Easy to prepare and the ideal comforting midweek meal, these slow cooker short ribs include succulent, delicate meat that falls from the bone in a thick, hearty sauce.
I think short ribs get a lot of bad press. They’re loaded with succulent, marbled meat and really simple to prepare for a tasty supper. Additionally, there’s no better method to cook beef short ribs than in a slow cooker for maximum flavor. In only a few hours, the meat can be prepared for a simple, fuss-free weeknight supper thanks to a low and slow cooking method that intensifies the taste profile and leaves the flesh incredibly moist and supple.
SLOW COOKER SHORT RIBS INGREDIENTS
- Short Ribs: You can purchase these at the grocery store, but I always advise visiting a butcher since they can assist you in selecting the best meat with just the right amount of extra fat and mild marbling.
- Use homemade or store-bought beef broth. Another option is to use au jus or drippings.
- Onion: Red or green onions can also be used, but white onions will caramelize to a delightful flavor.
- Garlic
- You may use homemade or store-bought tomato paste.
- Olive Oil
- Worcestershire sauce enhances the deep, rich taste of beef, making it a great addition to any meal. In an emergency, soy sauce can be used in its place.
- Garlic, pepper, and fresh rosemary
- Cornstarch: To add even more flavor to your Crockpot short ribs, use this to thicken the soup into a gravy.
HOW TO MAKE SLOW COOKER SHORT RIBS
Cut the short ribs into smaller pieces if necessary to make them fit in the crock pot. On all sides, generously season the meat with salt and pepper.
Slicing the onions and garlic will help them sauté. In a pan, warm the oil over medium-high heat. After sautéing the onions for two to three minutes, add the garlic and continue to cook for one more minute. Take out of the pan.
Sear the Short Ribs: Place the short ribs in the same pan and sear them over high heat for a brown finish on all sides.
Seared short ribs should be added to a slow cooker along with onion, garlic, beef broth, Worcestershire sauce, tomato paste, and fresh rosemary. Then, the ribs should be cooked slowly. Cook for four hours on HIGH or seven hours on LOW.
Make the Gravy: Remove the cooked short ribs from the crock pot in order to make the gravy. Sort the leftover mixture through a sieve into a big saucepan, leaving the liquid alone. Cornstarch should be dissolved in a little amount of water or cooking liquid to create a slurry. After that, mix the slurry into the cooking liquid in the saucepan over medium heat until the required thick consistency is reached. In order to get a smooth and thick consistency, dilute any lumpy gravy with a little amount of broth or water, bring it to a boil, and continue cooking for a few minutes.
Optional: If you’d like your short ribs to get a bit crispy or charred, spread some gravy onto a baking pan and arrange the ribs on top. Before serving, cook for a few minutes under the broiler.
TOP TIPS FOR PERFECT SLOW COOKER SHORT RIBS
- Searing: To add more flavor, brown the short ribs in batches with a little oil. Searing takes time, but it’s well worth it since you’ll be able to taste the difference.
- Low and Slow: The harder components of the meat are melted away by the low cooking temperature. When cooked to perfection, it should come apart when pressed with a fork and have an internal temperature between 180 and 205°F/92 and 96ºC.
- Cut The Fat: Before transforming the remaining sauce into a delicious gravy, chill the sauce and remove any excess fat from the top if your short ribs are very fatty.
PREPARING AHEAD AND STORAGE INSTRUCTIONS
Preparing ahead: Prepare the short ribs in the slow cooker according per usual, but keep them in the crockpot until you’re ready to serve. Since they are best consumed hot, let them at least ten minutes to reheat completely. You may do this in the oven or in a crockpot, adding a few more splashes of gravy to prevent them from drying out.
Keep refrigerated: You can keep leftovers with gravy in the fridge for up to four days if you store them in an airtight container.
Freeze: Put them in a Ziplock bag or freezer-safe container; mark them to know when they’re at their freshest. They will last one to two months.
FAQS
How can I tell when my short ribs are cooked?
When sliced into, the short ribs should be moist and tender, falling apart. They should have an interior temperature of 182-205°F/82-96ºC for a more precise readout.
Is it possible to quickly cook short ribs in a slow cooker?
Cook on HIGH for 3–4 hours to expedite the cooking process. Avoid the temptation to increase the heat while cooking short ribs since they taste best when done slowly and low!
Does this recipe apply to short ribs that are boneless?
Indeed! For optimal taste, you may need to alter the ingredients, although boneless short ribs also work nicely. Additionally, since they will cook faster and may get tender sooner, be careful to adjust the cooking time. Thus, be sure to visit them sooner.
MORE RECIPES YOU MIGHT LIKE
Slow Cooker Short Ribs
Easy to prepare and the ideal comforting midweek meal, these slow cooker short ribs include succulent, delicate meat that falls from the bone in a thick, hearty sauce.
- 3.4 lb beef short ribs 4 large
- 3 cups beef broth or water
- 1 onion large
- 3 cloves garlic
- 2 tablespoon tomato paste
- 2 tablespoon olive oil
- 2 tablespoon Worcestershire sauce
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 2-3 sprigs fresh rosemary
For the gravy
- 2 tablespoon cornstarch
- 5 tablespoon water or stock
- To make the short ribs fit in the crock pot, trim them into smaller pieces if necessary. On all sides, generously season the meat with salt and pepper.
- Cut the garlic and onions into slices. In a pan, heat the oil over medium-high heat. After sautéing the onions for two to three minutes, add the garlic and continue to cook for one more minute. Take out of the pan.
- The short ribs should be added to the same pan and seared on high until browned on both sides.
- Place the seared short ribs in the crock pot together with the fresh rosemary, onion, and garlic, as well as the beef stock and Worcestershire sauce.
- Cook for four hours on HIGH or seven hours on LOW.
- Take out of the crock pot the cooked short ribs. Sort the leftover mixture through a sieve into a big saucepan, leaving the liquid alone.
- Cornstarch should be dissolved in a little amount of water or cooking liquid to create a slurry. After that, mix the slurry into the cooking liquid in the saucepan over medium heat until the required thick consistency is reached.
- Optional step: Put some gravy in a baking dish, then arrange the short ribs on top if you want them to get a bit crisp or char. Before serving, cook for a few minutes under the broiler.
-
Searing: To add more flavor, brown the short ribs in batches with a little oil.
-
Searing takes time, but it’s well worth it since you’ll be able to taste the difference.
Low and Slow: The harder components of the meat are melted away by the low cooking temperature. When cooked to perfection, it should come apart when pressed with a fork and have an internal temperature between 180 and 205°F/92 and 96ºC. -
Cut The Fat: Before transforming the remaining sauce into a delicious gravy, chill the sauce and remove any excess fat from the top if your short ribs are very fatty.
-
To Keep in the Refrigerator: For up to four days, keep the ribs and gravy in the refrigerator in an airtight container.
- To freeze: Put them in a Ziplock bag or freezer-safe container; mark them to help you remember when they’re at their freshest. They will last one to two months.