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Slow Cooked Short Ribs Over White Rice Recipe

Slow Cooked Short Ribs Over White Rice is a melt-in-your-mouth meal that features tender, flavorful short ribs cooked to perfection and served over a bed of soft, fluffy white rice. This comforting dish is a great way to enjoy rich, savory flavors with minimal effort, making it perfect for a cozy family dinner or a special occasion.
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Equipment

  • Slow cooker
  • Skillet (for searing the ribs)
  • Wooden spoon or spatula
  • Serving spoon
  • Large bowl (for rice)

Ingredients
  

  • For the Short Ribs:
  • 4 bone-in beef short ribs
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1 large onion chopped
  • 2 cloves garlic minced
  • 1 cup beef broth
  • 1/4 cup red wine optional
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons soy sauce
  • 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 1 tablespoon tomato paste
  • For the White Rice:
  • 2 cups long-grain white rice
  • 4 cups water or broth
  • 1 tablespoon butter optional
  • Salt to taste

Instructions
 

  • Sear the Short Ribs:
  • Season the short ribs generously with salt and pepper.
  • Heat the olive oil in a large skillet over medium-high heat.
  • Brown the short ribs on all sides for 3-4 minutes per side, until they develop a nice crust.
  • Remove the short ribs from the skillet and set them aside.
  • Prepare the Slow Cooker:
  • In the same skillet, add the chopped onion and minced garlic, and sauté for about 2-3 minutes, until softened.
  • Add the tomato paste to the onions and garlic, stirring for another minute to combine.
  • Pour in the beef broth, red wine (if using), Worcestershire sauce, soy sauce, and fresh thyme. Stir to combine and scrape any browned bits from the skillet.
  • Transfer the liquid mixture into the slow cooker.
  • Slow Cook the Ribs:
  • Place the seared short ribs into the slow cooker, making sure they are submerged in the liquid.
  • Add the bay leaf.
  • Cover the slow cooker and cook on low for 6-8 hours, or until the short ribs are tender and the meat easily pulls away from the bone.
  • Cook the Rice:
  • While the short ribs are cooking, prepare the white rice.
  • In a medium saucepan, bring the water or broth to a boil.
  • Stir in the rice, salt, and butter (if using).
  • Reduce the heat to low, cover, and let the rice cook for about 15-20 minutes, or until the rice is tender and the liquid is absorbed.
  • Fluff the rice with a fork before serving.
  • Assemble the Dish:
  • Once the short ribs are done cooking, carefully remove them from the slow cooker and discard the bay leaf.
  • Shred the meat from the bones or serve the ribs whole, depending on your preference.
  • Spoon a portion of rice onto each plate and top with the tender short ribs and a generous amount of the savory sauce from the slow cooker.