Slow Cooker Beef Short Ribs
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The following recipe and photography were provided by Christina Musgrave of Tasting with Tina.
Let your slow cooker do most of the work with this Slow Cooker Beef Short Ribs recipe.
This dish is perfect for busy nights during the cooler months! Heinen’s tender, fall-off-the-bone short ribs are paired with carrots, potatoes, and mushrooms for a hearty and comforting dinner. Prep everything in the morning, let it cook all day, and come home to a ready-to-serve meal!
Pro Tip: Don’t pour the delicious broth at the bottom of your slow cooker down the drain! Serve it on top of the short ribs and save any extra for reheating leftovers.
Why You’ll Love This Recipe
- It features Heinen’s high quality beef short ribs. Heinen’s CARE Certified beef short ribs are flavorful, delicious, and come from a single source family farm that is committed to producing premium beef with respect for the animals and the environment. You can feel good about feeding these beef short ribs to your family!
- It requires minimal hands-on time. This recipe only requires 10 active minutes of prep. The slow cooker does nearly all of the work for you.
- It is great for meal prep. Looking for a “freezable” meal to save time? You can easily freeze and save the leftovers to enjoy throughout the week!
Slow Cooker Beef Short Ribs
Cook time: 8 hours Prep time: 10min Total time: 8 hours and 10 minutes
Servings: 4
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
Instructions
- 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.
