Description
Tender and flavorful slow cooker beef short ribs cooked in a rich broth seasoned with Worcestershire sauce, garlic, onion powder, and fresh rosemary, perfect for a comforting meal.
Ingredients
Scale
Main Ingredients
- 4 pounds beef short ribs about 8 short ribs, boneless or bone-in
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 cups beef broth
- 1/4 cup Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 sprig fresh rosemary
Instructions
- Season the short ribs: Season the short ribs evenly with 1 teaspoon salt and 1 teaspoon black pepper to enhance their natural flavor.
- Sear the short ribs: Heat a large skillet over high heat and sear the short ribs on all four sides for about 60 seconds per side to develop a rich crust and lock in juices.
- Prepare the cooking liquid: In the slow cooker, pour in 3 cups beef broth, 1/4 cup Worcestershire sauce, 1 teaspoon garlic powder, and 1 teaspoon onion powder. Stir to combine the flavors.
- Place ribs in slow cooker: Submerge the seared short ribs into the liquid in the slow cooker evenly.
- Add rosemary: Place 1 sprig of fresh rosemary on top of the short ribs to infuse the dish with herbaceous aroma.
- Cook the ribs: Cover with the slow cooker lid and cook on low heat for 8 hours until the meat is tender and falls off the bone.
Notes
- Searing the ribs is optional but highly recommended for added flavor and texture.
- Use bone-in short ribs if possible for more flavor and richness.
- Adjust seasoning to taste before serving; you can add salt or pepper if needed.
- For thicker sauce, remove ribs and simmer the cooking liquid on stovetop to reduce before serving.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 600 kcal
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 40 g
- Saturated Fat: 15 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.5 g
- Carbohydrates: 5 g
- Fiber: 0 g
- Protein: 45 g
- Cholesterol: 150 mg
