Description
This Slow Cooker Beef Short Ribs recipe delivers tender, fall-off-the-bone meat infused with a rich molasses and tomato sauce. The slow cooking method ensures deep flavor development and melt-in-your-mouth texture, making it a comforting and satisfying meal perfect for busy days.
Ingredients
Scale
Beef Ribs
- 2 packs beef short ribs (2 large ribs per package)
- 2 Tablespoons butter
Seasoning and Coating
- 1 teaspoon salt
- 1 teaspoon pepper
- ¾ cup flour
- ½ teaspoon onion powder
Sauce
- 5 Tablespoons molasses
- 2 Tablespoons white wine vinegar
- 1 (1400 ml) can tomato sauce
Instructions
- Prepare the skillet: Place a large skillet over medium heat on the stove and add the butter. Allow the butter to melt completely to create a base for browning the ribs.
- Coat the ribs: In a small bowl, whisk together salt, pepper, and flour. Dredge each short rib in this mixture thoroughly, ensuring that they are well coated with the seasoned flour.
- Brown the ribs: Fry the coated short ribs in the melted butter skillet until all sides are browned and caramelized. This step seals in flavor and adds a depth of taste. Once browned, transfer the ribs to the bottom of a large slow cooker.
- Prepare and add the sauce: In a bowl, mix molasses, tomato sauce, onion powder, and white wine vinegar until well combined. Pour this sauce evenly over the ribs in the slow cooker. To retain moisture and enhance heat distribution, place a piece of tinfoil between the slow cooker insert and its lid before sealing it.
- Slow cook the ribs: Cook on low heat for 6 to 7 hours. The low and slow cooking process will render the ribs tender enough to fall off the bone easily.
- Serve: Serve the ribs hot over a bed of cooked rice, spooning the flavorful sauce over the rice for extra richness.
Notes
- Plan on serving one large short rib per person for a hearty meal.
- Choose fresh, bright red short ribs with good marbling of fat to ensure tenderness and flavor.
- Adding tinfoil between the lid and the slow cooker can improve moisture retention and heat circulation.
Nutrition
- Serving Size: 1 large short rib with sauce (approx. 250g)
- Calories: 550 kcal
- Sugar: 10 g
- Sodium: 650 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 130 mg
