Description
These Super Tender Crockpot Beef Short Ribs are packed with flavor and fall-off-the-bone tender, making them the perfect comfort food for any gathering.
Ingredients
Scale
- 3 lb beef short ribs (halal)
- 1 tbsp olive oil (for searing)
- 1 onion (sliced)
- 3 cloves garlic (minced)
- 1 cup beef broth (low-sodium if preferred)
- 1/2 cup tomato sauce
- 2 tbsp soy sauce (halal)
- 2 tbsp brown sugar
- 1 tbsp apple cider vinegar
- 1 tsp paprika
- 1 tsp dried thyme
- 1/2 tsp black pepper
- 1/2 tsp salt
- Chopped parsley (for garnish)
Instructions
- Pour the olive oil into a skillet over medium-high heat. Allow it to warm until fragrant.
- Add the beef short ribs to the skillet. Brown them on all sides for about 2–3 minutes each side.
- Take the ribs out and set them aside. In your crockpot, spread the sliced onion and minced garlic evenly across the bottom.
- Place the beautifully browned short ribs on top of the onions and garlic.
- Mix together the beef broth, tomato sauce, soy sauce, brown sugar, apple cider vinegar, paprika, thyme, black pepper, and salt in a separate bowl.
- Drizzle the sauce mixture over the short ribs in the crockpot.
- Secure the lid on the crockpot and set it to cook on low for 480 minutes or high for 240-300 minutes.
- Check if the meat is tender after the cooking time is up. Remove any excess fat that may have collected on the surface.
- Garnish your dish with chopped parsley before serving.
Notes
Serve over mashed potatoes or with creamy polenta. Leftovers can be refrigerated for 3-4 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 7g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 90mg