Description
Slow Cooker Short Ribs are the ultimate comfort food. This dish combines tender, fall-apart beef slow-cooked in a rich, savory broth with aromatic herbs like thyme, rosemary, and garlic. It’s a hearty and flavorful meal perfect for weeknight dinners or special weekend gatherings. Easy to prepare but delivering gourmet results, these ribs are sure to impress.
Ingredients
Units
Scale
- 4 pounds bone-in beef short ribs (about 8 ribs)
- 1 1/2 tablespoons cornstarch
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons black pepper
- 3/4 teaspoon onion powder
- 3/4 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- 1–2 tablespoons avocado oil (more as needed)
- 2 sweet onions, peeled and cut into 1-inch thick slices
- 6 garlic cloves, peeled and minced
- 1/4 cup balsamic vinegar or Worcestershire sauce
- 2 1/2 cups beef broth
- 2 tablespoons tomato paste
- 2 sprigs fresh thyme, chopped
- 2 sprigs fresh rosemary, chopped
- 2 bay leaves
- 5 large carrots, cut into 1-inch rounds
- Fresh parsley, rosemary, thyme for garnish (optional)
Instructions
- Prepare the Ribs: Pat the short ribs dry with a paper towel. Mix cornstarch, salt, black pepper, onion powder, garlic powder, and cayenne pepper in a bowl, then season the ribs evenly.
- Sear the Ribs: Heat avocado oil in a skillet over medium-high heat. Sear the ribs for about 5 minutes on each side until browned. Transfer them to a slow cooker.
- Prepare the Broth: In the same skillet, sauté onions and garlic for 1–2 minutes until fragrant. Deglaze the pan with balsamic vinegar or Worcestershire sauce, scraping up any browned bits. Add beef broth, tomato paste, thyme, rosemary, and bay leaves, and bring to a boil.
- Combine in Slow Cooker: Pour the broth mixture over the ribs in the slow cooker. Cover and cook on LOW for 6–8 hours or HIGH for 4–6 hours.
- Add Vegetables: Add carrots to the slow cooker during the last 1–2 hours of cooking.
- Serve: Garnish with fresh herbs if desired and serve with mashed potatoes, rice, or crusty bread.