Well. It became fall weather basically overnight, which means it is time for more slow cooker recipes! This recipe for Slow Cooker Short Ribs is melt-in-your-mouth tender and is basically the most comforting meal ever made when served over mashed potatoes.
This recipe is adapted from Delish and will definitely serve a crowd or can be made ahead of time and frozen.
- 5 lbs bone-in beef short ribs, sliced crosswise
- salt and pepper, to taste
- 1 tablespoon vegetable oil
- 1/2 cup low sodium soy sauce (or coconut aminos to make gluten free)
- 1/2 cup water
- 1/4 cup light brown sugar, packed
- 1/4 cup rice vinegar
- 2 teaspoons sesame oil
- 1 teaspoon red pepper flakes
- 3 medium carrots, peeled and chopped into thirds
- 1 onion, cut into half moons
- 5 garlic cloves, crushed
- 1/2 teaspoon ginger paste
- mashed potatoes, for serving
- scallions, thinly sliced, for garnish
- toasted sesame seeds, optional, for garnish
Season your short ribs with salt and pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add some of your short ribs strips and brown on both sides, about 4 minutes total.
Transfer to a slow cooker and repeat with your remaining short ribs.
While browning the short ribs, prepare your carrots, onions, garlic, and ginger paste.
When the ribs are all browned and in the slow cooker, add your prepared carrots and onions to the sauté pan and cook until browned, stirring occasionally, about 10 minutes.
As the vegetables brown, whisk together your soy sauce, water, brown sugar, rice vinegar, sesame oil, and red pepper flakes.
When your vegetables are browned, add the garlic and ginger and cook, stirring for 1 minute more.
Remove the saute pan from heat and pour in the soy sauce mixture, scraping up any brown bits from the bottom.
Pour entire mixture into your slow cooker; the beef does not have to be fully submerged in the liquid.
Cover your slow cooker and cook on low for 8 hours, or on high for 4 hours, or until the meat is very tender and falling off the bone.
To serve, spoon some mashed potatoes into a bowl and then top with the short ribs. Garnish with scallions and sesame seeds, if desired.
Seriously, ultimate comfort food.
The beef easily separated from the bones as I removed it from the slow cooker, and my goodness, this meat is tender.
My husband and I ate this on a cold, rainy night and it was exactly what we needed!
What do you think?