It’s Slow Cooker Sunday and today I am going straight southern on you guys!
My Smothered Short Ribs are comfort food at it’s best!
Traditionally, these Smothered Short Ribs would be cooked on top of the stove in a dutch oven or cooked low and slow in the oven.
I decided, why not cook them low and slow in my Crock-Pot Slow Cooker.
The key to this dish is you must take a few minutes to brown the lightly floured short ribs in a pan with olive oil.
This step not only allows you to keep that seasoning stuck on those ribs, it also builds a level of flavor that you only get from browning the meat in hot oil, then using that same oil to saute the veggies in.
Look at this, it’s just layers of flavor goodness!
Lastly, cover the slow cooker and cook for about 4 hours on high.
Don’t forget, during the last hour of cooking time, remove the lid so the gravy will thicken.
The Smothered Goodness is all ready to eat, serve over hot rice, garnished with green onions and don’t forget the cornbread!
Slow Cooker Smothered Short Ribs
Prep Time: 5 minutes
Cook Time: 4 hours
Total Time: 4 hour 5 minutes
3 lbs short ribs
2 cups beef broth, low sodium
1 cup flour
1 onion, diced
1/2 bell pepper, diced
1 stalk celery, diced
3 cloves garlic, minced
1 1/2 tablespoons creole seasoning
1 tablespoon black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
extra virgin olive oil
Mix seasoning blend together and set aside.
Add 1 teaspoon of seasoning blend to flour, mix well.
Rinse short ribs and pat dry, place in a large dish. Drizzle about 1 tablespoon of olive oil over short ribs, season generously with the seasoning blend.
Coat short ribs in flour mixture, tapping off excess.
Heat about 2 tablespoons of olive oil in a skillet over medium heat, brown short ribs in two batches, cooking for about 3 minutes per side.
Remove from pan and place into slow cooker.
Add vegetables to pan that you browned the short ribs in and cook for about 5 minutes. Add broth to pan, scraping up brown bits, transfer to slow cooker.
Cover slow cooker and cook on high for 4 hours, remove lid the last hour to allow the gravy to thicken.
Serve over hot rice, garnished with green onions.