These Slow Cooker Short Ribs are outrageously good. No collection of words can fully capture their glorious flavor, aroma, and tenderness, and they are really easy to make. Enjoy on its own, or pair with Saffron Rice or Rice Pilaf to soak up all the glorious sauce. Show
It’s almost unfair how good and easy this recipe is, but I suppose if you start with a piece of beef as magical as short ribs, it’s bound to be great. Much like Prime Rib or a cut of Beef Tenderloin, you just can’t go wrong. As much as I sometimes rely on the simplicity of our weekly Slow Cooker Pulled Pork, what I always love about this dish is all the bells and whistles of flavor and aroma, while still being a simple slow cooker meal. Why This Recipe Is The BestIncredible tenderness – It’s unreal how tender the beef gets when it cooks low and slow, and it shreds like a dream. It’s one of the few cuts of meat that really does seem to melt in your mouth. It smells amazing – So much of our experience eating food is influenced by our sense of smell, and this is an incredibly aromatic dish. Getting to smell this dish cooking for 6 hours might be even better than eating it. The aroma is that incredible, and always makes me really excited to sit down for dinner. Mostly hands off – With a little prep at the beginning, you mostly get to let all the ingredients cook together in the slow cooker, gently, and hands off. It’s easier than letting it simmer on the stove or braising in the oven. The flavor is full and rich, with minimal ingredients – With a mirepoix flavor base of onion, carrots, and celery, a braising liquid combination of red wine and beef stock, and thyme and bay leaf for aromatics, it gives fullness of flavor without a crazy long ingredient list. With that said, this isn’t a “throw everything in” crockpot recipe. We will take a few minutes to sear the beef first, and let me tell you, this makes ALL THE DIFFERENCE. Believe me, I tested it. Developing that deep caramelization and browning really changes the end results. Searing Makes a Huge DifferenceI tested a batch without searing the beef, just to see how big of a difference it makes, and it’s huge. It didn’t even taste like the same dish. An extra bonus to this is that starting the ingredients on the stove shaves at least an hour off cook time in the slow cooker. Make sure to follow the recipe as written, and you will be rewarded. See how tender and succulent the meat is: It’s just like at the restaurant! Any Crockpot Will WorkStep by Step Overview:The process we’ll follow is simple. First we’ll sear the short ribs to develop browning and caramelization, then place those in the slow cooker. To the same pan, we’ll add our vegetables and braising liquid, and heat them to a boil before adding to the slow cooker. This shaves an hour off cooking time! Then, it’s just a matter of setting the crockpot and letting it cook until the meat is tender. Prep the VegetablesSlice up half an onion, one carrot, and one rib of celery: Place the bowl right by the stove where you’ll be cooking. Prep the BeefPlace the meat on a paper towel-lined plate, and blot all over with a paper towel. This removes extra moisture, and makes it quicker and easier for us to get a good sear and caramelization on the outside. Remember that this is the key to great flavor! Next, season the meat well with salt and freshly cracked black pepper: Sear the BeefHeat a skillet over medium high heat and brown the short ribs all over, using a little bit of ghee or other high-heat cooking fat: This takes me about 5 minutes, but it’s important to be thorough about it and go more by color than time. The browning is essential for flavor. Heat the Braising Liquid and Vegetables:Remove the meat temporarily to a plate, then add the vegetables to the pan. Season with dried thyme, a bay leaf, and salt, then add beef stock or bone broth, red wine, and a smidge of honey: Bring this mixture to a boil, to get everything hot. This shaves at least an hour off cook time in the crockpot. Recommended Types of WineAny dry red wine will work here, but I usually use some kind of Bordeaux or Pinot Noir. You can also use Merlot or Cabernet Sauvignon. Combine Everything in the CrockpotPour all the liquid and vegetables into the crock of your slow cooker. Nestle in the seared short ribs, and know that it’s okay if they aren’t completely submerged. They don’t need to be in order to cook properly. Cook for about 5-6 hours on high, until the meat is tender and the