In this recipe for slow cooker short ribs, the braising liquid is simple, but flavorful. The basis is a combination of sautéed onion and garlic. Beef broth and worcestershire sauce is added. The real kicker in this recipe is one fresh sprig of rosemary. It may seem simple, but the long cooking time will infuse the rosemary flavor throughout the liquid and the meat. Just be warned, the smell in your house will make you drool!
For a standard oven braising option, check out our braised beef short rib recipe.
Why Our Recipe
- Simple ingredients combine to create big flavors.
- Minimal prep time at 15 minutes.
- Serve with the drippings or turn them into gravy.
Ingredient Notes
Dive into the heart of this recipe with our ingredient breakdown, where each component’s role is as crucial as the next. We also offer thoughtful substitutions, ensuring this dish is adaptable to various tastes and dietary needs.
- Beef Short Ribs: The star of the dish, choose well-marbled ribs for the best flavor. You can use either bone-in or boneless short ribs for this recipe. Use whichever you prefer!
- Broth: Beef broth is preferred, use a reduced-sodium option to better control the flavor.
- Worcestershire Sauce: Adds depth; soy sauce or balsamic vinegar can be substitutes.
- Herbs and Spices: Rosemary, garlic, and onion powder are key but feel free to experiment with your favorites.
Choosing the Ribs
Beef short ribs come in various cuts, each offering a unique texture and flavor profile, crucial to the success of your dish. The two primary types you’ll encounter are Chuck Short Ribs and Plate Short Ribs.
Chuck Short Ribs are cut from the shoulder area and are known for their meaty texture. They tend to be leaner but are packed with beefy flavors. When selecting chuck ribs, look for pieces with a good amount of meat on the bones and visible marbling, as this fat contributes to the tenderness and flavor during slow cooking.
Plate Short Ribs, on the other hand, are cut from the lower rib area, closer to the belly of the cow. They are generally more marbled than chuck ribs, resulting in a richer flavor and a more tender texture when cooked. Plate short ribs are typically larger, with a higher fat content, which is ideal for slow cooking as it renders down, infusing the meat with succulent flavors.
When choosing beef short ribs, regardless of the cut, always look for ribs with a deep red color and consistent marbling. Avoid ribs that have a lot of surface fat or are discolored. Freshness is key, so ribs that smell clean and have a firm texture are ideal. Remember, the quality of the meat greatly influences the final dish, so opting for the best your budget allows will yield the most flavorful and tender results.
Use Your Juices
Don’t let those delicious juices go to waste!
Make It a Gravy: Melt 2 tablespoons of butter in a saucepan. Add in 2 tablespoons of flour and whisk together into a paste. Pour in strained juices and heat over medium-high heat until thickened.
Make It a Reduction: Remove the meat and pour the juices into a saucepan. Bring to a boil, reduce heat, and simmer until sauce reduces (about 15 minutes). For a smooth sauce, you’d want to strain it first.
Storage & Reheating Instructions
Refrigerate leftovers in an airtight container for up to 3 days.
Reheat on the stovetop in a covered saucepan over medium heat, adding a bit of broth or water. Stir occasionally and heat until the ribs are warmed thoroughly.
Reheat in the microwave: Cover the ribs and set the microwave to a medium heat setting. Heat in short intervals, stirring in between, until hot. Be cautious as microwaving can unevenly heat and sometimes dry out the meat.
Serve your short ribs with…
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
Incredible! This is how I will be cooking ribs the the foreseeable future. Super easy, makes the house smell SO good, and the meat is as tender as I have ever had my ribs turn out! Have to try it
Just a suggestion. I also printed out the two potato recipes and the cheesy polenta. I stapled them to the short rib recipe. When I pull it out I have Rachel’s suggestions with the main recipe. Works well for me when I think, what shall I have with this dish?
So easy and so delicious!
This recipe is delicious!!! Was in a hurry to make dinner for two, I cut the recipe in half also sliced the thick meat in half and sauté in the crockpot/slow cooker till brown, added fresh chopped onion, garlic and bay leaves then the rest of the recipe. Cooked on regular meat settings for 45 min while I walked my 17 yrs old dog and came back ready to serve. Thank you!😊
This was my first time making short ribs. This is an easy AND tasty recipe. You’re gonna want to add extra meat to this recipe to make sure you have leftovers—it’s THAT good. Boyfriend was extremely pleased with this dish (made basmati rice and roasted Brussels sprouts with this) so I will definitely make this again.
Made it for the family today as a change of pace from the BBQ style. i did put more Rosemary (didn’t read well), in the slower cooker. But wow! Between the Rosemary, and sauce I was a hero tonight. Will be making this again and again.
An excellent simple recipe that tastes so good. Great with smashed red skin potatoes. An easy go to recipe that elevates pot roast. Rosemary sprig is a must!
I followed the recipe precisely and the result was an absolutely delicious. Served with roasted garlic mashed potatoes and spinach salad made this perfect comfort food! Oh, and I almost forgot, the gravy turned out perfectly as well. Thank you.
It was good but not amazing. I love short ribs and this recipe turned out good. Like many slow cooker recipes with beef, it tasted like pot toast. This is essentially pot roast with bones. Would I eat it again? Yes. Expectations set higher than pot roast? No.
I don’t have a big enough crockpot so I’m attempting these in my dutch oven. I’ve browned the ribs and boiled the broth and seasonings, and am simmering for about four hours. Hope it works!
Did it? Temp and time?