There’s nothing quite like returning home to the intoxicating aroma of Slow Cooker Short Ribs wafting through the air. This dish has quickly become my go-to for busy days, effortlessly transforming a humble cut of beef into a sumptuous meal that feels like a hug on a plate. As the ribs cook low and slow, they become impossibly tender, falling off the bone and soaking in a rich, aromatic sauce that tantalizes the senses.
With just a handful of simple ingredients, I can whip up this hearty dinner that captivates not only my family but also any guests lucky enough to share the table. Perfect for those chilly evenings or a cozy Sunday supper, these short ribs promise comfort and satisfaction. So, let’s get started on creating a dish that will not only fill your bellies but also create lasting memories around the dinner table!
Why are Slow Cooker Short Ribs a must-try?
Aromatic Experience: The savory scent of these short ribs fills your home, enticing everyone from the moment they walk through the door.
Easy Preparation: With minimal hands-on time, simply sear, sauté, and slow cook for a breathtakingly delicious meal without stress.
Unmatched Tenderness: The long cooking time makes the meat incredibly tender, effortlessly falling off the bone and melting in your mouth.
Versatile Pairing: Serve with fluffy rice, creamy polenta, or even a comforting cauliflower mash for a delightful combination.
Crowd-Pleaser: Whether it’s a family gathering or a dinner party, these ribs are guaranteed to impress and satisfy every palate.
For additional inspiration, check out my endearing Rice Pilaf recipe that pairs perfectly with this dish!
Slow Cooker Short Ribs Ingredients
For the Ribs
• Bone-in Short Ribs – These provide depth of flavor and tenderness when cooked low and slow. Note: Bone-in is preferred for added richness.
For the Searing
• Ghee (or other high-heat cooking fat) – Ideal for searing the meat for that essential caramelization. Tip: You can use vegetable oil or butter, but ghee is recommended for a higher smoke point.
For the Aromatics
• Sliced Yellow Onion – Adds a touch of sweetness and flavor to your base. Substitution: Shallots can be a milder alternative.
• Sliced Carrot – Brings sweetness and bright color to the dish. Substitution: Feel free to swap in other root vegetables like parsnips.
• Sliced Celery – Provides aromatic depth, complementing the onion and carrot. Tip: Fennel can be used if you’re looking for a unique flavor twist.
For the Flavor
• Dried Thyme – Infuses the dish with herbal notes. Substitution: Fresh thyme can be used, just adjust the quantity to taste.
• Bay Leaf – Enhances flavor through the slow cooking process. Note: Can be omitted if unavailable, but it’s best to keep it.
• Red Wine – Deepens flavor, resulting in a rich sauce. Substitution: Any dry red wine like Merlot or Pinot Noir will complement well.
• Beef Stock (or Bone Broth) – Provides moisture and a richer flavor profile. Substitution: Vegetable stock is an option for a lighter taste.
• Honey – Adds a touch of sweetness to balance out savory flavors. Substitution: You can also use brown sugar as a substitute.
Now, gather these ingredients and get ready to recreate the magic of Slow Cooker Short Ribs in your kitchen!
How to Make Slow Cooker Short Ribs
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Prepare the Ribs: Pat the bone-in short ribs dry with paper towels. Season generously with salt and pepper, ensuring even coverage for a flavorful crust.
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Sear Meat: Heat ghee in a large skillet over medium-high heat. Sear the ribs on all sides until nicely browned, about 5 minutes per side. This step adds a robust flavor!
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Sauté Vegetables: Remove the seared ribs from the skillet and set aside. Add sliced onion, carrot, and celery to the hot skillet. Season lightly and sauté for 1 minute until they start to soften.
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Deglaze and Combine: Pour in the red wine and scrape the bottom of the skillet to release all those yummy bits. Then add dried thyme, bay leaf, beef stock, and honey. Bring the mixture to a boil for a few minutes.
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Slow Cook: Transfer the sautéed mixture into your slow cooker, nestling the short ribs inside. Cook on high for 5-6 hours or on low for 8 hours, until they are fork-tender.
