Fall-Apart Tender: Slow Cooker Short Ribs Recipe

Every home cook dreams of mastering these mouthwatering slow cooker short ribs that promise incredible flavor.

Tender meat practically melts against your fork with minimal kitchen effort.

Weekend meal preparations become simple and delicious when you understand the magic of low-and-slow cooking techniques.

Rich beef cuts transform into incredibly succulent bites through patient simmering methods.

Hearty aromas will fill your kitchen, creating anticipation for a deeply satisfying meal.

Professional chefs know the secret to restaurant-quality results lies in careful seasoning and precise temperature control.

Each bite delivers complex layers of robust, comforting flavors that make everyone at the table smile.

Let this recipe become your new favorite comfort food adventure.

How to Cook Short Ribs Low and Slow

Step 1: Boost Meat Flavor

Generously coat short ribs with salt and freshly ground black pepper on all sides.

Step 2: Create Golden Crust

Heat olive oil in a large skillet over medium-high temperature. Brown short ribs on each side until deep golden color develops, creating rich caramelized exterior. Transfer seared meat into slow cooker.

Step 3: Build Aromatic Base

• Chopped onions
• Minced garlic
• Diced carrots

Cook until vegetables become slightly translucent and fragrant. Transfer vegetable mixture into slow cooker.

Step 4: Develop Complex Sauce

• Beef broth
• Red wine
• Tomato paste
• Worcestershire sauce
• Soy sauce

Whisk ingredients until smooth. Pour sauce over meat and vegetables in slow cooker.

Step 5: Infuse Herbal Notes

• Thyme
• Rosemary
• Bay leaf

Step 6: Slow Transform Meat

Cover slow cooker and cook on low setting for 8 hours. Meat should become incredibly tender and easily separate from bone.

Step 7: Serve Delectable Dish

Remove bay leaf and herb stems. Plate short ribs with rich sauce over mashed potatoes, creamy polenta, or fluffy rice.

Tips for Maximum Flavor in Your Crockpot

• Enhance Meat Tenderness: Pat the short ribs dry before seasoning to help create a perfect sear and lock in delicious flavors.
• Boost Sauce Depth: Deglaze the skillet with wine or broth after searing to capture all the rich, caramelized meat bits for extra flavor complexity.
• Trim Fat Wisely: Remove excess external fat before cooking, but leave a thin layer to keep the meat moist and add richness to the final dish.
• Wine Selection Matters: Choose a dry red wine like cabernet or merlot that complements the beef's robust flavor and enhances the overall sauce profile.
• Prevent Overcooking: Check the ribs after 7 hours to ensure they don't become too soft or fall completely apart during the slow cooking process.

Storing and Reheating Short Ribs Without Drying Them Out

• Store leftover short ribs in an airtight container within 2 hours of cooking, keeping them fresh for 3-4 days in the refrigerator.
• Transfer cooled ribs and sauce to freezer-safe containers, where they'll maintain quality for up to 3 months without losing flavor or texture.
• Preheat oven to 325°F, place ribs in a baking dish with a splash of broth, cover with foil, and warm for 20-25 minutes until heated through.
• When in a hurry, reheat individual portions on medium power for 2-3 minutes, stirring halfway to ensure even warming and prevent drying out.

What to Serve Alongside These Meaty Ribs

• Choose bold, full-bodied red wines like Cabernet Sauvignon or Syrah that complement the rich, meaty flavor of short ribs, enhancing the deep umami notes with their robust tannins and complex profiles.
• Creamy parmesan polenta provides a smooth, luxurious base that absorbs the savory sauce, creating a harmonious balance between the tender meat and velvety texture of the accompaniment.
• Roasted Brussels sprouts with crispy pancetta offer a slightly bitter, caramelized counterpoint to the succulent short ribs, adding a textural crunch and bright flavor dimension to the hearty meal.
• Sprinkle chopped fresh parsley or chives over the dish to introduce a light, fresh element that cuts through the richness and adds a vibrant green color to the plate.

Creative Variations on Slow Cooker Ribs

• Gluten-Free Adaptation: Replace soy sauce with tamari or coconut aminos to make the dish gluten-free. Use gluten-free beef broth and verify all ingredient labels.
• Keto-Friendly Version: Swap mashed potatoes with cauliflower mash or roasted low-carb vegetables. Select short ribs with higher fat content to align with keto macronutrient requirements.
• Beef Alternative: Substitute short ribs with beef chuck roast or beef brisket for similar slow-cooking results. Adjust cooking time slightly depending on meat thickness.
• Herb-Infused Variation: Experiment with different herb combinations like oregano, sage, or parsley instead of traditional thyme and rosemary. Consider adding fresh herbs during the last hour of cooking for enhanced flavor intensity.

