Description
These Slow Cooker Short Ribs are paired with fresh root veggies and cook long and slow in your slow cooker until they’re fall off the bone tender. I always get compliments on this dish whenever I make it for guests and they never know that the slow cooker does all of the work. Juicy, tender and so flavorful, this slow cooker short rib recipe is the perfect a hands-off comfort food that’s great for both a Sunday dinner or dinner party!
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!
Notes
Can’t find short ribs or need a less expensive option? A chuck roast works really well as a substitute in this recipe! Use 4-5 pounds and cut it into large chunks and then follow the recipe as written.
After the short ribs finish cooking, I like to remove them from the slow cooker and then use a spoon to skim the layer of fat off the top of the gravy. Short ribs can be a bit fatty and I find that there can be a generous layer of fat on top after cooking.
Don’t have arrowroot starch? You can substitute it for corn starch instead.
