These beef short ribs are cooked slowly until they are incredibly tender and full of flavor. The slow cooker does all the work, making dinner easy and oh-so-delicious!
Honestly, who doesn’t love meat that falls off the bone? I like to serve these ribs with mashed potatoes to soak up all that yummy sauce—pure comfort food! 😋
Key Ingredients & Substitutions
Beef Short Ribs: These are the star of the show! Bone-in short ribs provide more flavor and richness. If you can’t find short ribs, chuck roast is a decent substitute, but it won’t be quite as tender or rich in flavor.
Red Wine: While optional, red wine adds depth to the sauce. If you prefer not to use it, you can double the beef broth or try a splash of balsamic vinegar instead for a tangy twist.
Onion and Garlic: These aromatics form the base of the flavor. You can swap the onion for shallots if you prefer a milder taste. Garlic powder can work in a pinch too, but fresh is best.
Fresh Herbs: I love using fresh thyme and rosemary, as they give a lovely aroma. Dried herbs can work too, just reduce the amount to about a teaspoon since they are more concentrated.
How Do You Get The Perfectly Tender Ribs?
One of the keys to success with these ribs is the slow cooking process, which makes them incredibly tender. Here’s how to nail it:
- Pat Dry: Always pat the short ribs dry before seasoning and searing. This helps achieve a nice brown crust.
- Sear Well: Don’t skip the searing! It locks in flavor and adds a rich color to the meat.
- Cook Low and Slow: Low heat for a longer time (8 hours) gives the best results. If you’re short on time, high heat works too, but the meat may not be as tender.
- Skim the Fat: After cooking, some fat may float on the sauce. Skimming this off will result in a cleaner flavor in your dish.
By following these steps, you’ll have ribs that are juicy and full of flavor every time!
Super Tender Slow Cooker Beef Short Ribs
Ingredients You’ll Need:
- 4 pounds beef short ribs (bone-in)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 large onion, sliced
- 4 cloves garlic, minced
- 1 cup beef broth
- 1/2 cup red wine (optional; can substitute with more beef broth)
- 1/4 cup soy sauce
- 1/4 cup Worcestershire sauce
- 2 tablespoons tomato paste
- 2 tablespoons brown sugar
- 2 sprigs fresh thyme (or 1 teaspoon dried thyme)
- 2 sprigs fresh rosemary (or 1 teaspoon dried rosemary)
- 1 bay leaf
How Much Time Will You Need?
This scrumptious dish takes about 20 minutes of prep time. Then, it will need to cook for either 8 hours on low or 4-5 hours on high in the slow cooker. In total, you’re looking at around 8 hours and 20 minutes for flavorful, melt-in-your-mouth beef short ribs!
Step-by-Step Instructions:
1. Prepare the Short Ribs:
Begin by patting the short ribs dry with paper towels. This helps them get that nice browned crust when searing. Season generously with salt and pepper all over.
2. Sear the Ribs:
In a large skillet, heat the olive oil over medium-high heat. Once hot, add the short ribs and sear them until they are browned on all sides, about 2-3 minutes per side. Once nicely browned, transfer the ribs to your slow cooker.
3. Sauté the Aromatics:
Using the same skillet, add the sliced onions and sauté for about 5 minutes until they are softened. Then, add the minced garlic and cook for an additional minute until fragrant.
4. Prepare the Sauce:
Stir in the tomato paste and cook it for another 1-2 minutes. Then, pour in the red wine (if using) to deglaze the pan, scraping up any tasty brown bits that are stuck. Allow it to reduce by half, which should take about 3-4 minutes.
5. Combine the Flavor:
Add the beef broth, soy sauce, Worcestershire sauce, and brown sugar to the skillet. Stir everything well and bring it to a gentle simmer.
6. Add to the Slow Cooker:
Pour this delicious sauce mixture over the short ribs in the slow cooker. Toss in the fresh thyme, rosemary, and bay leaf.
7. Slow Cook:
Cover your slow cooker and set it to cook on low for 8 hours or on high for about 4-5 hours, until the meat is incredibly tender and practically falling off the bone.
8. Finish the Sauce:
Once cooking is complete, carefully remove the ribs and the herbs from the slow cooker. If you like, skim off any excess fat from the sauce. You can thicken the sauce by simmering it on the stovetop or adding a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon of water).
9. Serve and Enjoy:
Serve the short ribs hot with the rich sauce spooned over them. They pair wonderfully with creamy mashed potatoes, polenta, or any of your favorite sides.
Enjoy your melt-in-the-mouth Super Tender Slow Cooker Beef Short Ribs! They’re sure to impress everyone at your dinner table!
FAQ for Super Tender Slow Cooker Beef Short Ribs
Can I Use Frozen Short Ribs for This Recipe?
Yes! You can use frozen short ribs, but make sure to thaw them completely in the refrigerator before cooking. For safety, never cook frozen meat directly in the slow cooker; it needs to cook evenly.
What Can I Substitute for Red Wine?
If you prefer not to use red wine, simply double the amount of beef broth. You could also add a splash of balsamic vinegar for tanginess. Just remember to adjust the seasoning as necessary!
How to Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3-4 days. Just reheat gently on the stove or in the microwave, adding a splash of broth if the sauce has thickened too much.
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare everything a day ahead; just let the cooked short ribs cool completely, then refrigerate. Reheat in the slow cooker on low or on the stove over low heat when ready to serve for maximum flavor.
