Tender, fall-off-the-bone beef short ribs simmered with vegetables in a rich, savory broth. A comforting, nourishing meal that requires minimal hands-on time. One of the best things about slow cooking is being able to prepare a meal, go about your day, and come home to something delicious. These beef short ribs are the perfect example. With a little preparation, the slow cooker does most of the work!
Prep Time
20 minutes
Cook Time
4–6 hours on HIGH
Serves
4–6
Ingredients
- 3–4 lbs bone-in beef short ribs
- 2 tablespoons avocado oil
- 1/2 onion, chopped
- 3 garlic cloves, minced
- 3 medium carrots, cut into chunks
- 3 celery stalks, chopped
- 2 cups beef broth or better than bouillon
- 2 tablespoons tomato paste
- 1 teaspoon smoked paprika
- Springs of thyme, rosemary + dried too
- 1 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste or any seasonings you love
2-3 bunches fresh kale, washed, stems removed, and chopped - Fresh parsley, for garnish (optional)
Steps
1
Collect all necessary ingredients for your meal, such as vegetables, spices, proteins, and any special sauces or condiments. Ensure you have everything you need before starting.
2
Season the short ribs.
Pat the short ribs dry with paper towels. Season generously with salt, black pepper, smoked paprika, garlic powder, thyme, and rosemary.
3
Sear the meat.
Heat avocado oil l in a cast-iron skillet over medium-high heat. Sear the short ribs for approximately 2–3 minutes per side until nicely browned. Work in batches and transfer the ribs to your slow cooker.
4
Sear the vegetables too
Add the chopped onions, garlic, carrots, and celery to the cast iron skillet and then transfer them your slow cooker.
5
Add the broth and seasonings.
Whisk together the beef broth and tomato paste. Pour the mixture over the short ribs and vegetables. The meat does not need to be completely submerged.
6
Slow cook.
Cover and cook on HIGH for approximately 4–6 hours, until the beef is fork-tender and pulls away easily from the bone. Cooking times may vary depending on the size of the ribs and your slow cooker.
7
Add the kale.
During the final 30–45 minutes of cooking, stir in the chopped kale. You may need to add it in batches as it wilts. Cover and continue cooking until the greens are tender.
8
Serve and enjoy.
Skim excess fat from the cooking liquid, if desired. Serve the short ribs and vegetables over creamy mashed potatoes or rice, spooning the flavorful broth over everything.
A Little Kitchen Wisdom
Cooking doesn’t always have to be complicated. Sometimes it’s simply about being strategic with your time. This is the kind of meal you can prepare earlier in the day, then let simmer while you take a walk, spend time with your family, or tackle everything else on your to-do list. By dinnertime, you’ve got a comforting, home-cooked meal without spending hours standing over the stove.