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Slow Cooker Short Ribs
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Slow Cooker Short Ribs

Easy to prepare and the ideal comforting midweek meal, these slow cooker short ribs include succulent, delicate meat that falls from the bone in a thick, hearty sauce.
Prep Time10 minutes
Active Time7 hours
Total Time7 hours 10 minutes
Course: Main Course
Cuisine: American
Keyword: Slow Cooker Short Ribs
Yield: 4

Materials

  • 3.4 lb beef short ribs 4 large
  • 3 cups beef broth or water
  • 1 onion large
  • 3 cloves garlic
  • 2 tablespoon tomato paste
  • 2 tablespoon olive oil
  • 2 tablespoon Worcestershire sauce
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 2-3 sprigs fresh rosemary

For the gravy

  • 2 tablespoon cornstarch
  • 5 tablespoon water or stock

Instructions

  • To make the short ribs fit in the crock pot, trim them into smaller pieces if necessary. On all sides, generously season the meat with salt and pepper.
  • Cut the garlic and onions into slices. In a pan, heat the oil over medium-high heat. After sautéing the onions for two to three minutes, add the garlic and continue to cook for one more minute. Take out of the pan.
  • The short ribs should be added to the same pan and seared on high until browned on both sides.
  • Place the seared short ribs in the crock pot together with the fresh rosemary, onion, and garlic, as well as the beef stock and Worcestershire sauce.
  • Cook for four hours on HIGH or seven hours on LOW.
  • Take out of the crock pot the cooked short ribs. Sort the leftover mixture through a sieve into a big saucepan, leaving the liquid alone.
  • Cornstarch should be dissolved in a little amount of water or cooking liquid to create a slurry. After that, mix the slurry into the cooking liquid in the saucepan over medium heat until the required thick consistency is reached.
  • Optional step: Put some gravy in a baking dish, then arrange the short ribs on top if you want them to get a bit crisp or char. Before serving, cook for a few minutes under the broiler.

Notes

  • Searing: To add more flavor, brown the short ribs in batches with a little oil.
  • Searing takes time, but it's well worth it since you'll be able to taste the difference.
    Low and Slow: The harder components of the meat are melted away by the low cooking temperature. When cooked to perfection, it should come apart when pressed with a fork and have an internal temperature between 180 and 205°F/92 and 96ºC.
  • Cut The Fat: Before transforming the remaining sauce into a delicious gravy, chill the sauce and remove any excess fat from the top if your short ribs are very fatty.
  • To Keep in the Refrigerator: For up to four days, keep the ribs and gravy in the refrigerator in an airtight container.
  • To freeze: Put them in a Ziplock bag or freezer-safe container; mark them to help you remember when they're at their freshest. They will last one to two months.