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.