Slow Cooker Short Ribs Recipe

Introduction

Slow cooker short ribs are a comforting, flavorful dish perfect for a cozy meal. The meat becomes tender and rich after hours of slow cooking with aromatic herbs and a savory sauce. This recipe is simple to prepare and yields deliciously fall-off-the-bone ribs.

Ingredients

• 4 pounds bone-in beef short ribs (about 8 ribs)
• 1 ½ tablespoons cornstarch
• 1 ½ teaspoons salt
• 1 ½ teaspoons black pepper
• ¾ teaspoon onion powder
• ¾ teaspoon garlic powder
• ½ teaspoon cayenne pepper
• 1-2 tablespoons avocado oil (more as needed)
• 2 sweet onions (peeled and cut into 1 inch thick slices)
• 6 garlic cloves (peeled and minced)
• ¼ cup balsamic vinegar or Worcestershire sauce
• 2 ½ cups beef broth
• 2 tablespoons tomato paste
• 2 sprigs fresh thyme leaves (chopped)
• 2 sprigs fresh rosemary (chopped)
• 2 bay leaves
• 5 large carrots (cut into 1 inch thick rounds)
• Optional herbs for garnish (parsley, rosemary, thyme)

Instructions

1. Step 1: Pat the short ribs dry with a paper towel to help them brown evenly.
2. Step 2: Mix the cornstarch and all seasonings (salt, black pepper, onion powder, garlic powder, cayenne pepper) in a small bowl. Rub this mixture onto the short ribs, coating all sides.
3. Step 3: Heat 1 tablespoon of avocado oil in a large skillet over medium-high heat. Sear the short ribs on all sides until browned and a crust forms, about 5 minutes per side. Work in batches if needed, adding more oil as necessary. Transfer the seared ribs to the slow cooker.
4. Step 4: In the same skillet, sauté the sliced onions and minced garlic until fragrant, about 1-2 minutes.
5. Step 5: Add the balsamic vinegar or Worcestershire sauce to deglaze the pan, scraping up any browned bits from the bottom.
6. Step 6: Stir in the beef broth, tomato paste, chopped thyme, rosemary, and bay leaves. Bring the mixture to a boil.
7. Step 7: Remove from heat and pour the contents of the skillet over the short ribs in the slow cooker.
8. Step 8: Cover and cook on LOW for 6-8 hours or on HIGH for 4-6 hours, until the meat is tender. Add the carrot rounds to the slow cooker during the last 1-2 hours of cooking, depending on desired softness.
9. Step 9: Garnish with fresh herbs if desired and serve hot with your choice of mashed potatoes, rice, crusty bread, or vegetables.

Tips & Variations

• For extra depth, sear the short ribs in batches without crowding the pan to achieve a better crust.
• Substitute avocado oil with vegetable or canola oil if needed.
• Feel free to swap balsamic vinegar for Worcestershire sauce based on your preference for tanginess.
• Add root vegetables like parsnips or potatoes along with the carrots for a heartier meal.
• Use fresh herbs for garnish to brighten the rich flavors of the short ribs.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop or in the microwave until hot. Short ribs also freeze well—freeze in portions for up to 3 months and thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless short ribs for this recipe?

Yes, boneless short ribs can be used but may cook slightly faster. Check tenderness earlier to avoid overcooking.

What can I serve with slow cooker short ribs?

These ribs pair well with creamy mashed potatoes, steamed rice, crusty bread, or roasted vegetables to soak up the flavorful sauce.

Slow Cooker Short Ribs Recipe

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★★★★★

4.6 from 89 reviews

• Author: Rafael
• Total Time: 6 hours 20 minutes to 8 hours 20 minutes
• Yield: 6 servings 1x

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Description

Succulent slow cooker short ribs cooked low and slow to tender perfection, infused with rich flavors from garlic, onions, fresh herbs, and a savory broth. This comforting dish features a mouthwatering crust from searing and a flavorful sauce perfect for pairing with mashed potatoes or crusty bread.

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Ingredients

Scale 1x2x3x

Meat and Seasoning

• 4 pounds bone-in beef short ribs (about 8 ribs)
• 1 ½ tablespoons cornstarch
• 1 ½ teaspoons salt
• 1 ½ teaspoons black pepper
• ¾ teaspoon onion powder
• ¾ teaspoon garlic powder
• ½ teaspoon cayenne pepper

Cooking

• 1–2 tablespoons avocado oil (more as needed)
• 2 sweet onions (peeled and cut into 1 inch thick slices)
• 6 garlic cloves (peeled and minced)
• ¼ cup balsamic vinegar or Worcestershire sauce
• 2 ½ cups beef broth
• 2 tablespoons tomato paste
• 2 sprigs fresh thyme leaves (chopped)
• 2 sprigs fresh rosemary (chopped)
• 2 bay leaves
• 5 large carrots (cut into 1 inch thick rounds)

Garnish

• Optional herbs for garnish (parsley, rosemary, thyme)

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Instructions

1. Dry and Season: Pat the short ribs dry thoroughly with a paper towel to ensure a good sear. In a small bowl, combine cornstarch, salt, black pepper, onion powder, garlic powder, and cayenne pepper. Rub this seasoning mixture all over the short ribs, pressing it in to coat evenly.
2. Sear Short Ribs: Heat 1 tablespoon of avocado oil in a large skillet over medium-high heat. In batches, sear the short ribs for about 5 minutes per side until well-browned and crusty. Add more oil as needed for subsequent batches. Transfer all seared ribs into the slow cooker.
3. Sauté Onions and Garlic: In the same skillet, add onions and garlic and cook for 1-2 minutes until fragrant and softened, scraping up browned bits from the pan for extra flavor.
4. Deglaze Pan: Pour in balsamic vinegar or Worcestershire sauce to deglaze the skillet, using a wooden spoon to loosen all browned bits stuck to the bottom, enhancing the sauce’s depth.
5. Add Liquids and Herbs: Stir in beef broth, tomato paste, chopped thyme, rosemary, and bay leaves. Bring the mixture to a boil to meld flavors and slightly reduce.
6. Transfer Sauce to Slow Cooker: Pour the hot flavored broth mixture over the seared short ribs in the slow cooker, ensuring all ribs are covered by the liquid.
7. Slow Cook: Cover and cook on LOW for 6-8 hours or until the meat is tender and falling off the bone. Alternatively, cook on HIGH for 4-6 hours. Add the carrot rounds during the last 1-2 hours of cooking, adjusting timing based on desired tenderness.
8. Garnish and Serve: Once done, garnish with fresh herbs such as parsley, rosemary, or thyme. Serve the tender short ribs alongside mashed potatoes, rice, crusty bread, or roasted vegetables to complete the meal.

Notes

• Patting ribs dry before seasoning ensures better searing and crust formation.
• Searing in batches prevents overcrowding and allows even browning.
• Carrots added toward the end retain some texture; add earlier for softer carrots.
• Balsamic vinegar and Worcestershire sauce are interchangeable depending on preferred flavor.
• Leftovers store well and flavors deepen when reheated.

• Prep Time: 20 minutes
• Cook Time: 6-8 hours (LOW) or 4-6 hours (HIGH)
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American

Keywords: slow cooker short ribs, beef short ribs, slow cooked beef, comfort food, easy dinner, slow cooker recipe, hearty meal