Slow Cooker Braised Short Ribs
Imagine juicy, sweet, ribs so tender the meat falls right off the bone. Now close your mouth, you’re drooling. This Slow Cooker Braised Short Ribs recipe is low-prep, high reward. Braised for hours in beef bone broth, this savory dish boasts benefits of hyaluronic acid, glucosamine, and other nutrients that help support joint mobility. So it’s easier to high five when congratulating yourself on an award-worthy dinner.
Slow Cooker Braised Short Ribs
Ingredients
- 2 tbsp olive oil
- 4 lb beef short ribs
- 1 tsp Kosher salt
- ½ tsp pepper
- 1 large sweet onion thinly sliced
- 8 oz baby bella mushrooms sliced
- 2 tbsp tomato paste
- 2 tsp garlic minced
- 3 cups Kettle & Fire Beef Bone Broth
Instructions
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Season short ribs on all sides with salt and pepper.
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Heat oil in a large skillet over medium-high heat.
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Add seasoned ribs to the hot oil (bone side up first)and sear on each side for 1-2 minutes, until browned. (The ribs will not be cooked through.)
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Remove and transfer ribs to a large crockpot.
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To the same skillet, add onions, mushrooms, and tomato paste. Stir to coat the vegetables. Cook over medium heat until onions are tender (about 3-5 minutes).
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Add garlic and cook for one more minute.
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Increase the heat to high and pour in the beef bone broth, stirring often and scraping up the brown bits from the pan. Bring the mixture to a boil and then reduce heat to medium. Simmer for 5 minutes, stirring and scraping the sides as needed.
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Pour over the ribs in the crockpot.
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Cover and cook on low for 7-8 hours. Or, cook on high for 3-5 hours.
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The ribs are done cooking when they easily fall off the bone.
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Serve over mashed potatoes.
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