Tender fall-off-the-bone Slow Cooker Beef Short Ribs are remarkably rich and make for a show-stopping main entrée for any special occasion. This goof-proof short rib recipe couldn’t be any easier! Recipe includes an Instant Pot option for those who prefer pressure cooking over slow cooking.
If you’re in hot pursuit of a magical dinner recipe that will surely WOW those who try it, you are in the right place!
These slow cooker short ribs result in a rich sauce, and are a show-stopping centerpiece to any dinner party. Truly, the perfect meal.
The best part? Slow Cooker Beef Short Ribs are straightforward and easy to prepare.
Fancy food with very little effort!
Between Beef Tenderloin, Prime Rib, Pot Roast, Beef Stew(and more!) it’s safe to say we love our perfectly seared, tender beefs around here.
If you’ve never tried them, short ribs are an absolute miracle. Slow cooking for plenty of time yields delicious results!
Even if you’re new to short ribs, this great recipe is goof-proof, as cooking at a lower heat for a long cooking time ensures the beef becomes flavorful and fall-off-the-bone tender in the delicious braising liquid
Think of the best ribs you’ve ever had, but then multiply the amount of meat by tenfold and divide the difficulty with which it takes to eat them by infinity.
Raise the fat factor to the power of 2 and you’re looking at the magnificence known as the short rib.
Serve them with , Creamy Mashed Rutabaga, or Maple Bourbon Mashed Sweet Potatoesfor a real wild ride!
The key ingredient that makes these short ribs so unbelievably amazing is…wait for it, wait for it.
Cherry juice.
It may sound strange, but cherry juice helps to tenderize the meat, adds very subtle tang and sweetness to offset the richness, and additional depth of flavor, similar to the way wine adds flavor to meat.
Let’s do a deep dive into the very simple ingredients!
Ingredients for Crock Pot Short Ribs:
Avocado Oil or Olive Oil: Used to sear the beef ribs and sauté the onion.
Beef Short Ribs: Pick up 4 to 5 pounds of short ribs, which you can find in the meat section of your grocery store. I always use bone-in short ribs rather than boneless short ribs to ensure the meat turns out incredibly flavorful and tender!
Onion & Garlic: Sautéing onion and garlic before adding it to the slow cooker adds a tremendous amount of flavor! I like to sauté the onion until it’s beginning to caramelize.
Cherry Juice & Chicken Broth: The liquid portion of the recipe. Cherry juice adds tremendous flavor and richness to the beef and helps tenderize it. Use 100% cherry juice for the best result.
You could compare the result to recipes made with wine. A deep, rich flavor results, but there is no residual alcohol flavor. This may be nice for folks who appreciate a boldly flavorful meal but choose not to cook with alcohol.
If you’d like, you can use apple cider or pineapple juice in place of the cherry juice. Just be sure it is pure juice and isn’t sweetened. Red wine works too! If you go with red wine, choose a bold varietal such as cabernet sauvignon or Malbec.
Feel free to replace the chicken broth with beef stock or stir in 2 to 3 tablespoons of tomato paste for richer flavor.
Carrots & Mushrooms: I love serving short ribs with mashed potatoes and the cooked veggies adds a nice fresh counterbalance to the otherwise rich meal.
If you’re making this a one-pot meal and omitting any sides, you can cook small yukon gold potatoes in with the short ribs!
Sea Salt: Used to season the beef and the broth, don’t forget the sea salt and black pepper! Salt brings all of the flavors together in one cohesive unit and makes the beef taste even richer.
Rosemary (optional): A sprig of rosemary adds earthiness. Feel free to add a bay leaf or fresh herbs like fresh thyme to this gorgeous sauce.
How to Make Slow Cooker Beef Short Ribs:
Season the short ribs with sea salt on all sides. Heat the avocado oil in a large cast iron skillet over medium-high heat. Wait for a few minutes to allow the skillet to become sizzling hot.
Place the short ribs in the hot skillet on one of the fat sides.
Sear for 3 minutes, then flip and sear for another 2 to 3 minutes.
Pour the cherry juice and chicken broth into the slow cooker. Transfer the seared short ribs into the slow cooker.
Use the same skillet to sauté the onion. Cook, stirring occasionally, until the onion turns golden-brown, about 8 to 10 minutes, scraping any browned bits off the bottom of the skillet. Add the garlic and sauté another 2 minutes.
Transfer the onion and garlic to the slow cooker, along with the carrots, mushrooms, and rosemary. Give everything a jostle so that everything is covered in liquid as much as possible (it’s completely fine if the veggies are poking out!).
Secure the lid on the slow cooker and cook on low heat for 8 to 10 hours or high heat for 4 to 6.
You’ll notice after the cooking process, the meat pulls away from the rib bones and is very tender.
