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.
A fantastic recipe, however instead to searing, I cold hickory smoked the ribs the night before for 3 hours, refrigerated, then followed this recipe. I didn’t have rosemary so I skipped that, instead of garlic powder, I used a garlic compound my wife makes with raw garlic and avocado oil. With mash potatoes, a great meal!
These ribs were fall of the bone delicious!! The first 10 mins of sitting down were silent..compliment!!! Accompanied with salt potatoes and salad. Just shared the recipe with a few folks too. DEFINITELY adding to my recipe box!
My family and I love this recipe! Simple to make and “company” worthy, too. I have made it several times now and each time it has been delicious.
Did you cut the fat off the short ribs first
No.
excellent recipe. so easy. I did add some lentils and they thickened the broth. Very tasty and will make again.
So, I normally don’t leave a review, but I needed to primarily due to the previous comments. Whenever I try a new recipe, I follow it to a “ T “ out of respect for the author, this one was no exception. Fabulous! My husband gave me the “ look “. No words, just the look! Now, I must say adding onions and mushrooms sound delicious, but really not needed. Thank You, will be making again, if not only for the “ look “ !
Excellent! Tender, flavorful and the whole family loved them.
I have always been nervous to try short ribs but my husband loves them so I took a chance with this recipe. It was so easy to follow and they were delicious!! Thank you!
fantastic and simple
I followed reviewers advice and sauteed onion and garlic in pan scrapings. I did add one can tomatoes as well as butter and water. Placed on top of rosemary and did go the full eight hours.
Can you cook on high for 4 hours instead of low for 6-8
You can, but due to the nature of short ribs, the most tender results are achieved with a longer, lower heat cooking process.