There’s nothing quite like the savory aroma of slow-cooked short ribs wafting through your home. This recipe has become a cherished favorite in my kitchen, especially during chilly evenings when I crave something hearty and comforting. Slow cooker short ribs are not just a dish; they are an invitation to gather around the table and share a meal filled with love, warmth, and unforgettable flavors.
Slow Cooker Short Ribs
- Total Time: 375 minutes
- Yield: 8 servings
- Diet: None
Description
Tender beef short ribs slow-cooked to perfection, served with a rich, flavorful sauce. Perfect for cozy dinners or gatherings.
Ingredients
- 4 pounds bone-in beef short ribs
- 1 ½ tablespoons cornstarch
- 1 ½ teaspoons salt
- 1 ½ teaspoons black pepper
- ¾ teaspoon onion powder
- ¾ teaspoon garlic powder
- ½ teaspoon cayenne pepper
- 1-2 tablespoons avocado oil
- 2 sweet onions (peeled and cut into 1-inch thick slices)
- 6 garlic cloves (peeled and minced)
- ¼ cup balsamic vinegar or Worcestershire sauce
- 2 ½ cups beef broth
- 2 tablespoons tomato paste
- 2 sprigs fresh thyme leaves (chopped)
- 2 sprigs fresh rosemary (chopped)
- 2 bay leaves
- 5 large carrots (cut into 1-inch thick rounds)
- Optional herbs for garnish (parsley, rosemary, thyme)
Instructions
- Pat the short ribs dry with paper towels.
- In a small bowl, mix cornstarch with salt, pepper, onion powder, garlic powder, and cayenne. Rub this mixture evenly over the short ribs.
- Heat one tablespoon of avocado oil in a large skillet over medium-high heat. Sear the short ribs in batches, about 5 minutes per side, until browned. Transfer the ribs to the slow cooker.
- Add more oil if necessary to the skillet. Sauté the sliced onions and minced garlic for about 1-2 minutes until fragrant.
- Pour in balsamic vinegar or Worcestershire sauce and scrape up any browned bits from the pan. Add beef broth, tomato paste, thyme, rosemary, and bay leaves, and stir until combined. Bring to a boil.
- Remove from heat and pour the aromatic mixture over the short ribs in the slow cooker.
- Cover and cook on LOW for 6-8 hours or HIGH for 4-6 hours, until the meat is fork-tender.
- Add carrots in the last 1-2 hours of cooking.
- Garnish with fresh herbs and serve with mashed potatoes, rice, or crusty bread.
Notes
For added richness, consider using red wine in place of some beef broth. Adjust cayenne pepper for desired spice level.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Why You’ll Love This Dish
Imagine sinking your teeth into tender beef short ribs, where each bite is bursting with flavor and pairs beautifully with creamy mashed potatoes or rustic bread. What makes this dish truly special is its hands-off cooking method—simply season, sear, and let your slow cooker work its magic while you go about your day. Perfect for cozy family dinners, lively holiday gatherings, or even a casual weeknight meal, this recipe strikes the ideal balance between convenience and indulgence.
“Every bite melts in your mouth! The flavors are incredible, and it’s so easy to make! Definitely a new favorite!” – A Happy Home Cook
How This Recipe Comes Together
Before diving into the delicious process of making slow cooker short ribs, here’s a brief overview of what to expect. This recipe involves minimal prep, just a quick sear to lock in flavor, followed by leisurely cooking in your slow cooker. You’ll end up with tender, rich ribs simmered in a luscious sauce that’s perfect for draping over your favorite side.
