Craving a hearty, comforting meal without all the fuss? These Slow Cooker Braised Beef Short Ribs are incredibly tender, flavorful, and perfect for an easy slow cooker dinner. You’ll love how simple it is to achieve gourmet results right in your own kitchen.
Key Ingredients & Substitutions
- Beef Short Ribs: Look for bone-in or boneless.
- Beef Broth: Vegetable broth works too if that’s what you have.
- Root Vegetables (Carrots, Celery, Onion): These add depth; feel free to omit if you prefer, but they enhance the flavor.
Ingredients
- 2-3 pounds boneless beef short ribs
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and black pepper to taste
- Optional: Fresh parsley for garnish
How Much Time Will You Need?
- Total Time: 6-8 hours
- Prep Time: 20 minutes
- Cook Time: 6-8 hours (low) or 3-4 hours (high)
- Servings: 4-6
- Tools Needed: Large slow cooker, large skillet (optional)
Step-by-Step Instructions
1. Prepare the Ribs
Pat your beef short ribs dry with paper towels. Season them generously with salt and black pepper on all sides. This step is crucial for developing flavor.
2. Sear the Ribs (Optional but Recommended)
In a large skillet over medium-high heat, add olive oil. Sear the short ribs for 2-3 minutes per side until they are nicely browned. This creates a delicious crust and locks in moisture. Transfer the seared ribs to your slow cooker.
3. Sauté the Aromatics
In the same skillet, if you seared the ribs, add the chopped onion, carrots, and celery. Sauté for 5-7 minutes until they soften. Add the minced garlic and cook for another minute until fragrant.
4. Build the Sauce
Stir in the tomato paste, dried thyme, and dried rosemary with the vegetables. Pour in the beef broth and scrape up any browned bits from the bottom of the skillet. Bring the mixture to a gentle simmer.
5. Combine and Cook
Pour the broth mixture over the short ribs in the slow cooker. Add the bay leaf. Cover your slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the ribs are fork-tender.
6. Serve and Enjoy
Carefully remove the short ribs from the slow cooker. You can skim any excess fat from the sauce if desired. Serve the tender short ribs with the delicious braising liquid over mashed potatoes, polenta, or pasta. Garnish with fresh parsley if you like.
Variation Ideas
- Spicy Kick: Add a pinch of red pepper flakes with the aromatics.
- Herbaceous Twist: Use fresh herbs instead of dried (double the amount).
- Hearty Addition: Stir in chopped mushrooms during the last hour of cooking.
Storage Instructions
Store leftover slow cooker braised beef short ribs in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm them on the stovetop over low heat or in the microwave until heated through. The flavors often deepen overnight!
Frequently Asked Questions (FAQ)
Can I use frozen short ribs?
It’s best to thaw frozen short ribs completely before cooking for even results.
Do I have to sear the ribs?
Searing adds a depth of flavor and color, but you can skip it if you’re short on time.
What can I serve with these short ribs?
They are excellent with mashed potatoes, creamy polenta, egg noodles, or roasted vegetables.
Why are my short ribs tough?
This usually means they haven’t cooked long enough. Continue cooking until they are easily shredded with a fork.
Can I make this recipe ahead of time?
Yes, this is a fantastic make-ahead slow cooker dinner recipe. The flavors often improve the next day.
How can I thicken the sauce?
You can remove the ribs, then whisk a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) into the hot liquid in the slow cooker. Cook on high for 15-30 minutes until thickened.