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
Units
Scale
- 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