Slow-Cooked Texas-Style Boneless Short Ribs
- 2 lbs boneless beef short ribs
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 tablespoon olive oil
- 1 large onion, chopped
- 4 cloves of garlic, minced
- 1 cup beef broth
- 1 cup BBQ sauce (Texas-style preferred, if available)
- 1/4 cup apple cider vinegar
- 1/4 cup Worcestershire sauce
- 1 tablespoon brown sugar
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper (optional, for heat)
Season the short ribs on all sides with the salt and pepper.
Heat the olive oil in a large skillet over medium-high heat. Add the short ribs and brown them on all sides. This should take about 2-3 minutes per side. Once browned, remove the short ribs from the skillet and place them in the slow cooker.
In the same skillet, add the chopped onions and minced garlic. Cook for 2-3 minutes until the onions become translucent. Transfer the onions and garlic into the slow cooker, spreading them evenly over the ribs.
In a bowl, mix together the beef broth, BBQ sauce, apple cider vinegar, Worcestershire sauce, brown sugar, smoked paprika, chili powder, cumin, dried oregano, and cayenne pepper (if using). Pour this mixture over the short ribs and onions in the slow cooker.
Cover the slow cooker and cook on low for 8-10 hours or high for 4-5 hours, until the ribs are tender and easily pull apart with a fork.
Once cooked, you can skim off any excess fat from the surface. Serve the short ribs with the sauce and your favorite sides (such as coleslaw, cornbread, or baked beans).
Enjoy your slow-cooked Texas-style boneless short ribs!
Note: This is a basic recipe for Texas-style short ribs. Texas is a big place with many BBQ traditions. Feel free to add or modify ingredients to match your specific tastes. For instance, you might add a bit of liquid smoke for extra smoky flavor or use a homemade Texas-style BBQ sauce. Enjoy your cooking!