Hearty and satisfying, Slow Cooker Short Ribs are an easy, elegant and deeply flavorful entrée that’s perfect for both everyday and entertaining. “Slow and low” is the perfect method for cooking beef short ribs to ensure they come out tender, and a slow cooker makes the process a snap. Just 15 minutes prep, then 4 to 6 hours in the cooker, results in fall-off-the-bone tender ribs accented with a luxurious sweet and savory sauce.
- 1 medium yellow onion, chopped
- 1/2 teaspoon chopped garlic
- 1 cup ketchup
- 1/4 cup light brown sugar
- 3 tablespoons Worcestershire sauce
- 2 teaspoons Dijon mustard
- 1 teaspoon salt
- 1/2 cup water
- 3 pounds beef short ribs (bone-in)
- Fresh ground pepper
- 2 tablespoons vegetable, canola or other non-flavored oil
- Make rib sauce: Whisk together the onion, garlic, catsup, brown sugar, Worcestershire sauce, mustard, salt and 1/2 cup water. Set aside.
- Sear ribs: If needed, cut the ribs into individual pieces (one bone per piece). Season ribs with salt and pepper. Heat oil in a large skillet over medium-high heat. Add ribs, meat side down, and cook until browned, about 4 to 5 minutes. Repeat with remaining sides for around 1 minute per side. Place in slow cooker, in one layer to the extent possible.
- Cook: Spoon or pour prepared onion mixture over top of the ribs, covering ribs completely. Place cover on cooker and cook on low for 4 to 6 hours.
- Serve: Depending on the fattiness of your beef, you may need to spoon off some grease before serving. When serving, spoon sauce over ribs; pass any remaining sauce on the side.
Gluten free: Use gluten-free Worcestershire sauce.
Make ahead: Cool, put in a sealed container and refrigerate for up to 3 days. Bring to room temperature; place in a large sauce pan or dutch oven. Heat over medium heat until heated through, around 15 to 20 minutes.
Keywords: sweet and savory sauce, make ahead, meats