Slow-cooker short ribs are a fantastic special occasion meal. The meat is tender, and the braising liquid turns into an incredible gravy. Serve it over mashed potatoes to create a hearty meal that looks like a restaurant-worthy 5-star dinner.
Short ribs are a fatty cut of meat, but don’t let that deter you. Fat is flavor, and it plays an important role in making this dish rich and decadent. We brown the short ribs before adding them to the slow cooker, which renders off some of the fat. The red wine and tomato paste in the braising liquid are also key. These ingredients provide plenty of acidity to create balance in the finished dish.
What are short ribs?
Short ribs come from the plate rib section of a beef. It’s a tough cut that’s rich with connective tissue, and it’s also high in fat. When cooked low and slow, these components come together to make tough meat tender and flavorful. The connective tissue breaks down into collagen and releases gelatin, giving the braising liquid a nice body and a rich mouthfeel.
You can buy boneless or bone-in beef short ribs. The bone-in cut comes in two different varieties. English-cut short ribs are cut lengthwise and contain one long rib bone per piece. This cut is meaty and perfect for braised dishes like slow-cooker short ribs. Flanken-cut short ribs are thinner, and they’re cut across the rib. Each piece displays multiple small rib bones. You can braise flanken-cut short ribs, but they’re more popular for grilled recipes or Korean barbecue.
How to Cook Short Ribs
The process of how to cook beef short ribs is relatively easy, but it does take patience. We start with searing the short ribs. This gives them a caramelized flavor and a gorgeous color. Then, we simmer the onions, garlic and tomato paste with red wine. Reducing the red wine concentrates its flavor and adds depth to the braising liquid. Finally, we put it all in a slow cooker. After six to eight hours on low, the short ribs should be tender enough to eat with a fork!
How to Make Short Rib Gravy
The braising liquid is rich, and it’d be a shame to let it go to waste. Luckily, turning the cooking juices into short rib gravy is super easy. Simply strain out the fat using a fat separator—one of our favorite tricks for removing extra fat from braised dishes. Then, bring the juices to a boil. Add a cornstarch slurry (a mixture of water and cornstarch), and simmer the juices until thickened.
Slow-Cooker Short Ribs Ingredients
- Bone-in beef short ribs: Wondering whether you should use bone-in or boneless short ribs? Either works in this recipe, but we generally prefer bone-in short ribs. They look more impressive on the plate, and the bone adds flavor and body to the braising liquid.
- Beef broth: This flavor-packed broth is the base of the braising liquid. You can use store-bought or homemade beef broth.
- Tomato paste: Tomato paste has a very concentrated tomato flavor. It helps to thicken the braising liquid and adds an umami-rich flavor.
- Dry red wine: Red wine adds depth to braised dishes like slow-cooker short ribs. It’s also acidic, so it balances out the richness of the fatty short ribs. If you don’t have any—or if you’d prefer not to add alcohol—you can use additional beef broth.
- Cornstarch: Cornstarch is a gluten-free ingredient used to thicken sauce. It doesn’t freeze well, so substitute arrowroot if you plan to freeze the leftovers.
Directions
Step 1: Brown the short ribs
Sprinkle the bone-in beef short ribs with salt and pepper. In a large skillet, heat the canola oil over medium heat. In batches, brown the ribs on all sides.
Transfer the browned ribs to a 4- or 5-quart slow cooker. Add the cut carrots, beef broth, thyme sprigs and bay leaf to the slow cooker.
Step 2: Prepare the braising liquid
Add the cut onions to the same skillet. Cook and stir over medium heat for eight to nine minutes, or until tender. Add the minced garlic and tomato paste. Cook and stir for one minute longer.
Stir in the dry red wine, and bring the mixture to a boil. Cook for 8 to 10 minutes or until the liquid is reduced by half. Add the braising liquid to the slow cooker.
Step 3: Slow-cook on low
Cook, covered, on low for six to eight hours, or until the meat is tender.
Editor’s Tip: The short ribs should be tender enough to eat with a fork. If they’re not tender after eight hours, read up on how to fix tough meat in the slow cooker.
Step 4: Simmer the gravy
Remove the ribs and vegetables, and keep them warm. Transfer the cooking juices to a small saucepan, and skim off the fat. Discard the thyme and bay leaf. Bring the juices to a boil.
In a small bowl, mix the cornstarch and water until smooth. Stir the cornstarch slurry into the cooking juices. Return the mixture to a boil. Cook and stir for one to two minutes, or until thickened. If desired, season with additional salt and pepper.
Editor’s Tip: If you’re making this dish in advance, the fat will be easier to remove after refrigerating the cooking liquid. Fat solidifies in the fridge, and you can scrape it off with a spoon.
Step 5: Serve slow-cooker short ribs
Serve the slow-cooker short ribs with the vegetables. Pour the gravy over top.
Recipe Variations
- Add vegetables: Add any vegetable you’d use in a pot roast, such as potatoes or mushrooms.
- Finish with fresh herbs: Add a fresh flavor to balance the richness. Sprinkle the finished dish with chopped fresh parsley, oregano or chives.
- Make short ribs in a Dutch oven: To make braised short ribs in the oven, brown the short ribs in a Dutch oven. Proceed as directed with the remaining ingredients. Bake, covered, in a 325°F oven until the meat is tender, 2 hours to 2 hours 30 minutes.
- Use a pressure cooker: If you’d rather use an electric pressure cooker, learn how to convert slow cooker recipes for the Instant Pot.
Can you make slow-cooker short ribs ahead of time?
Feel free to make slow-cooker short ribs a day in advance. The ribs become extra-tender with an overnight rest in the cooking juices, and the sauce tastes better when the flavors have a chance to meld together.
After the short ribs are tender, transfer the contents to an oven-safe dish. Once cooled, wrap well and store in the refrigerator. The next day, skim off the fat, and let the dish sit on the counter as the oven preheats. Reheat in a 350°F oven until heated through and a thermometer reads 165°. Then, proceed as directed to make the short rib gravy.
How to Store Slow-Cooker Short Ribs
Store slow-cooker short ribs in an air-tight container in the refrigerator for three to four days. You can also freeze cooked short ribs in a freezer-safe container for up to two months.
Slow-Cooker Short Ribs Tips
How long does it take to braise short ribs in a slow cooker?
Braise short ribs for six to eight hours in a slow cooker set on low. Don’t try to speed up the cooking process. Short ribs can become tough and chewy if they’re cooked too quickly.
What goes well with slow-cooker short ribs?
These delicious, homey short ribs go especially well with mashed potatoes or garlic mashed red potatoes. You can also serve them with mashed cauliflower, buttered noodles or creamy polenta. To add a pop of color, serve this short ribs slow-cooker recipe with additional vegetables or a fresh salad.
How do you make slow ribs tender in the slow cooker?
A low-and-slow cooking method (like the slow cooker) is the best way to ensure the short ribs become tender. We also include red wine and tomato paste in the braising liquid. These acidic ingredients work hand-in-hand with the slow-cooking process to tenderize the short ribs. Read up on more slow-cooker tips to ensure your dish turns out perfect.
Are beef ribs and short ribs the same?
Beef ribs and short ribs are both beef, but they’re not the same cut of meat. Short ribs are taken from the lower section of the rib called the plate rib, just beneath the ribeye area. Beef ribs come from the back of the cow.
Do you have to sear short ribs before slow-cooking?
You don’t have to sear short ribs before slow-cooking, but we do recommend it. Browning the short ribs helps to render out some of the fat. The process also adds a layer of caramelized flavor and gives the ribs a lovely brown sheen they can’t get from slow cooking alone.
