Welcome to the ultimate guide for creating irresistibly tender, succulent beef short ribs right in your crock pot. These Crock Pot Short Ribs are a culinary delight, slow-cooked to perfection in a rich, deeply savory broth that promises to melt in your mouth with every bite. This effortless recipe transforms simple, high-quality ingredients into a gourmet-level meal, ideal for busy weeknights, comforting family dinners, or impressing guests without the stress.
Imagine tender beef that effortlessly falls off the bone, infused with layers of flavor from aromatic garlic, fresh herbs, and a robust beef broth. This isn’t just a meal; it’s an experience, delivering that hearty, comforting taste reminiscent of a classic pot roast, yet distinctly more refined. The magic lies in the slow cooking process, which breaks down the connective tissues in the short ribs, resulting in unparalleled tenderness and depth of flavor that quick cooking simply cannot achieve. If you’ve ever admired beef short ribs at the butcher’s counter but felt unsure how to prepare them, consider this your definitive, easy-to-follow method. Trust us, the bone itself is a flavor powerhouse, contributing significantly to the deliciousness of the final dish, creating a gravy so rich, you’ll want to savor every drop.
Frequently Asked Questions About Slow Cooker Short Ribs
Absolutely! Beef short ribs are considered a premium cut, highly prized for their rich marbling and intense, beefy flavor. They contain a good amount of connective tissue and fat, which, when cooked low and slow, renders down beautifully, transforming into incredibly tender, fall-apart meat. This characteristic makes them perfect for braising, smoking, or, as in this recipe, slow cooking in a crock pot. Unlike leaner cuts, short ribs thrive on extended cooking times, which allow the collagen to break down and infuse the meat with moisture and flavor. Attempting to cook short ribs quickly will result in tough, dry meat, so patience is key to unlocking their full potential and truly enjoying this exceptional cut.
Beef short ribs originate from the lower section of a cow’s ribcage. They are typically cut from three primal sections: the chuck, rib, or plate. Chuck short ribs usually come from ribs 2-5 and are often meatier. Plate short ribs come from ribs 6-8 and tend to be fattier with a richer flavor profile. The term “short” refers to the length of the bone, which is shorter than the longer rib bones used for steaks. Regardless of their specific origin, these ribs are packed with flavor and benefit greatly from slow, moist cooking methods that tenderize the meat.
Yes, you can certainly use boneless beef short ribs for this recipe. However, it’s worth noting that bone-in short ribs offer a significant advantage in terms of flavor. The bones release collagen and marrow during the slow cooking process, contributing to a richer, more complex broth and a deeper beefy taste in the finished dish. If you opt for boneless ribs, keep a closer eye on them during the last hour or two of cooking to prevent them from becoming overcooked and dry, as they might cook slightly faster without the insulation of the bone.
While oven-braising is a classic and effective method for short ribs, using a slow cooker offers distinct advantages. Keeping your oven running for many hours can consume a significant amount of electricity or gas. The crock pot, on the other hand, is remarkably energy-efficient, using far less power over an extended period. Beyond energy savings, the slow cooker provides a set-it-and-forget-it convenience that’s hard to beat, allowing you to go about your day while your dinner cooks itself to perfection. It’s a hands-off approach that guarantees delicious results without constantly monitoring your oven.
Searing the short ribs before slow cooking is a crucial step that should not be skipped if at all possible. This process, known as the Maillard reaction, creates a beautiful deep brown crust on the meat, developing incredibly rich, complex flavors that cannot be achieved through slow cooking alone. It also helps to render some of the fat, giving the ribs a better texture. When searing, be sure to brown the fatty sides longer to allow more fat to render, which enhances the overall taste and mouthfeel of the dish. A cast iron skillet is ideal for searing as it provides even heat and excellent caramelization, locking in all those wonderful savory notes.
The rich, savory gravy created by these slow cooker short ribs pairs wonderfully with a variety of side dishes that can soak up every last drop. Creamy mashed potatoes are a classic choice, providing a comforting contrast to the tender meat. Egg noodles or fluffy white rice are also excellent options, perfect for absorbing the flavorful sauce. Think of any sides you enjoy with a hearty pot roast recipe – they will complement these short ribs beautifully. To round out the meal and add some freshness, consider a crisp green salad or some steamed green beans, providing a pleasant textural and flavor balance to this rich main course.
Leftover slow cooker short ribs are a true treat! Store any remaining short ribs and vegetables in an airtight container in the refrigerator for up to 3 days. For best results and to prevent the meat from drying out, we recommend storing the rich gravy separately from the meat and veggies. When reheating, gently warm the meat and vegetables with a generous spoonful of gravy over low heat on the stovetop or in the microwave until heated through. This ensures the ribs remain moist and flavorful.
