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.
Easy recipe, took less than 10 minutes to prepare. I didn’t change anything, I even had fresh rosemary in my indoor herb garden so I had everything in the house to make this. The only thing I did differently from the video was that I saved a bit of the beef broth to deglaze the pan after searing the ribs. It just made it easier to pour the bits into the crockpot and deglazing makes clean up a snap. I am serving this over potatoes.
Great recipe, easy to make and delicious.
Excellent! I like a few others after the meat was browned, did the same with onions, garlic and I also added a good amount of herb and garlic mushroom slices, maybe about 3 cups, to the broth mixture, but I also added about 1/4 cup of HP sauce..
Then the gravy turned into a mushroom gravy.
Outstanding and easy. I followed it exactly as described and comes out perfect every time!
Just had to write. This is simply the best starter recipe for slow-cooking beef short ribs. I made this in honor of my brother who died last year. We had planned last Xmas dinner before his death and I would be in charge. Beef was his favorite go-to meat for the occasion and this was right up there! I only used half of everything called for in the recipe. So simple and easy and to make the gravy too. Yikes!
Simply put, I pigged out on everything! Left nothing but the bone and a full stomach.
Saved the recipe in my pin collections.
Nothing like great short ribs. I do all of your great ideas then add Hoisin sauce. Omg they are so good
easy as can be! served with some pasta, yum yum
I made these last night. I used an electric Dutch oven which was very convenient because I could Brown the meat, cook it in the same vessel and make the gravy in it as well. Did not have a sprig of fresh Rosemary so used a
pinch of dried rosemary powder which worked fine. Only problem was I did not calculate the cook time or temperature accurately and the short ribs were tough (not the fault of the recipe). I put the ribs aside to cook some additional time today and made a meal of mashed potatoes and gravy. The gravy was so delicious I hardly missed the ribs!
This is an outrageously simple and delicious recipe. I add a little extra pepper to the crock pot and a cup of red wine or a half cup of Marsala wine depending on my mood. Do not skip searing the meat…I do mine on the grill. Serve with white rice or potatoes…You’ll love this recipe!
Loved the flavor and simplicity of this recipe! I received boneless short ribs as part of a meat order I received, and had never made anything with short ribs before. I will definitely add this into our rotation of meals. I made some mashed potatoes and gravy with the crock pot drippings. Really good! Next time I will try it with bone-in ribs….and make a larger quantity.