This recipe for Slow Cooker Short Ribs will produce some of the most savory, fall-off-the-bone beef ribs you've ever had. Serve them with mashed potatoes and self-made gravy with veggies from the slow cooker, and you've got a complete meal.
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Why You'll Love This Recipe
These Slow Cooker Short Ribs are an amazingly rich, stick-to-your-ribs comfort food. It's filling, warm, flavorful, and extremely easy to make.
Ingredients
Beef Short Ribs: Short Ribs are cut from the lower portion of the front of the cow's rib cage and can be found at just about any local grocery store. They usually come in a pack of 3 to 4 ribs, typically about 2 to 2 ½ lbs.
Vegetables: For this recipe, I used onions, celery, and carrots. They work perfectly as a side or even over mashed potatoes.
Liquids: All you'll need is a little red wine, balsamic vinegar, and Worcestershire sauce.
Seasonings and Spices: Kosher Salt and Black Pepper are a must. However, the real magic happens with the addition of minced Garlic, Onion Soup Mix, and Fresh Rosemary.
See the recipe card below for full information on ingredients and quantities.
Step-by-Step Instructions
Step 1: Begin by heating a large 12" Cast Iron Skillet over medium-high. Once the skillet is hot, add the olive oil. As soon as the oil is hot, sear all sides of the short ribs and set them aside once they're all browned.
Step 2: Now add onions, celery, and carrots to the same skillet and sauté until the onions turn translucent and the carrots begin to soften. At this point, add the Minced Garlic and continue to Sauté for about another 2 - 3 minutes or until the garlic has become aromatic.
Step 3: Lastly, transfer the veggie mix to the slow cooker, add the remaining ingredients, and stir to incorporate fully.
Step 4: Place the seared beef short ribs into the slow cooker, about halfway down into the mixture. Place the lid on the slow cooker and set it to low for 8-10 hours or high for 4-6 hours.
Expert Tips
- You can undoubtedly make a slurry by mixing cornstarch and water and then adding it to the juices left in the slow cooker. For this type of recipe, however, I like it to be thick and hearty, so I like to add instant potato flakes until I've reached the desired texture. Either way will work fine, so it's entirely up to you.
- Searing the short ribs before placing them in the slow cooker helps seal some of the juices and adds a nice texture to the outside of the ribs.
- While sautéing the vegetables isn't an absolute must, it does bring out some extra sweetness, which adds a lot to the overall flavor of the dish.
Recipe FAQs
If you've already slow-cooked your beef short ribs, and they still aren't falling apart like you'd like them, it's okay. Just let them keep cooking for another 45 minutes to an hour. They'll get there.
Yes, the longer you cook beef short ribs, the more fat renders out, resulting in extremely tender pieces of meat that will fall apart and melt in your mouth.
No, when braising short ribs in the slow cooker, the longer you cook them, the more tender they become.
No, the liquid you're using should come about halfway up the ribs. If they are completely submerged in liquid, you will end up with a watery juice at the end instead of a sauce-like texture.
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📖 Recipe
Slow Cooker Short Ribs
Ingredients
- 2 ½ lbs Beef Short Ribs
- Olive Oil - for searing/sautéing
- 2 Medium Onions - diced
- 3 Celery Sticks - sliced
- 8 Oz Baby Carrots
- 1 Tbsp. Minced Garlic
- 2 Tbsp. Red Wine Vinegar
- ¼ Cup Worcestershire Sauce
- 1 Packet Onion Soup Mix
- 2 Sprigs Fresh Rosemary
- Instant Potato Flakes or Slurry for thickening.
Instructions
- Heat a large 12-inch Cast Iron Skillet over medium-high. Once the skillet is hot, add the olive oil.
- As soon as the oil is hot, sear all sides of the short ribs and set them aside.
- Add onions, celery, and carrots to the same skillet and sauté until the onions turn translucent and the carrots begin to soften.
- Add the Minced Garlic and continue to Sauté for about another 2 - 3 minutes or until the garlic has become aromatic.
- Transfer the veggie mix to the slow cooker, add the remaining ingredients, and stir to incorporate fully.
- Place the seared beef short ribs into the slow cooker, about halfway down into the mixture. Place the lid on the slow cooker and set it low for 8-10 hours or high for 4-6 hours.
- Remove the short ribs and add instant potato flakes to the remaining juice and veggies to thicken to your desired texture.
Video
Notes
- You can undoubtedly make a slurry by mixing cornstarch and water and then adding it to the juices left in the slow cooker. For this type of recipe, however, I like it to be thick and hearty, so I like to add instant potato flakes until I've reached the desired texture. Either way will work fine, so it's entirely up to you.
- Searing the short ribs before placing them in the slow cooker helps seal some of the juices and adds a nice texture to the outside of the ribs.
- While sautéing the vegetables isn't an absolute must, it does bring out some extra sweetness, which adds a lot to the overall flavor of the dish.
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