These beef short ribs are super tender, thanks to the magic of the slow cooker! They cook low and slow in a rich sauce that makes each bite delicious and juicy.
Get ready for a cozy meal! I love serving them over mashed potatoes to soak up all that tasty sauce. They’re perfect for family dinners or when you want a comforting meal without much fuss!
Key Ingredients & Substitutions
Beef Short Ribs: These are the star of the recipe! Opt for meaty short ribs to ensure lots of flavor. If you can’t find short ribs, you might use chuck roast, but the texture won’t be the same.
Red Wine: This adds depth to the sauce. If you don’t want to cook with wine, feel free to replace it with an extra half cup of beef broth or even some balsamic vinegar for acidity.
Vegetable Oil: I like using vegetable oil for searing, but you can also use olive oil or canola oil. Just avoid butter as it burns too quickly at high heat.
Thyme and Rosemary: Fresh herbs give great flavor, but dried ones work too. One teaspoon of dried thyme or rosemary is a good substitute for each fresh sprig.
How Do You Sear the Short Ribs for Maximum Flavor?
Searing the short ribs is crucial for building flavor. Here’s how to do it right:
- Heat your skillet on medium-high heat until hot, then add oil.
- Lay the ribs in the pan without crowding them. Sear for about 3-4 minutes on each side until they are nicely browned.
- Don’t rush this step! The browning creates a rich flavor base for your sauce.
- Once browned, transfer them carefully to the slow cooker.
What’s the Best Way to Thicken the Sauce?
If you prefer a thicker sauce after cooking, here’s an easy way to do it:
- After removing the ribs, pour the leftover liquid into a saucepan.
- Bring it to a simmer over medium heat.
- Stir in your cornstarch mixed with water and cook until it thickens (3-5 minutes).
- This step will make the sauce cling better to the ribs!
Enjoy making these tender beef short ribs that will impress everyone at the table!
Super Tender Slow Cooker Beef Short Ribs
Ingredients You’ll Need:
- 3 to 4 pounds beef short ribs
- Salt and freshly ground black pepper, to taste
- 2 tablespoons vegetable 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 brown sugar
- 2 tablespoons tomato paste
- 2 sprigs fresh thyme (or 1 teaspoon dried thyme)
- 2 sprigs fresh rosemary (or 1 teaspoon dried rosemary)
- 1 bay leaf
- 1 teaspoon smoked paprika (optional)
- 1/2 teaspoon ground black pepper
- 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening sauce)
Time Needed
This delectable dish will take about 15-20 minutes of prep time and then 8-9 hours on low or 4-5 hours on high in the slow cooker. So, it’s perfect for setting up in the morning and coming home to a wonderful dinner!
Step-by-Step Instructions:
1. Seasoning the Short Ribs:
Begin by seasoning the beef short ribs generously with salt and black pepper. This will enhance the flavor of the meat as it cooks.
2. Searing for Flavor:
In a large skillet, heat the vegetable oil over medium-high heat. Once hot, add the short ribs and sear them on all sides until they are nicely browned—this should take about 3-4 minutes per side. Searing adds great depth of flavor to the dish!
3. Preparing the Slow Cooker Base:
While the ribs are searing, slice the onion and mince the garlic. Once done, place the sliced onions and garlic at the bottom of your slow cooker. These will become soft and aromatic as they cook.
4. Adding the Ribs:
Now, carefully transfer the browned short ribs on top of the onions and garlic in the slow cooker.
5. Mixing the Sauce:
In a mixing bowl, combine the beef broth, red wine (if you’re using it), soy sauce, brown sugar, tomato paste, smoked paprika, and black pepper. Stir well and pour this flavorful mixture over the short ribs in the slow cooker.
6. Adding Herbs and Bay Leaf:
Add the fresh thyme, rosemary, and bay leaf on top of the ribs for added flavor. This will create a delicious herbal aroma as they cook.
7. Cooking:
Cover the slow cooker and cook on low for 8 to 9 hours, or on high for 4 to 5 hours. The meat should be very tender and falling off the bone when it’s done.
8. Finishing Touches:
Once cooked, carefully remove the ribs and set them aside on a plate. Discard the bay leaf and herb sprigs from the slow cooker.
9. Thickening the Sauce (Optional):
If you like a thicker sauce, pour the cooking liquid into a saucepan and bring it to a simmer. Stir in the cornstarch mixed with water and cook until the sauce has thickened, about 3-5 minutes.
10. Serving:
Serve the ribs hot, spooning the rich sauce over the top. They’re amazing over mashed potatoes, creamy polenta, or buttered noodles. Enjoy your super tender, flavorful beef short ribs!
FAQ for Super Tender Slow Cooker Beef Short Ribs
Can I Use Frozen Short Ribs?
Yes! You can use frozen short ribs, but you’ll want to thaw them completely before searing. Thaw them in the fridge overnight for best results. If you’re short on time, you can also submerge the sealed ribs in cold water until thawed.
What’s a Good Substitute for Red Wine?
If you’d prefer not to use red wine, you can easily substitute it with additional beef broth. For a bit of acidity, you could use balsamic vinegar mixed with water or apple cider vinegar. Just use about half the amount to keep the flavors balanced!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the ribs in a saucepan over low heat or in the microwave, adding a splash of broth or water to keep them moist.
Can I Make This Dish Ahead of Time?
Absolutely! You can prepare the ribs and sauce the night before, then store everything in the fridge. Just pop them in the slow cooker the next day to cook. This makes it a convenient option for easy meal prep!
