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Who says beef has to be boring? Well, no one I hope!
It’s my favorite protein and really my favorite food! While it’s easy to become a creature of habit in the kitchen, going for the quick and easy win, I’m here to tell you that with about 40 different options spread out amongst the 8 primal beef cuts, we simply have no excuse whatsoever to ever get bored with beef.
Shame on us if we do!
So what is one to do when the beef gets boring but there is no time to spare?
You pull out the slow cooker and give these beef short ribs a try! Part of either the chuck or plate primal cuts, these boneless or bone-in delicacies are low-carb and absolutely melt-in-your-mouth keto approved!
While there are really no specialty ingredients to mention in this recipe, it is worth noting I prefer the flavor and simplicity of a dry red wine over actual cooking red wine. One for the ribs, one for the cook. 😉
The magic of this recipe is found in the time and the temperature of your trusty slow cooker. The longer you can wait, the more tender and tasty the result.
Short Ribs vs. Beef Ribs
There are actually a couple of types of short ribs, the plate short ribs which are most commonly known as beef short ribs and the chuck short rib.
Both are located lower toward the stomach area whereas actual beef ribs are cut from the top of the back (Rib) area. Both the plate and chuck variety are very flavorful and can be found in bone-in and boneless variety.
For this recipe, we gave the boneless chuck short ribs a try.
How to Make Slow Cooker Short Ribs
So you start off by simply placing the short ribs in a large slow cooker (More on that later).
Next, season with minced garlic, salt, and pepper then place the chopped onion on top.
Afterward, pour in the bone broth, followed by the red wine and top it all off with a sprig of rosemary.
From there it’s pretty much set it and forget it! Cover and cook on low for 9-11 hours or high for 5-7 hours, until the meat is tender and easily pulls apart.
These short ribs came out awesome and the family enjoyed the change! However, I think the next time instead of just tossing them into the slow cooker, I’m gonna marinade overnight, maybe a full day even.
My instinct is telling me there is more flavor to be had and I’m keen on finding out because, well, beef!
How about you? Have you cooked short ribs before? Favorite marinade ideas you want to share? I’d love to hear about them in the comments below.
More Slow Cooker Recipes from Healthy Ambitions
- 2 lbs beef short ribs
- 1 tbsp garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 onion, chopped
- 1 cup bone broth (beef or chicken)
- 2 cups dry red wine
- 1 sprig of rosemary
- Place beef short ribs in a large slow cooker
- Season with minced garlic, salt, and pepper.
- Place the chopped onion on top.
- Pour the bone broth in the slow cooker, followed by the red wine.
- Place a spring of rosemary on top.
- Cover and cook on low for 9-11 hours or high for 5-7 hours, until the meat is tender and easily pulls away from the bone.
Nutrition Information:Yield: 8 Serving Size: 4 oz
Amount Per Serving: Calories: 406Total Fat: 26gSaturated Fat: 11gTrans Fat: 2gUnsaturated Fat: 14gCholesterol: 114mgSodium: 434mgCarbohydrates: 3gFiber: 0gSugar: 1gProtein: 30g