Description
These slow cooker beef short ribs are fail-proof and fall-off-the-bone. A low and slow 9-hour hands-off cook time yields tender, juicy, flavorful meat along with veggies and a tangy braise.
Ingredients
Units
Scale
- 1/3 cup flour (all-purpose or gluten-free)
- 1 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 3 pounds bone-in beef short ribs
- 1/4 cup unsalted butter
- 8 ounces small button mushrooms
- 2 large bell peppers, chopped
For the tangy braise:
- 1 cup chopped onion
- 1 cup low-sodium beef bone broth
- 1/2 cup red wine vinegar
- 1/2 cup brown sugar
- 1/4 cup chili sauce
- 2 tablespoons ketchup
- 2 tablespoons Worcestershire sauce
- 2 tablespoons minced garlic
- 1 teaspoon chili powder
Instructions
- Put flour, salt, and pepper in a large Ziploc bag. Add ribs and shake to coat.
- Melt butter in a large skillet over medium heat. Place ribs in the skillet; increase to medium-high heat; brown each side for 30-45 seconds. Do it in batches if necessary.
- Transfer the ribs to the slow cooker. Add mushrooms and bell peppers.
- In the same skillet, combine onion, broth, vinegar, sugar, chili sauce, ketchup, Worcestershire sauce, minced garlic, chili powder, and the remaining flour from the bag.
- Bring to a boil; stir well.
- Pour over ribs. Cover and cook on low for 9 hours.
- Serve over hash browns, mashed potatoes, or rice.
Nutrition
- Serving Size: 1
- Calories: 746
- Sugar: 35.9g
- Sodium: 777.3mg
- Fat: 22.5g
- Saturated Fat: 12.3g
- Trans Fat: 0.3g
- Carbohydrates: 52.1g
- Fiber: 4g
- Protein: 80.1g
- Cholesterol: 233.9mg
