Description
Mouthwatering slow cooker short ribs melt with rich, tender beef that promises comfort on chilly evenings. Bold flavors and hearty textures invite you to savor each succulent bite of this classic culinary masterpiece.
Ingredients
Scale
Main Ingredients:
- 4 pounds (1.8 kg) bone-in beef short ribs (about 8 ribs)
- 2 1/2 cups (600 ml) beef broth
- 2 sweet onions, peeled and cut into 1 inch thick slices
- 5 large carrots, cut into 1 inch thick rounds
Seasoning and Spices:
- 1 1/2 tablespoons (22.5 ml) cornstarch
- 1 1/2 teaspoons (7.5 ml) salt
- 1 1/2 teaspoons (7.5 ml) black pepper
- 3/4 teaspoon (3.75 ml) onion powder
- 3/4 teaspoon (3.75 ml) garlic powder
- 1/2 teaspoon (2.5 ml) cayenne pepper
Additional Ingredients:
- 1/2 tablespoons (7.5 ml) avocado oil, more as needed
- 6 garlic cloves, peeled and minced
- 1/4 cup (60 ml) balsamic vinegar or Worcestershire sauce
- 2 tablespoons (30 ml) tomato paste
- 2 sprigs fresh thyme leaves, chopped
- 2 sprigs fresh rosemary, chopped
- 2 bay leaves
- Optional herbs for garnish: parsley, rosemary, thyme
Instructions
- Prepare the short ribs by thoroughly patting them dry to ensure optimal seasoning adherence and browning.
- Create a robust seasoning blend by combining cornstarch with selected spices, then meticulously coat each short rib, pressing the mixture into the meat’s surface.
- Heat a large skillet over medium-high temperature and introduce oil to create a perfect searing environment for the meat.
- Carefully brown the short ribs in small batches, developing a rich caramelized exterior by cooking each side for approximately 5 minutes, ensuring a golden crust forms.
- Transfer the expertly seared meat into the slow cooker, preparing for the flavor-building process.
- In the same skillet, gently soften onions and garlic until their aromatic essence is released, creating a fragrant base for the sauce.
- Deglaze the pan by introducing balsamic vinegar or Worcestershire sauce, carefully scraping up the concentrated flavor-packed browned bits from the skillet bottom.
- Construct a luxurious braising liquid by combining beef broth, tomato paste, fresh thyme, rosemary, and bay leaves, bringing the mixture to a gentle boil.
- Pour the entire aromatic liquid over the short ribs in the slow cooker, ensuring complete coverage of the meat.
- Slow-cook the ribs on LOW for 6-8 hours or HIGH for 4-6 hours until the meat reaches fall-apart tenderness.
- During the final 1-2 hours of cooking, introduce chopped carrots to infuse additional flavor and provide complementary vegetables.
- Once completed, garnish with fresh herbs and present alongside your preferred accompaniments such as creamy mashed potatoes, fluffy rice, crusty bread, or roasted vegetables.
Notes
- Always pat the short ribs completely dry to ensure a perfect sear and develop a delicious golden-brown crust that locks in rich flavor.
- Massage the seasoning mixture thoroughly into the meat, allowing the spices to penetrate deeply and create a more intense taste profile.
- Sear the short ribs in small batches to prevent overcrowding, which can steam the meat instead of creating a crispy exterior that adds depth to the final dish.
- Consider using alternative liquid options like red wine or beer instead of beef broth for a more complex and sophisticated flavor dimension.
- Trim excess fat before cooking to reduce greasiness, but leave a thin layer to keep the meat moist and tender during the slow cooking process.
- For a lighter version, swap beef short ribs with leaner meat cuts like chicken thighs or turkey, adjusting cooking times accordingly to prevent drying out.
- Prep Time: 25 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 540
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 35 g
- Saturated Fat: 12 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 120 mg