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.
Best beef short ribs ever! Easy and so delicious!
Has anyone not used the alcohol? What would be a good Substitute?
Taste just like my Grandma used to make!! I did change one ingredient. I added 1 cup of dry red wine to the ribs after they were braised and the onions and garlic had become translucent. I don’t like the taste of Rosemary so I omitted it and seasoned the ribs with a steak spice blend. I didn’t have beef stock so I added a packet of onion soup mix to 3 cups of water. Yummy, yummy, yummy. Perfect comfort food for cold snowy winter days.
Best short rib recipe!! This is my 3rd time following this recipe and I follow it to a T.
A Delicious recipe and so easy to make! I made gravy after it was done cooking as well and just tasted wonderful! I did not have fresh rosemary, but used some fresh that I had dried a year or so ago and it worked fine. My hubby loved it!
This is a go to recipe in my home now. So simple and so delicious!
Highly recommend. Easy to add more seasoning if desired. I serve mine shredded, but either way is yummy!
My husband’s new favorite meal! And huge win for me since they’re so easy to make! Thanks!
Excellent, I followed the recipe exactly, minus the thyme just because I don’t care for it. Made the sauce on the stove as suggested, I’m not a gravy person…Will definitely be making again mmmmm
Excellent, first time I’ve enjoyed the beef ribs I made. I followed the recipe exactly and made the sauce on the stove as suggested
I made this and the flavor was so good but the meat was very dry, any idea where I could’ve gone wrong? I used about 3.5 lbs boneless short ribs and cooked it on low for 6 hours.