I use my slow cooker constantly to minimize my work load at the end of a long day. Some of my favorite slow cooker recipes include crock pot pork roast, crock pot spaghetti and these succulent short ribs. When I first learned to cook, I always invited friends over for dinner parties to sample my creations. I often served short ribs as a main course because they’re unexpected, but also full of flavor. These slow cooker short ribs simmer all day long and come out so tender that you can cut them with a fork!
What are short ribs?
Short ribs come from the chuck section of a cow, and are the shortest ribs in the rib cage, which is how they got their name. The meat from these ribs are part of the muscle, so it is tough in nature, but very flavorful. Short ribs need to cook for a long period of time to tenderize, but it’s absolutely worth the wait! You can use either bone-in or boneless short ribs in this recipe. I’ve tested it both ways and both produce great results.
How do you make slow cooker short ribs?
Start by browning the ribs in a pan. Next, saute carrots and onions and add some flour as a thickening agent. Pour red wine into the pan, and cook until the red wine has reduced and thickened. Place the short ribs, vegetables, red wine sauce, beef broth and herbs in the slow cooker. Cover the pot and cook on low until the ribs are very tender. Garnish with fresh herbs, then serve.
Tips for the perfect dish
Use a red wine that you’d enjoy drinking. Some great options include Cabernet Sauvignon, Merlot and Pinot Noir. Cut your vegetables into larger pieces so that they don’t get overly soft during the long cooking time. If you prefer a smooth sauce, you can strain out the veggies and herbs when the dish is finished. Serve your ribs with polenta or mashed potatoes to soak up all that great sauce! I also offer a green vegetable such as broccoli, asparagus or green beans. This recipe can be made a day or two in advance. Store the cooked ribs in their sauce in an airtight container in the refrigerator. Scrape off any fat, then reheat covered in the oven at 325 degrees F until warmed through. It’s absolutely worth the extra time to brown the short ribs before they go into the slow cooker, this step adds so much flavor.
Slow cooker short ribs flavor variations
This recipe is fabulous as-is, but you can add other flavors to make the dish your own.
Meat: If you don’t have short ribs on hand, try using beef stew meat or pot roast cut into large chunks. Vegetables: Feel free to add other veggies to the mix such as mushrooms, pearl onions, celery or parsnips. Flavorings: Amp up the flavors with the addition of bacon, fresh rosemary, balsamic vinegar or Worcestershire sauce.
Once you try these slow cooker short ribs, you’ll find yourself making them all the time!
More slow cooker recipes to try
Crock Pot Little Smokies Slow Cooker Pot Roast Crock Pot Mashed Potatoes Slow Cooker Turkey Chili Mississippi Pot Roast
Slow Cooker Short Ribs Video
