These boneless short ribs are cooked in the slow cooker and have a wonderful deep flavor.
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If you’re at home all day, like me, you’ll understand the pros and cons of the slow cooker. Obviously it is a great way to cook certain types of meat and I love being able to prepare food in advance. But being in the house the whole time that these short ribs are cooking is bordering on torture! It doesn’t stop me cooking them, of course!
Before adding the short ribs to the slow cooker, dust them in salt, pepper and smoky paprika then brown them in a large frying pan for a few minutes on each side.
Add some chopped onion to the base of the slow cooker (I use frozen chopped onion which works fine). I have a little 3-quart slow cooker which is perfect for our small family. Add the browned short ribs on top of the onions.
Add the sauce to the slow cooker and cook on high for 4 hours, or low for 8 hours. Drain the liquid and the short ribs are ready to eat!These #slowcooker boneless #shortribs are perfect for #lowcarb dishes! Click To Tweet
Need ideas of ways to eat your short ribs? Well it won’t come as much of a surprise that my favorite way to eat them is on a low carb tortilla with some salad and sour cream. It also works well with a little hot sauce, perhaps with a salad or your favorite low carb veggies on the side. Or use them to make enchiladas, nachos or tacos?
Note: I have not included net carb data in the recipe below like I usually do. It is impossible to predict what percentage of the sauce will get absorbed into the meat, so I would not be able to provide accurate data. But be assured that this is a low carb recipe! 🙂
- Season the short ribs with the paprika, salt, and pepper.
- Spray a skillet with the olive oil then brown the short ribs for about 10 minutes, turning to brown each side.
- Place the onions in the base of the slow cooker, then place the short ribs on top.
- Mix the sauce from the remaining ingredients then pour it into the slow cooker.
- Cook on high for 4 hours, or low for 8 hours.