Serve over creamy polenta, mashed potatoes, or egg noodles with your choice of side dishes and enjoy! Crusty bread and roasted veggies (particularly root vegetables) are great candidates for side dishes.
How to Make Gravy For Short Ribs:
Do you love gravy?! You can easily make it out of the liquid in the crock pot.
At the very least, I recommend serving the short ribs with a generous douse of the liquid, but if you would like to turn the juices into gravy, doing so is easy and adds even more sultry appeal to the meal.
Here’s how to do it.
Use a fat separatorto remove the fat from the liquid (you’ll want 2 to 3 cups of liquid).
If you don’t have a fat separator, you can try a couple of other methods. If you have a few hours before you’re serving the short ribs, measure out 2 to 3 cups of liquid and refrigerate it until a layer of fat solidifies at the top. Scoop off the fat using a spoon and discard it.
As an alternative, you can use a paper towel to absorb the fat by carefully laying it on top of the liquid. Discard the paper towel and continue this process using unused paper towels until they begin to pick up more liquid than fat.
One more option is to not remove any of the fat! It will make the gravy incredibly rich, albeit fatty. 😉
Transfer 2 to 3 cups of the liquid to a saucepan along with ¼ to ¾ teaspoon of sea salt (to taste), and 2 to 3 tablespoons of flour (use all-purpose flour, tapioca flour, or a gluten-free flour blend). Bring the mixture to a full boil and cook, whisking regularly, until thick and the clumps of flour are out.
If you’d like to add other seasonings like rosemary, garlic powder or onion powder, feel free to do so!
Can I Make This in the Instant Pot?:
If you prefer cooking in the pressure cooker, follow either my Paleo Instant Pot Short Ribswhich is very similar to this recipe.
You can also try my Instant Pot Red Wine Short Ribs if you love cooking with wine.
So which is better? Instant Pot or Crock Pot short ribs?
Truthfully, I don’t observe a remarkable difference in cooking method.
Both methods are incredibly easy and result in a memorable, boldly luxurious perfect meal!
I hope you and your loved ones enjoy these tender, amazingly flavorful slow cooker best beef short ribs as much as I do! This delicious recipe is hearty comfort food at its finest!
Slow Cooker Beef Short Ribs
Yield: 9 Servings
Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours15 minutes
Incredibly rich and tender slow cooker beef short ribs yield an otherworldly dinner with so little effort!
Ingredients
1 Tbsp avocado oil
4 to 5 lbs bone-in beef short ribs
1 tsp sea salt, to taste
1 medium-sized yellow onion, finely chopped
5 cloves garlic, minced
2 cups cherry juice*
1 cup chicken broth
3 large carrots, chopped into large chunks
8 ounces mushrooms, chopped
1 sprig rosemary
Instructions
Sprinkle the short ribs with sea salt on all sides. Heat the avocado oil in a large cast iron skillet over medium-high heat. Wait for a few minutes to allow the skillet to become sizzling hot.
Place the short ribs in the hot skillet on one of the fat sides. Sear for 3 minutes, then flip and sear for another 2 to 3 minutes.
Pour the cherry juice and chicken broth into the slow cooker. Transfer the seared short ribs into the slow cooker.
Use the same skillet to sauté the onion. Cook, stirring occasionally, until the onion turns golden-brown, about 8 to 10 minutes. Add the garlic and sauté another 2 minutes.
Transfer the onion and garlic to the slow cooker, along with the carrots, mushrooms, and rosemary. Give everything a jostle so that everything is covered in liquid as much as possible (it’s completely fine if the veggies are poking out!).
Secure the lid on the slow cooker and cook on low heat for 7 to 8 hours or high heat for 4 to 6.
Serve with your choice of side dishes and enjoy!
Notes
*You can replace the cherry juice with chicken or beef broth for a zero carb option, or a dry red wine (such as Malbec or Cabernet Sauvignon), or unsweetened apple cider.
They may seem tough if they haven't cooked for long enough.
If you really want to get into it, the short ribs need to cook at a high temperature for long enough to break down the connective tissues in the beef, resulting in the meat becoming super tender.
Can You Slow Cook Short Ribs Too Long? Yes, technically you can. Slow-cooked short ribs will go from tough and chewy to fall-apart-tender, but if you keep cooking them after they are tender, they'll slowly become mushy, dry, and stringy.
These ribs are chunky, with plenty of meat surrounding the bones and dense fat marbling throughout. This flavoursome fat and connective tissue means that beef short ribs need long, slow cooking in order to become tender.
If they aren't braised long enough, they can be super tough to eat; if they are cooked too long, the meat will just fall apart. The key to preparing short ribs is to cook them until they reach a point that is just before they would fall apart.
