Throw a batch of these short ribs in your slow cooker and you will be enjoying these tender beef burrito bowl with bright vegetables in no time.
As part of our new efforts to spend responsibly, we’re eating out/ordering in less and cooking at home more. Adult-ing can be hard, but it’s also kind of delicious, because it’s led to awesome homemade meals like these short rib burrito bowls. Big ol’ bowls full of juicy, fork-tender beef cooked low and slow for 8 hours, fluffy steamed rice, and tons of fresh veggies veggies.
Minimal fuss/effort, maximum flavor/satisfaction. And, it doesn’t heat up the kitchen. 
And, aren’t nutritionists always saying that healthy, balanced diets require people to eat as many colors of the rainbow as possible? These burrito bowls definitely help you do that. They’ve got raw sliced radish, fresh pico de gallo, sliced avocado, and sauteed bell peppers – that’s red/orange, yellow, green, and purple. No blue, but there aren’t a lot of naturally occurring blue foods out there, and I’m not putting blueberries in my burrito bowl just to eat a rainbow!
To keep my bowl healthy-ish, I left off the cheese and sour cream, but you can totally load it up with both.
No matter how you like to eat your food, these burrito bowls are a must try! Not only are they delicious & nutritious, but they’re an easy lunch/dinner option during the week – just cook up a big batch of meat over the weekend, steam some rice, slice up or saute an assortment of veggies, and eat the leftovers the rest of the week.
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- Total Time: 8 hours 15 minutes
- Yield: 4 servings 1x
Description
These Slow Cooker Short Rib Burrito Bowls are filled with juicy, fork-tender beef, fluffy rice, and a vibrant array of fresh vegetables for a delicious and nutritious meal.
Ingredients
- 4 lbs boneless beef short ribs
- 1 tbsp salt
- 1 tsp ground black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp chili powder
- 1/4 tsp ground cumin
- 1 cup beef broth
- 2 cups white rice, steamed
- 1 cup sliced radishes
- 1 cup fresh pico de gallo
- 1 avocado, sliced
- 2 bell peppers, sliced and sautéed
- Optional: cheese and sour cream
Instructions
- Place the boneless beef short ribs in a slow cooker.
- Sprinkle the ribs with salt, ground black pepper, garlic powder, onion powder, chili powder, and ground cumin.
- Pour the beef broth over the ribs, ensuring each piece is drizzled with the broth.
- Cover and cook on low for 8 hours, until the beef is fork-tender.
- Once cooked, remove the ribs from the slow cooker and shred the meat using two forks.
- Prepare the burrito bowls by placing a portion of steamed white rice at the base of each bowl.
- Top with shredded beef, sliced radishes, fresh pico de gallo, sliced avocado, and sautéed bell peppers.
- Optionally, add cheese and sour cream to taste.
- Serve immediately and enjoy your colorful, flavorful burrito bowl.
Notes
To keep the dish healthy, you can omit cheese and sour cream. Prepare a large batch of meat and rice over the weekend for easy meals during the week. Customize the bowls with your favorite vegetables or add more spice to the beef if desired.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 650
- Sugar: 4 grams
- Sodium: 1200 mg
- Fat: 30 grams
- Carbohydrates: 50 grams
- Fiber: 8 grams
- Protein: 45 grams
- Cholesterol: 110 mg
Frequently Asked Questions
How can I ensure my short ribs are tender after cooking in the slow cooker?
Make sure to cook the short ribs on low for the full 8 hours, allowing the connective tissues to break down and become fork-tender.
What type of rice works best for these burrito bowls?
Fluffy steamed white or brown rice works best for the burrito bowls, as it complements the tender beef and fresh vegetables.
Can I substitute the vegetables in the burrito bowl?
Yes, you can substitute or add any vegetables you prefer, but the sliced radish, pico de gallo, and sautéed bell peppers provide a great balance of flavors and colors.
