short ribs slow cooker – Irresistibly Tender & Juicy

Unleash the incredible flavor of tender, fall-off-the-bone beef with this amazing Slow Cooker Short Ribs recipe. This simple method guarantees succulent meat bathed in a rich red wine sauce, making it perfect for busy evenings. Just a little prep, and your slow cooker handles the rest, transforming humble ingredients into a restaurant-quality meal. Serve these divine short ribs over a bed of creamy mashed potatoes for the ultimate comfort food experience.

Why You’ll Love This Recipe

Making short ribs in a slow cooker takes all the guesswork out of achieving perfect tenderness. This recipe makes cooking impressive meals accessible for any home cook.

• Melt-in-your-mouth tender meat: The long, slow cooking process breaks down the toughest cuts into unbelievably tender strands.
• Rich, savory red wine sauce: A deeply flavored sauce develops, ideal for spooning over your favorite sides.
• Minimal active cooking time: Most of the work is hands-off, letting your slow cooker do the heavy lifting.
• Perfect cozy dinner idea: These short ribs are the ultimate comfort food, warming you from the inside out.
• Simple, impressive results: Get gourmet taste with straightforward, beginner-friendly steps.

Ingredients

To make these incredible Slow Cooker Short Ribs style, you’ll need a mix of pantry staples and fresh ingredients. These carefully chosen components create a robust, flavorful dish.

Seasoning:

• Kosher salt, to taste (see notes)
• ¾ teaspoon EACH: garlic powder, onion powder, paprika, brown sugar
• ½ teaspoon black pepper
• ½ teaspoon chili powder (optional)

Meat/Veggies/Braising Liquid:

• 3 ½ – 4 lbs. beef short ribs, bone-in or boneless (see notes)
• 1-2 tablespoons olive oil
• 1 yellow onion, sliced
• 5 whole garlic cloves, peeled
• 1 cup dry red wine (see notes)
• 1 beef bouillon cube
• 1 tablespoon Worcestershire sauce
• 2 teaspoons Dijon mustard
• 2 cups Beef broth
• 5 sprigs fresh thyme
• 2 lbs. carrots, cut into halves or thirds
• 3 tablespoons cornstarch
• 3 tablespoons COLD water

Notes & Substitutions

Bone-in short ribs offer a richer flavor due to the marrow, but boneless cuts are easier to eat. For the best flavor and tenderness, choose well-marbled chuck ribs. If you prefer not to use red wine, substitute it with an equal amount of beef broth mixed with one tablespoon of red wine vinegar. When salting, a good guideline is about ½ teaspoon of kosher salt per pound of meat. Searing the ribs properly creates a deep, caramelized crust, locking in moisture and building foundational flavor. Don’t skip this crucial step for delicious short ribs slow cooker style.

For more information on the different types of beef short ribs and where they are sourced from, Chefs Resources provides a helpful guide on cuts of beef short ribs.

Equipment

You don’t need many fancy tools to make these delicious short ribs. Basic kitchen equipment will get the job done beautifully.

• 6-Quart Slow Cooker
• Large skillet
• Silicone spatula
• Small container with lid

Instructions

Creating these tender Slow Cooker Short Ribs style is a straightforward process. Follow these steps for perfectly cooked, flavorful meat. Always measure all your ingredients before you begin.

Pat the short ribs thoroughly dry with paper towels, then sprinkle an even layer of salt on all sides. Combine the garlic powder, onion powder, paprika, brown sugar, black pepper, and optional chili powder in a small bowl. Sprinkle this seasoning blend over the meat. Toss the ribs to coat them evenly, rubbing the spices into the surface of each piece.

Heat the olive oil in a large skillet over medium-high heat. Sear the meat in batches, ensuring you don’t overcrowd the pan. Cook each piece for about 1 minute per side, allowing for about 4-5 minutes per batch. The goal is a deep brown crust; the middle of the ribs should still be uncooked. Remove the seared ribs and transfer them directly to your slow cooker.

Turn the heat off on your skillet. Add the sliced onions, whole garlic cloves, and red wine to the skillet. Turn the heat back to medium. Use a silicone spatula to scrape up any browned bits from the bottom and sides of the skillet. This deglazing step adds incredible depth of flavor to your sauce. Let the onions and garlic soften in the wine for about 5 minutes.

