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.
OH My We truly are drilling !!! So excited to have dinner…thank you
Sooo couldn’t find those nice thick short ribs you made. Is there special name like English cut. Saw similar called brontosaurus ribs some bbq tv? Also I garden and used not powder garlic I’m a member of that stinking Rose society, and used couple cloves and 3 small purple onion planted . Liked using a whole piece of rosemary. I don’t know if I can upload photos?
My husband asked for shortribs and i had no clue as to how to cook them…thank you for this recipe….i made it and my husband couldnt get enough of em…making it this weekend in the slow cooker that he just bought me! Absolutely delish! Thanks again:)
Made this today exactly as laid out in the recipe (save for the sprig of rosemary which I forgot) and it was absolutely amazing and falling off the bone after cooking for 8 hours. Thanks for this wonderful recipe!
My apartment (and the entire hallway in my building) smelled so good with this aroma permeating throughout.
I made this today. I had one whole rib, 750g, bone in. My stock was 50% beef, 50% red wine, worcestershire sauce, black peppercorns and parsley, the base was the classic mirepoix of onion,garlic,celery and carrot. Cooked for 8 hours and served with good old Irish Champ and green beans. Absolutely wonderful.
The only thing I would add…you say ” You can use either bone in or boneless short ribs for this recipe. It won’t make much of a difference at all!” Sorry but EVERY meat dish tastes better when cooked on the bone, especially if there’s marrow present.
Followed the directions almost to a ‘T’. One reviewer commented that she would put sliced onions in with the stock. Added sliced onions AND mushrooms. When it came time to make the gravy, I went rustic, I didn’t strain the pot. Simmered until thickened, yes I used Wondra, get over it. One of the most perfect meals I ever read and prepared. Thanx Rachel.
Made this fir dinner over mashed potato’s my family loved it!
Today I make this recipe for a second time, my husband is going to be psyched when he get home today, Thanks for making me look good!
What does the rosemary do and does it make a difference if you don’t have fresh rosemary? Thanks!
Rosemary is an aromatic in this recipe and gives a subtle rosemary flavor to the meat and juices.
Excellent!!!
Thank you!!!
Very amateur cook and it came out great! I put 1 cup of red wine with 2 cups of beef stock. Added an onion to the slow cooker for the last 2 hours. Loved it.
what kind of red wine did you you?
thx