Slow Cooker Beef Short Ribs Recipe

Why People Love This Slow Cooker Beef Short Ribs Recipe

Slow cooker beef short ribs are a comfort food favorite. The meat turns tender and juicy after hours of gentle cooking. This recipe is simple, using everyday ingredients. It’s perfect for busy days or cozy family dinners.

The rich, savory sauce soaks into the ribs, creating bold flavors. You barely need to lift a finger—just set it and forget it. Everyone loves a meal that feels gourmet without the effort. This dish delivers that every time.

What Makes Slow Cooker Short Ribs Special

Beef short ribs are ideal for slow cooking. They’re naturally tough but transform into melt-in-your-mouth goodness over time. The slow cooker ensures even cooking and locks in juices. Each bite is packed with deep, beefy flavor.

This dish is versatile and crowd-pleasing. You can serve it for a weeknight meal or a special occasion. The sauce, thickened by the ribs’ natural collagen, is perfect for spooning over sides. It’s a classic that never goes out of style.

Ingredients for Slow Cooker Beef Short Ribs

This recipe uses simple ingredients for big flavor. You’ll need enough for 4-6 servings. Most items are likely in your pantry already. Here’s the list for a standard 6-quart slow cooker.

• For the Ribs:
• 4 pounds bone-in beef short ribs (about 8-10 ribs)
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons olive oil
• 1 large onion (chopped)
• 3 medium carrots (peeled and chopped)
• 3 celery stalks (chopped)
• For the Sauce:
• 3 cloves garlic (minced)
• 2 tablespoons tomato paste
• 1 cup red wine (or beef broth for non-alcoholic)
• 2 cups beef broth
• 2 tablespoons soy sauce
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves
• For Thickening (Optional):
• 2 tablespoons cornstarch
• 2 tablespoons cold water

Kitchen Tools You’ll Need

You don’t need much to make this dish. A 6-quart slow cooker is the star. A skillet helps for browning the ribs. Tongs and a spoon round out the basics.

A cutting board and knife handle the veggies. If you want a thicker sauce, keep a small bowl for mixing cornstarch. That’s all it takes. Clean-up is minimal, too.

Step-by-Step Recipe Instructions

This recipe is straightforward and forgiving. It takes about 15 minutes to prep, then the slow cooker does the rest. Total time is around 8 hours, mostly hands-off.

Season the Ribs

Pat the short ribs dry with paper towels. Sprinkle evenly with salt and pepper. This boosts flavor before browning.

Brown the Ribs

Heat olive oil in a large skillet over medium-high heat. Sear ribs for 2-3 minutes per side until golden. Work in batches to avoid crowding.

Prep the Slow Cooker

Place chopped onion, carrots, and celery in the slow cooker. Arrange browned ribs on top. The veggies create a flavorful base.

Make the Sauce

In the same skillet, sauté garlic for 30 seconds. Add tomato paste and cook for 1 minute. Pour in wine, broth, soy sauce, Worcestershire, thyme, rosemary, and bay leaves, stirring to combine.

Pour Sauce Over Ribs

Transfer the sauce to the slow cooker, covering the ribs and veggies. Ensure ribs are mostly submerged. This keeps them tender.

Cook Low and Slow

Cover and cook on low for 7-8 hours. Ribs are done when they’re fork-tender and falling off the bone. Check at 7 hours to avoid overcooking.

Thicken the Sauce (Optional)

Mix cornstarch and cold water in a small bowl. Stir into the slow cooker and cook on high for 15-20 minutes. This creates a rich, glossy sauce.

Remove Bay Leaves

Discard the bay leaves before serving. Skim excess fat from the sauce if desired. The dish is now ready to plate.

Tips for Perfect Slow Cooker Short Ribs

These pointers make your ribs even better. They’re easy to follow and ensure success.

• Choose meaty, well-marbled short ribs for the best flavor.
• Don’t skip browning—it adds depth to the dish.
• Taste the sauce before serving and adjust salt if needed.
• Use a slow cooker liner for easier cleanup.
• Freeze leftovers in portions for quick future meals.

Serving Suggestions

Short ribs are hearty and pair well with simple sides. Here are five ideas to complete the meal:

1. Serve over creamy mashed potatoes to soak up the sauce.
2. Pair with buttery egg noodles for a cozy dish.
3. Add a side of roasted green beans for freshness.
4. Offer crusty bread to mop up every drop.
5. Include a green salad with vinaigrette for balance.

Nutritional Information

Here’s the breakdown per serving (based on 6 servings, without sides). Values are approximate and depend on rib size.

Note: Using wine or extra sauce may alter values slightly.

Storing and Reheating Leftovers

Leftovers taste even better the next day. Store ribs and sauce in an airtight container in the fridge for up to 4 days. You can freeze them for 3 months.

Reheat in a 350°F oven for 15-20 minutes, covered, with a splash of broth. A microwave works, but the oven keeps the texture better. Thaw frozen ribs overnight before reheating.

