These beef short ribs are slow-cooked to perfection, making them super tender and packed with flavor. All you need is a few ingredients, and your slow cooker will do the rest!
I love how the meat just falls off the bone after cooking. You’ll impress everyone at dinner, and let’s be real, there’s nothing better than coming home to a delicious meal waiting for you!
Key Ingredients & Substitutions
Beef Short Ribs: Bone-in short ribs are perfect for flavor and tenderness. If you can’t find them, you might try chuck roast or brisket, but the cooking time may vary a bit.
Red Wine: Optional for depth of flavor. If you prefer to skip it, just use more beef broth. I personally like using a dry red wine for the richness it brings to the dish.
Soy Sauce: Adds umami and saltiness. If you need a gluten-free option, use tamari or coconut aminos instead. Both work well without losing flavor.
Onion and Garlic: Essential for building flavor. You can replace fresh garlic with 1/4 teaspoon garlic powder if you’re in a pinch. For onions, shallots can be a lovely substitute.
How Do I Achieve Perfectly Tender Short Ribs?
The key to tender beef short ribs is low and slow cooking. This method breaks down the tough fibers in the meat, making it deliciously tender.
- Start by searing the meat! Browning adds a great flavor layer.
- Don’t rush the slow cooking. Low heat (around 8 hours) ensures the meat is flavorful and falls off the bone.
- Remember to let the meat rest after cooking. This allows the juices to redistribute for even more tenderness!
If you’re looking for a thicker sauce, simmer it on the stove after the ribs are done cooking. It’s an easy way to enhance the dish even more!
Super Tender Slow Cooker Beef Short Ribs
Ingredients You’ll Need:
- 3 to 4 pounds beef short ribs, bone-in
- Salt and 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 extra beef broth)
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time, plus 7-8 hours on low or 3-4 hours on high to cook in the slow cooker. The long, slow cooking is what makes the short ribs so tender and flavorful, so be patient—it’s worth it!
Step-by-Step Instructions:
1. Prepare the Short Ribs:
Start by patting the short ribs dry with paper towels. This helps them sear better. Then, season them generously with salt and black pepper for a tasty crust.
2. Sear the Ribs:
In a large skillet, heat olive oil over medium-high heat. Once hot, add the short ribs and sear them on all sides until they are browned, about 3-4 minutes per side. This step adds flavor! Once browned, transfer the short ribs to the slow cooker.
3. Sauté the Veggies:
Using the same skillet, add the sliced onions and minced garlic. Sauté for about 3 minutes, or until they are soft and fragrant. You want to pick up any tasty bits left from searing the meat.
4. Make the Sauce:
Now, it’s time to mix up the sauce. Stir in the beef broth, red wine (if using), soy sauce, brown sugar, tomato paste, thyme, rosemary, and bay leaves into the skillet. Bring the mixture to a simmer, allowing it to cook for 2-3 minutes while scraping up any browned bits from the skillet to enhance the flavor.
5. Combine & Cook:
Pour the delicious sauce mixture over the short ribs in the slow cooker, covering them well. Cover the slow cooker and let it work its magic.
6. Slow Cook:
Cook on low for 7-8 hours or on high for 3-4 hours, until the meat is tender and falling off the bone. The aroma is going to be amazing!
7. Finish Up:
Once done, carefully remove the short ribs and keep them warm by covering them. Discard the bay leaves from the sauce.
8. Optional Sauce Thickening:
If you prefer a thicker sauce, transfer the remaining sauce to a saucepan and simmer it over medium heat until it reduces to your desired consistency—just a few minutes will do!
9. Serve & Enjoy:
Serve your super tender short ribs with the sauce spooned over the top. They pair wonderfully with mashed potatoes, rice, or roasted vegetables. Dig in and enjoy!
There you have it—super tender, flavorful slow cooker beef short ribs that are sure to impress!
FAQ for Super Tender Slow Cooker Beef Short Ribs
Can I Use Frozen Short Ribs?
Yes, you can use frozen short ribs! However, be sure to thaw them completely before cooking for best results. Thaw them in the fridge overnight or use the defrost setting on your microwave if you’re short on time.
What Can I Substitute for Red Wine?
If you prefer not to use red wine, simply replace it with an additional 1/2 cup of beef broth. It’ll still maintain great flavor without the alcohol!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm them in a pan on the stove or in the microwave until heated through.
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare everything in advance, put it in the slow cooker, and let it cook at the designated time. Alternatively, cook it ahead of time and reheat when ready to serve. Just remember, the flavors will deepen and be even better the next day!
