Description

These savory slow cooker short ribs are tender, flavorful, and melt in your mouth. Perfectly seasoned and slow-cooked to perfection, they offer a rich, hearty meal ideal for comforting dinners. The ribs are seared to lock in juiciness before simmering slowly with aromatic vegetables and herbs, resulting in a luscious sauce that pairs beautifully with mashed potatoes, rice, or crusty bread.

Ingredients

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Meat

4 pieces Bone-in Beef Short Ribs (Choose well-marbled cuts)

Seasonings and Thickener

2 tablespoons Cornstarch (For thickening sauce)
1 teaspoon Salt (Adjust to taste)
1 teaspoon Black Pepper (Freshly cracked for flavor)
1 teaspoon Onion Powder (Or use fresh onion)
1 teaspoon Garlic Powder (Or use fresh garlic)
1/4 teaspoon Cayenne Pepper (Adjust to preferred heat)

Cooking Oils and Liquids

2 tablespoons Avocado Oil (For searing)
1/4 cup Balsamic Vinegar (Or Worcestershire Sauce)
2 cups Beef Broth (Low-sodium preferred)

Vegetables & Aromatics

2 medium Sweet Onions (Yellow onions work too)
4 cloves Garlic Cloves (Fresh or pre-minced)
2 medium Carrots (Can substitute with parsnips)

Additional Ingredients

2 tablespoons Tomato Paste (Optional but recommended)
1 teaspoon Fresh Thyme (Or 1/3 teaspoon dried)
1 teaspoon Fresh Rosemary (Or 1/3 teaspoon dried)
2 leaves Bay Leaves (Remove before serving)
Fresh Herbs (Parsley, thyme, or rosemary for garnish)

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Instructions

Prep the Ribs: Pat the bone-in short ribs dry with paper towels. Season all sides evenly with cornstarch, salt, black pepper, onion powder, garlic powder, and cayenne pepper to build a flavorful crust.
Sear the Ribs: Heat avocado oil in a skillet over medium-high heat. Once hot, brown the short ribs on all sides for about 5 minutes total to lock in juices and deepen flavor.
Sauté Aromatics: In the same skillet, add the chopped sweet onions and garlic cloves. Sauté until fragrant and translucent to release their aromatics. Deglaze the pan by pouring in the balsamic vinegar, scraping up any browned bits to infuse flavor.
Combine Sauces: Add beef broth to the skillet along with tomato paste, fresh thyme, and rosemary. Whisk together and bring this mixture to a boil to blend the flavors. Then transfer the entire mixture to the slow cooker.
Slow Cook: Nestle the seared short ribs into the slow cooker, ensuring they’re submerged in the sauce. Cover and cook on LOW for 6-8 hours for optimal tenderness, or on HIGH for 4-6 hours if short on time.
Add Carrots: About 1-2 hours before the cooking time is up, add the chopped carrots to the slow cooker so they have ample time to soften without overcooking.
Serve: Remove the bay leaves before serving. Garnish the short ribs with fresh herbs like parsley, thyme, or rosemary. Serve hot alongside mashed potatoes, rice, or crusty bread to soak up the savory sauce.

Notes

Choosing well-marbled short ribs enhances tenderness and flavor.
Searing the ribs before slow cooking adds depth and rich color to the dish.
Adjust cayenne pepper to your preferred spice level or omit for a milder flavor.
Using low-sodium beef broth helps control saltiness in the final dish.
Bay leaves should always be removed before serving as they are not edible.
Optional tomato paste enriches the sauce but can be omitted for a lighter taste.
Slow cooking low and slow is key to melting the connective tissues for maximum tenderness.