20 minutes of prep time is all it takes to get this braised beef short ribs recipe ready for the crock pot and ensure that they come out oh SO juicy and tender that they fall right off the bone.
Try your hardest to get the short ribs as submerged in the liquid as you can. Cook for 7-8 hours on HIGH or 11-12 hours on LOW. You’ll know it’s ready when it begins fall apart with only your fork.
You Will Love These
- They are the ultimate comfort food! Im not sure if there is anything more comforting than a plate filled with homemade mashed potatoes, tender shredded beef, and creamy beef gravy.
- They take just 20 minutes to prep and the crock pot does all the work for you! The beef gets a quick sear in olive oil and then the veggies do their thang for a few minutes in the rendered beef fat and thats it! Add beer, broth and bay leaves – the essential Bs for every beer braise – set your slow cooker for 8 hours and come back to a hearty, comforting, fall-off-the-bone tender short ribs!
- Theyre an impressive date night dinner or main dish for your next family holiday get-together! This dish is really something special. I like to serve it for Thanksgiving or Christmas Dinner because seriously, everyone is SO over the traditional ham and dry turkey that are normally served at these holiday get-togethers. Surprise your friends and family this year with something theyll love!
This crock pot beef short ribs recipe is twofold — the braised short ribs AND the gravy.
For the beer-braised beef short ribs, you’ll need:
- Bone-In Short Ribs — I love short ribs for their fall-off-the-bone tenderness and deep, beefy flavor. But I get that they can be hard to find at times. You can always substitute beef chuck roast! Braising them in the slow cooker makes the cut super tender and juicy, no matter what it is!
- Veggies — I like to use a classic mirepoix — onion, celery, and carrots — for this recipe, along with some garlic. Check your grocery store to see if they offer a pre-diced mirepoix to save on prep time!
- Dried Thyme & Dried Sage — You can also substitute dried rosemary, dried oregano, or Italian seasoning.
- Beer — This recipe is a great excuse to cook with your favorite craft beer (IPA, lager, porter, amber, etc.). Any will do! If you abstain from alcohol, you could also use canned Coca-Cola or an equal amount of extra beef broth.
- Beef Broth — You could also use chicken broth or veggie broth, but beef broth is going to give you the best flavor.
- Bay Leaves — You can omit these if you’re out, but use them if you’re able. They make a big difference!
For the gravy, you’ll need:
- Reserved Broth from Slow Cooker Short Ribs — Aka liquid gold! There is so much flavor here that it’s a shame to not use it; making gravy the perfect solution!
- Corn Starch — This will thicken your gravy – dont skip it!
- Heavy Cream — This also serves as a thickening agent, but it makes the gravy incredibly smooth and rich. Perfect for this short ribs recipe! You can substitute coconut milk if needed to make this dairy-free.
Heat olive oil in a large saute pan over medium-high heat. Sear short ribs in batches until a dark golden-brown crust forms. Remove ribs and set aside.
Add onion, carrot, celery, and a large pinch of salt and pepper to the pan. Cook for 10 minutes.
Add smashed garlic, sage and thyme.
Stir together and cook for one minute.
Transfer veggies to the slow cooker insert.
Add seared beef ribs.
Then pour in your fave beer.
Pour in beef broth and add bay leaves and another couple large pinches of salt and pepper.
Cover and cook on low for 8 hours (or high for 4 hours) until the beef falls off the bone and shreds easily. This is a great time to make my mashed potatoes or one-pot mac and cheese to go along with the ribs!
For the gravy, strain braising liquid through a mesh strainer into a small saucepan over medium heat. Add cornstarch slurry to the sauce pan and stir to combine. Simmer gravy until it thickens.
Stir in heavy cream. Season to taste with salt and pepper.
Serve beef ribs with gravy alongside my super easy garlic mashed potatoes, garnish with fresh parsley and ENJOY!
- You can also skip the slow cooker and make these right in a dutch oven on the stovetop!
- Follow the recipe instructions below, searing the meat and sauteing the veggies and herbs right in the dutch oven.
- Then add remaining ingredients to the dutch oven, bring to a simmer, and COVER.
- Simmer, over medium-low to low heat for about 2.5-3 hours or until the meat is fall-off-the-bone tender!
Beef spare ribs are more commonly known as beef back ribs or just beef ribs. These are the longer ribs and are most often associated with barbecued beef ribs and barbecue beef competitions. Beef short ribs, however, are shorter beef ribs taken from the plate cut. The two require different cooking methods. While beef ribs can be braised, roasted, or grilled – short ribs are best braised or slow-cooked.
Because beef short ribs have a higher fat content than beef back ribs, they are best cooked in the slow cooker to ensure that the fat is rendered and flavors the meat evenly. This slow cooker beer-braised beef short ribs recipe is perfect for first-time beef rib cooks and experienced barbecue lovers alike!
Braising is simply the browning of a cut of meat or veggies to get some good color and flavor, and then cooking them submerged in liquid in a covered pot. This is why a crockpot is perfect for braising beef short ribs. Just cook the veggies and sear the meat in a skillet, then toss everything into your slow cooker and simmer all day!
Yes! This ensures that you get that browned crust that will seal in the meats juices and add another layer of flavor. With ribs, you want a crust on the exterior and a tender, juicy, fall-off-the-bone interior.
What to Serve With Short Ribs
Questions? Leave a comment below! Liked the recipe? Leave a comment below!Made this dish? Leave a comment and star rating below!
How to Make Slow Cooker Beef Short Ribs
FAQ
Should ribs be submerged in slow cooker?
Do short ribs need to be fully submerged?
Does meat need to be submerged in slow cooker?
Should short ribs be covered in liquid?
Do you have to sear short ribs before slow cooking?
You don’t have to sear short ribs before slow-cooking, but we do recommend it. Browning the short ribs helps to render out some of the fat. The process also adds a layer of caramelized flavor and gives the ribs a lovely brown sheen they can’t get from slow cooking alone.
What is the treatment for pain in the ribs?
Rib pain could be due to an inflammatory condition; anti-inflammatory medication and analgesics can bring down the pain. Home remedies include applying a cold compress on the area of pain.
Can you cook Short ribs in a crock pot?
Then pour the contents of the pan into the crock of your slow cooker. Nestle the short ribs into the liquid, submerging it the best you can (but it’s fine if they aren’t completely submerged). Cook on high heat for 5 to 6 hours, until the meat is tender and falling off the bone.
What is a slow cooker short rib?
The slow-cooker yields tender, fall-off-the-bone short ribs swimming in a savory broth, made deeper and richer thanks to several glugs of Cabernet. Did you make this? We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.