Easy Slow Cooker Short Ribs
20m prep 6h cook 6h ready
Tender slow-cooked beef short ribs with potatoes, carrots, and bell peppers in a savory ranch and gravy sauce. An easy, hearty meal perfect for busy days.
Ingredients
- 1.36 kg bone-in beef short ribs
- 29.6 ml extra-virgin olive oil
- 9.86 ml seasoning salt or salt-free seasoning
- 2 large russet potatoes peeled and chopped
- 454 g carrots peeled and chopped
- 2 large yellow onions chopped
- 2 large red bell peppers sliced
- 5 clove garlic chopped
- 1 ranch seasoning
- 1 brown gravy mix
- 3 bay leaves
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- fresh parsley chopped
Nutrition (per serving, estimated)
Estimated based off 10 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 259 mg
- Iron: 3.62 mg
- Magnesium: 60.9 mg
- Phosphorus: 249 mg
- Potassium: 1071 mg
- Zinc: 1.9 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 1.36 kg bone-in beef short ribs
- 29.6 ml extra-virgin olive oil
- 9.86 ml seasoning salt or salt-free seasoning
- 1 ranch seasoning
- 1 brown gravy mix
- 3 bay leaves
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
Prepare
- 2 large russet potatoes, peeled and chopped
- 454 g carrots, peeled and chopped
- Chop 2 large yellow onions
- Slice 2 large red bell peppers
- Chop 5 clove garlic
- Chop fresh parsley
Let's Cook
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Step 1.
Place 3 pounds bone-in beef short ribs in a large bowl. Drizzle with 2 tablespoons extra-virgin olive oil and sprinkle with 2 teaspoons seasoning salt. Toss until the ribs are well coated.
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Step 2.
Heat a large nonstick skillet over medium heat. Add the ribs and cook, turning occasionally, until browned on all sides, 2 to 3 minutes per side. Remove from heat.
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Step 3.
In a large bowl or on a baking sheet, combine the browned ribs, 2 or 3 peeled and chopped russet potatoes, 1 pound peeled and chopped carrots, 2 chopped yellow onions, 2 sliced red bell peppers, and 5 chopped garlic cloves. Sprinkle 1 packet ranch seasoning and 1 packet brown gravy mix over everything and toss to coat.
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Step 4.
Transfer all ingredients except the potatoes to a 6-quart slow cooker. Place the potatoes on top, then add 3 bay leaves, 1 sprig fresh rosemary, and 1 sprig fresh thyme.
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Step 5.
Cover the slow cooker and cook on high for 6 hours. During the last hour of cooking, stir everything well. Once done, sprinkle with chopped fresh parsley and serve.
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