A simple and delicious recipe for beef short ribs cooked in a slow cooker, resulting in tender meat and rich flavors.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:8-9 hours on low or 4-5 hours on high
Total Time:8 hours 15 minutes to 9 hours 15 minutes
Yield:6 servings 1x
Category:Main Dish
Method:Slow Cooking
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
3 pounds beef short ribs
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1 medium onion, sliced
6 cloves garlic, minced
1 cup low-sodium beef broth
½ cup BBQ sauce
¼ cup Worcestershire sauce
2 tablespoons tomato paste
2 tablespoons brown sugar
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
2 tablespoons cornstarch (optional)
2 tablespoons cold water (optional)
2 tablespoons chopped fresh parsley (for garnish)
Fresh thyme sprigs (optional, for garnish)
Instructions
Prepare the Slow Cooker: Place the sliced onion and minced garlic in the bottom of a 6- to 8-quart slow cooker.
Season the Beef: Pat the short ribs dry with paper towels. Season all sides with salt, black pepper, garlic powder, onion powder, and smoked paprika.
Add Everything to the Slow Cooker: Arrange the seasoned short ribs over the onions. Pour in the beef broth and add the BBQ sauce, Worcestershire sauce, tomato paste, brown sugar, Dijon mustard, apple cider vinegar, thyme, rosemary, and bay leaves. Gently stir the sauce around the ribs without washing off the seasoning.
Cook: Low: Cook for 8–9 hours, until the meat is fork-tender. High: Cook for 4–5 hours, until the meat is tender and easily pulls away from the bone.
Optional: Thicken the Sauce: Remove the short ribs and keep warm. Discard the bay leaves. Whisk together the cornstarch and cold water. Stir the slurry into the slow cooker juices. Cover and cook on High for 10–15 minutes, or until the sauce thickens. Return the ribs to the slow cooker and spoon the sauce over them.
Serve: Garnish with chopped parsley and fresh thyme, if desired.
Notes
For best results, use bone-in short ribs for more flavor.
Adjust the seasoning according to your taste preferences.
Leftovers can be stored in the refrigerator for up to 3 days.