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SLOW COOKER SHORT RIBS

Melt-in-Your-Mouth Slow Cooker Short Ribs for Comfort Food Bliss

Fall-apart tender slow cooker short ribs that are the epitome of comfort food, ideal for chilly evenings.
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Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Servings: 6 ribs
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Ribs
  • 3 pounds Bone-in short ribs for rich flavor and tenderness
  • 1/4 cup Cornstarch for thickening
  • 1 teaspoon Salt to taste
  • 1 teaspoon Black Pepper freshly ground
For the Aromatics
  • 1 teaspoon Onion Powder or fresh onions
  • 1 teaspoon Garlic Powder fresh garlic can enhance aroma
  • 1 cup Sweet Onions or yellow onions
  • 4 cloves Garlic freshly minced
For the Flavor Base
  • 1/2 teaspoon Cayenne Pepper to adjust spice level
  • 1/4 cup Balsamic Vinegar or Worcestershire Sauce based on taste
  • 2 cups Beef Broth low-sodium recommended
  • 2 tablespoons Tomato Paste for richness
Herbs & Vegetables
  • 2 sprigs Fresh Thyme or less if dried
  • 1 sprig Fresh Rosemary or less if dried
  • 2 leaves Bay Leaves
  • 2 cups Carrots sliced
For Garnish
  • 1/4 cup Fresh Parsley optional for garnish

Equipment

  • Slow Cooker
  • Skillet
  • Measuring cups
  • Measuring spoons
  • Tongs
  • Cutting Board
  • Knife
  • Spatula

Method
 

Step-by-Step Instructions for SLOW COOKER SHORT RIBS
  1. Pat the short ribs dry and season with cornstarch, salt, black pepper, onion powder, garlic powder, and cayenne pepper.
  2. Heat a skillet over medium-high heat, add oil, and sear the ribs for 5 minutes on each side until browned.
  3. Sauté sweet onions and minced garlic in the same skillet for 1-2 minutes until fragrant.
  4. Deglaze the skillet with balsamic vinegar or Worcestershire sauce, scraping up browned bits, then add beef broth, tomato paste, thyme, rosemary, and bay leaves.
  5. Pour the mixture over the seared ribs in the slow cooker and set to LOW for 6-8 hours or HIGH for 4-6 hours.
  6. Add sliced carrots to the slow cooker 1-2 hours before serving.
  7. Remove bay leaves before serving and plate the ribs with gravy, garnished with parsley.

Nutrition

Serving: 1ribCalories: 350kcalCarbohydrates: 10gProtein: 30gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 100mgSodium: 800mgPotassium: 700mgFiber: 1gSugar: 2gVitamin A: 400IUVitamin C: 5mgCalcium: 20mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days in the fridge or freeze for 3 months. Reheat gently to maintain tenderness.

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