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.
My whole family loves this recipe! Thanks for sharing it. The meat is SO tender. Sometimes I’ll throw in small pieces of roast or tip since there’s not a lot of meat on short ribs. Seems to feed more mouths!
Thank you for your recipe. It was great.
Thank you for a delicious Rib recipe without all the sugar we associate with ribs
This is so far the best recipe for short ribs.
Quick and easy and very tasty. I add mushrooms and onions to the mix. Yum Yum.
Hi ! I made these this passed weekend , & they were falling off the bone perfect. I used some of my own variations, when they were almost done I pulled them out drained the juice put back in with Sweet Baby Rays BBQ sauce . Be they are so good will definitely use y to his recipe again . Thank you !
My husband made this for dinner tonight – so delish! Served it with roasted asparagus and German potato salad. We get short ribs as part of our quarter beef that we buy from my local farmer, I wasn’t sure what to do with them, but this was superb. I pulled up there recipe and my husband did the rest.
Excellent recipe. Cooked 8 hours. Used juices for fantastic gravy for the mashed potatoes and asparagus.
Thank you….
Use some veggie oil to sear the ribs. Add a splash of red wine into the crockpot. Delicious!
This sounds like a good simple recipe.
Rosemary sprigs from mum’s garden.
I don’t have beef stock in liquid form but I have beef oxi cubes.
Fresh garlic , salt…I have rocksalt and tablesalt.
Brown Onions and Worcestershire sauce I think I have. And 2.7pounds of ribs.. I’ll give it a go.
A good idea is to have better than bouillon. It comes in different flavor, chicken, beef, veggies i also found a mushroom one that was delish to make a sauce. Just better than oxo.
The ribs just went into the slow cooker. I used 2 cups of beef broth and 12 oz of Irish beer. I hope they will be wonderful.
Jann, I am a strong believer of MARINATING, and we eat a lot of BEEF steak. I marinate (wet) 6-8 hours with salt, Tabasco and few spoons of Red Wine. Alcohol tenders Beef. OK use some 5% Budweiser, essentially it is 95% water in slow cookie. Make sure it is 60-75% full with liquid. Save Guinness Stout to go at dinner table. PS. I did kiss Blarney Stone.