Crockpot Short Ribs And Rice Recipe

Recipe By Slurrp

Crockpot Short Ribs and Rice is a hearty and flavorful dish that is perfect for a comforting dinner. The short ribs are slow-cooked in a rich and savory sauce until they are tender and fall-off-the-bone. The rice absorbs all the delicious flavors from the ribs and sauce, making it a perfect accompaniment. This dish is easy to prepare and requires minimal hands-on time, making it a great option for busy weeknights or lazy weekends.

4.4
18 Rating -
Rate
Non Vegdiet
8hr 10minstotal
10minsPrep
8hr Cook
8hr 10m.total
10m.Prep
8hr Cook
Crockpot Short Ribs And Rice
plan
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ingredients serve

Ingredients for Crockpot Short Ribs And Rice Recipe

  • 1/2 pound Beef Short Ribs
  • As required Salt And Pepper To Taste
  • 1/2 tablespoon Oil
  • 1/4 Onion, Diced
  • 1/2 cloves Cloves Of Garlic, Minced
  • 1/2 Carrots, Diced
  • 1/2 tablespoon Tomato Paste
  • 1/2 tablespoon Worcestershire Sauce
  • 1/4 cup Beef Broth
  • 0.13 cup Red Wine
  • 1/2 cup Cooked Rice
  • as needed Chopped Parsley For Garnish

Directions: Crockpot Short Ribs And Rice Recipe

Cooking Directions

  • STEP 1.Season the short ribs with salt and pepper.
  • STEP 2.Heat oil in a large skillet and brown the short ribs on all sides.
  • STEP 3.Transfer the short ribs to a crockpot.
  • STEP 4.In the same skillet, sauté onions, garlic, and carrots until softened.
  • STEP 5.Add tomato paste, Worcestershire sauce, beef broth, and red wine to the skillet. Stir well to combine.
  • STEP 6.Pour the sauce over the short ribs in the crockpot.
  • STEP 7.Cover the crockpot and cook on low heat for 6-8 hours or until the ribs are tender.
  • STEP 8.Remove the short ribs from the crockpot and set aside.
  • STEP 9.Skim off any excess fat from the sauce in the crockpot.
  • STEP 10.Pour the sauce into a saucepan and simmer until thickened.
  • STEP 11.Meanwhile, cook rice according to package instructions.
  • STEP 12.Serve the short ribs over the cooked rice, drizzled with the thickened sauce.
  • STEP 13.Garnish with chopped parsley, if desired.
  • STEP 14.Enjoy!

Cooking Tips

  • For extra flavor, marinate the short ribs in the sauce overnight before cooking.
  • If you prefer a thicker sauce, you can mix cornstarch with water and add it to the saucepan while simmering.
  • You can also add additional vegetables like mushrooms or bell peppers to the sauce for added texture and flavor.

Storage and Serving

  • Leftover short ribs and rice can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, place the ribs and rice in a microwave-safe dish and heat until warmed through.
  • You can also reheat them in a skillet over medium heat, adding a splash of water or broth to prevent drying out.
  • Serve the reheated dish with a fresh side salad or steamed vegetables for a complete meal.
Nutrition
value
576
calories per serving
6 g Fat12 g Protein117 g Carbs4 g FiberOther

Current Totals

  • Fat
    6g
  • Protein
    12g
  • Carbs
    117g
  • Fiber
    4g

MacroNutrients

  • Carbs
    117g
  • Protein
    12g
  • Fiber
    4g

Fats

  • Fat
    6g

Vitamins & Minerals

  • Calcium
    25mg
  • Iron
    7mg
  • Vitamin A
    0mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    < 1mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    0mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    98mg
  • Manganese
    1mg
  • Phosphorus
    233mg
  • Selenium
    0mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp