Servings: 9 Servings
Slow Cooker Beef Short Ribs
Incredibly rich and tender slow cooker beef short ribs yield an otherworldly dinner with so little effort!
Ingredients
- 1 Tbsp avocado oil
- 4 to 5 lbs bone-in beef short ribs
- 1 tsp sea salt to taste
- 1 medium-sized yellow onion finely chopped
- 5 cloves garlic minced
- 2 cups cherry juice*
- 1 cup chicken broth
- 3 large carrots chopped into large chunks
- 8 ounces mushrooms chopped
- 1 sprig rosemary
Instructions
- Sprinkle the short ribs with sea salt on all sides. Heat the avocado oil in a large cast iron skillet over medium-high heat. Wait for a few minutes to allow the skillet to become sizzling hot.
- Place the short ribs in the hot skillet on one of the fat sides. Sear for 3 minutes, then flip and sear for another 2 to 3 minutes.
- Pour the cherry juice and chicken broth into the slow cooker. Transfer the seared short ribs into the slow cooker.
- Use the same skillet to sauté the onion. Cook, stirring occasionally, until the onion turns golden-brown, about 8 to 10 minutes. Add the garlic and sauté another 2 minutes.
- Transfer the onion and garlic to the slow cooker, along with the carrots, mushrooms, and rosemary. Give everything a jostle so that everything is covered in liquid as much as possible (it’s completely fine if the veggies are poking out!).
- Secure the lid on the slow cooker and cook on low heat for 7 to 8 hours or high heat for 4 to 6.
- Serve with your choice of side dishes and enjoy!
Notes
*You can replace the cherry juice with chicken or beef broth for a zero carb option, or a dry red wine (such as Malbec or Cabernet Sauvignon), or unsweetened apple cider.
Nutrition
Serving: 16-oz. Short Rib, Calories: 405kcal, Protein: 32g, Fat: 33g, Saturated Fat: 15g