Essential Ingredients for Your Succulent Short Ribs
- Bone-in Beef Short Ribs: The star of our dish! Aim for 3-4 pounds. Choosing bone-in ribs is highly recommended for maximum flavor, as the bones contribute collagen and minerals to the broth, enhancing its richness and depth. Plus, bone-in cuts are often more economical. Look for ribs with good marbling for the most tender and flavorful result.
- Salt and Pepper: Essential for seasoning the ribs before searing. Use coarse sea salt and freshly ground black pepper for the best flavor. While cooking in broth adds flavor, a good initial seasoning sets the foundation.
- Beef Broth: Approximately 3 cups. High-quality beef broth is crucial for the savory liquid base. You can opt for low or no-sodium varieties if you prefer to control the salt content.
- Worcestershire Sauce: About 3 tablespoons. This classic condiment adds a layer of umami and tangy depth, perfectly complementing the beef.
- Fresh Garlic: 4 cloves, minced. Freshly minced garlic provides a pungent, aromatic flavor that jarred garlic simply can’t match. It makes a noticeable difference in the final taste, though jarred garlic can be used in a pinch for convenience.
- Onion Powder: ½ teaspoon. A subtle addition that enhances the overall savory onion notes without adding extra bulk.
- Fresh Rosemary Sprig: 1 sprig. Rosemary imparts a wonderfully fragrant, piney aroma that pairs beautifully with beef. Fresh herbs are always preferred for their vibrant flavor.
- Bay Leaf: 1 leaf. Often underestimated, a single bay leaf adds a subtle, herbaceous note that rounds out the flavors of the broth and prevents it from tasting flat. It’s a quiet hero in many slow-cooked dishes.
- Carrots: 5 medium, peeled and cut into 2-inch diagonal pieces. Carrots add natural sweetness and color, becoming incredibly tender and flavorful as they cook in the rich liquid.
- Onion: 2 medium, cut into large wedges. Onions sweeten and soften, contributing a fundamental aromatic base to the dish. Cutting them into large wedges helps them hold their shape during long cooking.
- Cornstarch: 4 tablespoons. Used to create a smooth, lump-free slurry for thickening the gravy. Cornstarch is superior to flour for thickening gravies as it creates a glossy finish and is less prone to clumping.
- Cold Water: ½ cup. Essential for dissolving the cornstarch into a slurry, ensuring an even consistency when added to the hot liquid.
Crafting Perfectly Tender Crock Pot Short Ribs: A Step-by-Step Guide
Embark on a culinary journey to create the most succulent and flavorful short ribs with minimal effort. This process is designed for ease and maximum taste.
- **Prepare the Short Ribs for Searing:** Begin by generously seasoning all sides of your bone-in beef short ribs with salt and pepper. Don’t be shy; this initial seasoning is critical for building flavor.
- **Achieve a Flavorful Sear:** In a large, heavy-bottomed skillet (a cast iron skillet works beautifully for this), heat 1 tablespoon of canola or vegetable oil over medium-high heat until shimmering. Carefully place the seasoned short ribs in the hot skillet, ensuring not to overcrowd the pan. Work in batches if necessary to maintain a high temperature and achieve a proper sear. Sear each side of the ribs until a rich, golden-brown crust forms. Pay extra attention to the fatty sides, allowing them to sear a bit longer to render out more fat, which contributes to incredible flavor. Once beautifully browned, transfer the seared ribs to your 5-6 quart slow cooker. After all ribs are seared, scrape any delicious browned bits from the bottom of the skillet into the slow cooker; these morsels are pure flavor gold.
- **Assemble the Flavorful Braising Liquid:** Pour 3 cups of beef broth into the slow cooker, surrounding the seared short ribs. Follow this with 3 tablespoons of Worcestershire sauce, 4 cloves of minced garlic, ½ teaspoon of onion powder, a fresh sprig of rosemary, and 1 bay leaf. Gently stir the liquid and seasonings to combine them, ensuring everything is well distributed around the ribs.
- **Add Vegetables and Begin Slow Cooking:** Carefully add the 5 peeled and diagonally cut carrots and 2 medium onion wedges to the slow cooker, nestling them among the ribs and in the broth. Cover the slow cooker with its lid and set the heat to LOW. Allow the short ribs to cook for 6-8 hours. The long, gentle cooking time is essential; the meat should be incredibly tender, easily falling off the bones when tested. Avoid cooking on high, as short ribs truly benefit from the low and slow method for optimal tenderness.
