Description
These Slow Cooker Short Ribs are a hearty and comforting American dish featuring fall-apart tender beef short ribs cooked low and slow in a rich, flavorful broth with herbs and vegetables. Perfect for an easy, satisfying meal with minimal hands-on time.
Ingredients
Meat and Seasoning
- 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)
Vegetables and Aromatics
- 2 sweet onions, peeled and cut into 1 inch thick slices
- 6 garlic cloves, peeled and minced
- 5 large carrots, cut into 1 inch thick rounds
Liquids and Herbs
- 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
Optional Garnish
- Fresh parsley, rosemary, thyme
Instructions
- Pat and Season: Pat the short ribs dry with a paper towel to remove excess moisture, then mix the cornstarch and all seasonings together in a small bowl. Rub this seasoning mix onto all sides of the short ribs, massaging it in well.
- Sear the Short Ribs: Heat 1 tablespoon avocado oil in a large skillet over medium-high heat. Sear the short ribs on both sides until browned with a nice crust, about 5 minutes per side. Work in batches, adding more oil if needed. Transfer all browned ribs to the slow cooker.
- Sauté Aromatics and Deglaze: In the same skillet, sauté the sliced onions and minced garlic for 1-2 minutes until fragrant. Add balsamic vinegar or Worcestershire sauce, scraping the pan bottom to deglaze and lift up browned bits for flavor.
- Add Broth and Herbs: Stir in beef broth, tomato paste, thyme, rosemary, and bay leaves. Bring to a boil over medium heat, then remove from heat.
- Transfer to Slow Cooker: Pour the hot broth mixture over the seared short ribs in the slow cooker. Cover with the lid.
- Slow Cook: Cook on LOW for 6-8 hours or on HIGH for 4-6 hours until the meat is tender and falling off the bone.
- Add Carrots: During the last 1-2 hours of cooking, add the carrot rounds to the slow cooker, adjusting time according to desired softness.
- Garnish and Serve: Once done, garnish with fresh parsley, rosemary, or thyme if desired. Serve with mashed potatoes, rice, crusty bread, or vegetables.
Notes
- If the gravy is too thin after cooking, remove meat and vegetables and keep warm. Mix 1 tablespoon cornstarch with 2 tablespoons cold water to create a slurry, then stir it into the broth. Cook on HIGH for 5-10 minutes until thickened, stirring occasionally. The gravy will thicken further as it cools.
- If gravy becomes too thick, thin with a little extra beef broth.
- For best flavor, use bone-in short ribs and fresh herbs.
- Adjust seasoning to taste after cooking.
