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.
What to do when you find high-quality, grass fed locally raised beef short ribs? You reach for a recipe like this one: simple and well balanced. The changes I made were the omission of powdered onion and garlic and used 1 1/2 an onion, large dice, and 5 cloves of garlic smashed and sauteed them right after I browned the beef. To the list of liquid ingredients, I included 1/4 cup of red wine. It was divine! Imagine my surprise when I discovered I forgot to add the rosemary!!! Agh! Well, okay, next time!
Oh yum! I promise to make your short ribs. Thank you, I’m not one that can make recipes from just thinking up one. I rely on experts like you. Thank you for Shari g your goodness.
If you are searching the internet for an easy, delicious short rib recipe, stop searching… this is it!!
Made this & served over Amish noodles. Love it. Used bone in. Cooked on high 2 hours after braising the sides. Finished cooking on low 4 hours. Fell off bones.
Had only dried rosemary used 1/4 tsp. Tasted lovely. Highly recommend
My go-to beef recipe for my beef-loving husband. Followedthe recipe exactly, except I cut in half. Perfect short ribs every time. Thank you for this delectable, EASY, husband-pleasing recipe.
Have made this 3 times previously, one of my favorites! The only variation to the recipe, I add a 1/4 cup of red wine. So good every time! I am doing it again today for Mother’s Day, but could not find any beef short ribs. I am using a large chuck roast, hope it turns out ok.
Used this recipe but I added red wine and it was delicious
These were absolutely excellent! Thanks for sharing! It is a keeper! Making again tonight!
My adult son asked me to make short ribs for dinner. Meat prices as they are, I did not use 4 pounds as called for in the recipe! It is simple to follow, I didn’t;t have beef stock on hand so I used some pretty good homemade chicken broth. The house smelled life heaven all afternoon. Not a scrap was left after dinner. Try this, you will love it.
This recipe is the bomb —absolute hit in our household. Will be making this again!!