Slow Cooker Beef Short Ribs With Tomato Sauce
Tender slow-cooked beef short ribs with vegetables are prepared in a slow cooker, ideal for serving over smashed potatoes or buttered noodles.
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Instructions
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Preheat the broiler with an oven rack 6 inches from the heat source and place the short ribs on a foil-lined sheet pan.
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Brown the short ribs under the broiler for 12 to 15 minutes, turning to ensure even browning on all sides. Season the browned ribs with salt and pepper.
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Place carrots, mushrooms, and shallots in a 6-quart slow cooker crock, then arrange the seasoned short ribs on top of the vegetables.
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Combine tomatoes, tomato paste, Worcestershire sauce, brown sugar or maple syrup, and cider vinegar in a bowl, then pour this mixture evenly over the ribs in the slow cooker.
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Cover and cook on high for 1 hour, then reduce to low for an additional 5 1/2 to 6 1/2 hours, ensuring ribs remain submerged. Alternatively, cook on low for 6 1/2 to 7 1/2 hours straight.
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Once the meat is tender and easily pulls from the bone, turn off the slow cooker. Let it sit for 5 minutes, then carefully skim off any excess fat from the surface before serving with vegetables and sauce over smashed potatoes or buttered noodles.