This Super Tender Slow Cooker Beef Short Ribs recipe is perfect for anyone who loves juicy, melt-in-your-mouth meat. Just season the ribs, pop them in the slow cooker, and let them simmer!
Seriously, what’s better than coming home to a delicious meal waiting for you? I love serving these ribs with some mashed potatoes to soak up all that tasty sauce—it’s simply the best! 🥰
Key Ingredients & Substitutions
Beef Short Ribs: Choose bone-in short ribs for a richer flavor and tender meat. If you can’t find short ribs, you could use chuck roast, though it won’t be quite the same.
Onion: A large yellow onion works best for sweetness. If onions aren’t your thing, leeks can be a great alternative. Just remember to sauté them until they are tender!
Red Wine: The wine adds a depth of flavor, but if you prefer to skip it, just double the beef broth. I often use a robust red wine I enjoy drinking, which makes the cooking really fun!
Soy Sauce: This adds umami and a savory touch. If you’re watching your sodium, low-sodium soy sauce is a suitable substitute. You can also use tamari if you need a gluten-free option.
Herbs: Fresh herbs elevate the dish, but dried herbs will work too! Use about a third of the amount if you’re using dried. I love rosemary and thyme but feel free to play around with your favorites.
How Do You Achieve Perfectly Tender Short Ribs?
The key to melt-in-your-mouth short ribs is low and slow cooking. Here’s how to do it:
- Season Well: Don’t skimp on the salt and pepper! It enhances the meat flavor.
- Brown the Ribs: Searing the ribs builds a deep, rich flavor. Make sure to get a nice crust on all sides!
- Deglaze the Pan: After browning, add the beef broth and wine to scrape off those flavorful bits stuck to the pan.
- Low Cooking Time: Cooking on low for 8-9 hours is crucial. It allows for collagen to break down, resulting in tender ribs.
- Resting: Letting the ribs rest before serving gives them a chance to soak up those juices!
By following these tips, you’ll serve up short ribs that are packed with flavor and fall-off-the-bone tender. Enjoy your meal!
Super Tender Slow Cooker Beef Short Ribs
Ingredients You’ll Need:
- 4 lbs beef short ribs (bone-in)
- 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 brown sugar, packed
- 2 tablespoons tomato paste
- 2 sprigs fresh rosemary (or 1 teaspoon dried rosemary)
- 2 sprigs fresh thyme (or 1 teaspoon dried thyme)
- 2 bay leaves
How Much Time Will You Need?
You’ll need about 15 minutes for prep time to get everything ready. After that, let your slow cooker work its magic for 8-9 hours on low heat or 4-5 hours on high heat. This means you can set it up in the morning and come home to a delicious dinner!
Step-by-Step Instructions:
1. Seasoning the Ribs:
Start by giving the beef short ribs a generous sprinkle of salt and pepper. Make sure they are well-coated on all sides for the best flavor!
2. Browning the Ribs:
In a large skillet, heat the olive oil over medium-high heat. Carefully add the short ribs to the skillet and brown them on all sides. This should take about 3-4 minutes for each side, until they are nicely caramelized. Once browned, transfer the ribs to your slow cooker.
3. Sautéing Onions and Garlic:
Using the same skillet, add the sliced onion. Sauté them for 3-4 minutes until they soften, then add the minced garlic. Cook for another minute until the garlic is fragrant. This will add incredible flavor!
4. Making the Sauce:
Pour in the beef broth and red wine (if using) into the skillet, scraping the bottom to get all those tasty browned bits. This is where the real flavor comes from! Stir in the soy sauce, brown sugar, and tomato paste. Mix everything well and bring it to a gentle simmer for about 2-3 minutes.
5. Combining in the Slow Cooker:
Carefully pour the sauce over the short ribs in the slow cooker. Next, place the sprigs of rosemary, thyme, and bay leaves on top of everything. These herbs will infuse lots of flavor as it cooks!
6. Cooking Time:
Cover the slow cooker with its lid and set it to cook. Choose low for 8-9 hours or high for 4-5 hours. You’ll know it’s done when the ribs are super tender and practically falling off the bone.
7. Finishing Touches:
Once the cooking time is up, remove the ribs and any herbs you used from the slow cooker. If you’d like, skim off any excess fat from the sauce, then pour the sauce into a saucepan and simmer it to reduce or thicken if desired.
8. Serving:
Serve the ribs hot with that delicious sauce spooned over the top. They pair wonderfully with mashed potatoes, rice, or your favorite sides. Now dig in and enjoy your incredibly tender beef short ribs!
Can I Use Frozen Beef Short Ribs?
Yes, you can use frozen beef short ribs! Just make sure to thaw them completely in the refrigerator before cooking. It’s best to plan ahead and let them thaw overnight for even cooking.
What Can I Substitute for Red Wine?
If you prefer to skip the red wine, simply double the amount of beef broth. You can also add a splash of vinegar or some grape juice to maintain the acidity and richness that wine adds to the dish!
How Do I Store Leftovers?
Store any leftover short ribs and sauce in an airtight container in the refrigerator for up to 3 days. You can also freeze the leftovers for up to 3 months. Just thaw in the fridge and reheat on the stove or in the microwave when you’re ready to enjoy!
Can I Make This Recipe Without Tomato Paste?
Absolutely! If you don’t have tomato paste, you can use canned crushed tomatoes as a substitute. Just use about 1/2 cup and reduce the beef broth slightly to maintain consistency.
