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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Slow Cooker Shredded Short Rib Bowls
- Total Time: 70 minutes
- Yield: 10 servings 1x
Description
Tender, fall-apart beef short ribs are slow-cooked with savory spices, perfect for building your own customizable burrito bowls with all your favorite toppings.
Ingredients
- 4 lbs (1.8 kg) beef shortrib (boneless)
- 1 tbsp (15 ml) salt
- 1 tsp (5 ml) ground black pepper
- 1 tsp (5 ml) garlic powder
- 1 tsp (5 ml) onion powder
- 1/2 tsp (2.5 ml) chili powder
- 1/4 tsp (1.2 ml) ground cumin
- 1 cup (237 ml) beef broth
- White rice (steamed or whichever rice you like!)
- Sauteed bell pepper slices
- Pico de gallo (chopped tomato and raw onion tossed together with lime juice,garlic and salt to taste)
- Sliced avocado
- Raw radishes (thinly sliced)
- Sour cream
- Grated cheese
Instructions
- To cook your short ribs:
- Place your short ribs in a crock pot, and sprinkle with all the seasonings (salt, ground black pepper, garlic powder, onion powder, chili powder, ground cumin).
- Pour beef broth over the top, making sure every piece of meat has been drizzled with the broth.
- Cook on low for about 8 hours, or until meat is very tender.
- Once done cooking, shred the meat directly in the crock pot and allow it to soak up some of the fatty juices.
- To serve:
- Scoop hot steamed rice into a bowl.
- Add a generous portion of shredded short rib.
- Top with your desired fixings (sautéed bell pepper slices, pico de gallo, sliced avocado, thinly sliced raw radishes, sour cream, grated cheese).
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: 45 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Mexican-Inspired
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.
