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.