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.
I made this for dinner tonight, following the recipe exactly. It was delicious. I was talking to my husband about a few minor changes I was contemplating for next time, and he told me to not mess with perfection.
Absolutely delicious! This is SO good yet easy. And the gravy…I made everyone in the fam try a spoonful before I even got it to the table just so that they’d all know what a treat we were in for. So good! Thanks for this!
EXCELLENT!
I followed the recipe exactly as written in terms of ingredients however did brown the bone in short ribs in my dutch oven, added all the other ingredients, covered it and put it in the oven, low and slow on 275 for about 3 hours.
AMAZING! And fall off the bone….
I thickened up the liquid afterwards to give my dad the creamy kind of gravy he was asking for. (I did not need to adjust the seasoning at all as the taste of it was spot on! He was just looking for a creamy type dressing versus an au jus.) And it was amazing on the side of gnocchi’s as well. 🙂
This will be our go to. Excellent recipe!
I needed this recipe for a guide on ingredients, method and cooking time. Spot on! I did change a few things up (fresh sautéed onions/garlic; since I had to use beef bouillon which is salty, deleted the worstershire sauce and added small can of prune juice which works so well with beef). But following the original recipe would cut down on both prep and clean-up using powdered onion and garlic. 😋 Yummy
I made this recipe almost exactly as written. I used 365 Worchester sauce (no soy, no fish) and I just made the gravy a little easier (strained the fat from juices in crockpot, then brought to a boil in a pan and slowly added a thick mix of cornstarch and broth, then simmered until thickened, adding a little butter at the end. Then I strained it into a serving dish.) I was skeptical at first with no chopped vegetables, but the result was WOW! Amazing! My biggest problem was I didn’t pay attention to the serving size. With 5 hungry people – I received glares when there wasn’t enough! Next time I will be doubling. Anyone doubled this recipe before? Just wondering if double the liquid will be too much liquid covering the meat, and if it will fit in the slow cooker. This recipe is a keeper!
Thank you for such a delicious recipe! I can’t believe how tender and delicious the ribs turned out! I appreciate you sharing.
The most amazing recipes on the internet.
Amazing! I just shared this recipe with my friends on FB. Thanks for posting this recipe.
This is the most delicious recipe I have come across for beef short ribs Cooked for 6 people and everyone wanted copy of the recipe
Excellent dinner! Thx to This great recipe for Shirt Ribs!