The short ribs should not be submerged in the liquid, because then the liquid will just boil, which you don't want. Make sure the short ribs will be covered only halfway. If you feel the liquid is reducing too much, feel free to add more.
If you cook ribs for too long, even in the slow cooker, they will dry out and become tough. However, slow cookers are a little more forgiving than other methods like grilling. This is why you should not cook them on high.
Cooking vessel / liquid level - the liquid should cover the meaty side of the ribs, if necessary, top liquid up a bit with water, then at the end if Sauce is too thin, just simmer it to reduce. 4. Other cook methods: Stove - 2.5 hours on low simmer, lid on.
Either way, short ribs require long, slow cooking for tender results because they start out so tough. That's why braised short ribs are common. When shopping for short ribs, look for pieces that are meaty—there should be more meat than fat, and the meat should cover the bone.
Put a lid on the pot/Dutch oven and transfer to the oven (325 degrees F.) Cook until the meat is fork-tender and falling off the bone, about 2 to 2 1/2 hours (flip the meat around after 50 minutes).
Cook them low and slow- You can overcook and dry out your short ribs if you cook them over too high heat. Cook them over low heat and they will remain moist and tender.
Grilling to a final internal temperature of 130°F (54°C) ensures that the short rib's intramuscular fat has softened but not yet rendered out, resulting in an unctuous and juicy steak. Slicing short rib steaks across the grain further tenderizes the meat by shortening muscle fibers.
It is definitely possible to overcook short ribs. If you leave them in the oven too long, they will begin to dry out and become tough. You want to remove the meat when it's reached its peak tenderness, before it starts to dry out.
Short-rib polydactyly syndrome (SRPS), is a group of incredibly rare, lethal skeletal dysplasias that are characterized by short ribs, short limbs, and the presence of extra fingers or toes (polydactyly).
While slow cooker recipes are designed to cook for extended periods of time, they can still become overcooked if left on the wrong setting for too long. In general, it's best to stick to the indicated cook time on the recipe you're following.
The longer cooking time and the low heat complement each other perfectly. As a result, even though the meat is cooked for far longer, it doesn't dry out because the temperature is low. As a result, this is the best way to retain all the natural juices of the meat.
Place your short ribs bone side down on the cooler side of the grate, away from the coals. Cook your ribs until the internal temperature reaches 160˚F, which should take around 1½ hours. Remove your ribs from the grill and place them meat side down in the center of a doubled sheet of aluminum foil.
If you don't have enough liquid to begin with, you're going to have trouble making enough sauce. Don't be skimpy with it! You can use stock or wine or water or beer, but make sure that there's enough to submerge the pieces of meat you're using so you don't have to go sauce-less.
Nestle the short ribs into the liquid, submerging it the best you can (but it's fine if they aren't completely submerged). Cook on high heat for 5 to 6 hours, until the meat is tender and falling off the bone.
Ribs do not need to be submerged in liquid in the slow cooker. However, some liquid should be added to them while they cook. In the case of this slow-cooked pork ribs recipe, the ribs cook with a liquid mixture of BBQ sauce and bourbon in addition to dry seasonings.
Add stock, water or other liquids, making sure there is enough to come up 1-2cm from the base of the slow cooker bowl. Cover with the lid and cook on High for 4-5 hours or Low for 5-8 hours, or until the meat is tender and pulls apart easily with a fork.
A simple rib spritz is equal parts apple cider vinegar and apple juice or water. So for one cup of apple juice you add one cup of apple cider vinegar. The added moisture to the cooking chamber really helps with color on the smoked ribs and keeping the texture moist.
The 3-2-1 Method refers to the technique used to cook ribs low and slow so that they develop flavour without drying out. First, the ribs are smoked at a low temperature for 3 hours. They're then wrapped in foil and steamed for 2 hours. Finally, they're brushed with a sauce or glaze and grilled for 1 more hour.
Being thick hunks of not particularly tender meat, English-style short ribs are best with a long, slow, moist cooking method (more about that in a sec).
What longer cooking times do to beef ribs. You would think that longer cooking times would simply mean more tender, succulent beef. Sadly, this is simply not the case. Cooking any kind of meat for too long will usually leave it dry, tough, and utterly unappealing.
The best, most fool-proof way to make sure that your ribs are fall off the bone tender is to bake them, covered, at a low temperature in your oven. We bake our ribs in a 275° F oven for two to three hours. It is this simple method that guarantees tender ribs!
How to Fix Dry, Chewy Ribs. Moist, gentle heat and a wet vinegary sauce can save dry ribs. Here's what to do: Make a 50/50 mixture of your favorite BBQ sauce and apple cider vinegar and coat the ribs in this mixture. Then wrap the ribs tightly in foil and put them in a low oven (say 300°F) for about an hour.
