These super tender beef short ribs are a treat! Cooking them slowly in a crockpot makes the meat fall-off-the-bone delicious, and the sauce is full of rich flavors.
I love serving these ribs with mashed potatoes or crusty bread to soak up all that yummy sauce. Trust me, your taste buds will thank you! 😊
Key Ingredients & Substitutions
Beef Short Ribs: Look for well-marbled beef short ribs. The fat helps keep them moist and flavorful as they cook. If you can’t find short ribs, you can try using chuck roast, but be aware the texture will be slightly different.
Olive Oil: This is great for searing the ribs, but you can substitute it with vegetable oil or canola oil if you prefer. Just use something with a high smoke point!
Onion: A large onion is key for a good flavor base. If you need a substitute, shallots or even yellow sweet onions work well. Just avoid using red onion as they can be stronger in flavor.
Red Wine: While optional, red wine adds depth to the sauce. If you don’t want to use it, just increase the beef broth instead. I often use a dry red wine, but feel free to pick your favorite!
How Do I Sear the Short Ribs Properly?
Searing the short ribs is essential for building flavor. Here are steps to ensure you get a nice crust:
- Heat your skillet on medium-high until it’s hot. Add the olive oil and allow it to shimmer.
- Don’t overcrowd the pan! Sear in batches if needed. Sear each side for about 3-4 minutes until a rich brown crust forms.
- Once browned, transfer the ribs directly to the slow cooker. This step adds a lovely depth to your final dish.
What’s the Best Way to Thicken the Sauce?
If you prefer a thicker sauce, here’s what to do after cooking:
- Carefully remove the cooking liquid from the slow cooker into a saucepan, discarding any solids.
- Simmer it on medium heat until it reduces to your desired thickness. This step concentrates the flavors and gives you a rich sauce.
- You can also mix a tablespoon of cornstarch with water for a quick thickener. Just add it in slowly while stirring!
Enjoy your cooking! These beef short ribs are sure to impress at your dinner table!
Super Tender Slow Cooker Beef Short Ribs
Ingredients You’ll Need:
- 4 lbs beef short ribs
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 large onion, sliced
- 4 cloves garlic, minced
- 1 cup beef broth
- 1/2 cup red wine (optional)
- 1/4 cup soy sauce
- 1/4 cup Worcestershire sauce
- 2 tablespoons tomato paste
- 2 tablespoons brown sugar
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 2 bay leaves
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This flavorful dish takes around 15 minutes of prep time, then you’ll let the slow cooker do its magic for about 8 hours. So, you can set it and forget it while it cooks low and slow, making the meat unbelievably tender!
Step-by-Step Instructions:
1. Season the Beef:
Generously season the beef short ribs with salt and pepper on all sides. This adds flavor right from the start!
2. Sear the Ribs:
In a large skillet, heat olive oil over medium-high heat. Sear the short ribs for about 3-4 minutes on each side until they are deep brown. This step adds fantastic flavor! Once browned, transfer them to your slow cooker.
3. Cook the Aromatics:
In the same skillet, add the sliced onion and cook until soft, about 5 minutes. Add the minced garlic and cook for another 30 seconds until you can smell the aroma—it’ll make your kitchen feel cozy!
4. Create the Sauce:
Stir in the tomato paste, beef broth, red wine (if using), soy sauce, Worcestershire sauce, brown sugar, smoked paprika, and thyme. Bring this mixture to a simmer, using a wooden spoon to scrape up all those tasty browned bits from the skillet. It’s flavor town in there!
5. Add to the Slow Cooker:
Pour this beautiful sauce over the short ribs in the slow cooker. Toss in the bay leaves for an extra layer of flavor. No need to stir; the slow cooker will work its magic!
6. Slow Cook:
Cover and cook on low for about 8 hours, or until the short ribs are melt-in-your-mouth tender and falling off the bone. You’ll know it’s time when you can smell that delicious aroma wafting through your home!
7. Prepare to Serve:
Once cooked, carefully remove the short ribs from the slow cooker and place them on a serving platter. Discard the bay leaves (they’ve done their job!).
8. Thicken the Sauce (Optional):
If you desire a thicker sauce, strain the cooking liquid into a saucepan and simmer over medium heat until it reduces and thickens to your liking. This will make your dish extra special!
9. Serve & Garnish:
Pour the sauce over the short ribs and garnish with fresh parsley. It adds a nice pop of color and freshness!
10. Enjoy!
Serve your super tender slow cooker beef short ribs with mashed potatoes, polenta, or some crusty bread to soak up all that delightful sauce. Dig in and enjoy every bite!
FAQ for Super Tender Slow Cooker Beef Short Ribs
Can I Use Frozen Short Ribs for This Recipe?
Yes, you can use frozen short ribs! Just make sure to thaw them thoroughly before cooking. The best way to do this is to place them in the fridge overnight. You can also submerge them in cold water for a more rapid defrost. Avoid putting frozen meat directly in the slow cooker to ensure even cooking.
How Do I Adjust the Cooking Time for Different Slow Cooker Settings?
If your slow cooker has high or low settings, you can cook the ribs on high for about 4-5 hours instead of the 8 hours on low. Just check the tenderness of the meat as you approach the end of cooking time. It should be fork-tender when it’s done!
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare everything the night before, including searing the ribs and making the sauce. Simply combine everything in the slow cooker and refrigerate overnight. In the morning, just place the slow cooker insert back into the base and set it to cook. This makes for a fantastic and easy weeknight meal!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm them on the stove or in the microwave, adding a splash of broth if the sauce has thickened too much. You can also freeze leftovers for up to 3 months; just be sure to store them in freezer-safe containers!
