Slow Cooker Short Ribs: Fall-Off-the-Bone Tenderness
Are you ready for a melt-in-your-mouth experience? This slow cooker short ribs recipe delivers incredibly tender, flavorful short ribs with minimal effort. Perfect for a cozy weeknight dinner or a special occasion, this recipe is guaranteed to impress. Let's dive in!
Ingredients You'll Need:
- 3 lbs bone-in beef short ribs: Choose high-quality short ribs for the best results. Look for ribs with good marbling for extra flavor and tenderness.
- 1 large onion, chopped: Adds a sweet and savory depth to the sauce.
- 2 carrots, chopped: Provides natural sweetness and a beautiful color.
- 2 celery stalks, chopped: Adds a subtle earthy flavor and texture.
- 3 cloves garlic, minced: Essential for adding a pungent and savory aroma.
- 1 cup beef broth: Provides a base for the rich sauce.
- 1/2 cup red wine (optional): Enhances the depth of flavor; substitute with more broth if preferred.
- 2 tablespoons tomato paste: Adds richness and umami.
- 1 tablespoon Worcestershire sauce: Adds a savory complexity.
- 1 teaspoon dried thyme: Earthy and aromatic herb.
- 1 teaspoon dried rosemary: Another earthy and aromatic herb complements the thyme beautifully.
- 1/2 teaspoon black pepper: Enhances the savory notes.
- Salt to taste: Season generously throughout the cooking process.
- Fresh parsley, chopped (for garnish): Adds a pop of freshness and color.
Instructions for Crock Pot Perfection:
- Sear the short ribs (optional but recommended): For enhanced flavor, sear the short ribs in a hot pan with a little oil before placing them in the slow cooker. This step creates a beautiful crust and intensifies the flavor.
- Layer the ingredients: In your slow cooker, layer the chopped onion, carrots, and celery. Place the seared (or unseared) short ribs on top.
- Combine the sauce ingredients: In a bowl, whisk together the beef broth, red wine (if using), tomato paste, Worcestershire sauce, thyme, rosemary, black pepper, and salt.
- Pour over the short ribs: Pour the sauce mixture evenly over the short ribs and vegetables in the slow cooker.
- Cook on low: Cook on low for 8-10 hours, or on high for 4-6 hours, or until the short ribs are incredibly tender and easily fall off the bone.
- Shred the meat: Once cooked, remove the short ribs from the slow cooker and shred the meat with two forks.
- Thicken the sauce (optional): If you prefer a thicker sauce, you can remove some of the cooking liquid and simmer it on the stovetop until it reduces to your desired consistency.
- Combine and serve: Return the shredded short ribs to the slow cooker and stir to combine with the sauce. Garnish with fresh parsley and serve with your favorite sides, such as mashed potatoes, roasted vegetables, or crusty bread.
Tips for Extra Delicious Short Ribs:
- Don't overcrowd the slow cooker: Ensure there's enough space for the short ribs and vegetables to cook evenly.
- Adjust seasoning to your taste: Feel free to experiment with different herbs and spices to customize the flavor profile.
- Use a meat thermometer: To ensure the short ribs are cooked perfectly, use a meat thermometer to check the internal temperature. It should reach at least 195°F (91°C).
- Make it ahead: This recipe is perfect for meal prepping! The short ribs can be made a day or two in advance and reheated.
Serving Suggestions:
- Mashed Potatoes: Creamy mashed potatoes are the perfect accompaniment to soak up the delicious sauce.
- Roasted Vegetables: Roasted root vegetables or asparagus add a delightful contrast in texture and flavor.
- Polenta: Creamy polenta provides a comforting and satisfying base.
- Crusty Bread: Use crusty bread to mop up every last drop of the rich sauce.
Enjoy your incredibly tender and flavorful slow cooker short ribs! Let me know in the comments how yours turned out!
