Melt-in-Your-Mouth Slow Cooker Short Ribs Recipe

Beef short ribs braised in a rich, velvety slow cooker sauce create a mouthwatering dish that promises pure comfort.

These fall-apart tender short ribs will melt in your mouth with incredible depth of flavor.

Slow cooking transforms tough meat into a luxurious dinner centerpiece that impresses without demanding complex techniques.

The robust sauce develops complex layers of taste through patient, low-temperature cooking.

Each bite delivers a succulent experience that speaks to classic home cooking traditions.

Robust red wine, aromatic herbs, and caramelized vegetables contribute to this deeply satisfying meal.

Serve these decadent short ribs over creamy mashed potatoes for a dinner that will have everyone asking for seconds.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 8 hours

Total Time: 8 hours 15 minutes

Calories: 430 kcal

Servings: 7

Ingredients to Make Slow Cook Short Ribs

• Short Ribs: Rich, marbled meat that becomes meltingly tender with slow cooking, best when well-marbled with fat for maximum flavor.
• Salt: Enhances meat's natural taste and helps create a flavorful crust during searing.
• Black Pepper: Adds warm, spicy notes and complements the beef's deep flavor.

• Onions, Garlic, Carrots: Create a flavor-packed foundation that adds sweetness and depth to the sauce, selecting fresh and firm vegetables ensures maximum taste.

• Beef Broth, Red Wine: Provide luxurious braising liquid that tenderizes meat and builds complex, rich sauce base.
• Tomato Paste: Concentrates umami flavor and adds slight acidity to balance richness.
• Worcestershire Sauce, Soy Sauce: Introduces deep, savory undertones that amplify the meat's natural savoriness.
• Olive Oil: Helps with initial meat searing and prevents sticking.

• Thyme, Rosemary, Bay Leaf: Contribute earthy, woodsy aromatics that complement the beef's robust flavor, using fresh herbs provides more vibrant taste.

Tools for the Ultimate Set-It-and-Forget-It Short Ribs

• Large Skillet: Essential for searing meat and sautéing vegetables to develop deep, rich flavors.
• Slow Cooker: Key tool for tenderizing the short ribs and creating a melt-in-your-mouth texture over several hours.
• Mixing Bowl: Perfect for whisking together the flavorful sauce ingredients.
• Whisk: Crucial for blending sauce components smoothly and eliminating lumps.
• Tongs: Helpful for safely handling and turning the ribs during searing.
• Cutting Board: Needed for preparing vegetables and herbs.
• Sharp Knife: Required for chopping onions, garlic, and carrots.

How to Make Tender Slow Cooker Short Ribs

• Massage Meat with Flavor

Rub short ribs generously with salt and pepper to enhance their natural taste and create a delicious foundation for cooking.

• Brown and Develop Depth

Heat a skillet with a splash of oil and sear short ribs on all sides until a gorgeous golden-brown crust forms, creating rich flavor layers.

• Build Aromatic Foundation

Toss chopped onions, garlic, and carrots into the same skillet, letting them dance and release their wonderful fragrance until slightly softened.

• Create Liquid

Whisk together a symphony of beef broth, red wine, tomato paste, Worcestershire sauce, and soy sauce to create a complex, mouth-watering braising liquid.

• Infuse with Herbal Essence

Drop fresh thyme, rosemary, and a bay leaf into the slow cooker to add incredible depth and earthy undertones to the dish.

• Transform through Slow Cooking

Cover and let the slow cooker work its for 8 hours, transforming tough meat into meltingly tender, fall-apart deliciousness.

• Plate and Enjoy

Discard herb sprigs, then lovingly ladle the succulent ribs and their rich sauce over creamy mashed potatoes, fluffy rice, or creamy polenta.

Tips for Deep Flavor and Fall-Apart Texture

• Rich, Tender Short Ribs
• Choose well-marbled, bone-in short ribs for maximum flavor and tenderness. Look for cuts with good fat content that will melt during slow cooking.
• Never skip the searing step, as it develops deep, complex flavor through caramelization and helps lock in juices for incredibly rich meat texture.
• Use a dry red wine like cabernet or merlot for deeper sauce complexity. Avoid sweet wines that might make the dish too sugary.
• Resist opening the slow cooker lid during cooking, as each peek releases heat and can increase overall cooking time.
• Swap beef broth with vegetable broth for a lighter version, or use coconut aminos instead of soy sauce for a gluten-free alternative.

Serving Short Ribs with Classy Comfort Sides

• Rustic Comfort Plating: Arrange short ribs on a warm ceramic plate with a generous ladle of rich sauce cascading over the tender meat, creating an inviting rustic presentation.
• Wine Pairing Perfection: Complement the deep, robust flavors with a full-bodied red wine like Cabernet Sauvignon or Syrah, which will beautifully enhance the rich meat's complexity.
• Hearty Side Symphony: Serve alongside creamy mashed potatoes, roasted seasonal vegetables, or soft polenta to soak up the delectable sauce and create a complete, satisfying meal experience.
• Fresh Herb Finale: Sprinkle chopped fresh parsley or chives on top for a bright pop of color and a subtle fresh note that cuts through the meat's richness.

