Slow Cooker Short Ribs Sandwich
Sink your teeth into these mouthwatering Slow Cooker Short Ribs Sandwiches, a perfect blend of tender, fall-apart beef and bold, savory flavors. This recipe transforms succulent beef short ribs into a rich, tangy masterpiece with the help of a slow cooker, allowing the meat to soak up a flavorful medley of balsamic vinegar, smoky paprika, and tomato paste. Caramelized onions and garlic add depth, while a touch of brown sugar balances the savory with a hint of sweetness. Piled high on buttery, toasted hamburger buns and optionally topped with crunchy coleslaw and tangy pickles, these sandwiches are a hearty, crowd-pleasing comfort food. Ideal for lunch, dinner, or game day gatherings, this easy, set-it-and-forget-it recipe delivers gourmet flavor without the fuss. Perfectly tender, irresistibly saucy, and utterly satisfying—this is the sandwich your slow cooker was made for!
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Recipe Information
Ingredients
- 2 pounds beef short ribs
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 large yellow onion
- 4 whole garlic cloves
- 1 cup beef broth
- 2 tablespoons balsamic vinegar
- 2 tablespoons tomato paste
- 1 tablespoon brown sugar
- 1 teaspoon Smoked paprika
- 4 whole hamburger buns
- 2 tablespoons butter
- 1 cup coleslaw (optional)
- 8 pieces pickle slices (optional)
Instructions
Season the beef short ribs with salt and black pepper on all sides.
Heat the olive oil in a large skillet over medium-high heat. Sear the short ribs on all sides until browned, about 2-3 minutes per side. Transfer the ribs to the slow cooker.
Finely chop the yellow onion and mince the garlic cloves. Add them to the skillet and sauté for 2-3 minutes until softened and fragrant. Transfer to the slow cooker.
In a small bowl, whisk together the beef broth, balsamic vinegar, tomato paste, brown sugar, and smoked paprika. Pour the mixture over the short ribs in the slow cooker.
Cover and cook on low for 8 hours or on high for 4-5 hours until the short ribs are tender and easily fall apart.
Remove the short ribs from the slow cooker and shred the meat with two forks, discarding any bones and excess fat. Return the shredded meat to the slow cooker and stir to coat evenly in the sauce.
Butter the hamburger buns and toast them in a skillet or under a broiler until golden brown.
Assemble the sandwiches by piling the shredded short rib meat onto the bottom half of the buns. Optionally, top with coleslaw and pickle slices for added flavor and crunch.
Serve immediately and enjoy!
Nutrition Facts
Calories |
1065 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.0 g | 105% | |
| Saturated Fat | 31.7 g | 159% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 207 mg | 69% | |
| Sodium | 1313 mg | 57% | |
| Total Carbohydrate | 33.7 g | 12% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 14.1 g | ||
| Protein | 62.0 g | 124% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 111 mg | 9% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 863 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
