Slow Cooker Short Ribs Recipe

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Fall off the Bone Slow Cooker Short Ribs is a perfect hearty, satisfying, and savory dinner! Full of flavor and fork tender succulent beef, it’s a meal worth coming home to. Serve this with a side of Dad’s Famous Mashed Potatoes, Mashed Cauliflower or Stick of Butter Baked Rice. You can serve the meat and sauce on top the sides to help sop up all the goodness as well.

Slow Cooker Short Ribs

According to definition, short ribs are a cut of beef taken from the brisket, chuck, plate, or rib areas of beef cattle. They include a short portion of the rib bone, thus the name short rib. This cut of meat is actually pretty tough but once it reaches fork tender, it’s amazing. Your whole family will love this delicious dish! This is why beef short ribs were meant for long, slow braising at a low heat. The longer you cook them the better they become, if you try to cook them fast, they’ll remain tough. Cooking them in the slow cooker may just be one of the best ways to get them to the perfect level of fall-off-the-bone doneness. After cooking away for hours in your crockpot, short ribs turn from chewy and tough to melt-in-your-mouth tender. They’re a perfect winter meal. Add a vegetable some rolls and your set for a hearty week day or Sunday special meal.

Slow Cooker Beef Short Ribs Ingredients

The ribs slow cooked with the sauce imparts the best flavor. You are going to love it!

Beef Short Ribs: 8-10 should fit nicely in your slow cooker Salt and Pepper: To taste Olive Oil: To Taste Carrots: Use large carrots, not baby carrots. Large carrots have more flavor Beef Broth: To have a good beefy flavor don’t substitute for other broth. Garlic: 3 cloves minced, sounds like a lot but trust me it’s needed. Tomato Paste: Imparts strong flavor without the extra water. Worcestershire Sauce: Gives immense flavor Italian Seasoning: One of my all time favorite spice combinations, it’s so good!

Cooking Beef Short Ribs

Quick prep work and then let the slow cooker do all the work!

Tips for the Best Short Ribs

It’s really hard to mess these up, unless you don’t let them cook long enough.

Ribs: You can use short ribs with the bone in or without. Either will be amazing Veggies: You can add onion and celery along with the meat. Searing: You may be tempted to skip the searing step, Don’t! It caramelizes the surface of the meat enhancing the flavor. So good! Worth the extra time. Tough: If you short ribs turn out tough, that means that they didn’t cook long enough. Long and slow is key and they need to reach an internal temperature of 180-205 degrees F. This is when the heat is able to break down the connective tissue that makes them tough.

How to Make a Gravy

The sauce will create a mouth-watering gravy you don’t want to skip.

More Beef Recipes to Love

Thai Basil Beef Slow Cooker Mongolian Beef Slow Cooker Korean Beef One Pot Beef Stroganoff Slow Cooker Beef Bourguignon

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household. Read More Posts by Alyssa facebook twitter pinterest instagram Comment * Name * Email * Website