Slow Cooker Short Ribs

5 from 1 vote

Slow Cooker Short Ribs that will fall off the bone, stick to your ribs, and quickly become a comfort food staple in your home.

Prep Time20

Cook Time8

Total Time8 20

Course: Main

Cuisine: American, Comfort Food

Servings: servings

Calories: 454kcal

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.

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.