You are going to LOVE these delicious Slow Cooker Short Ribs! They melt in your mouth and are so tender after simmering in the slow cooker. Serve them with a green vegetable and roasted potatoes for a complete meal.
The Whole Foods in Venice was having a fantastic sale on boneless short ribs, so Travis and I knew we couldn’t go home without them. I thought they would be perfect to throw into the slow cooker on Sunday morning and leave to cook all day long. Since summer is in the air, I wanted to give these a barbecue flair as opposed to your typical winter beef slow cooker recipes.
Aside from the short ribs, I had all the remaining ingredients in my fridge and pantry, so hopefully you do, too! After seven hours of cooking at a low temperature, these short ribs melt in your mouth and are packed with incredible barbecue flavor. I regretted not buying double the beef because I know we would have enjoyed eating these for lunch the next day.
I served these Slow Cooker Short Ribs with baked sweet potato fries. It was the perfect Sunday night dinner.
You are going to LOVE these delicious Slow Cooker Short Ribs! They melt in your mouth and are so tender after simmering in the slow cooker. Serve them with a green vegetable and roasted potatoes for a complete meal.
- 2 lbs boneless beef short ribs, fat trimmed, seasoned with salt and pepper
- 2-3 Tablespoons avocado oil (can substitute canola oil)
- 1/3 cup ketchup
- 1/4 cup light brown sugar
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon dried thyme
- 1/8 teaspoon cayenne (optional)
- 1 Tablespoon apple cider vinegar
- 1/2 Tablespoon Worcestershire sauce
- 2 teaspoons mustard
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Heat a large skillet to medium-high heat and add one Tablespoon of the avocado oil to the pan. When the oil is hot, add half of the short ribs to the pan. Brown on all sides (do not cook fully). Once browned, transfer to a plate. Add another Tablespoon of oil to the pan and repeat until all short ribs are browned.
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Transfer the short ribs to a slow cooker. In a medium bowl, mix all remaining ingredients (ketchup through mustard). Add the ketchup mixture to the slow cooker with the ribs, making sure to coat all the pieces. Set the slow cooker to low for 7 hours. After 7 hours the ribs will be incredibly tender. Serve with extra sauce from the slow cooker.
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Harriet
My mouth is watering. You know that this is my favorite dish EVER and that I got hooked on these the first time we shared them at Abe & Louie’s. Sounds like this method of cooking them couldn’t be easier! I’m going to make this soon. Thanks for the inspiration!
Rachel (littlechefbigappetite)
Abe & Louie’s had the BEST short ribs, but I don’t think these are too far off 🙂
Christine @ Cooking with Cakes
these look INCREDIBLE!!!! like fall-off-the-bone good, I’m seriously drooling. Pinned!
Rachel (littlechefbigappetite)
I think you would love them!!
Caroline Kiritsy
Rach- these have been in my slow cooker for 5 hours so far and the apt smells so good! Can’t wait to taste them in just a little bit 🙂
Rachel (littlechefbigappetite)
Yay!!! So glad you made them – saw your post in Instagram and it looks like they turned out perfectly! xoxo
kate
I only have a few hours after work to make these could I cook them on low for 3-3 1/2 hrs and have them turn out just as good
kate
I meant on high for 3 3 1/2 hrs
Rachel (littlechefbigappetite)
Hi Kate, Yes, I think HIGH for 3.5 hours would work out okay!
Deb Haskins
Can i skip the browning step n just throw into crock pot
Rachel (littlechefbigappetite)
I don’t recommend it — the sear on the short ribs will give it great texture and flavor.