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Check for Doneness: The ribs should be tender and easily shred with a fork. If they aren’t quite there, cook for another hour and check again.
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Serve: Ladle the rich sauce and vegetables over the ribs when ready to serve. Pair with rice, creamy polenta, or mashed potatoes to soak up the delicious sauce.
Optional: Garnish with fresh herbs like parsley for a pop of color and flavor!
Exact quantities are listed in the recipe card below.
What to Serve with Slow Cooker Short Ribs?
These delectable short ribs deserve companions that can balance their rich flavors and soak up that mouthwatering sauce.
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Creamy Mashed Potatoes:
Their smooth texture perfectly complements the tender meat, allowing you to savor every last drizzle of the savory sauce. -
Buttery Garlic Bread:
Crunchy on the outside and soft inside, it serves as the ideal tool for wiping your plate clean! -
Cauliflower Rice:
This light and fluffy alternative adds a nutritious twist while being perfect for soaking up the saucy goodness. -
Roasted Vegetables:
Caramelized veggies contribute a touch of sweetness and earthy flavors, enhancing the overall taste of the meal. -
Rice Pilaf:
Fluffy and fragrant rice pilaf adds a delightful texture and is great at absorbing the rich sauce, making it a must-try pairing. -
Red Wine:
A glass of the same bold red wine used in your dish elevates the dining experience, harmonizing flavors beautifully with the short ribs.
How to Store and Freeze Slow Cooker Short Ribs
Fridge: Store leftovers in an airtight container for up to 5 days to maintain the tenderness and flavor.
Freezer: Freeze short ribs in an airtight container or freezer bag for up to 3 months. Make sure they are completely cooled before freezing.
Reheating: To reheat, gently warm the ribs on the stove or microwave. Carefully remove any bones before microwaving for even heating.
Make Ahead Options
These Slow Cooker Short Ribs are perfect for meal prep! You can sear the ribs and sauté the vegetables up to 24 hours in advance, allowing the flavors to meld beautifully. After searing, allow the meat to cool, then refrigerate it alongside the sautéed vegetables in an airtight container. When you’re ready to enjoy this hearty meal, simply transfer everything into your slow cooker, add the remaining ingredients, and cook as directed. This prep-ahead approach not only saves you valuable time on busy days but also enhances the dish’s flavor, making it just as delicious when cooked later. Enjoy the ease of serving a comforting dinner with minimal effort!
Tips for the Best Slow Cooker Short Ribs
• Sear First: Searing the meat before slow cooking not only enhances flavor but creates a delicious crust. Don’t skip this step for successful slow cooker short ribs!
• Quality Ingredients: Opt for high-quality bone-in short ribs for the best tenderness and flavor. Grass-fed beef cooks faster, so adjust your cooking time accordingly.
• Don’t Skip Seasoning: Season your ribs generously with salt and pepper before searing. This ensures every bite of your slow cooker short ribs is filled with flavor.
• Check Liquid Levels: Make sure there’s enough liquid for slow cooking; it prevents the bottom from burning and keeps the ribs moist and tender.
• Thickening Sauce: If you prefer a thicker sauce, combine butter and flour in a skillet, then add the cooking juices from the slow cooker to create a rich gravy.
• Let it Rest: After cooking, let the ribs rest for a few minutes before serving. This allows the juices to redistribute, giving you mouthwatering results!
Slow Cooker Short Ribs Variations
Feel free to get creative with this recipe and tailor it to your tastes or dietary needs. The possibilities are endless!