Your ribs didn't get hot enough to break down the connective tissue, and the connective tissue is tough. You need to cook the ribs to an internal temperature of 180°-205°F. Don't worry about rendering out the fat; the collagen from the connective tissue provides a moist texture.
Short ribs are directly beneath the back ribs. Meat: The little meat on beef back ribs is between the bones, and beef short ribs have meat atop the bones. Fat: Short ribs tend to have a layer of fat on top of them. Beef back ribs are relatively lean in comparison.
Optional step - soak the beef ribs in cold water for about 1 hour to remove the extra blood in the cut. This is an optional step. It helps tenderize the meat and let the marinade penetrate the meat well.
Seasoning your meat with salt and pepper at least 24 hours in advance will greatly improve the flavor of the finished product. And, if you can spare an extra 24, making them a day ahead of serving will make them even better, with all that braising liquid flavoring the meat as it sits.
Boiling makes it easier to get that skin and membrane off the inner ribs before you cook them too. Some recipes will call for you to simmer the ribs a bit longer, around 60 minutes. Doing it this way will greatly reduce the cooking time once you get them on the grill.
BBQ Apple Cider Ribs are the ultimate juicy, meaty, and messy dinner. This classic recipe has a twist of apple cider, making them extra tender. And if you don't end up with a face full of sauce, you aren't doing your ribs right!
Unlike a brisket where there's a distinct fatty side and a lean side, the fat and collagen in a beef short rib runs evenly throughout the meat, producing that juicy, silken, slightly gelatinous texture.
The fat cap on plate short ribs does not render as nicely or as completely as it does when cooking pork. You can try leaving it on, if you like, but I prefer to remove it and the tough silverskin beneath. This allows the rub to penetrate the meat and makes for a less fatty, more enjoyable short rib to eat.
Long bone short ribs are cut similarly to English-style short ribs. However, instead of being left in racks, they are sliced in between every rib. Each rib is then prepared and served individually. As the name implies, long bone short ribs extend longer than most short ribs.
To sum it up, beef ribs are an excellent protein source and have other essential vitamins and minerals that promote overall health and wellness. They are high in zinc, iron, and B vitamins, making them a great choice for people trying to boost their energy levels or enhance their physical performance.
Short ribs get the rich marbling of rib steaks with the deep beefy flavor of chuck roast. In short, they're an indulgent treat for anyone who loves beef and a real “stick to your rib” (haha) comfort food. They're one of my favorite cuts of beef, so give them a try!
The light connective tissue in ribs begins to break down around 195 degrees F. Anything under that temperature and your ribs will be chewy, stringy, and tough.
This flavoursome fat and connective tissue means that beef short ribs need long, slow cooking in order to become tender. Once fully cooked, however, they are particularly soft - the meat can be easily pulled away from the bones with little effort and cut through with a spoon.
The 3-2-1 Method is a process the involves smoking the ribs for three hours, wrapping them in foil and braising for two hours, and the smoking unwrapped for one hour. This not only helps the ribs cook faster, it ensures an even smoke ring, and more tender meat.
Raw meat can carry bacteria which cause food poisoning and, accordingly, eating undercooked pork or chicken may result in food poisoning. If you experience symptoms such as stomach pain, diarrhea, and fever after eating undercooked meat, seek a diagnosis from a medical institution immediately.
Braising, which is actually slow simmering (after browning in a bit of oil or butter), brings irresistibly tender and boldly flavored results to this meaty cut of beef. Because short ribs require long, slow cooking for tenderness and flavor, braising is the perfect technique for cooking them.
Grilling to a final internal temperature of 130°F (54°C) ensures that the short rib's intramuscular fat has softened but not yet rendered out, resulting in an unctuous and juicy steak. Slicing short rib steaks across the grain further tenderizes the meat by shortening muscle fibers.
To cook it until it's so tender it falls apart, you'll need to choose a joint like chuck and blade or beef brisket and either braise, slow roast or slow cook it for at least a couple of hours.
The light connective tissue in ribs begins to break down around 195 degrees F. Anything under that temperature and your ribs will be chewy, stringy, and tough. At 195 degrees F, that tissue starts to gelatinize and turn into tasty, melty deliciousness.
It is definitely possible to overcook short ribs. If you leave them in the oven too long, they will begin to dry out and become tough. You want to remove the meat when it's reached its peak tenderness, before it starts to dry out.
On the stove, fill a deep saucepan with water until half full and boil the short ribs for about 15 minutes. The longer they boil, the more tender they will become. About 15 to 20 minutes is usually sufficient, but don't forget they will continue to cook in a stew or sauce after if you feel they need longer.
Soak them (yes, soak them—it drains the ribs of excess blood) in a very large bowl of cold water for two hours, changing the water after the first hour. Drain the ribs and put them in a large pot or Dutch oven, cover with water, and bring to a boil.
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