Slow Cooker Beef Short Ribs are a cozy meal that tenderizes meat slow and low. The rich flavors of beef simmer all day with tasty spices, making your house smell amazing!
Honestly, there’s nothing like coming home to that delicious aroma! I love serving these ribs with mashed potatoes or fresh bread to soak up the yummy sauce. It’s a hug on a plate! 🥰
Key Ingredients & Substitutions
Beef Short Ribs: The star of this dish, short ribs are best for their rich flavor. If you can’t find them, you could try using chuck roast, though the texture will differ a bit.
Red Wine: While optional, red wine adds depth to the sauce. If you prefer not to use wine, a bit more beef broth or grape juice with a splash of vinegar can be a good substitute.
Thyme: Fresh thyme has a lovely flavor, but if you only have dried thyme on hand, just use about one-third of the amount indicated. I personally love fresh herbs for their bright taste!
Smoked Paprika: This ingredient gives a nice smoky flavor. If you don’t have it, regular paprika will work, but you can add a bit of liquid smoke if you’d like that extra touch.
How Do I Get the Perfect Sear on Short Ribs?
Searing the short ribs is key for flavor. It locks in the juices and adds a beautiful crust. Be sure to let your skillet get hot enough before adding the meat. Here’s how:
- Heat oil in a skillet over medium-high heat.
- Pat the short ribs dry with a paper towel and season with salt and pepper.
- Carefully place the ribs in the skillet without overcrowding them; this helps them brown nicely.
- Sear for 3-4 minutes on each side until well browned, then transfer to your slow cooker.
Remember, a good sear can make all the difference in flavor, so don’t rush this step!
Slow Cooker Beef Short Ribs
Ingredients You’ll Need:
For the Beef:
- 3-4 pounds beef short ribs
- Salt and pepper to taste
- 2 tablespoons olive oil
For the Sauce:
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 cup beef broth
- 1/2 cup red wine (optional)
- 2 tablespoons soy sauce
- 2 tablespoons Worcestershire sauce
- 2 teaspoons fresh thyme or 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
For Garnish:
- 2 tablespoons fresh parsley, chopped
- Mashed potatoes (for serving)
How Much Time Will You Need?
This delicious dish takes about 20 minutes to prepare and requires 6-8 hours of cooking in the slow cooker. It’s a wonderful way to let the flavors meld together while you go about your day!
Step-by-Step Instructions:
1. Season the Beef:
Start by seasoning the beef short ribs generously with salt and pepper on all sides. This adds flavor right at the start!
2. Sear the Short Ribs:
In a large skillet, heat up the olive oil over medium-high heat. Once it’s hot, add the short ribs and sear them for about 3-4 minutes on each side until they are nicely browned. After browning, transfer the short ribs to your slow cooker.
3. Sauté the Vegetables:
In the same skillet, add the chopped onion and minced garlic. Sauté for about 3-5 minutes, stirring occasionally, until the onion turns translucent and the kitchen smells wonderful!
4. Create the Sauce:
Now, add the beef broth, red wine (if you’re using it), soy sauce, Worcestershire sauce, thyme, and smoked paprika to the skillet. Stir everything together, making sure to scrape up any tasty browned bits stuck to the bottom of the skillet.
5. Combine and Cook:
Pour the sauce mixture over the seared ribs in the slow cooker, ensuring that they are well-coated. Cover the slow cooker and set it to cook on low for 6-8 hours, or until the beef is really tender and easily pulls apart with a fork.
6. Finish and Serve:
Once the cooking time is up, carefully remove the short ribs from the slow cooker and let them rest for a few minutes. While they’re resting, skim off any extra fat from the sauce if you prefer. If you’d like to thicken the sauce, you can either adjust the cooking settings or simmer it in a saucepan on the stove for a bit.
7. Plating:
To serve, place the tender short ribs over a bed of fluffy mashed potatoes. Drizzle the savory sauce over them and garnish with freshly chopped parsley. Enjoy your hearty dish!
Can I Use Different Cuts of Beef?
Yes! While short ribs are ideal for this recipe, you can use cuts like chuck roast or brisket. Just adjust the cooking time as needed; these cuts may require a little longer to become tender—about 8-10 hours on low.
Can I Make This Recipe Without Wine?
Absolutely! If you prefer not to use red wine, simply replace it with an additional half cup of beef broth or use grape juice or apple cider for a different flavor profile. The dish will still be delicious!
What Should I Do with Leftover Sauce?
Store any leftover sauce in an airtight container in the fridge for up to 5 days. It makes a great base for gravies or can be poured over meats or vegetables later. Just reheat on the stovetop or microwave before using!
How Can I Thicken the Sauce?
If you’d like a thicker sauce, you can either simmer it in a saucepan for a few extra minutes until it reduces, or mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Stir this into the sauce and heat until thickened.
