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.
I will never eat short ribs out at a restaurant again. These are so so delicious and so easy to make.
Thank you so much!
I use the exact recipe but do them in my Instant Pot on High for 45 minutes. I think the results are even better than in the Slow Cooker. Try it…you won’t believe how fast and succulent these short ribs come out in only a fraction of the time.
Karl
Very helpful and easy to follow
Can I add some onions and carrots to the crockpot
You absolutely can!
This is an amazingly easy and very tasty recipe. Next time I might look at the sodium content in the cooking liquid to see if it can be cut down. I used marjoram and smoked paprika instead of the rosemary sprig that I didn’t have and I also added some dry red wine (Julia Child style – maybe another cup or so). I made 2 servings of the meat (boneless) but you still need all of the liquid in order to cover. I also might try using the liquid to make a sauce or a glaze after cooking.
made this last week and back for a nother go this week, like a drug could have it every day of the week but have to control myself.
just added half cup red wine and 1 sachet tomato paste.
well done to the girls
Hi Rachel, thank you for sharing . I most often thicken with Hormel Thick & Easy . I had to use this for many reasons because of my wife’s difficulty in swallowing.
Do you ever use it? Also, I have to use dried herbs and bottled minced garlic. Helps me get by.
My go to recipe for Xmas 4 years in a row. It’s so easy but tastes like a restaurant meal. Thank you!
Enjoy making your recipes! Thanks for sharing
This is absolutely the most amazing and easy recipe ever. Definitely one of our favorites
This is my go to base recipe for short ribs.
Absolutely phenomenal every single time!
And there are never any complaints from my picky meat eaters!!!