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 husband made this for me this weekend. Delicious! Thankyou.
I have made this before and it turned out amazing. My question is: I am now making this for company. Can I just double the entire recipe?
Yes, so long as you have a big enough crock pot, you can double this recipe.
I made this recipe without changing a thing. Best short ribs ever! So delicious and easy! Making this again for Christmas dinner with my family.
Lots of folks adding this or that or changing the recipe, which is fine. I cook like that – experimentally, and based on what I have on hand. I just want to say that Rachel’s recipe is great for its simplicity and “restaurant quality” reliable results. Sure, you can use onions and garlic instead of powder, or substitute some wine for broth, but without adding time or worry you can follow this and get amazing results.
I use choice short ribs from Costco. Their boneless ribs are also good, but bone-in ribs produce a better beef stock. I freeze my leftover broth to use the next time. So it’s quick to put a block of frozen broth in the slow cooker, sear the meat, add it to the SC with rosemary/garlic/onion and set it in the morning for dinner 10 hr later on low. This is great for company because tender beef ribs are a king’s dish and you will be sure to impress with actually very little fuss.
this is a great idea with freezing some of the leftover stock for next time… I am totally going to do this. I just put mine on and will have dinner ready by this evening. Short ribs are always a big treat dinner for me. All I added was a couple tsp of ancho chilly powder and 3 crushed garlic cloves (I am Eastern European we eat it raw…) and 1 small diced onion.
The best short ribs I have ever made – mine usual turn out tough these did in fact fall off the bones. Flavor was very good.
Exceptionally easy and delicious. I used two rosemary sprigs. Next time I will slice an onion and cook in the pan I browned the short ribs and add the slices to the crock pot.
Made these a few months ago and they were delish. Making again today but will be made in the oven like I did last time. Was a big hit with the whole family.
Did you shorten the cooking time in the oven ?
Never cooked short ribs, but when I did with this recipe I fell in love… did not change a thing..yummm and I feel this will work with oxtails as well….so simple and delicious!! Please try it you wont be sorry that you got did….?
This recipe is so easy and so delicious! I did substitute 1 cup of red wine for one of the cups of broth as suggested. I also used the bone in ribs and saved some of the au jus for serving with the ribs and the rest for gravy over the garlic mashed potatoes. I went with steamed broccoli for a green vegetable for both presentation and taste. Everyone raved that it was a gourmet meal. I really didn’t have the heart to tell them how simple it was to make and with the only fresh herb being the rosemary out of my backyard. The only modification I made was to double the rosemary to two large sprigs. This recipe is a real “keeper”!
Red wine? Sounds amazing , trying this tomorrow
Just made these tonight. Wow! They turned out amazing! I will making them again and sharing this recipe! I don’t eat these often, but with this recipe that might be a reason to have them a little more often. Thanks for sharing this! 🙂