In this recipe, short ribs slow cook in a beefy red wine sauce with onions, carrots, celery, and aromatic herbs and spices.
What You Need For Slow Cooker Short Ribs
Short Ribs: Use either English-style beef short ribs. They are square and are sold in single pieces. Frozen ribs should be thawed first so they can be seared, for an extra boos of flavor. Vegetables: Onions, carrots, and celery are the main components of a “mirepoix,” which infuses flavor into all kinds of proteins. You can add diced potatoes, sweet potatoes, or mushrooms as well. Seasonings: The earthy flavors of dried herbs add depth of flavor to slow cooker short ribs! Make a shortcut Italian seasoning blend from scratch or spice your ribs up with a Cajun blend.
How to Make Short Ribs in a Slow Cooker
A crockpot makes short ribs so easy; they practically cook themselves.
Tips for Tender Short Ribs
Searing the meat adds another layer of flavor. Low and slow is the best way to ensure the ribs are tender. Avoid opening the lid as it will leat out heat and add to the cooking time. Ribs have a lot of fat, so skim the drippings before making gravy or use a gravy separator. I thicken the gravy with a cornstarch slurry, but you can also use a roux (flour and fat) if you’d prefer. Follow the ratios in my gravy recipe.
Storing Leftover Short Ribs
Keep leftover short ribs in an airtight container in the refrigerator for up to 4 days or freeze leftovers for up to 4 months.
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