Slow Cooker Beef Short Ribs
Let your slow cooker do the work with this comforting Beef Short Ribs recipe! Tender short ribs cook all day with carrots, potatoes, and mushrooms for a hearty, fall-off-the-bone meal. Pro Tip: Save the rich broth for serving and reheating leftovers!
Christina Musgrave of Tasting with Tina
Christina Musgrave of Tasting with Tina
Recipe - Heinen's of Rocky River
Slow Cooker Beef Short Ribs
Prep Time10 Minutes
Servings4
Cook Time480 Minutes
Ingredients
1 package Heinen’s CARE Certified beef short ribs (about 2 lbs.)
1 tsp. salt
1/2 tsp. black pepper
4 large carrots, peeled and sliced into 1-inch pieces
10 oz. Baby Bella mushrooms
1 1/2 lbs. baby potatoes
2 Tbsp. Heinen's unsalted butter
1 carton Heinen’s beef culinary stock
1 6 oz. can Heinen’s tomato paste
1 tsp. Heinen’s garlic granules
1 tsp. Heinen’s dried rosemary
1 tsp. Heinen’s dried thyme
2 Heinen’s dried bay leaves
Directions
- Pat the short ribs dry with a paper towel. Heat a skillet over medium heat. Season both sides of the short ribs with the salt and pepper. Sear the short ribs for 3 minutes per side, until browned.
- Add the seared short ribs, carrots, mushrooms, baby potatoes, and butter to a slow cooker
- Combine the beef culinary stock, tomato paste, garlic granules, dried rosemary, dried thyme, and dried bay leaves in a medium-size bowl. Whisk until smooth. Pour the mixture into the slow cooker.
- Cook on low for 8 hours, then serve.
10 minutes
Prep Time
480 minutes
Cook Time
4
Servings
Directions
- Pat the short ribs dry with a paper towel. Heat a skillet over medium heat. Season both sides of the short ribs with the salt and pepper. Sear the short ribs for 3 minutes per side, until browned.
- Add the seared short ribs, carrots, mushrooms, baby potatoes, and butter to a slow cooker
- Combine the beef culinary stock, tomato paste, garlic granules, dried rosemary, dried thyme, and dried bay leaves in a medium-size bowl. Whisk until smooth. Pour the mixture into the slow cooker.
- Cook on low for 8 hours, then serve.