Stir in the beef bouillon cube, Worcestershire sauce, and Dijon mustard into the skillet mixture. Once combined, transfer this aromatic liquid along with the beef broth, fresh thyme sprigs, and cut carrots into the slow cooker, nestling them around the ribs.

Cover the slow cooker with its lid. Cook the short ribs on the low setting for 7-8 hours. This extended cooking time ensures maximum tenderness.

Once the cooking time is complete, carefully remove the cooked carrots from the slow cooker and tent them with foil to keep warm. Using a spoon, skim any excess fat from the surface of the cooking liquid. If your slow cooker has multiple settings, switch it to high heat now.

In a small container with a lid, combine the cornstarch and cold water. Secure the lid tightly and shake vigorously until the mixture is thoroughly combined and lump-free, forming a slurry.

Pour the cornstarch slurry into the liquid in the slow cooker. Stir it in well. Cover the slow cooker and allow the sauce to thicken for 3-5 minutes. The liquid will still be relatively thin, similar to an au jus, but the cornstarch adds a lovely, subtle richness. Spoon the rich red wine sauce generously over creamy mashed potatoes and serve immediately with the tender short ribs and warm carrots. A deeper bowl can accommodate more delicious sauce than a flat plate.

Pro Tips & Troubleshooting

Achieving perfect Slow Cooker Short Ribs style is easy with these helpful hints.

• Short Rib Selection: Choose bone-in ribs for a deeper flavor profile, and always look for good marbling which indicates tenderness.
• Searing Technique: Don’t rush searing. Allow fatty sides to render a little longer to enhance flavor and texture.
• Wine Alternatives: No red wine? No problem! Mix beef broth with a splash of red wine vinegar for a similar tangy depth.
• Salt Guidance: Proper salting is key. Taste your sauce before serving and adjust if needed for optimal flavor balance.
• Oven Method: You can adapt this for a Dutch oven. Sear, then braise covered at 300°F (150°C) for 2.5-3.5 hours.
• Troubleshooting Tough Ribs: If your ribs aren’t fall-apart tender, they likely need more time. Continue cooking until they yield easily with a fork.
• Sauce Thinness: For a thicker sauce, prepare a second cornstarch slurry and stir it in. Cook for another 5-10 minutes until desired consistency.

Serving Suggestions & Storage

These short ribs slow cooker style are incredibly versatile. They pair well with many side dishes and store beautifully for future meals.

Serving:

• Creamy mashed potatoes are a classic choice, soaking up all the delicious sauce.
• Try roasted or smashed potatoes for a different texture.
• Serve with crusty bread or biscuits to sop up every last drop of the rich gravy.
• Steamed green beans or roasted asparagus add a fresh, crisp counterpoint.

Storage:

• Store any leftover short ribs and sauce in an airtight container in the refrigerator for up to 3 days.
• For longer storage, freeze the cooked ribs and sauce in a freezer-safe container for up to 3 months.
• Reheat gently in the oven at 300°F (150°C) until warmed through, or on the stovetop over low heat.

Variations:

• Add more root vegetables like parsnips or celery along with the carrots for extra flavor.
• Incorporate fresh herbs such as rosemary or bay leaf during the slow cooking process.
• Experiment with different dry red wines to alter the sauce’s character.

Nutrition Information

Here’s an estimated nutritional breakdown for one serving of these hearty short ribs. Please note these values are approximate and can vary based on specific ingredients and portion sizes.

Frequently Asked Questions (FAQ)

Got questions about making the best Slow Cooker Short Ribs recipe? We have answers!

