Beef short ribs have a unique ability to absorb flavors and spices, making them an ideal candidate for slow cooking. This method not only enhances their natural taste but also tenderizes the meat to perfection. The slow cooker does most of the work, allowing you to focus on your day while it simmers the ribs into a delectable meal. The aroma that fills your kitchen will be a delightful precursor to the rich, savory taste that awaits. It’s a dish that promises to bring warmth and satisfaction to any dinner table.
Ingredient Breakdown & Substitutions
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.
- Broth: Beef broth is preferred, but chicken or vegetable broth can be used as alternatives if necessary.
- 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.
Using substitutions may affect final taste and texture.
Frequently Asked Questions
Certainly! You will simply 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). For a smooth sauce you’d want to strain it first.
Yes! 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.
You can use either bone-in or boneless short ribs for this recipe. Use whichever you prefer!
Visual Guide to Making Beef Short Ribs
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.
Serving Suggestions
Braised beef short ribs are often served up with mashed potatoes and gravy. Other classic accompaniments are a creamy polenta, or roasted vegetables.
Troubleshooting
- Ribs Too Tough: Increase cooking time slightly to allow more tenderization.
- Flavors Too Mild: Add more spices or herbs to suit your taste, especially during the last hour of cooking.
Tips From the Chef
- Sear the ribs before slow cooking to lock in flavor.
- Don’t skip the rosemary; it adds a wonderful aroma.
- Cook on low for the best texture.
- Let the ribs rest for a few minutes after cooking for optimum tenderness.
Storage & Reheating Instructions
Proper storage and reheating are key to maintaining the quality and safety of your cooked beef short ribs.
Storing in the Refrigerator:
- Cool Down: Allow the ribs to cool to room temperature for no longer than 2 hours to prevent bacterial growth.
- Airtight Container: Transfer the ribs into an airtight container. If there’s any sauce or cooking liquid, include it as it helps retain moisture.
- Refrigeration: Store in the refrigerator, where they will keep well for up to 3 days.
Freezing:
- Portioning: If you have a large batch, consider dividing the ribs into meal-sized portions for easier thawing and reheating.
- Freezer-Safe Containers or Bags: Use airtight containers or freezer bags to prevent freezer burn. Label them with the date.
- Freeze: Beef short ribs can be frozen for up to 3 months. The quality remains best if used within this timeframe.
Reheating:
- Thawing: If frozen, thaw the ribs in the refrigerator overnight. Avoid thawing at room temperature.
- Oven Method: Preheat the oven to 350°F. Place the ribs in an oven-safe dish, and add a splash of broth or water to prevent drying out. Cover with foil and heat for about 15-20 minutes, or until heated through.
- Stovetop Method: Reheat in a covered saucepan over medium heat, adding a bit of broth or water. Stir occasionally and heat until the ribs are warmed thoroughly.
- Microwave Method: For a quicker option, use 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.
Note on Safety: Always ensure the ribs reach an internal temperature of 165°F when reheating, as this temperature is safe for consumption. Avoid reheating the ribs multiple times, as this can compromise both the taste and food safety.
Veggie Sides to Serve With Short Ribs
Easy Cucumber Salad
2 hrs 15 mins
How to Cook Spaghetti Squash
45 mins
The Best Corn (from frozen!)
15 mins
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.
Love your stuff! Especially those short ribs, and my husband went wild! He’s not use to great cooking around here.
So, thought I better get you to visiting my place and see if I can turn this thing around!
Thank you for being talented YOU!
Jim Henderson says:
I used boneless beef short ribs. I changed the 3 cups beef broth to 1 cup reduced Dr. Pepper, 1/2 cup dry red wine, and 1 1/2 cups beef broth. When done I shredded the meat and served short rib tacos. They were great and gone in a flash. Thank you for the bones.
Found short ribs on sale this morning and thought I would give this recipe a try. Glad I did! It was easy and delicious!
Really easy and very fine flavor. My slow cooker was too small for all the ribs I’d purchased so I had to try another oven braising recipe along side it which I thought was going to turn out better. Fooled me. This was the better and easier one
Awesome recipe ! I used a whole yellow onion and three cloves of diced garlic and it came out AMAZING!!! I ALWAYS LIKE TO USE ONIONS INSTEAD OF POWDERS CAUSE I LOVE COOKED ONIONS TO EAT WITH THE JUICES ON MASHED POTATOES OR GARLIC POTATOES AND OH YEAH!, I FORGOT TO GET ROSEMARY BUT IT WAS STILL SUPER GOOD ?
If I didn’t plan well and am short on time, could I cook this on high for less time? Recipe looks delicious!
We prefer cooking it low and slow, but yes, you can cook on high if needed. Plan on roughly half the cooking time if you cook on high. Keep a good eye on it though, so it does not overcook.
Fixed this for dinner this evening and it was outstanding!!!!!!!!!!!!!!!!!!!!!!!!!!!! There is just my husband and me so I cut the recipe in half except for the Rosemary. He loved it as much as I did. Will be making again many times.
Hi , Betsy,
Saw your comment re cutting recipe in half. I will be making this as well with 2+ lbs for my husband and myself. Did you cook for the same amount of time or did you lessen it as well? Thanks.
Delicious!
OMG! I tried this recipe this past weekend and was amazed how tender and delicious they turned out. And since I’m on the Keto diet I ate mine with cauliflower mash and it was yummy. I will definitely make this again and again especially since it was so simple to make. Thanks so much for the recipe.
Absolutely delicious! Super quick to sear and let time work it’s magic in the crockpot. I was starving and didn’t make the gravy, but I will for my leftovers tomorrow. This is surely a recipe that will impress your friends and family without taking too much time out of your day.
Recipe was delicious! I used boneless beef short ribs and added in a half cup of red wine and a few sprigs of thyme. I wanted to practically drink the gravy! Will definitely make again.
I also tried your variation and it turned out soooo good. I served over roasted garlic mashed potatoes and a little side cesear salad and will be making this again for sure!