Why You’ll Love This Recipe

Slow-cooked short ribs are the ultimate comfort food. This recipe allows the meat to cook low and slow, making it incredibly tender while absorbing all the rich flavors from the broth, balsamic vinegar, and fresh herbs. The result is a mouthwatering dish that’s perfect for a cozy dinner. The best part? It’s all made in your slow cooker, so you can set it and forget it, leaving you with a delicious, stress-free meal.

Ingredients

4 pounds bone-in beef short ribs (about 8 ribs)
1 ½ tablespoons cornstarch
1 ½ teaspoons salt
1 ½ teaspoons black pepper
¾ teaspoon onion powder
¾ teaspoon garlic powder
½ teaspoon cayenne pepper
1-2 tablespoons avocado oil (more as needed)
2 sweet onions, peeled and cut into 1-inch thick slices
6 garlic cloves, peeled and minced
¼ cup balsamic vinegar or Worcestershire sauce
2 ½ cups beef broth
2 tablespoons tomato paste
2 sprigs fresh thyme leaves, chopped
2 sprigs fresh rosemary, chopped
2 bay leaves
5 large carrots, cut into 1-inch thick rounds
Optional herbs for garnish (parsley, rosemary, thyme)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Short Ribs: Pat the short ribs dry with a paper towel. In a small bowl, mix together the cornstarch, salt, black pepper, onion powder, garlic powder, and cayenne pepper. Season the short ribs on all sides, massaging the seasoning into the meat.
Sear the Ribs: In a large skillet over medium-high heat, add 1 tablespoon of oil. Sear the short ribs on all sides until browned and a nice crust forms (about 5 minutes per side). Work in batches if necessary, adding more oil as needed. Once seared, transfer the short ribs into the slow cooker.
Sauté Onions and Garlic: In the same skillet, add the onions and garlic. Sauté for 1-2 minutes, until fragrant.
Deglaze the Pan: Add the balsamic vinegar or Worcestershire sauce to the skillet, scraping up any browned bits from the bottom. Add the beef broth, tomato paste, thyme, rosemary, and bay leaves. Stir to combine and bring to a boil.
Transfer to the Slow Cooker: Once the mixture reaches a boil, remove the skillet from the heat and pour everything over the short ribs in the slow cooker.
Cook: Cover the slow cooker and cook on LOW for 6-8 hours, or until the meat is fork-tender. If you’re short on time, you can cook on HIGH for 4-6 hours. Add the chopped carrots during the last 1-2 hours of cooking, depending on how soft you’d like them.
Garnish and Serve: Once cooked, remove the short ribs and vegetables from the slow cooker. Garnish with fresh herbs like parsley, rosemary, or thyme. Serve with mashed potatoes, rice, crusty bread, or vegetables to soak up the delicious gravy.

Servings and Timing

Servings: 6 servings
Prep Time: 20 minutes
Cook Time: 6 hours (on low) or 4-6 hours (on high)
Total Time: 6 hours 20 minutes

Variations

Add Vegetables: Feel free to add other vegetables such as potatoes, parsnips, or mushrooms into the slow cooker for extra flavor.
Spicy Option: For a spicier kick, add a few red pepper flakes or a chopped fresh chili pepper to the broth.

Storage/Reheating

Storage: Store leftover short ribs in an airtight container in the refrigerator for up to 3 days.
Freezing: These short ribs freeze well! Let the ribs cool to room temperature, then transfer them to an airtight container or freezer-safe bag. Freeze for up to 3 months. To reheat, thaw overnight in the refrigerator and reheat on the stove or in the microwave.

FAQs

1. Can I use boneless short ribs?

Yes, boneless short ribs can be used, but bone-in ribs tend to have more flavor and richness. Adjust the cooking time slightly, as boneless ribs may cook faster.

2. Can I cook these short ribs overnight?

Yes! You can set your slow cooker to cook on low overnight for 8 hours, and the short ribs will be ready the next day.

3. What can I substitute for balsamic vinegar?

If you don’t have balsamic vinegar, you can use Worcestershire sauce, red wine vinegar, or even apple cider vinegar for a similar tangy flavor.

4. Can I use a pressure cooker or Instant Pot for this recipe?

Yes, you can cook these short ribs in a pressure cooker or Instant Pot. Set it to high pressure for about 45 minutes and follow the same steps for browning and adding the sauce. Make sure to let the pressure release naturally for the best results.

5. How do I thicken the gravy if it’s too thin?

If the gravy is too thin, make a cornstarch slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir this into the slow cooker and cook on high for an additional 5-10 minutes until the gravy thickens.

6. Can I add potatoes to this recipe?

Yes, you can add potatoes to the slow cooker, but make sure to chop them into large chunks to avoid them turning mushy. Add them during the last 2 hours of cooking for best results.

7. Can I make these short ribs on the stove?

Yes, if you don’t have a slow cooker, you can braise the short ribs on the stovetop. After searing the ribs, place them in a Dutch oven with the liquid ingredients and simmer covered on low heat for 2-3 hours until the meat is tender.

8. Can I use frozen short ribs?

It’s best to thaw the short ribs before cooking for even cooking, but if you’re using frozen short ribs, they can still be cooked in the slow cooker. Just add an extra hour or so to the cooking time.

9. Can I use dried herbs instead of fresh?

Yes, you can use dried thyme and rosemary if you don’t have fresh herbs. Use about 1 teaspoon of each, or adjust to taste.

10. Can I skip searing the short ribs?

While searing the short ribs adds extra flavor and a beautiful crust, you can skip this step if you’re in a hurry. The short ribs will still be delicious, just with less depth of flavor.

Conclusion

Slow Cooker Short Ribs are the epitome of comfort food—tender, flavorful, and incredibly satisfying. With minimal effort and a few simple ingredients, you can create a mouthwatering meal that’s perfect for any occasion. Whether you’re serving them with mashed potatoes, rice, or vegetables, this dish is sure to become a staple in your recipe rotation. Enjoy the rich, melt-in-your-mouth goodness of these short ribs!