I love my crock-pot. It has made some of the most delicious meals and is perfect for so many things. I’ve used it to keep chocolate warm while making candies, made an incredible queso and cooked countless meals for nights I’ve worked, or days where I knew I wouldn’t be home to make something hot for my family.
One of my favorite things to do with my crock-pot though is braising. It’s the perfect environment and any recipe where you have a braise for a long amount of time can be easily adapted for a crock-pot. Short-ribs are a great example of this. They need some time to become fall apart tender and the crock-pot does just that.
Look at these beautiful short ribs I picked up from a local butcher in Rochester NY. McCann’s is a small, old-school butcher shop that sources local, grass-fed beef and pork. They can procure any cute you can imagine and they also make their own sausages and several types of charcuterie. (By the way, this is not a paid advertisement for them, I just love them that much!)
Salt and pepper are all that’s needed on these short-ribs before they hit a screaming hot pan where they become a nice crusty, golden brown before being nestled into the crock-pot.
Prep is pretty minimal too which is always nice. First, you dice up a large yellow onion, then mince up a couple of cloves of garlic. Some heat is added in by way of two chipotle peppers in adobo and a heaping teaspoon of oregano is added to round it off. The whole thing gets topped with beer, covered and set to low for 6-8 hours.
The type of beer isn’t all that important, but remember to use something you enjoy drinking. Darker beers are going to give this a much more hearty flavor than a light beer would and that is something you want to keep in mind too. You might not want to use a darker porter or stout during the summer months when it’s warm outside, but it would be perfect for colder weather. I used a home-brew that was on the lighter side and made with coriander seed which worked perfectly. Dreamweaver by Troegs would be a really good choice for these crock-pot short rib burrito bowls.
After the short-ribs are fall apart tender, remove the meat from the bones. Shred your meat and toss it with some of the liquid left behind in the crock-pot. If you want to make something even more remarkable, strain out the solids and place them in a blender with about a cup of the liquid. Turn your blender on and let it go until smooth and creamy. Toss your shredded short-ribs in with the sauce, OR save the sauce to have on some eggs the following morning. Trust me on this one. Plus, less waste which is awesome!
Once you’ve shredded your beef, just add it and your favorite burrito fillings to a bowl. I used some rice tossed with a can of black beans, sweet corn, avocado, a few slices of tomato, some shredded lettuce and of a course a squeeze of lime. It becomes a perfect meal that is almost ready to go after a long day of work.
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Smokey, spicy and delicious, these melt in your mouth short ribs are perfect to come home to after a long day at work.
- 3 lbs of beef short ribs
- 1 large yellow onion (diced)
- 3 cloves garlic (minced)
- 2 chipotle peppers (chopped plus 2 tbs of the adobo sauce)
- 1 heaping tsp dried oregano
- 12 ounce bottle Dreamweaver beer
- 3 cups cooked rice
- 1 can of black beans (drained and rinsed)
- 3 cups sweet corn
- 3 cups shredded lettuce
- Diced tomatoes
- Avocados (sliced)
- salt and pepper
- Set a large skillet over high heat until screaming hot.
- Season the short ribs with salt and pepper and add them to the pan in a single layer, utilizing two batches if necessary.
- Sear the short ribs until golden brown on each side.
- Meanwhile, add the diced onions, minced garlic, oregano and chipotles with adobo to the bottom of the crock-pot.
- Place the seared short ribs on top and add in the the bottle of beer.
- If the liquid doesn’t come at least half way up the sides of the ribs, add in more beer, water or beef broth/stock until it does.
- Cover and cook on low heat for 8 hours.
- Remove the short ribs from the heat, let cool slightly then shred tossing with some of the liquid from the crock-pot *see note
- Toss the black beans into the hot rice and heat the corn.
- Divide everything equally among six servings. I fed the four of us, then made up two dishes for hubby’s lunches.
To make more of a sauce, which just happens to be incredible on eggs the morning, strain the solids from the cooking liquid and put into a blender. Add in 1 and half cups of the reserved liquid and blend on high until smooth. Toss the meat with this ‘sauce’ instead or save it for another use.