Ingredients
- 3–4 lbs (1.4–1.8 kg) beef short ribs
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 large onion, sliced
- 1 cup (240 ml) barbecue sauce
- ½ cup (120 ml) beef broth
- 2 tablespoons Worcestershire sauce
- 2 tablespoons brown sugar
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- Salt, to taste
Instructions
- Season the beef: Pat the short ribs dry. Season with salt, black pepper, smoked paprika, and onion powder.
- Sear the ribs: Heat the olive oil in a skillet over medium-high heat. Brown the short ribs on all sides for a few minutes to develop a rich, caramelized crust.
- Prepare the sauce: In a bowl, mix the barbecue sauce, beef broth, Worcestershire sauce, brown sugar, and minced garlic until well combined.
- Layer the vegetables: Place the sliced onion, red bell pepper, and green bell pepper in the bottom of the slow cooker.
- Add the beef: Arrange the browned short ribs over the vegetables and pour the barbecue sauce mixture over everything.
- Slow cook: Cover and cook on LOW for 7–8 hours or on HIGH for 4–5 hours, until the beef is very tender and easily pulls away from the bone.
- Finish the sauce: Carefully remove the ribs. If desired, transfer the sauce to a saucepan and simmer until slightly thickened.
- Serve: Return the ribs to the sauce or spoon the sauce over them. Serve hot with the tender peppers and onions.
Enjoy these tender, juicy BBQ beef short ribs with mashed potatoes, rice, or your favorite side dish!