Slow Cooker Cumin-Roasted Beef Short Ribs

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Fall-apart tender beef short ribs simmered with cumin and vegetables for a rich, aromatic meal. This American-inspired slow-cooker recipe, ready in about 500 minutes, pairs Beef short ribs, Olive oil, Ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 480 min Serves 4 American cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat beef short ribs dry with paper towels, then season with 1 tsp ground cumin and 1 tbsp olive oil. Heat a skillet over medium-high heat and sear ribs for 3 minutes per side until browned.
  2. Step 2: Place seared short ribs in slow cooker, then add 1 cup diced carrots, 1 cup diced onions, 4 minced garlic cloves, and 1 cup beef broth. Stir to combine.
  3. Step 3: Cook on low for 8 hours, until ribs are tender and pull away from the bone, then remove ribs and strain broth into a saucepan to reduce by half over medium heat for 10 minutes.

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