Imagine walking into your kitchen and being greeted by the most incredible aroma of tender, succulent beef short ribs that have been slowly braising all day. This isn't just another dinner recipe - this is a culinary experience that transforms ordinary ingredients into an extraordinary meal that will have your family and friends begging for seconds. Our foolproof slow cooker method ensures perfectly cooked, fall-apart-tender short ribs with minimal effort and maximum flavor.
Prep Time: 15 mins
Cook Time: 8 hrs
Total Time: 8 hrs 15 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 3 lbs beef short ribs
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup beef broth
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- Salt and pepper to taste
Instructions
- Trim any excess fat from the beef short ribs and season generously with salt and pepper on all sides.
- Heat a large skillet over medium-high heat and sear the short ribs until they develop a deep brown crust on all sides, approximately 3-4 minutes per side. This step helps lock in flavor and creates a rich caramelization.
- While the meat is searing, chop the onion and mince the garlic. Place the chopped onions at the bottom of the slow cooker to create a flavorful base.
- Transfer the seared short ribs to the slow cooker, placing them on top of the onions.
- In a mixing bowl, whisk together beef broth, soy sauce, brown sugar, and minced garlic to create a savory braising liquid.
- Pour the liquid mixture over the short ribs, ensuring they are mostly covered but not completely submerged.
- Cover the slow cooker and set to low heat. Cook for 8 hours, allowing the meat to become tender and develop deep, rich flavors.
- After cooking, carefully remove the short ribs from the slow cooker. If desired, reduce the remaining sauce on the stovetop to create a thicker glaze.
- Let the meat rest for 5-10 minutes before serving. The short ribs should be so tender that they nearly fall apart when touched.
- Serve hot, optionally garnishing with fresh chopped parsley or green onions, and accompany with mashed potatoes, rice, or roasted vegetables.
Tips
- Searing is crucial: Don't skip the browning step! This process creates a deep, rich flavor foundation that elevates the entire dish.
- Choose the right cut: Look for well-marbled short ribs with good meat coverage for the most tender results.
- Low and slow is the key: Resist the temptation to rush the cooking process. Eight hours on low heat ensures maximum tenderness.
- Sauce reduction hack: After cooking, reduce the remaining liquid on the stovetop for an intensely flavored, glossy sauce.
- Make ahead friendly: These short ribs actually taste even better the next day, so don't hesitate to prepare in advance.
- Trim excess fat: While some fat is good for flavor, removing large fat caps will prevent the dish from becoming greasy.
- Temperature matters: Use a meat thermometer to ensure the internal temperature reaches at least 190°F for that perfect fall-apart texture.
Nutrition Facts
Calories: 537kcal
Carbohydrates: 8g
Protein: 40g
Fat: 40g
Saturated Fat: 17g
Cholesterol: 100mg
