Description
This Slow Cooker Beef Short Ribs recipe delivers tender, fall-off-the-bone ribs infused with a rich, savory sauce made from molasses, tomato sauce, and spices. Perfectly browned and slow-cooked to perfection, these ribs pair wonderfully with rice for a comforting and hearty meal ideal for family dinners or special occasions.
Ingredients
Scale
Beef Short Ribs
- 2 packs beef short ribs, 2 large ribs per package
Coating & Seasoning
- 2 tablespoons butter
- 1 teaspoon pepper
- 1 teaspoon salt
- ¾ cup flour
- ½ teaspoon onion powder
Sauce
- 5 tablespoons molasses
- 2 tablespoons white wine vinegar
- 1 1400 ml can of tomato sauce
Instructions
- Prepare the skillet and butter: Place a large skillet on the stove over medium heat and add the butter. Allow it to melt completely to prepare for browning the ribs.
- Coat the short ribs: In a small bowl, whisk together the salt, pepper, and flour. Dredge each short rib thoroughly in this mixture to ensure an even coating.
- Brown the short ribs: Fry the coated short ribs in the melted butter until they develop a golden brown crust on the outside. This step locks in flavor and texture.
- Place ribs in slow cooker: Transfer the browned short ribs to the bottom of a large slow cooker, arranging them evenly.
- Prepare and add the sauce: In a bowl, mix together the molasses, tomato sauce, onion powder, and white wine vinegar. Pour this sauce evenly over the ribs, ensuring they are well coated.
- Cook the ribs: Seal the slow cooker with its lid. For optimal moisture retention, add a layer of tinfoil between the lid and the slow cooker rim. Cook on low heat for 6-7 hours until the ribs are tender and fall off the bone.
- Serve: Serve the ribs hot on a bed of rice, spooning the flavorful sauce over the rice for an enhanced taste experience.
Notes
- Cook one large short rib per person for ideal serving size.
- Choose fresh, bright red short ribs with good marbling to ensure maximum flavor and tenderness.
- Using tinfoil between the slow cooker lid and rim helps retain heat and moisture during cooking.
- Serve with steamed rice or mashed potatoes to make a complete meal.
Nutrition
- Serving Size: 1 large rib with sauce and rice (approx. 300g)
- Calories: 550 kcal
- Sugar: 10 g
- Sodium: 700 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 120 mg
