Slow Cooker Bone-In Beef Short Ribs (Fall-off-the-Bone)
These slow cooker bone-in beef short ribs are the ultimate "set it and forget it" comfort food. With just 15 minutes of prep and a savory "low and slow" braise, you get fall-off-the-bone tender meat in a luxurious sweet and savory sauce that’s perfect for a cozy family dinner or entertaining guests.As seen on KWGN Channel 2 Denver! Watch the video to see how easy these ribs are to make.
Servings: 4 to 5 servings
Calories: 570kcal
Ingredients
- 1 medium yellow onion chopped
- 1/2 teaspoon chopped garlic
- 1 cup ketchup
- 1/4 cup light brown sugar packed
- 3 tablespoons Worcestershire sauce
- 2 teaspoons Dijon mustard
- 1 teaspoon kosher salt
- 1/2 cup water
- 3 pounds bone-in beef short ribs English cut preferred
- Fresh ground pepper
- 2 tablespoons vegetable, canola or other non-flavored oil
Instructions
- In a medium bowl, whisk together the onion, garlic, ketchup, brown sugar, Worcestershire sauce, mustard, salt, and 1/2 cup water. Whisk until the sauce is well combined, then set it aside.
- If your ribs aren't already separated, cut them into individual pieces with one bone per piece. Season all sides of the English-cut ribs generously with salt and pepper.
- Heat oil in a large skillet over medium-high heat. Working in batches if necessary, add the ribs meat-side down, making sure they aren't touching. Sear until a brown crust forms on all sides, about 1 to 2 minutes per side.
- Transfer the browned ribs to your slow cooker. For the most even cooking, arrange them in a single layer to the extent possible.
- Spoon the prepared sauce evenly over the top of the ribs, ensuring they are completely covered. Place the cover on the cooker and cook on Low for 6 to 8 hours. You’ll know they are ready when the meat is tender and pulling away from the bone.
- Important Note for Instant Pot Users: If you are using the slow cooker function on an Instant Pot, do not use the "Low" setting. It doesn’t get hot enough to cook the meat safely or tenderize the ribs. Always use the "Normal" or "Medium" setting, which is the equivalent of "Low" on a traditional slow cooker. This ensures the beef reaches a safe temperature and becomes perfectly fall-off-the-bone tender.
- Depending on the fattiness of your beef, you may need to spoon off some grease before serving. When serving, plate the ribs and spoon the warm sauce from the slow cooker over the top, passing any remaining sauce on the side.
Video
Notes
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 saucepan or dutch oven and heat over medium heat 15-20 minutes.
Tips for Success
- Don’t skip the sear. While I didn’t include a searing step in this recipe in my first cookbook or during my TV appearance, over the years, I’ve learned that searing causes a reaction in the meat (called the Maillard reaction) that gives the beef a deep, rich flavor.
- Don't crowd the pan. When browning the meat, ensure the ribs are in a single layer and not touching. If the pan is too full, the beef will steam in its own juices and turn gray rather than forming a delicious brown crust.
- Keep the lid closed. Every time you lift the lid to peek, you lose heat and add about 20 minutes to the cook time. If you have a glass lid, spin it back and forth to remove some of the condensation and look in that way.
- The “bone-slip" test. Your ribs are done when the meat has shrunk back from the bone, and the bone wiggles easily when you nudge it with a fork.
- For a thicker sauce. If desired, after the ribs are done, pour the liquid into a small saucepan and simmer on medium-low heat for a few minutes to boil off some water and intensify the flavor.
Nutrition
Calories: 570kcal | Carbohydrates: 36g | Protein: 49g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Cholesterol: 147mg | Sodium: 1490mg | Potassium: 1237mg | Fiber: 1g | Sugar: 29g | Vitamin A: 696IU | Vitamin C: 7mg | Calcium: 66mg | Iron: 7mg