Recipe Guide:
Slow Cooker Short Ribs Recipe – Perfectly Tender, Cozy Comfort Food
There’s something magical about the aroma of slow-cooked meals wafting through the house, especially on a chilly evening. Picture this: soft jazz playing in the background, a glass of red wine waiting patiently beside you, and Slow Cooker Short Ribs simmering away, filling your home with an irresistible scent. This dish is more than just food; it’s comfort, warmth, and affection all wrapped up in a savory sauce that hugs you from the inside out. Let me walk you through this delicious journey.
Why You’ll Love It
- Quick and easy to make, letting you savor the moment.
- Comforting homemade flavor that warms your soul.
- Made with simple, accessible ingredients you likely have on hand.
- Perfect for any occasion, from casual weeknights to special celebrations.
- Always a crowd-pleaser, ensuring happy faces around the table.
Ingredients You’ll Need
- Kosher salt, to taste
- 3/4 teaspoon garlic powder
- 3/4 teaspoon onion powder
- 3/4 teaspoon paprika
- 3/4 teaspoon brown sugar
- 1/2 teaspoon black pepper
- 1/2 teaspoon chili powder (optional for a touch of heat)
- 3 1/2 to 4 lbs. beef short ribs, bone-in or boneless
- 1 to 2 tablespoons olive oil
- 1 yellow onion, sliced
- 5 whole garlic cloves, peeled (fresh garlic gives it that extra flavor boost!)
- 1 cup dry red wine
- 1 beef bouillon cube
- 1 tablespoon Worcestershire sauce
- 2 teaspoons Dijon mustard
- 2 cups beef broth
- 5 sprigs fresh thyme
- 2 lbs. carrots, cut into halves or thirds
- 3 tablespoons cornstarch
- 3 tablespoons cold water
How to Make It
- Gather Your Ingredients: Measure all your ingredients first — it makes everything feel so much smoother.
- Prepare the Ribs: Pat the short ribs dry and sprinkle them generously with kosher salt on all sides. In a small bowl, mix garlic powder, onion powder, paprika, brown sugar, black pepper, and chili powder. Toss these seasonings over the meat, coating it well.
- Sear the Ribs: Heat the olive oil in a large skillet over medium-high heat until shimmering. Sear the meat in batches for about 1 minute on each side, 4-5 minutes per batch. You’ll hear that satisfying sizzle – that’s when you know it’s just right! Once done, transfer the short ribs to your slow cooker.
- Sauté the Aromatics: Turn off the skillet heat, then throw in your sliced onions, whole garlic cloves, and red wine. Carefully scrape the bottom of the skillet with a spatula to lift those delicious bits — that’s pure flavor, my friends! Let it soften for about 5 minutes.
- Mix in the Goodness: Stir in the beef bouillon cube, Worcestershire sauce, and Dijon mustard. Once everything is combined, pour this mixture over the short ribs in the crock pot, along with the beef broth, fresh thyme sprigs, and carrots. Can you smell that deepening aroma? It’s going to be delightful!
- Slow Cook: Cover the slow cooker and set it on low for 7-8 hours. It might feel like forever, but trust me — it’s totally worth the wait!
- Finish Up: After the cooking time, remove the carrots and set them aside. Skim off any excess fat from the surface. If you’re feeling impatient (and who wouldn’t?), switch the heat to high.
- Thicken the Sauce: In a small container, mix the cornstarch with cold water and give it a good shake to combine. Stir this mixture into the liquid and cover it, letting it thicken for 3-5 minutes. Your home is now a cozy haven of deliciousness.
- Serve It Up: Place those tender short ribs and vibrant carrots on a plate, drench them in the rich red wine sauce, and serve over a bed of creamy mashed potatoes. Heaven on a plate!
Kitchen Tips
- Time-Saving Trick: Prep your ingredients the night before, and keep everything in the fridge. In the morning, all you need to do is throw it in the slow cooker!
- Common Mistake Fix: If your sauce is too thin, don’t worry! Just mix more cornstarch with cold water and repeat the thickening process.
- Flavor Variation: For something different, try adding a splash of balsamic vinegar or a spoonful of honey for a unique twist!
Serving Ideas
Think cozy dinners with family, laid-back Friday nights, or even a thoughtful dish for a holiday gathering. These Slow Cooker Short Ribs shine bright on your dinner table. You can garnish with fresh thyme or parsley for a pop of color and serve with roasted vegetables or crusty bread to soak up that wonderful sauce. Each bite is a warm embrace!
Storing & Leftovers
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezing: You can also freeze them! Just make sure they cool completely before transferring to a freezer-safe container. They’re good for about 3 months.
- Creative Leftovers: Shred the meat and make delicious sandwiches or wraps for lunch, or toss them in salads for a heartier meal.
FAQs
Q: Can I make this ahead of time?
A: Definitely! In fact, it often tastes even better the next day — the flavors deepen and get even more delicious!
Q: Can I swap any ingredients?
A: Absolutely! Feel free to use what you have on hand. This recipe is forgiving, so you can make it uniquely yours.
Q: What’s the best way to serve it?
A: Freshly plated while it’s still warm and aromatic is the way to go. Your guests (and you!) will truly appreciate it.
Q: How do I know it’s perfectly cooked?
A: Look for that golden-brown edge and the enticing smell of savory goodness wafting through the air — that’s your signal!
Final Thoughts
Cooking Slow Cooker Short Ribs isn’t just about the meal; it’s about the memories created. Whether it’s a Sunday family dinner or a special night in, this dish brings people together. I encourage you to invite your loved ones to join you in the kitchen as you embrace the simplicity and comfort of this recipe. Share your stories, create new ones, and make this dish your own. Enjoy every delectable bite of those Slow Cooker Short Ribs!
Slow Cooker Short Ribs
Ingredients
Method
- Gather Your Ingredients: Measure all your ingredients first — it makes everything feel so much smoother.
- Prepare the Ribs: Pat the short ribs dry and sprinkle them generously with kosher salt on all sides. Mix garlic powder, onion powder, paprika, brown sugar, black pepper, and chili powder in a small bowl, then toss these seasonings over the meat, coating it well.
- Sear the Ribs: Heat the olive oil in a large skillet over medium-high heat until shimmering. Sear the meat in batches for about 1 minute on each side, 4-5 minutes per batch. Transfer the short ribs to your slow cooker after searing.
- Sauté the Aromatics: Turn off the skillet heat, then add your sliced onions, whole garlic cloves, and red wine. Scrape the bottom of the skillet with a spatula to lift the delicious bits and let it soften for about 5 minutes.
- Mix in the Goodness: Stir in the beef bouillon cube, Worcestershire sauce, and Dijon mustard. Pour this mixture over the short ribs in the slow cooker, along with the beef broth, thyme sprigs, and carrots.
- Slow Cook: Cover the slow cooker and set it on low for 7-8 hours.
- Finish Up: After the cooking time, remove the carrots and set them aside. Skim off any excess fat from the surface and switch the heat to high if you want quicker results.
- Thicken the Sauce: Mix the cornstarch with cold water, shake to combine, and stir this mixture into the liquid in the slow cooker. Let it thicken for 3-5 minutes.
- Serve It Up: Place the tender short ribs and vibrant carrots on a plate, drench them in the red wine sauce, and serve over creamy mashed potatoes.
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