Ingredients for Slow Cooker Short Ribs Sandwich
- 3 lbs beef short ribs
- 1 large onion
- 1 cup dry red wine
- 4 cloves garlic, minced
- 2 tablespoons Worcestershire sauce
- 1 teaspoon salt
- 6-8 hard rolls
- Sour Cream
- Prepared Horseradish
- 1 tablespoon brown sugar
- 1/2 cup mayonnaise
- 1/4 cup Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
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How to Make Slow Cooker Short Ribs Sandwich
- Place 3 lbs bone-in short ribs in your slow cooker.
- Top ribs with 1 large onion, cut into wedges.
- In a small bowl, whisk together 1 cup dry red wine, 4 cloves minced garlic, 2 tablespoons Worcestershire sauce, and 1 teaspoon salt.
- Pour the wine mixture over the short ribs in the slow cooker.
- Cover and cook on low for 9-12 hours, or until the meat is incredibly tender and easily falls off the bone.
- **While the ribs are cooking**, prepare the sauce: In a separate small bowl, combine 1/2 cup mayonnaise, 1/4 cup Dijon mustard, 2 tablespoons apple cider vinegar, 1 tablespoon brown sugar, 1 teaspoon smoked paprika, and 1/2 teaspoon black pepper.
- Cover the sauce and refrigerate until ready to use.
- Once the ribs are cooked, carefully remove them from the slow cooker using tongs or a slotted spoon and place them in a shallow pan.
- Remove the bones and any excess fat from the ribs.
- Using two forks, shred or slice the short rib meat.
- Add a few tablespoons of the cooking juices to the shredded meat to keep it moist.
- Discard or reserve the remaining cooking juices for another use.
- Place the shredded short ribs on your favorite rolls.
- Top generously with the chilled sauce.
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
19g
Fat
258g
Carbs
9g