Slow Cooker Beef Short Ribs are cooked in the crockpot until they reach fall-off-the-bone deliciousness. This simple dish is a classic that is full of comfort food flavor.
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!
How to make the drippings into a sauce:
Don’t let those delicious juices go to waste! Remove the meat and pour the juices into a sauce pan. Bring to a boil, reduce heat, and simmer until sauce reduces (about 15 minutes). You’ll have a delicious sauce. For a smooth sauce you’d want to strain it first.
How to make the drippings into 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. If your juices are straight from the oven and still piping hot this will only take a minute or two.
Should I use bone in short ribs or boneless short ribs?
You can use either bone in or boneless short ribs for this recipe. It won’t make much of a difference at all! Whatever you can find will work out just fine.
Serving Suggestions:
Braised beef short ribs are often served up with mashed potatoes or you can also use steakhouse-style garlic mashed potatoes. The braising liquid can easily be turned into a gravy, if desired. Other classic accompaniments are a creamy polenta, or roasted vegetables.
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!!