Why Slow Cooker Short Ribs Are a Comfort Food Classic

• Transforming Tough Meat into Tender Delights
• Slow cooker does all the hard work, turning challenging short ribs into melt-in-your-mouth perfection without constant monitoring.
• Simple searing and sauce mixing create restaurant-quality results with just 20 minutes of active cooking time.
• Rich, hearty dish perfect for family dinners, weekend gatherings, and impressing guests with minimal culinary skills required.
• Adaptable to multiple side dishes like mashed potatoes, rice, or polenta, making it a flexible meal for different taste preferences.

Ingredients for Tender, Rich Short Ribs

• Short Ribs: Rich, flavorful cut perfect for slow cooking, best when well-marbled with fat for tenderness.

• Olive Oil: Provides smooth searing base for meat, helps develop deep golden-brown exterior.
• Salt, Black Pepper: Classic seasoning blend that enhances meat's natural flavors.

• Onions, Garlic: Create deep flavor foundation, adding sweetness and complexity to the dish.
• Carrots: Provides subtle sweetness and contributes to sauce's rich texture.

• Beef Broth: Creates moisture and adds concentrated meat flavor to the cooking liquid.
• Red Wine: Adds depth and complexity, helps tenderize meat and build rich sauce.
• Tomato Paste: Provides concentrated umami and helps thicken sauce.
• Worcestershire Sauce: Brings tangy, slightly sweet background flavor.
• Soy Sauce: Adds depth and subtle saltiness to overall sauce.

• Thyme, Rosemary, Bay Leaf: Classic herb combination that infuses meat with earthy, aromatic notes during slow cooking.

Slow Cooker Short Ribs Recipe

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4.8 from 34 reviews

• Total Time: 8 hours 15 minutes
• Yield: 6 1x

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Description

Hearty slow cooker short ribs deliver mouthwatering comfort straight from Mexican culinary traditions. Rich braising liquid and tender meat promise a delicious meal that will satisfy deep hunger pangs with minimal kitchen effort.

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Ingredients

Scale 1x2x3x

Meat:

• 3 pounds (1.36 kilograms) beef short ribs, bone-in

Vegetables:

• 1 large onion, chopped
• 2 carrots, peeled and chopped
• 3 cloves garlic, minced

Liquid and Seasoning:

• 1 cup (240 milliliters) beef broth
• 1 cup (240 milliliters) red wine (or extra beef broth if preferred)
• 2 tablespoons olive oil
• 2 tablespoons tomato paste
• 2 tablespoons Worcestershire sauce
• 1 tablespoon soy sauce
• 3 sprigs fresh thyme (or ½ teaspoon dried thyme)
• 2 sprigs fresh rosemary (or ½ teaspoon dried rosemary)
• 1 bay leaf
• Salt, to taste
• Pepper, to taste

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Instructions

1. Thoroughly coat short ribs with robust seasoning, ensuring complete coverage of salt and pepper across all surfaces.
2. Heat olive oil in a heavy skillet over intense medium-high temperature, creating a golden-brown crust on each side of the ribs by searing for approximately 3 minutes per side, developing deep caramelized flavor profiles.
3. Transfer seared meat to slow cooker, then utilize the same skillet to gently sweat aromatic vegetables – chopped onions, minced garlic, and diced carrots – until they release their natural sugars and become translucent.
4. Craft a complex sauce by whisking together rich beef broth, robust red wine, concentrated tomato paste, tangy Worcestershire sauce, and umami-packed soy sauce, creating a layered liquid foundation for braising.
5. Introduce fresh herbaceous elements by nestling whole sprigs of thyme, rosemary, and a fragrant bay leaf into the slow cooker liquid, allowing them to infuse deep, earthy undertones throughout the cooking process.
6. Secure the slow cooker lid and allow ribs to gently braise on low temperature for 7-8 hours, transforming tough muscle fibers into meltingly tender meat that effortlessly separates from the bone.
7. Discard herb stems and bay leaf, then carefully plate the succulent ribs alongside their luxurious cooking liquid, complemented by creamy mashed potatoes, fluffy rice, or soft polenta for a complete, comforting meal.

Notes

• Avoid overseasoning by tasting the broth before adding salt, as slow-cooked dishes concentrate flavors intensely.
• Choose bone-in short ribs for maximum flavor and tenderness, ensuring meat falls off the bone effortlessly.
• Pat ribs completely dry before searing to achieve a perfect golden-brown crust that locks in delicious juices.
• Trim excess fat to prevent greasy sauce, but leave a thin layer for rich, mouthwatering flavor development.

• Prep Time: 15 minutes
• Cook Time: 8 hours
• Category: Dinner
• Method: Slow Cooking
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 400
• Sugar: 4 g
• Sodium: 600 mg
• Fat: 28 g
• Saturated Fat: 10 g
• Unsaturated Fat: 15 g
• Trans Fat: 1 g
• Carbohydrates: 12 g
• Fiber: 2 g
• Protein: 30 g
• Cholesterol: 90 mg