Slow-Cooker Beef Short Ribs

My boss Lisa, likes to cook this because it is great tasting, easy to cook, and healthy. She likes to cook it with pure grass fed longhorn beef which has no added hormones, steroids, implants, or antibiotics. It also has less fat and more protein in it. Over the holiday season, we gave our clients some pure grass fed longhorn ground beef as a gift. For more information, visit

Wright Longhorn Beef
Phone (830) 437-2068
Email wrightlonghorns@longhorncattlesales.com

3-4 lbs. Wright Longhorn Grassfed Beef Short Ribs

Marinade

½ c. dry red wine
¼ c. soy sauce
3 Tbsp. vegetable oil
2 cloves garlic, pressed
½ tsp. freshly ground black pepper
¼ tsp. dried thyme

Directions:

1. Combine the marinade ingredients in a 1-gallon zippered-top plastic bag. Add the short ribs, submerging them in the marinade, seal, and let marinate in the refrigerator for 2 to 3 hours.
2. Preheat the grill with all the burners on high for 10 minutes and the lid down.
3. Once the grill is hot, turn off the center burner and turn the other burners to medium heat (approx. 275° to 300°). Position the short ribs over the center burner, close the lid, and cook for 1 ¼ to 1 ½ hours, turning the ribs every 10 to 15 minutes. Serve hot off the grill

Servings: 4