Slow Cooker Short Ribs Recipe

There’s something deeply comforting about slow-cooked meals, especially when the weather turns chilly. These slow cooker short ribs are a hearty dish, perfect for cozy family dinners or impressing guests. Their melt-in-your-mouth tenderness makes them unforgettable. Traditionally, short ribs are ideal for slow cooking because the longer they cook, the more flavorful and tender they become. Pair these ribs with mashed potatoes or a crusty bread to soak up the rich, savory gravy.

Why You’ll Love This Recipe:

  • Easy to prepare: A set-it-and-forget-it meal.
  • Rich flavors: Slow cooking extracts intense flavor.
  • Tender meat: The slow cooker makes the ribs fall-apart tender.
  • Comfort food: Ideal for cozy, family meals.

Ingredients You’ll Need:

  • 4 pounds bone-in beef short ribs: This recipe calls for about 8 ribs, ensuring that the flavor is robust.
  • 1 ½ tablespoons cornstarch: Helps to coat and thicken the sauce.
  • Seasoning mix: Salt, pepper, onion powder, garlic powder, and cayenne pepper for the right balance of savory and heat.
  • Avocado oil: For searing the ribs.
  • 2 sweet onions: Adds a subtle sweetness.
  • 6 garlic cloves: Garlic enhances the overall flavor.
  • Balsamic vinegar: Provides acidity to balance the richness.
  • Beef broth and tomato paste: These form the base of the gravy.
  • Herbs: Fresh thyme, rosemary, and bay leaves to season.
  • 5 large carrots: Adds texture and sweetness.
  • Optional herbs for garnish: Fresh parsley, rosemary, or thyme.

 

How to Make Slow Cooker Short Ribs:

Step-by-Step Instructions:

  1. Prepare the ribs: Pat the ribs dry and season with a mixture of cornstarch, salt, pepper, garlic powder, onion powder, and cayenne pepper.
  2. Sear the ribs: In a hot skillet with avocado oil, brown the short ribs on all sides, about 5 minutes each side. This locks in flavor.
  3. Sauté the onions and garlic: In the same skillet, soften the onions and garlic for a couple of minutes.
  4. Deglaze: Add balsamic vinegar, scraping up the browned bits for extra flavor.
  5. Combine ingredients: Add beef broth, tomato paste, thyme, rosemary, and bay leaves. Bring to a boil, then transfer everything to the slow cooker over the seared ribs.
  6. Slow cook: Cover and cook on low for 6-8 hours (or high for 4-6 hours) until tender. Add the carrots during the last 1-2 hours of cooking.
  7. Serve: Garnish with fresh herbs and serve with mashed potatoes or rice.

Cooking Tips:

  • Browning the ribs first: This step is crucial for creating a caramelized exterior that enhances the flavor.
  • Don’t rush: Slow cooking is key to achieving that tender, fall-apart texture.
  • Carrots: Add them in the last hours of cooking for a perfect tender but not mushy consistency.

Helpful Tips:

  • Storage: Leftovers can be stored in an airtight container in the fridge for up to 4 days.
  • Freezing: These short ribs freeze well for up to 3 months. Reheat them slowly to maintain their tenderness.
  • Adjust the seasoning: Feel free to tweak the spices according to your preferences.

Details:

  • Prep Time: 20 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 20 minutes
  • Yield: 6 servings
  • Category: Dinner
  • Method: Slow Cooker
  • Cuisine: American
  • Diet: Gluten-Free

Nutritional Information:

  • Calories: 1053
  • Total Fat: 73g
  • Protein: 80g

Frequently Asked Questions:

  • Do I need to brown the ribs? Yes, browning adds essential flavor.
  • Can I use boneless ribs? Yes, but cooking times may vary.

Storage Instructions:

  • Fridge: Store in an airtight container for up to 4 days.
  • Freezer: Freeze for up to 3 months, and thaw overnight in the fridge before reheating.

Related Recipes:

If you loved this dish, be sure to try these comforting recipes:

Conclusion:

These slow cooker short ribs are a wonderful comfort food dish, perfect for any occasion. Their rich flavors and tender texture make them an easy go-to meal, whether you’re cooking for a busy family weeknight or entertaining guests. With minimal prep, this recipe makes achieving restaurant-quality short ribs at home simple and rewarding.

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Slow Cooker Short Ribs Recipe


  • Author: Martha

Description

There’s something deeply comforting about slow-cooked meals, especially when the weather turns chilly. These slow cooker short ribs are a hearty dish, perfect for cozy family dinners or impressing guests. Their melt-in-your-mouth tenderness makes them unforgettable. Traditionally, short ribs are ideal for slow cooking because the longer they cook, the more flavorful and tender they become. Pair these ribs with mashed potatoes or a crusty bread to soak up the rich, savory gravy.


Ingredients

Scale
  • 4 pounds bone-in beef short ribs: This recipe calls for about 8 ribs, ensuring that the flavor is robust.
  • 1 ½ tablespoons cornstarch: Helps to coat and thicken the sauce.
  • Seasoning mix: Salt, pepper, onion powder, garlic powder, and cayenne pepper for the right balance of savory and heat.
  • Avocado oil: For searing the ribs.
  • 2 sweet onions: Adds a subtle sweetness.
  • 6 garlic cloves: Garlic enhances the overall flavor.
  • Balsamic vinegar: Provides acidity to balance the richness.
  • Beef broth and tomato paste: These form the base of the gravy.
  • Herbs: Fresh thyme, rosemary, and bay leaves to season.
  • 5 large carrots: Adds texture and sweetness.
  • Optional herbs for garnish: Fresh parsley, rosemary, or thyme.

Instructions

  • Prepare the ribs: Pat the ribs dry and season with a mixture of cornstarch, salt, pepper, garlic powder, onion powder, and cayenne pepper.
  • Sear the ribs: In a hot skillet with avocado oil, brown the short ribs on all sides, about 5 minutes each side. This locks in flavor.
  • Sauté the onions and garlic: In the same skillet, soften the onions and garlic for a couple of minutes.
  • Deglaze: Add balsamic vinegar, scraping up the browned bits for extra flavor.
  • Combine ingredients: Add beef broth, tomato paste, thyme, rosemary, and bay leaves. Bring to a boil, then transfer everything to the slow cooker over the seared ribs.
  • Slow cook: Cover and cook on low for 6-8 hours (or high for 4-6 hours) until tender. Add the carrots during the last 1-2 hours of cooking.
  • Serve: Garnish with fresh herbs and serve with mashed potatoes or rice.

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