Slow Cooker Short Ribs

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Cook Time: 4 hours

Servings: 4


  • 3 lbs short ribs
  • 2 cups beef broth, low sodium
  • 1 cup flour
  • 1 onion, diced
  • 1/2 bell pepper, diced
  • 1 stalk celery, diced
  • 3 cloves garlic, minced
  • 1 1/2 tablespoons creole seasoning
  • 1 tablespoon black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • extra virgin olive oil


Mix seasoning blend together and set aside.

Add 1 teaspoon of seasoning blend to flour, mix well.

Rinse short ribs and pat dry, place in a large dish. Drizzle about 1 tablespoon of olive oil over short ribs, season generously with the seasoning blend.

Coat short ribs in flour mixture, tapping off excess.

Heat about 2 tablespoons of olive oil in a skillet over medium heat, brown short ribs in two batches, cooking for about 3 minutes per side.

Remove from pan and place into slow cooker.

Add vegetables to pan that you browned the short ribs in and cook for about 5 minutes. Add broth to pan, scraping up brown bits, transfer to slow cooker.

Cover slow cooker and cook on high for 4 hours, remove lid the last hour to allow the gravy to thicken.

Serve over hot rice, garnished with green onions.

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