Description
Nothing says comfort food quite like a plate of tender, fall-off-the-bone beef short ribs, and using a slow cooker makes this classic dish both easy and incredibly satisfying. Imagine the aroma filling your kitchen as the beef cooks slowly over hours, transforming into juicy, melt-in-your-mouth morsels surrounded by a rich, savory sauce. This dish is perfect for a cozy family dinner, a special occasion, or just to treat yourself to something delicious with minimal effort.
Short ribs are known for their rich marbling and depth of flavor, which makes them ideal for slow cooking. This recipe combines a mix of beef broth, a touch of balsamic vinegar, garlic, and herbs, creating a beautiful sauce that’s perfect for drizzling over creamy mashed potatoes, fluffy rice, or a thick slice of rustic bread. Adding carrots to the slow cooker not only brings color to the dish but also infuses natural sweetness that complements the robust flavors of the beef.
Let’s dive into how to create this comforting, flavorful meal that’s sure to impress everyone at the table!
Ingredients
- Beef Short Ribs: 2-3 pounds, bone-in; these develop incredible flavor and become tender with slow cooking.
- Salt & Black Pepper: For seasoning the beef before searing.
- Olive Oil: To sear the short ribs, enhancing the flavor and texture.
- Beef Broth: 2 cups; the base for a rich, savory sauce.
- Balsamic Vinegar or Worcestershire Sauce: Adds a tangy depth to the sauce that balances the richness of the beef.
- Garlic: 4-5 cloves, minced; for a deep, aromatic flavor.
- Tomato Paste: Adds a subtle sweetness and helps thicken the sauce.
- Fresh Thyme and Rosemary: A few sprigs of each for an earthy, herbal undertone.
- Carrots: 3-4 medium, sliced; optional but add sweetness and color.
- Cornstarch (optional): To thicken the sauce for a rich, gravy-like consistency.
Instructions
- Season and Sear the Short Ribs: Pat the short ribs dry with paper towels, then season them generously with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Once hot, add the short ribs and sear for 2-3 minutes on each side, until they develop a nice, brown crust. This step enhances the flavor and seals in juices.
- Prepare the Sauce: In a medium bowl, whisk together the beef broth, balsamic vinegar or Worcestershire sauce, minced garlic, and tomato paste until smooth. This mixture will become the delicious sauce that coats the short ribs.
- Transfer to the Slow Cooker: Place the seared short ribs in the slow cooker, then pour the sauce over the top, ensuring each rib is covered. Scatter the thyme and rosemary sprigs over the ribs for a fragrant, herbal touch as they cook.
- Cook on Low: Cover and cook on the low setting for 7-8 hours. Slow cooking allows the ribs to tenderize beautifully, and the sauce develops a rich, deep flavor over time. If you’re in a hurry, you can cook on high for 4-5 hours, but the low setting is recommended for the best texture.
- Add the Carrots: About 1-2 hours before the cooking time ends, add the sliced carrots to the slow cooker. They’ll cook until tender and absorb the flavors of the sauce.
- Thicken the Sauce (Optional): If you prefer a thicker sauce, remove about ½ cup of the liquid from the slow cooker and whisk it with 1-2 tablespoons of cornstarch to create a slurry. Pour it back into the slow cooker, stirring well, and cook on high for an additional 15-20 minutes until the sauce thickens.
- Serve and Garnish: Once the ribs are done, carefully remove them from the slow cooker. Discard the herb sprigs and stir the sauce. Serve the ribs hot, topped with the sauce and garnished with extra fresh herbs if desired. They’re delicious with creamy mashed potatoes, rice, or a crusty piece of bread to soak up every last drop of sauce.
Notes
If you’re craving an extra hearty meal, consider adding potatoes to the slow cooker along with the carrots. They’ll absorb the sauce and become infused with flavor, creating a one-pot meal with minimal cleanup!