• Can I use boneless short ribs? Absolutely! Boneless short ribs work perfectly in this recipe and may cook slightly faster. Adjust cooking time if necessary.
• What kind of red wine works best? A dry red wine like Cabernet Sauvignon, Merlot, or Pinot Noir is ideal. Avoid sweet wines as they can alter the flavor profile significantly.
• Can I prepare this recipe ahead of time? You can sear the ribs and prep the vegetables the day before. Store them separately in the fridge, then combine and cook in the slow cooker on the day you plan to serve.
• How do I reheat leftover short ribs? Gently reheat them in a covered dish in the oven at 300°F (150°C) or on the stovetop over low heat until warmed through.
• Why is searing the short ribs important? Searing creates a flavorful crust through the Maillard reaction, locking in juices and adding depth to the final dish.
• How can I make the sauce thicker? If you desire a thicker sauce, prepare a small additional cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon cold water) and stir it into the hot sauce in the slow cooker. Cook for another 5-10 minutes until it reaches your desired consistency.

Conclusion

This Slow Cooker Short Ribs recipe delivers a comforting, restaurant-quality meal right to your dinner table with minimal effort. The rich, tender meat and savory red wine sauce are truly spectacular. With just a few simple steps, you can achieve impressive results every time. Don’t hesitate to give this delicious recipe a try for your next family dinner. We’re sure it will become a new favorite, so please come back and leave a rating or comment once you’ve enjoyed it!

Slow Cooker Short Ribs

Tender beef short ribs slow-cooked in a rich red wine sauce with aromatic vegetables, perfect for a comforting and flavorful meal.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 7 hours hrs

Total Time 7 hours hrs 25 minutes mins

Course Slow Cooker

Cuisine American

Servings 4 servings

Calories 613 kcal

Equipment

• Large Skillet
• Slow cooker
• Silicone Spatula
• Small container with lid
• Spoon
• Foil

Ingredients

  

Ingredients

• Kosher salt to taste. See notes
• ¾ teaspoon garlic powder
• ¾ teaspoon onion powder
• ¾ teaspoon paprika
• ¾ teaspoon brown sugar
• ½ teaspoon black pepper
• ½ teaspoon chili powder optional
• 3 ½ – 4 lbs. beef short ribs bone-in or boneless. See notes.
• 1-2 tablespoons olive oil
• 1 yellow onion sliced
• 5 garlic cloves peeled
• 1 cup dry red wine see notes
• 1 beef bouillon cube
• 1 tablespoon Worcestershire sauce
• 2 teaspoons Dijon mustard
• 2 cups Beef broth
• 5 sprigs fresh thyme
• 2 lbs. carrots cut into halves or thirds
• 3 tablespoons cornstarch
• 3 tablespoons cold water

Instructions

 

Instructions

• Pat the short ribs dry and season evenly with salt. Combine garlic powder, onion powder, paprika, brown sugar, black pepper, and chili powder, then rub this mixture over all sides of the meat.
• Heat olive oil in a large skillet over medium-high heat. Sear the short ribs in batches for about 1 minute per side, roughly 4-5 minutes per batch, ensuring space around each piece. Transfer the seared ribs to the slow cooker.
• Turn off the heat in the skillet and add the sliced yellow onion, peeled garlic cloves, and red wine. Set the heat to medium and use a silicone spatula to deglaze the skillet, softening the onions and garlic for 5 minutes.
• Stir in the beef bouillon cube, Worcestershire sauce, and Dijon mustard into the skillet mixture. Transfer this to the slow cooker, along with the beef broth, fresh thyme sprigs, and cut carrots.
• Cover the slow cooker and cook the short ribs on low for 7-8 hours.
• Carefully remove the carrots from the slow cooker, tent them with foil, and set aside. Skim any excess fat from the surface of the cooking liquid, and if the slow cooker is not already on high, adjust the heat setting.
• In a small container with a lid, combine the cornstarch and cold water, then shake vigorously to thoroughly combine the slurry.
• Stir the cornstarch mixture into the liquid in the slow cooker. Cover and allow the sauce to thicken for 3-5 minutes; it will remain thin, like an au jus, but will gain a slight thickening from the cornstarch.
• Spoon the rich red wine sauce over a bed of mashed potatoes, then serve with the tender short ribs and carrots. Consider using a bowl for serving to accommodate more sauce.

Notes

For best results, measure all ingredients before starting. Adjust Kosher salt to your preference. Beef short ribs can be bone-in or boneless, ensuring dry red wine is used. When searing, avoid overcrowding the skillet. The final sauce will be thin, similar to an au jus, but will be flavorful. Serving in a bowl allows for more sauce to be enjoyed.