This Super Tender Slow Cooker Beef Short Ribs recipe brings melt-in-your-mouth goodness right to your dinner table. The ribs slow-cook in a yummy sauce that makes them extra tasty!
Making this dish is so easy! Just toss everything in the slow cooker and let it do the hard work. I love serving these with mashed potatoes—you know, to soak up that delicious sauce!
Key Ingredients & Substitutions
Beef Short Ribs: The star of this recipe! Look for well-marbled ribs for the best flavor. If short ribs aren’t available, you can use chuck roast cut into chunks, though the texture will be somewhat different.
Red Wine: It enhances the depth of flavor. If you prefer not to use wine, extra beef broth works fine. You might also try grape juice mixed with vinegar for a similar taste!
Beef Broth: This adds richness to the dish. If you want a lighter option, low-sodium broth keeps it tasty without being too salty. Vegetable broth could also work, yet it will alter the overall beefy flavor.
Soy Sauce: It adds umami. If you’re watching sodium, you might use a low-sodium soy sauce, or even tamari for a gluten-free option.
Onions and Garlic: Essential for base flavor. Yellow or white onions are best. If you want a sweeter touch, use shallots instead. Garlic powder can replace fresh garlic in a pinch, though fresh is preferred for its vibrant flavor.
How Do I Get the Meat Fork-Tender?
The slow-cooking process is key for achieving tender ribs. Here are some important tips:
- Searing: Don’t skip browning the ribs! It creates a richer flavor by caramelizing the meat.
- Low and Slow: Cooking on low for 8-9 hours is best for tenderness. If you’re short on time, you can still achieve decent results on high for 4-5 hours.
- Let It Rest: After cooking, let the dish sit for about 10 minutes. This helps the juices redistribute into the meat.
- Serve with Sauce: Spoon the sauce over for added moisture and flavor. You might want to thicken the sauce by simmering it before serving if you prefer a richer consistency.
These tips will help you make a delicious, comforting dish that everyone will love!
Super Tender Slow Cooker Beef Short Ribs
Ingredients You’ll Need:
- 4 to 5 pounds 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, can substitute with more beef broth)
- 1/4 cup soy sauce
- 1/4 cup Worcestershire sauce
- 2 tablespoons brown sugar
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 2 bay leaves
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time, and then you’ll slow cook the short ribs for either 8 to 9 hours on low or 4 to 5 hours on high. It’s a bit of a wait, but trust me, the tender and flavorful result is totally worth it!
Step-by-Step Instructions:
1. Seasoning the Ribs:
Start by generously seasoning the beef short ribs with salt and pepper on all sides. This will bring out their natural flavor beautifully.
2. Searing the Ribs:
In a large skillet, heat the olive oil over medium-high heat. Once hot, add the short ribs in batches to avoid overcrowding. Sear them for about 3-4 minutes per side until they are nicely browned. Once seared, transfer the ribs to your slow cooker.
3. Sautéing Onions and Garlic:
In the same skillet, add the sliced onion. Cook for 3-4 minutes or until they’re softened, stirring occasionally. Then, add the minced garlic and sauté for another minute until fragrant.
4. Preparing the Saucy Mixture:
Add the beef broth, red wine (if using), soy sauce, Worcestershire sauce, brown sugar, tomato paste, dried thyme, and smoked paprika into the skillet. Bring everything to a simmer, making sure to scrape up any delicious browned bits stuck to the bottom of the skillet—this adds great flavor!
5. Combining Everything:
Pour this savory sauce over the seared short ribs in the slow cooker and toss in the bay leaves. Make sure the ribs are well-coated!
6. Slow Cooking:
Cover the slow cooker and let it do its magic. Cook on low for 8 to 9 hours or on high for 4 to 5 hours, until the meat is fork-tender and practically falling off the bone.
7. Finishing Touches:
When cooking is done, carefully remove the bay leaves. If desired, skim any fat from the surface of the sauce or strain it and reduce it in a saucepan for a thicker consistency.
8. Serving:
Serve the short ribs hot, ladling the delicious sauce over them. Garnish with a sprinkle of fresh, chopped parsley for a pop of color and flavor.
Enjoy these super tender, flavorful short ribs with creamy mashed potatoes or your favorite side!
FAQ for Super Tender Slow Cooker Beef Short Ribs
Can I Use Bone-In vs. Boneless Short Ribs?
Yes, you can use either! Bone-in short ribs tend to have richer flavor and tenderness due to the marrow, but boneless ribs will also work fine. Just ensure you adjust the cooking time slightly if the cut is larger or smaller.
Can I Make This Recipe Without Wine?
Absolutely! If you prefer not to use wine, simply replace it with an equal amount of beef broth. You can also add a splash of vinegar for a hint of acidity if desired, but it’s not necessary.
How Do 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 beef broth to keep them moist.
Can I Freeze the Cooked Short Ribs?
Yes, you can freeze the cooked short ribs! Let them cool completely, then transfer them to a freezer-safe container or bag. They can be frozen for up to 3 months. Thaw in the fridge overnight before reheating for the best results.
