Beef Chuck Ribs Slow Cooker

Slow Cooker Short Ribs - Delish.com

Park Feierbach

Looking for something outside the norm to serve for a special occasion? Few things feel as special—and as satisfying—as a well cooked beef short rib. Short ribs usually get cooked for a few hours in the oven to loosen the meat and make it extremely tender. This version is fall-off-the-bone tender and insanely flavorful, thanks to a quick sear before slow cooking and a sauce that would make ANYTHING taste good. Skip the fancy meal out and make these stunners instead. (Bonus points if you serve them up with a heaping pile of creamy mashed potatoes. 😍)

These are so easy to meet we have no doubt in our mind these will become a show-stopping go-to. This is also the type of dish that might even get better after a night in the fridge allowing all of the flavors to meld together. Stored in an airtight container this can last up to 5 days, but we'll be surprised if it lasts that long.

Made it? Let us know how it went in the comment section below!

Yields: 5 servings

Prep Time: 0 hours 25 mins

Total Time: 9 hours 25 mins

5 lb.

bone-in beef short ribs, cut crosswise into 2-inch pieces

Kosher salt

Freshly ground black pepper

1/2 c.

low sodium soy sauce

1/2 c.

water

1/4 c.

light brown sugar

1/4 c.

rice wine vinegar

2 tsp.

sesame oil

1 tsp.

crush red pepper flakes (optional )

Carrots, medium, peeled and chopped into thirds

yellow onion, large, sliced into 1/2 inch wedges

cloves garlic, crushed

1 1/2

inch piece ginger, thinly sliced

Toasted sesame seeds, for serving

green onions, thinly sliced, for serving

Cooked short grain white rice, for serving

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Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to slow cooker and pour off all but 3 tablespoons drippings from pot.
Meanwhile, whisk soy sauce, water, brown sugar, rice wine vinegar, sesame oil and red pepper flakes.
Add carrots and onions to pan, and cook, mixing occasionally until browned. Add garlic and ginger and brown until fragrant, 1 minute more. Remove from heat and deglaze with reserved soy sauce mixture, scraping up any brown bits from the bottom. Pour this mixture into the slow cooker.
Cover slow cooker and cook on low for 9 to 10 hours, or on high for 4 to 5 hours, or until the meat is very tender and falling off the bone.
Garnish short ribs with toasted sesame seeds and green onions. Spoon sauce over rice and serve.

Park Feierbach

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