Ingredients
Equipment
Step-by-Step Instructions
- Pat the short ribs dry with paper towels and season them all over with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat. Brown the short ribs for 2 to 3 minutes per side until deeply browned, working in batches if needed so the pan isn't crowded.
- In the slow cooker, stir together the barbecue sauce, ketchup and liquid smoke.
- Add the browned short ribs and turn them to coat in the sauce. Cover and cook on LOW for 7 to 8 hours or on HIGH for 4 hours, until the beef is fork-tender.
- Lift the short ribs out onto a plate. Skim the fat from the top of the cooking liquid, then spoon a few spoonfuls of the sauce over the ribs and serve.
Nutrition
Notes
Instant Pot (pressure cooker) method: Brown the ribs on the Saute setting, then add ½ cup beef broth and scrape up the browned bits. Spoon the sauce mixture over the ribs without stirring it in, seal, and cook on High Pressure for 45 minutes. Let the pressure release naturally for 15 minutes, then simmer the sauce on Saute for 5 to 10 minutes to thicken it.
Instant Pot slow cook setting: Use the Slow Cook function on More (high) with the valve set to Venting for about 4 to 5 hours, or on Normal for 8 hours.
The nutrition includes all of the sauce, so it's on the high side; most of the cooking liquid stays in the pot.
Tried this recipe?
Let us know how it was!Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.
