
Instructions
- Sprinkle the short ribs with the salt and pepper. Heat a large skillet over medium-high heat. Add the oil. When the oil is hot, brown the meat on all sides. No need to cook through. Place the browned short ribs into the slow cooker.
- Do not rinse the pan, add the beef broth, tomato paste, oregano, thyme, onion powder and garlic to the pan. Use a spatula to scrape up any bits of meat from the bottom of the pan into the sauce. Let simmer for 2-3 minutes over medium heat, stirring often.
- Add the carrots over the short ribs. Pour the sauce from the skillet over the short ribs and carrots.
- Cover and cook on LOW for 6 hours. This can go for 8 hours, but the meat will not stay on the bones at all.
- Serve and enjoy!
Notes
- You can add onions, baby carrots (instead of the big ones), broccoli, and even mushrooms.
- One cup of red wine can be added (omit one cup of beef broth if you do).
- Place any remaining beef and carrots in an airtight container and store in the fridge for up to 4 days. Reheat on the stovetop or in the oven until warmed throughout.
- Want to make a gravy? Create a cornstarch slurry to mix with a portion of the cooking juice. Heat in a saucepan over medium heat and stir until the desired thickness is created.
Nutrition
Calories: 400kcal | Carbohydrates: 21g | Protein: 35g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 98mg | Sodium: 981mg | Potassium: 1359mg | Fiber: 6g | Sugar: 10g | Vitamin A: 28679IU | Vitamin C: 14mg | Calcium: 96mg | Iron: 5mg
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