Beef short ribs made in the slow cooker are tender, flavorful, and the perfect homestyle beef meal when served over mashed potatoes. Short Ribs are simple and easy to prepare and absolutely delicious when slow cooked. The perfect comfort food for the fall and winter months. Cooked in rich flavored beef broth and some red wine, these slow cooked ribs are sure to impress everyone.
As the long and hot summer days fade into chillier days of fall I get so excited to try all my slow cooker favorites. There is just something cozy about a meal slow cooking on the counter all day. Short ribs are a flavorful, tender, and moist beef cut that are surprisingly easy to prepare. I think you are going to want to add this slow cooker recipe to your meal plan this week. There is something so fancy yet so simple about serving short ribs. A cut of beef that just doesn't get enough recognition, in my opinion!
Slow Cooker Beef Short Ribs
To start, heat up some olive oil in a skillet on the stove top. I always prefer to use a cast iron skillet because it will get much hotter and brown the short ribs very evenly. If you don't have a cast iron then any skillet will do for this part. Make sure that the olive oil is very hot before adding the short ribs, it should be slightly smoking. Sear the short ribs for about one minute on all four sides.
Next, add in the short ribs, broth, red wine, seasoning, and a chopped onion into the slow cooker. Cover and slow cook on low for at least six hours or up to eight hours. Make sure to allow yourself about a half hour before dinner to make up the creamy mashed potatoes.
How to serve slow cooked beef short ribs
I think slow cooked short ribs are best when served over creamy, homemade mashed potatoes. Be sure to start this process about thirty minutes before you plan to serve your short ribs.
Peel and chop about six potatoes and place them in a large pot on the stove. Cover with water and add some salt. Bring the water to a boil and then simmer for about twenty five minutes or until the potatoes become tender. Drain the water and then use a hand mixer to mash the potatoes. Be sure to add in plenty of butter and milk or heavy cream. I oftentimes like to add some parmesan cheese and garlic as well for added flavor.
The broth yielded from the slow cooker makes the best gravy for the mashed potatoes!
What are beef short ribs?
Beef short ribs are known for their richness in flavor and fall off the bone tenderness. This cut of beef boast a bold beefy flavor that is best highlighted when slow cooked, smoked, or braised.
If you source your beef in bulk from your local farmer then be sure to request the short ribs. This cut can be found in the grocery store but sometimes may be hard to get.
English style short ribs are cut between the ribs so they are thicker pieces of meat with the bone on the bottom. Flanken style are thin cuts that go across the bone which contain bones throughout. Both styles can be deliciously tender when slow cooked. I use english style for this recipe.
Make sure to save some of the broth so that you can store any leftover short ribs in it. It is best to save the leftovers in a glass container covered in the broth to stay moist and to use when reheating. The leftovers will last in the refrigerator for up to four days. You will notice a waxy film forming overtop the short ribs. This is just that fat gelling in the refrigerator. When you reheat either on the stove top or in the microwave that will disappear.