Slow Cooker Beef Short Ribs

A plate containing cauliflower rice and topped with fall of the bone beef ribs.

4.70 from 13 votes

An easy and healthy beef short ribs recipe (Keto and Paleo-friendly) rubbed with a perfect spice blend and cooked in the slow cooker until deliciously tender—a flavorful family dinner idea that you can easily pair with any vegetable side dish.

Prep Time10

Cook Time6

Additional Time6

Total Time6 16

Course: Main Courses

Cuisine: American

Diet: Gluten Free

Servings: servings

Calories: 454kcal

Author: Mariska Ramondino

Equipment

1 Slow Cooker (Crock Pot) For best results, use a 6-quart slow cooker. If you need to cook in larger batches, adjust the recipe accordingly.
1 small bowl to mix the spice rub.
1 Kitchen Tongs to remove the tender beef short ribs.

Ingredients

4-5 pounds bone-in beef short ribs about 2.29 kilograms/about 9 to 10 ribs (see note)
2 teaspoons sea salt plus a few pinches
1 teaspoon ground mustard seed
1 teaspoon ground white pepper
2 teaspoons cayenne pepper
2 teaspoons onion powder
2 teaspoons coconut sugar or Monkfruit sweetener (optional)
2 tablespoons extra virgin olive oil
2 yellow onions 350 grams, peeled and sliced crosswise (see pics), divided
4 large cloves of garlic peeled
3 fresh whole Rosemary sprigs or 1 ½ teaspoon cracked needles or 1 teaspoon powdered rosemary

Instructions

Take out the ribs and thoroughly pat dry with a paper towel.
4-5 pounds bone-in beef short ribs
In a small bowl, mix all the spices—salt, ground mustard seed, ground white pepper, cayenne pepper, onion powder, and the sugar substitute.
2 teaspoons sea salt, 1 teaspoon ground mustard seed, 1 teaspoon ground white pepper, 2 teaspoons cayenne pepper, 2 teaspoons onion powder, 2 teaspoons coconut sugar
Dip the ribs one by one into the mixed spice bowl until all sides of the ribs are generously covered with the spice mix (you should still have a bit of spice mix left)—set aside.
Divide the olive oil evenly over the bottom of a minimum 6-quart Crock Pot-type-slow-cooker. Divide the slices of one yellow onion on top of the olive oil. Season with a few pinches of salt.
2 tablespoons extra virgin olive oil, 2 yellow onions
Place the seasoned short ribs in the slow cooker on top of the sliced onions. I like to arrange them on their side.
Tuck the remaining sliced onions in between the seasoned ribs. Fill up the spaces evenly in between the ribs.
Sprinkle any remaining spice mix evenly on top of the short ribs and the onions.
With the side of a knife, flatten the peeled garlic. Add on top of the meat in the slow cooker. Top off with fresh Rosemary.
4 large cloves of garlic, 3 fresh whole Rosemary sprigs
Set cooker on high, cover, and cook for 6 hours.
When the ribs are tender, serve with some cooked onions on top and spoon some of the liquid in the slow cooker over the ribs.

Notes

Spiced rubbed beef short ribs: You can cover and refrigerate the seasoned ribs for up to one day. But there is no need for the dry rub to sit on the beef ribs. These ribs are slowly simmered in their own fat and juices, so there is plenty of time for the spices to soak into the beef ribs directly in the slow cooker.

Like it spicier? Feel free to add a tad more of the cayenne powder (maybe an extra teaspoon or two).

Note on beef short ribs: I prefer the bone-in, but you can use short ribs with the bone-in or without, or a combination of the two. If your local butcher has it on sale, you can even combine beef short ribs with beef back ribs.

Rosemary leaves: Use either 3 fresh sprigs or 1 ½ teaspoons of cracked dry needles. Feel free to throw in some fresh thyme as well.

Nutrition