Slow Cooker Braised Short Ribs
Savor the succulent goodness of slow-cooker braised short ribs. Tender beef ribs with a flavorful gravy, an irresistible dish!
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 oregano, parsley, 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, rosemary, or thyme to the slow cooker.
- Beer braised. Use dark beer in place of the stock 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
Ingredients
- 4 pounds short ribs, with bones
- 1/4 cup vegetable oil
- 1 cup all-purpose flour
- 1 teaspoon oregano
- 1 teaspoon dried parsley flakes
- 1 teaspoon seasoned salt
- 1/2 teaspoon garlic powder
- 1/2 cup chopped onion
- 2 carrots, chopped, optional
- 2 cups beef stock
Instructions
- Combine flour, oregano, parsley, salt, and garlic powder; coat short ribs with mixture by dredging or shaking in a food storage bag. Discard any remaining flour mixture.
- In a skillet over medium heat, brown short ribs on all sides in hot oil. Drain well and place in slow cooker. Add chopped onions, carrots (if using), stock, and beer.
- Cover and cook on low heat for 8 to 10 hours or on high for 5 to 6 hours.
- Serve with the juices or make a gravy (below).
Notes
- To make gravy, skim off the fat, transfer the juices to a saucepan, and cook over medium heat until the liquids are reduced and the flavors are concentrated. Combine 2 tablespoons of flour with 3 tablespoons of cold water and stir until smooth. Add to the juices and cook, stirring, until thickened.
Nutrition
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.
