These Slow Cooker Short Ribs are paired with fresh root veggies and cook long and slow in your slow cooker to create the perfect gravy. Fall-apart tender and so flavorful, they’re the perfect a hands-off comfort food your entire family will absolutely love!
Foolproof Slow Cooker Short Ribs
These easy slow cooker short ribs are a spin on my creamy braised short ribs and they are so delicious and just as (if not even easier) to make. All you need are around 30 minutes to prep your veggies and sear the short ribs before adding them to the slow cooker. Then, the slow cooker does all the heavy lifting, cooking low and slow that your short ribs come out perfectly tender. You can start the short ribs in the morning and have a cozy dinner that’s ready for you that evening.
What You Need to Make This Recipe
- Bone-In Short Ribs: for this slow cooker short ribs recipe, we are using English-style short ribs.
- Veggies: yellow onion, celery, carrots, and garlic build a rich flavor base.
- Balsamic Vinegar: the combination of balsamic vinegar and beef is like flavor heaven, adding a rich, slightly sweet, tangy taste and contributing to the tender texture of the ribs.
- Beef Broth: I always recommend using a low-sodium broth so you can control the flavor of the dish.
- Herbs: bay leaves, fresh parsley, and thyme enhance the flavor and add a touch of brightness that balances some of the savoriness nicely.
How to Make a Fall-Apart Tender Slow Cooker Short Ribs Recipe
- Sear the ribs. Liberally season the meatier side of the ribs with salt and pepper, and sear them in oil until they develop a deep brown crust. Then, transfer them to a slow cooker.
- Cook the veggies. Reduce the heat to medium, and cook the veggies just slightly before pouring in the balsamic vinegar.
- Combine and cook. Pour the mixture over the short ribs in the slow cooker. Then, add the broth, thyme, and bay leaves. Cover and cook until tender.
- Thicken. Remove the short ribs, and skim the fat off the top of the braising liquid. Next, create an arrowroot starch slurry and pour it into the slow cooker, letting the mixture thicken before returning the ribs.
What to Serve with Slow Cooker Beef Short Ribs
I always serve my short ribs over brown butter mashed potatoes with the gravy! Then, I like to add a veggie side such as brown butter maple roasted carrots, roasted Brussels sprouts, or roasted garlic lemon broccoli.
How to Store and Reheat
Store: You can store the short ribs right in the slow cooker or in another airtight container in the fridge for up to 3 days.
Reheat: I like to reheat the short ribs on the stovetop by simmering over medium-low heat until everything is heated through. You can also reheat them in the microwave or in the slow cooker set to warm.
Freeze: You can freeze slow cooker short ribs in a freezer-safe storage container for up to 2 months. Thaw in the fridge overnight when you’re ready to serve.
More Delicious Slow Cooker Recipes
- Healthy Slow Cooker Chili
- Slow Cooker Ribs
- Slow Cooker BBQ Chicken
- Balsamic Slow Cooker Beef
- Slow Cooker Italian Beef
- Slow Cooker Chipotle Beef Burrito Bowls
I hope you give this Slow Cooker Short Ribs Recipe a try! It’s savory, tender, flavorful, and foolproof. If you do give this recipe a try, let me know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews and ratings help support All the Healthy Things and make it possible for me to continue to create the recipes you trust and love.
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Slow Cooker Short Ribs
- Prep Time: 30 minutes
- Cook Time: 6 hours 30 minutes
- Total Time: 7 hours
- Yield: 6
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten Free
Description
These Slow Cooker Short Ribs are paired with fresh root veggies and cook long and slow in a savory broth that also doubles as a gravy. Fall-apart tender and so flavorful, they’re the perfect a hands-off comfort food your entire family will love!
Ingredients
- 5 pounds bone-in short ribs, room temperature (English cut)
- 1 medium to large yellow onion, sliced
- 4 stalks celery, diced
- 2 large carrots, diced
- 8 cloves of garlic, smashed
- 1/4 cup balsamic vinegar
- 3 cups beef broth
- 2 dried bay leaves
- 1 bundle fresh thyme
- chopped parsley, for serving
- mashed potatoes, for serving
For the Arrowroot Starch Slurry
- 2 tablespoons arrowroot starch
-
2 tablespoons warm water
Instructions
- Heat a large skillet over medium-high heat. While the skillet is heating, liberally season the meatier side of the short ribs with salt and pepper.
- Once the skillet is hot, add the olive oil. Then, place half the short ribs in the skillet, seasoned side down. Liberally season the other side of the short ribs with salt and pepper. Sear the short ribs for 5-6 minutes per side until they have developed a deep brown crust. Remove the short ribs from the skillet and place them in the base of your slow cooker. Repeat this process with the other half of the short ribs.
- Once all of the short ribs have been seared and removed from the pan, lower the heat to medium and add the sliced onion, diced celery, diced carrot, and smashed garlic. Cook the veggies for a minute and then stir in the balsamic vinegar.
- Pour the veggie mixture over the short ribs in the slow cooker. Next, add the beef broth, thyme, and dried bay leaves. Cook the short ribs on high for 5-6 hours until tender.
- Remove the short ribs from the slow cooker and use a spoon to skim the fat off the top of the braising liquid. Whisk together the warm water and arrowroot starch to make a slurry and then pour in the slurry mixture and let the gravy mixture to continue to cook for 15-30 minutes to thicken. Return the short ribs to the slow cooker, nestling them in the gravy and ensure that everything is heated through before turning off the heat.
- Serve the short ribs and gravy over mashed potatoes and enjoy!
Recipe by: Ashlea Carver / All the Healthy Things | Photography by: Sasha Hooper
