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.
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.
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!!