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The slow cooker is an excellent way to cook delicious, melt-in-your mouth beef short ribs. The juices from the slow-cooked ribs make a fabulous gravy. After cooking, keep the ribs warm and separate the fat from the juices. Cook the juices down in a saucepan on the stovetop for about 6 to 8 minutes. If you want to thicken the juices, use about 1 tablespoon of flour mixed with a tablespoon of cold water; stir the mixture into the reduced juices.
You can’t go wrong with short ribs!
What You’ll Like About This Dish
- Melt-in-your-mouth texture. Slow cooking breaks down the ribs until they’re fork-tender and juicy.
- Rich, beefy flavor. The flour dredge and browning step gives the ribs amazing depth and color.
- Make-ahead friendly. The ribs reheat beautifully and the gravy can be made in advance.
Ingredient Notes
- Short ribs: Use meaty English-style beef short ribs for best results.
- Cooking oil: Helps brown the ribs before they go into the slow cooker.
- Flour and seasonings: A simple mix of flour, herbs, and spices creates a flavorful crust.
- Onion: Adds aromatics and sweetness to the braising liquid.
- Carrots (optional): Add for sweetness and extra flavor in the broth.
- Beef stock: Forms the base for the braising liquid and eventual gravy.
Steps to Make Slow Cooker Braised Short Ribs
- Mix the flour with the dried herbs, seasoned salt, and garlic powder.
- Dredge the short ribs in the seasoned flour, shaking off the excess.
- Brown the ribs in hot oil until golden on all sides, then transfer to the slow cooker.
- Add the onions, carrots if using, and pour in the beef stock.
- Cover and cook on low for 8 to 10 hours or on high for 5 to 6 hours, until tender.
- Transfer the ribs to a serving platter and keep warm.
- Optional: Reduce the cooking juices in a saucepan for 6 to 8 minutes.
- Optional: To thicken, stir a flour-water slurry into the reduced juices and simmer until smooth.
Tips for Slow Cooker Short Ribs
- Dredging adds flavor and helps thicken the cooking juices slightly.
- Brown the ribs in batches so you don’t overcrowd the skillet.
- Use a fat separator to remove grease before reducing the juices.
- The ribs are best served hot, straight from the slow cooker or reheated in the gravy.
Recipe Variations
- Red wine braise. Replace part of the beef stock with red wine for richer depth.
- Garlic and herb. Add whole garlic cloves to the slow cooker.
- Beer braised. Use dark beer in place of the apple cider for a more robust flavor.
- Spicy version. Add a pinch of crushed red pepper or a splash of hot sauce.
- Vegetable-rich. Include celery, mushrooms, or parsnips for a heartier dish.
What to Serve With Short Ribs
- Potatoes: Mashed potatoes are wonderful with the gravy, or serve them with scalloped potatoes, a sweet potato casserole, or roasted potatoes.
- Pasta: Serve the short ribs with cooked noodles. Add a dollop of sour cream to the gravy for stroganoff-like flavors.
- Roasted Vegetables: Try roasted root vegetables, cauliflower, or butternut squash.
- Salad: Add a simple tossed salad or spinach salad to your menu.
How to Store and Reheat
Refrigerate: Store ribs and juices in a covered container for up to 4 days.
Freeze: Let cool completely, then freeze in airtight containers for up to 2 months. Thaw overnight in the fridge.
To Reheat: Reheat ribs and gravy on the stovetop or in a 325°F oven until hot. Add a splash of broth if needed to loosen the gravy.
Slow Cooker Braised Short Ribs
These slow cooker braised short ribs are tender, savory, and finished with an optional flavorful gravy.
Ingredients
- ½ cup all-purpose flour
- ½ tsp dried crushed rosemary
- ½ tsp dried thyme
- ½ tsp rubbed sage
- 1 tsp seasoned salt
- 1 tsp garlic powder
- ½ tsp ground black pepper
- 4 pounds bone-in short ribs
- 3 tbsp vegetable oil
- ½ cup chopped onion
- 2 carrots (optional), chopped
- 2 cups beef stock
- 1 cup apple cider
For the Optional Gravy
- 2 tbsp flour
- 3 tbsp cold water
Recommended Equipment
Instructions
- Combine the flour, rosemary, thyme, sage, seasoned salt, garlic powder, and black pepper; coat short ribs with the mixture by dredging or shaking in a food storage bag. Discard any remaining flour mixture.1/2 cup all-purpose flour | 1/2 tsp dried crushed rosemary | 1/2 tsp dried thyme | 1/2 tsp rubbed sage | 1 tsp seasoned salt | 4 pounds bone-in short ribs | 1 tsp garlic powder
- Heat the oil in a large skillet over medium-high heat. Shake off any excess flour and brown the short ribs on all sides in the hot oil, working in batches if necessary. Transfer the ribs to a slow cooker. Add the chopped onions, carrots (if using), beef stock, and apple cider.3 tbsp vegetable oil | 1/2 cup chopped onion | 2 carrots (optional) | 2 cups beef stock | 1 cup apple cider
- Cover and cook on low heat for 7 to 9 hours or on high for 4 to 5 hours, or until the meat is tender and falling off the bones.
- Serve with the juices or make a gravy (below).
Tip: Don’t crowd the skillet when browning the ribs. Work in batches so the coating browns rather than steams.
Optional Gravy
- To make gravy, skim off the fat or use a fat separator. Transfer the juices to a saucepan and cook over medium heat until reduced and the flavors are concentrated. Combine 2 tablespoons flour with 3 tablespoons cold water, stirring until smooth. Whisk the slurry into the simmering juices and cook, stirring, for 2 to 3 minutes, or until thickened.2 tbsp flour | 3 tbsp cold water
Tip: Make sure the juices are simmering before adding the flour slurry, then cook for a few minutes to remove the raw flour taste.
Nutrition
Calories: 553kcalCarbohydrates: 37gProtein: 38gFat: 28gSaturated Fat: 9gPolyunsaturated Fat: 7gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 98mgSodium: 952mgPotassium: 1015mgFiber: 2gSugar: 8gVitamin A: 5105IUVitamin C: 2mgCalcium: 51mgIron: 6mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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