bones easily fall out. How to ServeServe your slow cooker short ribs with the cooking juices and softened vegetables spooned over, ideally paired with a starch like Rice Pilaf to make the meal go further and soak up that delicious sauce. Cauliflower Mashed Potatoes also work nicely here. Roasted Carrots, Brussel Sprouts with Candied Pecans and Ricotta Salata, or Sweet Potato Rice are also delicious sides to pair here. Enjoy! Recipe FAQ and Tips:How do you store leftover slow cooker short ribs? Store in an airtight container in the fridge for up to 5 days. Can you freeze slow cooker short ribs? Yes, in an airtight container for up to three months. To thaw, leave in the fridge overnight. How do you reheat slow cooker short ribs? The microwave is quickest and easiest, but I recommend removing the bone first, because meat on the bone does not microwave evenly. Try 30-second intervals at 70% power until warmed through. You may also reheat gently on the stove over medium heat, until warmed through. Can you make a larger batch? You can absolutely double or even triple the recipe. But, you’ll need a pretty large crockpot, and you will need to take the time to sear the beef properly. Otherwise, it works great. Can you leave the wine out of this recipe? While you can without affecting the cooking, the flavor will suffer greatly. The red wine is an important element for the aroma and flavor. Does it matter if you use grass fed or conventional beef? I’ve tried a huge range of both grass fed and conventional beef, and I recommend conventional beef for a more juicy and tender result. However, any type of beef will work. Did you enjoy the recipe? Please leave a 5-star rating in the recipe card below and/or a review in the comments section further down the page. Slow Cooker Short RibsServings: 4 Prep Time: 15 mins Cook Time: 6 hrs Total Time: 6 hrs 15 mins Bone-in Short Ribs are cooked in the slow cooker until tender and falling off the bone. This dish is flavorful, aromatic, and shreds beautifully. For the Short Ribs:
Storing leftovers: Can be stored stored in an airtight container in the fridge for up to 5 days, or in the freezer for up to 3 months. Reheating: The microwave is quickest and easiest, but I recommend removing the bone first, because meat on the bone does not microwave evenly. Try 30-second intervals at 70% power until warmed through. You may also reheat gently on the stove over medium heat, until warmed through. The Wine: I use a French bordeaux, but any quality red wine that isn’t too sweet will work well. Pinot Noir, Cabernet Sauvignon, and Merlot are also great choices. Type of Beef: I recommend using conventional beef over grass fed here, for a more juicy and tender result. However, any type of beef will work. Calories: 383kcal, Carbohydrates: 12g, Protein: 32g, Fat: 16g, Saturated Fat: 7g, Cholesterol: 97mg, Sodium: 240mg, Potassium: 827mg, Sugar: 10g, Vitamin A: 2550IU, Vitamin C: 0.9mg, Calcium: 28mg, Iron: 4.2mg Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes. Course: Main Course Cuisine: American Post updated in July 2021. Originally published October 2013. Does Short Rib get more tender the longer it cooks?On the stove, fill a deep saucepan with water until half full and boil the short ribs for about 15 minutes. The longer they boil, the more tender they will become. About 15 to 20 minutes is usually sufficient, but don't forget they will continue to cook in a stew or sauce after if you feel they need longer.
How long do beef ribs take to slow cook?LOW: 9 HOURS / HIGH: 4-5 HOURS — Tender, fall apart in your hands ribs that melt in your mouth like butter (as shown in the image below). Place your ribs on the bowl of a 6-qt slow cooker bowl, pour the sauce all over to evenly coat and let the slow cooker do all the cooking for you.
How long should short ribs cook?Simply lay the beef (bone side down) in a baking dish, snuggle the ribs close together, cover tightly with aluminum foil, and cook in the oven. Bake bone in short ribs in the oven at 275F for 3 ½ - 4 hours. Go the extra mile. 3 ½ hours may be perfect in your oven, but most ovens need 4 hours.
Should short ribs be submerged in slow cooker?How do you braise in a slow cooker? Braising is simply the browning of a cut of meat or veggies to get some good color and flavor, and then cooking them submerged in liquid in a covered pot. This is why a crockpot is perfect for braising beef short ribs.
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