- **Prepare for Gravy:** Once the ribs are cooked, carefully remove the tender meat and vegetables from the slow cooker and transfer them to a serving bowl. Loosely cover the bowl with aluminum foil to keep them warm. Next, strain the remaining cooking liquid from the slow cooker into a medium saucepot, discarding any solids (like the bay leaf and rosemary stem). Place the saucepot on the stove over medium-high heat and bring the liquid to a simmer. Allow it to cook for 15-20 minutes, reducing it by about half. This concentration step intensifies the flavor of your future gravy. Taste the reduced liquid and adjust seasoning with salt and pepper as needed.
- **Thicken the Gravy to Perfection:** In a small bowl, create a cornstarch slurry by whisking together 4 tablespoons of cornstarch and ½ cup of cold water until smooth and lump-free. Slowly pour this slurry into the simmering liquid in the saucepot while continuously whisking. Continue to whisk for another 2-3 minutes, allowing the gravy to thicken to your desired consistency. If you prefer an even thicker gravy, prepare an additional slurry with 1 tablespoon of cornstarch and 2 tablespoons of cold water, and whisk it into the gravy until the desired thickness is achieved.
- **Serve and Enjoy:** Arrange the tender short ribs and vegetables on a bed of creamy mashed potatoes, egg noodles, or rice. Generously drizzle the rich, homemade gravy over everything. For a fresh touch and visual appeal, sprinkle with chopped fresh parsley, if desired. Serve immediately and prepare for rave reviews!
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Slow Cooker Short Ribs
Tender beef short ribs cooked low and slow in a crockpot with carrots and onions, served with a rich, savory gravy.
Prep Time: 10 minutes | Cook Time: 6 hours 25 minutes | Total Time: 6 hours 35 minutes
Servings: 6
Author: Brandie Skibinski
Ingredients
- 3-4 pounds bone-in beef short ribs
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 Tablespoon canola or vegetable oil
- 3 cups beef broth (can use low or no sodium)
- 3 Tablespoons Worcestershire sauce
- 4 cloves garlic, minced
- ½ teaspoon onion powder
- 1 sprig fresh rosemary
- 1 bay leaf
- 5 carrots, peeled and cut into 2-inch pieces on the diagonal
- 2 medium onions, cut into large wedges
For the cornstarch slurry
- 4 Tablespoons cornstarch
- ½ cup cold water
- Chopped parsley (for garnish, optional)
Instructions
- Season 3-4 pounds bone-in beef short ribs with 1 teaspoon salt and 1 teaspoon pepper (adjust to preference).
- In a large skillet, heat 1 Tablespoon canola or vegetable oil on medium-high heat. Sear each side of the ribs until brown, rendering the fatty sides longer than the non-fatty sides. Transfer to a 5-6 quart slow cooker. Work in batches to avoid overcrowding the skillet. Scrape any browned bits from the pan into the slow cooker for added flavor.
- Pour in 3 cups beef broth to the slow cooker, followed by 3 Tablespoons Worcestershire sauce, 4 cloves minced garlic, ½ teaspoon onion powder, 1 sprig fresh rosemary, and 1 bay leaf. Gently stir together.
- Add 5 carrots, peeled and cut into 2-inch pieces on the diagonal, and 2 medium onions, cut into large wedges. Cover and turn the slow cooker on low for 6-8 hours. The meat should be extremely tender and fall off the bones easily.
- Remove the vegetables and meat to a serving bowl, cover with foil. Strain the remaining juice into a medium saucepot. Cook the liquid on medium-high heat for 15-20 minutes, reducing it by about half. Taste and season with salt and pepper, if needed.
- Make a cornstarch slurry by mixing 4 Tablespoons cornstarch and ½ cup cold water together. Pour the slurry into the boiling liquid and whisk for an additional 2-3 minutes until thickened. If a thicker gravy is desired, make another slurry with 1 Tablespoon cornstarch and 2 Tablespoons cold water, and repeat the process.
- Serve the meat, veggies, and gravy over mashed potatoes or your preferred side, garnished with chopped parsley if desired.
Notes
- Refer to the FAQ section and ingredient list above for substitution ideas and common questions.
- It is strongly recommended to cook short ribs on the “low” setting in your slow cooker. This extended, gentle cooking allows the meat to become incredibly tender. High heat can toughen the meat and prevent the proper breakdown of connective tissues.
Course: Dinner, Main Course
Cuisine: American
Nutrition
Calories: 382kcal | Carbohydrates: 16g | Protein: 34g | Fat: 20g | Sodium: 1091mg | Fiber: 2g | Sugar: 5g
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.