Slow Cooker Short Rib Burrito Bowls Recipe

Cooking Directions

• STEP 1.In a slow cooker, combine the short ribs, onion, garlic, beef broth, tomato paste, soy sauce, brown sugar, cumin, and chili powder.
• STEP 2.Cook on low for 8 hours or on high for 4 hours, until the short ribs are tender and easily shred with a fork.
• STEP 3.Remove the short ribs from the slow cooker and shred the meat using two forks.
• STEP 4.Return the shredded meat to the slow cooker and mix it with the sauce.
• STEP 5.Cook for an additional 30 minutes on low to allow the flavors to meld together.
• STEP 6.Serve the shredded short rib over cooked rice and top with black beans, corn, avocado, and cilantro.
• STEP 7.Enjoy!

Cooking Tips

• For extra flavor, sear the short ribs in a hot skillet before adding them to the slow cooker.
• If you prefer a thicker sauce, you can mix cornstarch with water and add it to the slow cooker during the last 30 minutes of cooking.
• Feel free to customize your burrito bowls with your favorite toppings such as salsa, sour cream, or shredded cheese.

Storage and Serving

• Leftover short rib burrito bowls can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, simply microwave the leftovers until heated through.
• Serve with additional toppings as desired.