There’s something undeniably comforting about sinking your teeth into a tender, savory piece of beef short rib, especially when it’s spent hours slow-cooking to perfection. This recipe for Slow Cooker Short Ribs is a winter favorite in our home, perfect for lazy weekends or special family gatherings. The blend of aromatic herbs and rich flavors transforms these simple ingredients into a delectable meal that will impress anyone at your dinner table.
Slow Cooker Short Ribs
- Total Time: 370-490 minutes
- Yield: 8 servings
- Diet: None
Description
Tender, savory beef short ribs slow-cooked to perfection, perfect for winter meals and family gatherings.
Ingredients
- 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)
Instructions
- Pat the short ribs dry with a paper towel.
- In a small bowl, mix the cornstarch with salt, pepper, onion powder, garlic powder, and cayenne pepper. Apply this seasoning mix to the ribs, massaging it into the meat.
- Heat a large skillet over medium-high heat and add 1 tablespoon of avocado oil. Sear the short ribs on both sides until browned, about 5 minutes per side. Transfer the seared ribs to the slow cooker.
- Sauté the onions and minced garlic in the same skillet until fragrant, about 1-2 minutes.
- Deglaze the pan with balsamic vinegar or Worcestershire sauce, scraping up the browned bits.
- Add beef broth, tomato paste, thyme, rosemary, and bay leaves to the mixture, and bring to a boil before removing from heat.
- Pour the sauce over the short ribs in the slow cooker. Cover and cook on LOW for 6-8 hours or HIGH for 4-6 hours, until tender.
- In the last 1-2 hours of cooking, add the chopped carrots.
- Garnish with fresh herbs and serve hot with mashed potatoes, rice, or crusty bread.
Notes
For best flavor, let the dish cool before refrigerating to allow the flavors to meld. You can prepare ingredients ahead of time and cook the next day.
- Prep Time: 10 minutes
- Cook Time: 360-480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Why Make This Recipe
Slow Cooker Short Ribs are a culinary delight that you’ll likely want to make again and again. Here’s why this dish deserves a spot in your weekly meal rotation:
- Effortless Elegance: Ideal for weeknight dinners or festive occasions, these ribs brighten any table.
- Budget-Friendly: Utilizing economical cuts of meat, this recipe yields tender, fall-off-the-bone ribs without breaking the bank.
- Crowd-Pleaser: With a rich sauce that tantalizes the taste buds, this dish is sure to please even the pickiest eaters.
“I couldn’t believe how flavorful and tender these short ribs turned out! They were a hit at my dinner party, and everyone asked for the recipe.” — A delighted cook
How to Make Slow Cooker Short Ribs
This recipe guides you through a simple yet rewarding cooking process, ensuring that even novice cooks can achieve impressive results. Here’s a breakdown of what to expect:
Prep Time: 10 min | Cook Time: 6-8 hours | Total Time: 6-8 hours 10 min
- Prepare the meat.
- Sear the ribs to create a beautiful crust.
- Sauté the vegetables.
- Combine and cook in the slow cooker.
Ingredients
To craft this flavorful dish, gather the following items:
- 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 Worcestershire sauce for balsamic vinegar or use low-sodium beef broth for a healthier alternative.)
Directions
Follow these steps for deliciously slow-cooked short ribs:
- Pat the short ribs dry with a paper towel.
- In a small bowl, mix the cornstarch with salt, pepper, onion powder, garlic powder, and cayenne pepper. Apply this seasoning mix to the ribs, massaging it into the meat.
- Heat a large skillet over medium-high heat and add 1 tablespoon of avocado oil. Sear the short ribs on both sides until browned and forming a nice crust, about 5 minutes per side. Work in batches if needed, adding more oil as necessary. Transfer the seared ribs to the slow cooker.
- In the same skillet, sauté the onions and minced garlic until fragrant, approximately 1-2 minutes.
- Pour in the balsamic vinegar or Worcestershire sauce to deglaze the pan, scraping up the browned bits from the bottom.
- Add the beef broth, tomato paste, thyme, rosemary, and bay leaves. Stir to combine and bring the mixture to a boil before removing from heat.
- Pour the sauce 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 tender.
- In the last 1-2 hours of cooking, add the chopped carrots for optimal tenderness.
- Garnish with fresh herbs and serve hot alongside mashed potatoes, rice, or crusty bread.
How to Serve
To create a beautiful presentation, serve the short ribs atop a bed of buttery mashed potatoes or a mound of fluffy rice. Pair with roast vegetables or a crisp side salad for balance. For an added touch, drizzle the luscious sauce over the plated dish and sprinkle with chopped parsley or fresh thyme.
How to Store
Once your meal is enjoyed, storing leftovers properly ensures safety and freshness:
- Refrigeration: Place any leftovers in airtight containers and store in the fridge for up to 4 days.
- Freezing: Short ribs can be frozen for up to 3 months. Allow them to cool before transferring them to heavy-duty freezer bags.
- Reheating: Thaw frozen ribs in the refrigerator overnight and reheat gently on the stove over low heat, or use the microwave at half power to ensure even heating.
Tips to Make
Elevate your cooking game with these practical tips:
- Browning the meat: Searing the ribs before slow cooking not only enhances flavor but also gives the dish an appealing color.
- Flavor infusion: Let the dish cool completely before refrigerating; this allows the flavors to meld.
- Vegetable additions: Consider adding potatoes or parsnips for a heartier dish.
Variations
While the classic version is a must-try, feel free to experiment with these variations:
- Spicy Kick: Add a teaspoon of smoked paprika for a smoky flavor.
- Beer Braised: Swap out some of the beef broth with a dark ale for added depth.
- Herb Flavors: Use fresh sage or oregano for a twist on the traditional herb profile.
FAQs
Can I prepare this recipe in advance? Yes! You can prepare everything up to the cooking step ahead of time. Just refrigerate the seasoned ribs and sauce overnight, and cook the next day.
What can I substitute for beef broth? Chicken broth or vegetable broth can be used as alternatives, but the flavor profile will differ slightly.
How do I know when the short ribs are done? The meat should be fork-tender and easily pull away from the bone. For optimal tenderness, consider cooking longer at a lower temperature.
Now that you have everything you need, it’s time to enjoy a warm, satisfying plate of Slow Cooker Short Ribs. Dive into this recipe and relish the comfort it brings, both in preparation and at your dining table!