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Vegetable Medley:
Add mushrooms, parsnips, or sweet potatoes for extra flavor and nutrition. These ingredients not only enhance the taste but also bring vibrant colors to your dish. -
Spicy Kick:
Introduce a pinch of red pepper flakes or diced jalapeños for a fiery variation. The heat will play beautifully against the richness of the ribs, creating a delightful balance. -
Herbal Infusion:
Swap dried thyme with rosemary or sage for a unique herbal note. Each herb gives a subtle twist, adding depth to the savory sauce. -
Balsamic Glaze:
Replace honey with balsamic vinegar for a tangy sweetness. This swap brightens the dish, imparting a delightful contrast to the hearty flavors. -
Tomato Twist:
Stir in a tablespoon of tomato paste during sautéing for an added layer of richness. This not only enhances flavor but also thickens the sauce beautifully. -
Smoky Flavor:
Use smoked paprika in place of regular paprika to bring a warm, smoky flavor profile. It’s perfect for those who enjoy a little barbecue-inspired twist. -
Gluten-Free Version:
Substitute all-purpose flour with cornstarch for thickening if you’re gluten-sensitive. This way, everyone at the table can enjoy this comforting dish without worry. -
Creamy Addition:
Incorporate a splash of heavy cream or coconut milk toward the end of cooking for a silky sauce. This lush element adds a wonderful creaminess that elevates each bite.
Explore these variations and find the combinations that speak to your taste buds! Your slow cooker short ribs will always be a comforting favorite, no matter how you choose to make them.
Slow Cooker Short Ribs Recipe FAQs
What kind of short ribs should I use?
Absolutely! I recommend bone-in short ribs for a deeper flavor and extra tenderness when cooked low and slow. Bone-in provides that rich essence that makes this dish irresistibly hearty. If you can only find boneless, they can still work, but they won’t be quite as rich.
How should I store leftovers from the slow cooker short ribs?
To keep your left-over short ribs delicious, simply transfer them to an airtight container and store in the fridge for up to 5 days. Make sure the dish is completely cooled down before sealing. For longer storage, you can freeze them in a freezer-safe container for up to 3 months!
Can I freeze slow cooker short ribs?
Yes, freezing these tender ribs is an excellent option! Before freezing, allow them to cool completely. Place the ribs in an airtight container or a heavy-duty freezer bag, ensuring to remove excess air to prevent freezer burn. When ready to enjoy, simply thaw overnight in the fridge and reheat gently on the stovetop.
What can I do if the ribs aren’t tender after cooking?
Very! If your slow cooker short ribs aren’t as tender as you hoped, don’t worry! Simply switch the cooker back on and allow them to cook for an additional hour. Also, check the liquid levels in the pot to ensure the ribs are submerged; this helps with even cooking. I often find that a little extra time solves the problem easily.
Are there any dietary considerations I should keep in mind?
Absolutely! If you’re cooking for someone with dietary restrictions, make sure to check for gluten-free options in your beef stock or wine. You can easily substitute vegetable stock for those who prefer a non-meat broth. If you’re concerned about allergens, check the labels on the honey or any condiments you plan to use to ensure they’re safe for all guests.
How can I tell if the ribs are done?
Check for doneness by simply inserting a fork. If the meat easily shreds away with a gentle pull, they’re ready to serve! The typical cooking time is about 5-6 hours on high or 8 hours on low, but always trust your instinct – it’s better to check earlier than later for perfectly tender ribs.
Savory Slow Cooker Short Ribs for Effortless Comfort Food
Ingredients
Equipment
Method
- Pat the bone-in short ribs dry with paper towels. Season generously with salt and pepper, ensuring even coverage for a flavorful crust.
- Heat ghee in a large skillet over medium-high heat. Sear the ribs on all sides until nicely browned, about 5 minutes per side.
- Remove the seared ribs from the skillet and set aside. Add sliced onion, carrot, and celery to the skillet, season lightly, and sauté for 1 minute until they start to soften.
- Pour in the red wine and scrape the bottom of the skillet. Then add thyme, bay leaf, beef stock, and honey. Bring to a boil for a few minutes.
- Transfer the sautéed mixture into your slow cooker, nestling the short ribs inside. Cook on high for 5-6 hours or on low for 8 hours.
- Check for doneness; the ribs should be tender and easily shred with a fork. If not, cook for another hour and check again.
- Ladle the rich sauce and vegetables over the ribs when ready to serve. Pair with rice, polenta, or mashed potatoes to soak up the sauce.