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.

Ingredients

Scale

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)

Instructions

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.
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.
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.
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.
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.
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.
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.
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