Slow Cooker Short Ribs
Your family loves ribs but who has the time to hang around cooking them all day? Let a slow cooker do all the work for you!
It doesn’t matter if you use boneless or bone-in short ribs, although you’ll need a few extra ribs if they have a bone. Don’t worry if after you’ve placed them in the cooker they are submerged in the liquid broth, the ribs will cook down and release their own liquid making an excellent sauce.
Serve the ribs over mashed potatoes or on their own. Either way, this is one recipe that you will be asked to make again and again.
How can you tell when the ribs are finished? Short ribs are meant to be extra tender and should just about fall apart. Anything less means they’re not quite done so don’t unplug the slow cooker just yet! Enjoy!
Slow Cooker Short Ribs Recipe
- 1/2 cup all-purpose flour
- 3 1/2 lbs short ribs, boneless, or 4 lbs bone-in short ribs
- salt and pepper
- 3 Tbsp oil
- 4 Tbsp unsalted butter
- 1 medium yellow onion, diced
- 3 - 4 cloves garlic, minced
- 14 oz can beef broth
- 1/2 cup red wine
- 2 Tbsp apple cider vinegar
- 3 Tbsp brown sugar
- 3 Tbsp tomato paste
- 1 Tbsp Worcestershire sauce
- 1 Tbsp beef bouillon
- Season all sides of the short ribs with salt and pepper and set aside. Place flour in a gallon-size resealable bag then add the ribs and shake to lightly coat them in flour.
- Next, heat oil in a large skillet over medium-high heat until the oil is shimmering. Add as many short ribs as possible without overcrowding the pan. Brown the ribs on all sides then add them to the slow cooker. Repeat with remaining short ribs.
- Once the last of the short ribs has been transferred to the slow cooker, immediately add butter to the skillet and reduce the heat to medium. Add the onions and allow them to cook for approximately 3 minutes before adding the garlic. Allow the garlic to cook approximately 2 minutes then add the beef broth and red wine. Begin scraping the bottom of the skillet to remove anything that may be sticking.
- Simmer the broth and wine for about 5 minutes before adding the remaining ingredients. Stir until combined then pour the mixture over the short ribs in the slow cooker. Set the slow cooker to low and cook for 8–9 hours.
- When the ribs are fall-apart tender, carefully remove them to a serving platter and strain the cooking liquid through a sieve. Allow approximately 2 minutes for the fat to rise to the surface then skim it off with a ladle. Pour the liquid over the short ribs and serve. Enjoy!