Customizing Your Short Ribs

This recipe is easy to tweak. Swap red wine for pomegranate juice for a sweeter tang. Add mushrooms or potatoes to the slow cooker for extra heartiness.

For spice, toss in a pinch of red pepper flakes. You can also use boneless short ribs, but bone-in adds more flavor. Make it your own with favorite herbs or veggies.

Common Mistakes to Avoid

This dish is hard to mess up, but a few things can go wrong. Don’t overcrowd the skillet when browning—ribs won’t sear properly. Avoid lifting the slow cooker lid too often; it slows cooking.

Too much liquid can dilute the sauce, so measure carefully. Don’t skip skimming fat if the sauce looks greasy. These small steps keep the dish perfect.

Why This Recipe Works

This recipe simplifies a restaurant classic. The slow cooker tenderizes tough ribs effortlessly. Browning and a balanced sauce create complex flavors. It’s foolproof for any skill level.

The dish feels special but requires minimal active time. It’s great for meal prep or entertaining. You’ll love how the house smells while it cooks. Every bite is pure comfort.

Summary

This slow cooker beef short ribs recipe is a game-changer for busy cooks. Tender, flavorful ribs cook low and slow in a rich, savory sauce. With just 15 minutes of prep, you get a meal that feeds 4-6 people. It’s perfect for weeknights or gatherings.

The ingredients are simple, and the process is hands-off. Serve with mashed potatoes or noodles for a complete meal. Leftovers store well, making it great for planning ahead. Try this recipe for a hearty, satisfying dish everyone will love.

FAQ

Can I use boneless short ribs?
Yes, boneless ribs work fine. Bone-in adds more flavor, but adjust cooking time slightly.

What if I don’t have red wine?
Substitute with beef broth or grape juice. It still tastes rich and delicious.

Can I cook on high instead of low?
Cook on high for 4-5 hours, but low is better for tender results.

How do I know when the ribs are done?
Ribs should be fork-tender and pull away from the bone easily. Check after 7 hours.

Can I add potatoes to the slow cooker?
Add chopped potatoes with the veggies. They’ll soak up the sauce beautifully.

Slow Cooker Beef Short Ribs Recipe

Usman Malik

This slow cooker beef short ribs recipe yields tender, flavorful ribs in a rich sauce with minimal effort. Perfect for cozy dinners, it uses simple ingredients and a hands-off approach. Ideal for 4-6 people, it’s a comforting, crowd-pleasing meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 15 minutes mins

Course dinner, Main dish

Cuisine American, Comfort Food

Servings 6

Calories 580 kcal

Equipment

• 6-quart slow cooker
• Large skillet
• Tongs
• Cutting board
• Knife
• Measuring Spoons and Cups
• Small bowl (optional, for cornstarch)

Ingredients

  

For the Ribs:

• 4 pounds bone-in beef short ribs about 8-10 ribs
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons olive oil
• 1 large onion chopped
• 3 medium carrots peeled and chopped
• 3 celery stalks chopped

For the Sauce:

• 3 cloves garlic minced
• 2 tablespoons tomato paste
• 1 cup red wine or beef broth for non-alcoholic
• 2 cups beef broth
• 2 tablespoons soy sauce
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves

For Thickening (Optional):

• 2 tablespoons cornstarch
• 2 tablespoons cold water

Instructions

 

Season the Ribs

• Pat the short ribs dry with paper towels. Sprinkle evenly with salt and pepper. This boosts flavor before browning.

Brown the Ribs

• Heat olive oil in a large skillet over medium-high heat. Sear ribs for 2-3 minutes per side until golden. Work in batches to avoid crowding.

Prep the Slow Cooker

• Place chopped onion, carrots, and celery in the slow cooker. Arrange browned ribs on top. The veggies create a flavorful base.

Make the Sauce

• In the same skillet, sauté garlic for 30 seconds. Add tomato paste and cook for 1 minute. Pour in wine, broth, soy sauce, Worcestershire, thyme, rosemary, and bay leaves, stirring to combine.

Pour Sauce Over Ribs

• Transfer the sauce to the slow cooker, covering the ribs and veggies. Ensure ribs are mostly submerged. This keeps them tender.

Cook Low and Slow

• Cover and cook on low for 7-8 hours. Ribs are done when they’re fork-tender and falling off the bone. Check at 7 hours to avoid overcooking.

Thicken the Sauce (Optional)

• Mix cornstarch and cold water in a small bowl. Stir into the slow cooker and cook on high for 15-20 minutes. This creates a rich, glossy sauce.

Remove Bay Leaves

• Discard the bay leaves before serving. Skim excess fat from the sauce if desired. The dish is now ready to plate.

Notes

Brown the ribs for deeper flavor, and don’t skip skimming excess fat from the sauce. Avoid lifting the slow cooker lid to maintain steady cooking. Use a liner for easy cleanup. Taste the sauce before serving to adjust seasoning.

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