Prep Time: 15 min | Cook Time: 6-8 hours | Total Time: 6-8 hours 15 min
Key Ingredients
Gather these items to create a mouthwatering meal that will impress your family and friends:
- 4 pounds bone-in beef short ribs (about 8 ribs)
- 1 ½ tablespoons cornstarch
- 1 ½ teaspoons salt
- 1 ½ teaspoons black pepper
- ¾ teaspoon onion powder
- ¾ teaspoon garlic powder
- ½ teaspoon cayenne pepper
- 1-2 tablespoons avocado oil (more as needed)
- 2 sweet onions (peeled and cut into 1-inch thick slices)
- 6 garlic cloves (peeled and minced)
- ¼ cup balsamic vinegar or Worcestershire sauce
- 2 ½ cups beef broth
- 2 tablespoons tomato paste
- 2 sprigs fresh thyme leaves (chopped)
- 2 sprigs fresh rosemary (chopped)
- 2 bay leaves
- 5 large carrots (cut into 1-inch thick rounds)
- Optional herbs for garnish (parsley, rosemary, thyme)
Feel free to substitute with other types of vinegar or broth based on your preference!
Directions to Follow
- Prep the Ribs: Pat the short ribs dry with paper towels. This helps achieve a nice crust.
- Season the Ribs: In a small bowl, mix cornstarch with salt, pepper, onion powder, garlic powder, and cayenne. Rub this mixture evenly over the short ribs.
- Sear the Ribs: Heat one tablespoon of avocado oil in a large skillet over medium-high heat. Sear the short ribs in batches, about 5 minutes per side, until browned. Add more oil as needed for each batch. Once done, transfer the ribs to the slow cooker.
- Sauté Aromatics: In the same skillet, add more oil if necessary. Sauté the sliced onions and minced garlic for about 1-2 minutes until fragrant.
- Deglaze and Combine: Pour in balsamic vinegar or Worcestershire sauce and scrape up any browned bits stuck to the pan. Then, add beef broth, tomato paste, thyme, rosemary, and bay leaves. Stir the mixture until combined and bring to a boil.
- Bring It Together: Remove the skillet from heat. Pour the aromatic mixture over the short ribs in the slow cooker.
- Cooking Time: Cover and cook on LOW for 6-8 hours, or on HIGH for 4-6 hours, until the meat is fork-tender. In the last 1-2 hours of cooking, add the carrots for a delightful addition to your dish.
- Serve and Garnish: Once cooked, garnish the short ribs with fresh herbs. Serve them with mashed potatoes, rice, or your favorite crusty bread for a complete meal.
Best Ways to Enjoy It
This delightful dish can be served right from the slow cooker, showcasing the rich sauce and tender meat. Pair the short ribs with creamy mashed potatoes or polenta to soak up the delicious sauce. For a lighter option, serve alongside sautéed greens or a crisp salad for a fresh contrast that balances the richness of the ribs.
Storage and Reheating Tips
If you happen to have leftovers—though that’s rarely the case with this dish!—here’s how to keep them fresh. Allow the short ribs to cool completely before transferring them to an airtight container. They can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. When reheating, a gentle method like simmering on the stove or heating in the microwave will keep the meat tender.
Helpful Cooking Tips
- Browning Benefits: Searing the short ribs before slow cooking is essential. This step develops a deep, rich flavor that enhances the entire dish.
- Spice it Up: If you like a bit more heat, adjust the cayenne pepper according to your personal taste preferences.
- Fresh Herbs Go a Long Way: Don’t skip the fresh herbs! They add an aromatic brightness that elevates the whole dish.
Creative Twists
While the classic method is hard to beat, it’s always fun to experiment. Consider using different herbs like oregano or marjoram for a unique flavor profile. Alternatively, swapping out the traditional beef broth for a stock made with red wine can impart a delightful depth to the sauce. For a sweet twist, try adding a tablespoon of brown sugar or honey for a subtle sweetness that complements the savory ribs.
Your Questions Answered
1. How long does it take to cook short ribs in a slow cooker?
Short ribs typically take about 6-8 hours on LOW or 4-6 hours on HIGH in a slow cooker until they are fork-tender.
2. Can I use boneless short ribs for this recipe?
Absolutely! Just be aware that boneless short ribs may cook a tad quicker, so adjust your cooking time accordingly.
3. What’s the best way to make short ribs spicy?
To add a kick to your short ribs, increase the cayenne pepper, or stir in some diced jalapeños or crushed red pepper flakes into the cooking liquid.
Embrace the comforting delight of slow cooker short ribs, savoring the moments they bring to your table!