Best Ways to Store and Reheat Short Ribs

• Store cooked short ribs in airtight containers within 2 hours of cooking. Properly sealed meals stay fresh in the refrigerator for 3-4 days, maintaining delicious flavor and tenderness.
• Portion leftover ribs into meal-sized containers. Freeze up to 3 months for quick future dinners. Wrap tightly in freezer-safe bags, removing excess air to prevent freezer burn.
• Thaw refrigerated ribs in the microwave or gently warm in a covered skillet with a splash of broth. Slow, low-temperature reheating prevents meat from drying out and keeps the rich sauce intact.
• Prepare short ribs ahead of time during weekend cooking sessions. Divide into individual portions for grab-and-go lunches or quick weeknight dinners. Label containers with dates to track freshness and maximize meal planning efficiency.

FAQs

• What type of meat cuts work best for this recipe?

The short ribs with good marbling like beef chuck short ribs are ideal. They become incredibly tender and flavorful when slow-cooked, breaking down the tough connective tissues into delicious, melt-in-your-mouth meat.

• Can I prepare the short ribs without searing first?

Searing is highly recommended as it creates a rich, caramelized crust that enhances the meat’s flavor and helps seal in the juices. Skipping this step might result in less depth of taste.

• Do I need to use red wine in the sauce?

While red wine adds complexity to the sauce, you can substitute it with beef broth or grape juice if you prefer a non-alcoholic version. The key is maintaining the liquid’s volume and depth of flavor.

• How do I know the short ribs are perfectly cooked?

The meat is done when it easily pulls away from the bone and feels tender when pierced with a fork. This typically occurs after 8 hours of slow cooking on low heat, ensuring a rich, succulent result.

Tender Slow Cooker Short Ribs Recipe

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4.5 from 35 reviews

• Total Time: 8 hours 15 minutes
• Yield: 7 1x

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Description

Hearty Classic Beef Short Ribs meld rich flavors from Italian culinary traditions. Tender meat falls from bones while red wine and herbs create an unforgettable dining experience you’ll savor with pure comfort.

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Ingredients

Scale 1x2x3x

• 3 lbs (1.36 kg) beef short ribs, bone-in
• 1 large onion, chopped
• 2 carrots, peeled and chopped
• 3 cloves garlic, minced
• 2 tbsps olive oil
• 1 cup (240 ml) beef broth
• 1 cup (240 ml) red wine (or extra beef broth if preferred)
• 2 tbsps tomato paste
• 2 tbsps Worcestershire sauce
• 1 tbsp soy sauce
• 3 sprigs fresh thyme (or ½ tsp dried thyme)
• 2 sprigs fresh rosemary (or ½ tsp dried rosemary)
• 1 bay leaf
• Salt, to taste
• Pepper, to taste

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Instructions

1. Seasoning Preparation: Generously coat short ribs with salt and pepper, ensuring comprehensive coverage for maximum flavor development.
2. Searing Foundation: Ignite a heavy skillet over medium-high heat with olive oil, creating a caramelized exterior by searing ribs for 3 minutes per side, locking in rich, intense flavors.
3. Aromatic Base: In the same skillet, sauté onions, garlic, and carrots until they become translucent, releasing their natural sweetness and building a robust flavor profile for the dish.
4. Liquid Harmony: Whisk together beef broth, red wine, tomato paste, Worcestershire sauce, and soy sauce to create a complex, deeply flavored braising liquid that will tenderize and enhance the meat.
5. Herbal Infusion: Introduce whole sprigs of thyme, rosemary, and a bay leaf into the slow cooker, allowing these aromatic herbs to permeate the dish with earthy, nuanced undertones.
6. Slow Transformation: Cover and cook on low temperature for 7-8 hours, allowing the tough meat fibers to break down into meltingly tender, fall-off-the-bone short ribs that are rich and succulent.
7. Serving Finale: Remove herb stems and bay leaf, plate the ribs with their luxurious cooking liquid, and pair with creamy mashed potatoes, fluffy rice, or soft polenta for a complete, comforting culinary experience.

Notes

• Sear Strategically: Achieve a perfect golden-brown crust by ensuring the skillet is scorching hot before adding short ribs, which locks in flavors and creates a delicious caramelized exterior.
• Balance Liquid Levels: Use just enough braising liquid to cover about two-thirds of the meat, preventing dryness while ensuring rich, concentrated flavor development.
• Choose Meat Wisely: Select well-marbled short ribs with good fat content, as this guarantees maximum tenderness and rich, succulent results during the slow cooking process.
• Herb Infusion Technique: Remove woody herb stems before serving to prevent stringy textures, allowing only the deep, aromatic essence to permeate the final dish.

• Prep Time: 15 minutes
• Cook Time: 8 hours
• Category: Dinner
• Method: Slow Cooking
• Cuisine: American

Nutrition

• Serving Size: 7
• Calories: 430
• Sugar: 3 g
• Sodium: 700 mg
• Fat: 26 g
• Saturated Fat: 9 g
• Unsaturated Fat: 15 g
• Trans Fat: 1 g
• Carbohydrates: 12 g
• Fiber: 2 g
• Protein: 36 g
• Cholesterol: 100 mg