Making short ribs was a new cooking adventure for me. I was looking to branch out and try some new cuts of meat, and I kept seeing slow cooker short rib recipes everywhere I looked. I love my slow cooker and am always happy to discover new recipes that take me 5 minutes to prep in the morning and result in dinner on the table within minutes of arriving home after a long and tiring day at work. Short ribs used to be a cheap, little-used cut of meat. But then some New York or LA chef made them fashionable and now they are in demand (read not cheap). But I was committed to trying out a new recipe and so made the splurge this week. This recipe really does take only 5 minutes to prep. A few ingredients and a quick chop and you’re ready to set the slow cooker and forget about it for the day. And if you work like we do, a 9-hour cook time is nothing. The ribs were juicy and tender and produced quite a bit of fat which rendered into the bottom of the slow cooker. I actually drained the short ribs on some paper towels for a minute or so before serving, and we ate ours with some broccoli with spicy garlic sauce.
- 3 lbs beef short ribs
- 1/3 cup Tamari sauce
- 2 T rice wine vinegar
- 2 T raw honey
- 4 cloves of garlic, peeled and smashed
- 1 onion, peeled and cut into six wedges
- salt and pepper
- 1/4-1/2 t crushed red pepper flakes
Whisk the Tamari, vinegar and honey in the bottom of your slow cooker (I use this 6-quart cooker). Add the smashed garlic and onions.
Season the ribs liberally with salt and pepper.
Add the ribs to the slow cooker and sprinkle with red pepper flakes.
Set your slow cooker to low for 8-9 hours. Remove the ribs from the cooker. Discard the cooking liquid (although the onions are quite tasty!). This recipe is great with my broccoli with spicy garlic sauce.
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