The slow cooker is an excellent way to cook delicious, melt-in-your mouth beef short ribs. The juices from the slow-cooked ribs make a fabulous gravy. After cooking, keep the ribs warm and separate the fat from the juices. Cook the juices down in a saucepan on the stovetop for about 6 to 8 minutes. If you want to thicken the juices, use about 1 tablespoon of flour mixed with a tablespoon of cold water; stir the mixture into the reduced juices.
You can’t go wrong with short ribs!
What to Serve With Short Ribs
- Potatoes: Mashed potatoes are wonderful with the gravy, or serve them with scalloped potatoes, a sweet potato casserole, or roasted potatoes.
- Pasta: Serve the short ribs with cooked noodles. Add a dollop of sour cream to the gravy for stroganoff-like flavors.
- Roasted Vegetables: Try roasted root vegetables, cauliflower, or butternut squash.
- Salad: Add a simple tossed salad or spinach salad to your menu.
Slow Cooker Braised Short Ribs
Savor the succulent goodness of slow-cooker braised short ribs. Tender beef ribs with an optional flavorful gravy, an irresistible dish!
- Prep Time: 15 minutes
- Cook Time: 8 hours 10 minutes
- Total Time: 8 hours 25 minutes
- Yield: 4 to 6 servings 1x
- Category: Beef
- Method: Slow Cooker
Ingredients
Scale
- 4 pounds short ribs
- 1/4 cup cooking oil
- 1 cup all-purpose flour
- 1 teaspoon oregano
- 1 teaspoon dried parsley flakes
- 1 teaspoon seasoned salt
- 1/2 teaspoon garlic powder
- 1/2 cup chopped onion
- 2 carrots, chopped, optional
- 2 cups beef stock
Instructions
- Combine flour, oregano, parsley, salt, and garlic powder; coat short ribs with mixture by dredging or shaking in a food storage bag. Discard any remaining flour mixture.
- In a skillet over medium heat, brown short ribs on all sides in hot oil. Drain well and place in slow cooker. Add chopped onions, carrots (if using), stock, and beer.
- Cover and cook on low heat for 8 to 10 hours or on high for 5 to 6 hours.
- Serve with the juices or make a gravy (below).
Notes
- To make gravy, skim off the fat, transfer the juices to a saucepan, and cook over medium heat until the liquids are reduced and the flavors are concentrated. Combine 2 tablespoons of flour with 3 tablespoons of cold water and stir until smooth. Add to the juices and cook, stirring, until thickened.
