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…
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Has anyone tried with recipe with a pork roast, our ribs went bad in the fridge…
If you use pork, use a half can of Coke, Dr. Pepper or root beer instead of the broth. Comes out great.
Easy and very tasty
Made this tonight in the middle of our stay in place at home covid 19 pandemic . Talk about comfort food, this will do it for you. Fabulous recipe, I followed it as written except I cut it in half to serve two.absolutely perfect. I strained the broth and made gravy, perfect no additional salt needed. Will be my go to recipe. ?
Did you also cut the cooking time in half?
No you wouldn’t.
Do you remember about how long you left it in the slow cooker? (Did you take a look at 6 hours on low or end up going about the full 8?)
I only used 1.5 lbs of Ribs so I cut the spice recipe in half, I can of beef stock and deglazed it with shallot and stock. Cooked for 7.5 to eight hours. Excellent. Would be great with a splash of red wine.
Simple as can be, but absolutely delicious. Definitely a keeper!
Made this for the first time a couple of weekends ago. My husband loved it. I sautéed garlic and onion in the pan after braising the meat and threw that in the crockpot, too. Since I didn’t have fresh rosemary, I used the dried stuff from my spice cabinet. It came out so good, that my husband went and bought more short ribs yesterday and asked me to make it again. It was awesome once again!
You sauteed onion and garlic did you also add the onion and garlic powder?
After frying the ribs I deglazed the pan with a 1/4 cup of water and then sautéed 1 onion followed by 2 cloves of garlic. You will get plenty of flavour so no need for powder additions. Obviously strain the onion out if you plan to make the reduction.
Could you have used red wine to deglaze the pan? I like the fresh ingredient idea over the powder
How much dried Rosemary did you use?
Did you use the Worcestershire sauce? I am trying to find a substitute that will give flavor but not aggravate my food sensitivities. I like your other adjustments but I think I need something to kick up the flavor if I don’t use the sauce.
I have found that soy sauce is a good substitute for Worcestershire sauce. I discovered that I’m allergic to the tiny bit of anchovies in most versions of Worcestershire sauce. I just use the amount from the recipe in an equal amount. Low sodium soy sauce can be used if you don’t want extra saltiness.
I highly recommend a teaspoon or two of pub vinegar if you are looking for a little kick to the flavor. The other alternative is wine. Merlots give a nice deep full body flavor where pino grisio adds a more tangy potent flavor.
If you can find it try mushroom ketchup. It’s exactly like Worcestershire saucy but without the anchovies.
Try A1 steak sauce or Henze57.
Coconut aminos or tamari good subs. Low salt content
Instead of the worschestire I used a fine red wine. A Shiraz that was gifted to me. We don’t drink so this was the perfect use for it. There is a William Sonoma short rib and polenta recipe I followed but tweaked a bit. Instead of polenta I do a mashed potato and roasted carrots. I also use a crockpot on low for eight hours as opposed to the Dutch oven. In addition to this I roast my carrots as opposed to putting them in the crockpot. I add a sprig of fresh rosemary as well.
I tried this recipe and my family loved it. Instead of using onion powder I cut up onions and instead of using tyme I used a bay leaf. It was truly an amazing dish
Ive made this twice now… so delicious. Fall of the bone tender and the gravy is great as well! So easy too!
I first tried this a month or so ago and it turned out so nice I’m trying it again. This time I’m going to substitute a little red wine for some of the broth and add a pinch of truffle salt. I serve them over lentils.
This recipe is absolutely divine…my husband loves it. He asked me for short ribs for dinner one day and i was stumped as I never made them before. This was the first recipe that appealed to me and Im so happy it did…This has been the best spare ribs…per hubby…I have ever made. Thank you so much for the recipe!
I have a large slow cooker and I added some vegetables and wine to the recipe. I served it next to white rice and my home made Puerto Rican pinto beans. Thank you so much, my family loved it. If I had an avocado it would have gone nicely.