beef short ribs crock pot recipe

The Best beef short ribs crock pot recipe

I started making beef short ribs in the crock pot on nights when I knew I would not have time to stand at the stove. Short ribs normally need hours of attention in the oven. In the slow cooker they cook while I am at work or driving kids to practice, and they still come out tender enough to pull apart with a fork. I brown them first if I have ten extra minutes and skip it when I do not. Either way the meat holds together long enough to lift out of the pot and then gives way as soon as you touch it.

My family asks for this one more than almost anything else I make. My husband takes the leftovers to work and my kids eat theirs over mashed potatoes with the sauce spooned on top. I make it for Sunday dinner when my parents come over, and I make it on a regular Tuesday when the week has gotten away from me. It works for both because it looks like a holiday meal and takes about fifteen minutes of actual work.

Short ribs are a cut with a lot of collagen, which breaks down over the long cook and gives the sauce a body you cannot get from a quick braise. You also get a good amount of protein and iron from the beef itself, which matters in my house with two growing kids. I serve it with something green and something starchy and that is dinner.

🥘Ingredients

👨‍🍳Directions

🔧Equipment

📊Nutrition Facts (per serving)

📝Notes

Watch Video Of How Slow Cooker Beef Short Ribs Works

I keep this beef short ribs crock pot recipe in rotation because it fits any occasion, from a normal weeknight to a holiday table where I need something that feeds a crowd without me standing at the stove. It works well for family gatherings since everyone can serve themselves, and the meat comes out tender enough that even the picky eaters finish their plates.

❓ Frequently Asked Questions About Slow Cooker Beef Short Ribs

1. Do I need to brown the short ribs before they go in the slow cooker?

No, and the recipe works fine without it. Browning does build a deeper flavor and a nicer color on the meat, so if you have 10 extra minutes, sear the ribs in a hot skillet first. Pat them dry, season, and brown on all sides before transferring them to the crock. Skip it on a busy morning and the ribs will still come out tender.

2. How long should beef short ribs cook in a crock pot?

Plan on seven to eight hours on low, or four to five hours on high. Short ribs are a tough, collagen-rich cut, so they need the low-and-slow treatment to break down. Bone-in ribs usually take longer than boneless. The meat is done when it pulls away from the bone easily with a fork and shreds without resistance.

3. Should I use bone-in or boneless short ribs?

Bone-in English-cut short ribs give the best flavor and stay moist during the long cook, so reach for those when you can. Boneless short ribs work too and shred more cleanly for sandwiches, but they cook faster, so start checking them around the six-hour mark on low. Either way, trim off any thick cap of hard fat before cooking.

4. Why did my short ribs turn out dry or tough?

Underdone meat is the usual culprit. Ribs that still feel firm are simply not finished, so put the lid back on and keep cooking in 30-minute increments. The other common issue is too little liquid or an uncovered gap that lets moisture escape. There should be about an inch of braising liquid in the pot, and the lid needs to stay sealed.

5. Can I make this recipe ahead of time or freeze the leftovers?

Both work well. Short ribs often taste even better the next day, so cool the pot, refrigerate, and reheat gently on the stove or in the microwave. The fat will solidify on top and lift off easily, which makes defatting simple. To freeze, pack the meat with some of the braising liquid in an airtight container for up to three months and thaw overnight in the fridge.