In this recipe for slow cooker short ribs, the braising liquid is simple, but flavorful. The basis is a combination of sautรฉed 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, youโd 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 weโve 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.
Best short ribs I have ever made. Added veggies onions, mushrooms, carrots and tomatoes. Guests asked to take leftovers home.
When you added veggies to it did you need to add more liquid? Or still just 3 cups? Just put mine in with an onion and some carrots. Also did boneless ribs about 3 lbs so had 20 ribs versus 8. Want to make sure i have enough liquid. Thanks!
Iโve made this recipe three times now and it is absolutely amazing every time. So many recipes require complicated ingredients but not this one. Simple but full flavored deliciousness. Best of all simple to make. Pre-Covid I paid $45 at a restaurant for a similar dish and this recipe is better!!
Hi, I’ve made your short ribs in the oven before and they’re amazing. Was looking at this slow cooker version and wondering if it can be done in an instant pot and of so, for long how and what release method? Also, can you substitute brisket? Thanks P.S. love your recipes and videos.
I love your recipes and your videos
You always give a reason for how you approach cooking the recpie.
Keep them coming, you are terrific
I made this today never made short ribs before.Tweeted a little bit came out tender and so great husband said soooooo awesome please make again.
I made these exactly the way the recipe said and they were amazing ! Easy and can’t mess them up. So tender, juicy, and flavorful.
The second time I made them, I seared them, put the in the smoker at 225 for an hour, then into the crock pot and they were even more Bomb. I’ve been doing them that way ever since. Thanks for the receipe.
I used beef spare ribs and cut them into thirds. Added mushrooms. The meat just fell off the bone, so tender.
Served with mashed potatoes. Absolutely wonderful, my
family and especially my 2 year old granddaughter loved it.
Just 6 hours on low.
Delicious!
This was AMAZING! Followed the recipe exactly as written, and the meat was so tasty and fell right off the bone. My was my first time making short rib & I will continue to use this easy recipe.
My favorite go to recipe!!! A must to try if you have not.