Slow Cooker Short Ribs

These slow cooker short ribs are the answer to those cozy dinners when you crave melt-in-your-mouth meat and effortless comfort. Searing the ribs first and letting them soak in a herby broth with carrots and onions transforms them into a classic, hearty meal. I’ve always loved how this dish fills the house with a savory aroma that brings everyone to the table.

The first time I made this was on a Sunday afternoon when friends unexpectedly dropped by. The short ribs saved the day and made it seem like I’d planned a special dinner.

Ingredients

• Bone in beef short ribs: They give this dish its rich beefy flavor and become incredibly tender when slow cooked. Look for well marbled ribs for the best texture
• Salt and pepper: Essential for seasoning and pulling out meat flavors. Use flaky sea salt and fresh ground pepper if possible
• Canola or vegetable oil: Helps to brown the meat and deepen flavor. Any high smoke point oil works
• Beef broth: Keeps the ribs moist and forms the base for the gravy. Use low sodium if you want to control salt
• Worcestershire sauce: This brings savory umami to the mix. A pantry staple for a reason
• Garlic: Minced fresh garlic adds a punch. Firm cloves give the best result
• Onion powder: Adds savory depth and sweetness. Check your jar is fresh for best flavor
• Fresh rosemary: One sprig infuses clean herby notes. Look for bright green needles
• Bay leaf: Lends subtle aromatic flavor while the dish slowly cooks
• Carrots: Peeled and sliced diagonally they soak up juices. Look for firm bright orange carrots
• Onions: Cut into chunky wedges they break down gently and flavor the broth. Yellow onions are classic
• Cornstarch slurry: A mix of cornstarch and cold water thickens the sauce. Always use cold water to avoid clumps
• Parsley: Fresh and chopped for garnish adds color and a pop of flavor

Step-by-Step Instructions

Season and Sear the Ribs:

Pat the short ribs dry then generously season all sides with salt and pepper. Heat the oil in a heavy skillet over medium high heat. Sear each rib until all sides are deep golden brown. Spend extra time on the fatty sides to develop flavor. Work in batches to avoid crowding and make sure to transfer any browned bits from the pan to the slow cooker

Assemble the Slow Cooker:

Transfer all seared ribs to a five to six quart slow cooker. Pour in beef broth then add Worcestershire sauce, minced garlic, onion powder, rosemary sprig, and bay leaf. Gently stir everything together so the seasonings spread around the meat

Add Vegetables and Cook:

Nestle carrots and onions in among the ribs. Cover with the lid and set the slow cooker on low. Allow to cook for six to eight hours until the meat is so tender it falls off the bone

Make the Gravy:

When done remove ribs and vegetables to a warm bowl and tent with foil. Strain the cooking liquid into a saucepan and bring to a steady simmer over medium high heat. Let it reduce by about half for richer flavor. Taste and adjust seasoning

Thicken the Sauce:

Combine cornstarch and cold water to make a slurry. Whisk the slurry into the simmering sauce and cook a few minutes until thickened and glossy. Repeat with more slurry if you prefer a thicker gravy

Serve:

Arrange short ribs and vegetables on a serving dish. Spoon the rich gravy over everything and sprinkle with parsley for color

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The key ingredient for me is a really fresh sprig of rosemary. It perfumes the whole dish and always reminds me of my grandmother’s garden where we would pick fresh herbs before Sunday dinner. Those moments are some of my fondest culinary memories.

Storage Tips

Let leftovers cool then store in an airtight container in the fridge for up to four days. The flavors deepen overnight making it even better the next day. For longer storage, freeze portions with sauce for up to three months. Thaw overnight in the fridge and reheat gently on the stove or microwave.

Ingredient Substitutions

If you cannot find beef short ribs substitute with bone in chuck roast pieces or even large country style pork ribs. No fresh rosemary Swap in a pinch of dried rosemary or a few sprigs of thyme. For gluten free needs make sure your Worcestershire sauce is gluten free.

Serving Suggestions

I love piling these short ribs and vegetables over a heap of creamy mashed potatoes so they soak up all the gravy. A side of crusty bread or buttered egg noodles makes the meal especially comforting. For a fresh contrast serve with a bright green salad or crisp steamed green beans.

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Cultural Context

Slow braised short ribs are a staple in American comfort food but you will find variations worldwide. The technique of slow cooking tougher cuts with aromatics crosses many cultures from French pot au feu to Korean galbi jjim. It is a time honored way to transform economical cuts into unforgettable meals.

Frequently Asked Questions

→ How do you ensure the short ribs are tender?

Searing the ribs first then slow-cooking them for several hours ensures they become melt-in-your-mouth tender.

→ Can I use boneless short ribs?

Yes, boneless short ribs work well, though bone-in ribs add extra flavor to the dish as they cook.

→ What vegetables work best in this dish?

Carrots and onions are ideal for their sweetness and ability to hold texture during long cooking times.

→ How can I thicken the gravy?

A cornstarch slurry stirred into the reduced cooking liquid creates a rich, velvety gravy for serving.

→ What should I serve alongside short ribs?

Mashed potatoes, crusty bread, or creamy polenta are perfect sides to soak up the beefy sauce and veggies.