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.
So boring I almost fell asleep at the table..if I ever made this again I’d have to sex it up so much it wouldn’t be the same recipe. At least now I remember why I don’t cook with powder anything .. two hours later, that’s all I taste. Yuk
I made these ribs exactly as the recipe suggested. Tender and delicious. Only thing is my slow cooker cooked them in four hours on low. But it pays to know your own slow cooker’s quirks.
Best short ribs ever. I am the husband, and also the cook in my home. The ribs were perfect both times I’ve made this. We host a Sunday dinner every Sunday for our kids and their partners and this has been added to the rotation. With mashed potatoes and gravy and orange glazer carrots, it is the perfect way to start a new week.
I used this recipe as a guide, but I changed some bits. First I seared the short ribs on a skillet, then I realise it will not fit on my slow cooker so I put it aside on a plate. On the skillet, I put 8 bulbs of garlic, one piece onion (cute in the middle), carrots, 1/4 cup Worcester sauce, 3Tbsp Bovril and one beef cube, added 500ml of water after searing the other ingredients then I added whole black pepper and 3Tbsp of sugar. Once boiling I put back the beef and cooked on top of the stove on low for an hour. Was really good. I reckon fresh ingredients/spices rather than powdered one would be better. I seared the spices with the beef fat that accumulated on the first batch of rib I seared. Enjoy!
My Mother and her friends loved it. They say I’m the best cook in the family, lol! They were so good I had 3 short ribs left over that was uncooked, so I cleaned them seasoned them up and put them right in the juices from last night. They should be ready around 8am TY
These were super easy to make a so tender and delicious. My family ate them all!
Made it today for the first time. Will be putting it into my Sunday dinner rotation. Wow! It was excellent and easy to make!
I’ve made this recipe probably 25+ times since I’ve found it. It’s my absolute go-to and never fails to make perfect short ribs. I use my insta-pot that has a sauté function so I brown the ribs right in there, remove, deglaze, and add the ribs back in with everything else.
The one time I realized I was out of Worcestershire when I went to make it, I subbed equal parts Mirin and low sodium soy sauce. It gave pretty much the same slightly sweet/slightly salty flavor component (only giving that recommendation for people who might not have or be able to have Worcestershire).
This is the best and easiest recipe I have found for short ribs. The meat falls off of the bone and they taste divine. I put over mashed potatoes with salad and a piece of French bread. This is definitely my go-to recipe for short ribs!
I added an onion and minced garlic instead and f powdered seasonings. I did use less salt broth so had to add some extra salt and pepper at the end. I thickened the gravy. It was excellent. Will be making it again.
I’m so glad I came across this recipe!!! I printed it out so that I can make it again and again!! It was absolutely delicious!! I’ve always been afraid to cook beef ribs because they always came out too tough!! These ribs were succulent, juicy, tender and were falling off the bone. Soooo good!!
I made a couple of changes to the recipe. I added 2 1/4 cups (salt free) beef broth and 3/4 cups red cooking wine. Since I didn’t have any fresh Rosemary on hand I lightly sprinkled some of the dry Rosemary from a jar that I had in my spice cabinet. I served the ribs along side some steamed rice and steamed green beans. So delicious!! It really hit the spot!!