If you’re looking for a cozy, melt-in-your-mouth dinner that almost makes itself, then you’ve got to try this Slow Cooker Beef Short Ribs Recipe. I absolutely love how tender and flavorful these ribs turn out after hours in the slow cooker, and you’ll find that the rich, molasses-infused sauce makes every bite unforgettable. Once you try this, you’ll see why it’s become a go-to comfort meal in my kitchen — so let me walk you through everything you need to know to nail it at home.
Why You’ll Love This Recipe
- Set It and Forget It: Just prep a little and your slow cooker does the hard work, so you can focus on other things.
- Incredible Flavor Depth: The mix of molasses, tomato sauce, and vinegar creates a rich, tangy sauce that seeps into every tender bite.
- Perfectly Tender Ribs: Cooking low and slow means the meat literally falls off the bone, no tough chewing here.
- Family Favorite: My family goes crazy for this dish, it’s a guaranteed crowd pleaser.
Ingredients You’ll Need
Every ingredient here plays a key role in building that classic melt-in-your-mouth beef short rib experience. I usually pick ribs that have a good bit of marbling (that fat=flavor, trust me), and the molasses adds just the right touch of sweetness to balance the tang.
- Beef Short Ribs: Look for fresh, bright red ribs with marbled fat — it keeps the meat juicy and tender.
- Butter: For browning and adding richness to the ribs before they hit the slow cooker.
- Pepper & Salt: Your basic seasoning to bring out the natural beef flavor.
- Flour: For dredging the ribs, which helps create a nice crust when browning and thickens the sauce.
- Molasses: Adds a deep, smoky sweetness that’s just magic with the ribs.
- White Wine Vinegar: Brightens up the sauce with a bit of tanginess.
- Onion Powder: Adds savory warmth without the fuss of fresh onions.
- Tomato Sauce: The base for the rich, flavorful sauce that will envelop the ribs.
Variations
I love experimenting with this recipe to suit different tastes or make it my own. Feel free to tweak the seasoning or swap out a few ingredients depending on what you’ve got or want—this recipe is super forgiving!
- Add Garlic: When I’m in the mood, I toss in a couple cloves of minced garlic during browning for an extra layer of flavor.
- Spice It Up: Sometimes I add a pinch of chili flakes or cayenne for a subtle kick—it’s a crowd pleaser if you like things with a little heat.
- Red Wine Swap: Swap the white wine vinegar for red wine vinegar or even a splash of actual red wine for deeper richness.
- Make it Gluten-Free: Use gluten-free flour or cornstarch for dredging and thickening if you need to avoid gluten.
How to Make Slow Cooker Beef Short Ribs Recipe
Step 1: Prep the Ribs and Brown
Start by heating your skillet on medium heat and melt the butter—this adds a wonderful depth of flavor when browning. While that’s warming, mix the salt, pepper, and flour in a bowl. Dredge each short rib thoroughly in the seasoned flour; this coating creates a flavorful crust and helps thicken your sauce later. Once coated, fry the ribs in your skillet until they’re golden brown all over. Don’t rush this step—it locks in that juicy goodness. After browning, transfer the ribs to your slow cooker, laying them out in a single layer if possible.
Step 2: Make the Sauce and Set the Slow Cooker
In a separate bowl, whisk together the molasses, tomato sauce, onion powder, and white wine vinegar. This combination makes a sauce with the perfect balance of sweet, tangy, and savory notes. Pour it evenly over your browned ribs. Here’s a little trick I discovered: putting a piece of tinfoil between the slow cooker lid and the pot helps seal in moisture and keeps the ribs extra juicy during cooking. Cover and let it cook on low for about 6 to 7 hours. Be patient—the low and slow process is what transforms these ribs into tender, fall-off-the-bone perfection.
Step 3: Serve and Enjoy
When your timer goes off, the ribs will be so tender you can easily pull the meat off the bone with a fork. I like to plate them over a bed of fluffy white rice and spoon some of that rich sauce over the top—the sauce is just as good as the ribs, if not better! It’s a perfect weeknight dinner or even a special weekend meal when you want something hearty but fuss-free.
Pro Tips for Making Slow Cooker Beef Short Ribs Recipe
- Don’t Skip the Browning: It might seem like an extra step, but browning the ribs seals in flavor and adds amazing color.
- Use Tinfoil for Moisture: I swear by placing foil between the slow cooker’s lid and pot—it really locks in heat and keeps the ribs succulent.
- Choose Fresh, Marbled Meat: The fat throughout the ribs makes all the difference in tenderness and taste.
- Low and Slow Cooking: Don’t rush cooking time; the long simmer is what turns tough ribs buttery soft.
How to Serve Slow Cooker Beef Short Ribs Recipe
Garnishes
I like keeping it simple here—freshly chopped parsley adds just the right fresh, green pop of color and a subtle herbaceous note that balances the rich meat. Sometimes a sprinkle of green onions or chives also works well if you want a bit of sharpness.
Side Dishes
To soak up all the delicious sauce, serving the ribs over steamed white rice is my favorite. Mashed potatoes or creamy polenta are wonderful too. For veggies, roasted carrots or green beans tossed in a little garlic and olive oil complement the richness perfectly.
Creative Ways to Present
For special occasions, I like to arrange the short ribs on a rustic wooden board alongside small bowls of sauce and sides, turning dinner into a fun, interactive experience. Setting up a little “build your own” plate station with rice, ribs, and garnishes always gets my guests involved and impressed.
Make Ahead and Storage
Storing Leftovers
After your ribs cool down, I like to store them in an airtight container with some of that saucy goodness to keep them moist. They’ll last up to 4 days in the fridge—which means plenty of make-ahead dinners or lunch options.
Freezing
Freezing these ribs works great! I portion them out with some sauce in freezer-safe containers or bags. When you’re ready, thaw overnight in the fridge to keep the texture intact. This recipe actually tastes even better the next day as the flavors meld!
Reheating
To reheat, I prefer warming them gently on the stove over low heat with a splash of water or broth to loosen the sauce. You can also reheat in the microwave covered loosely with a damp paper towel, but stove heating helps keep the meat tender and prevents drying.
FAQs
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Can I use frozen short ribs for this recipe?
You can use frozen short ribs, but make sure to thaw them completely in the fridge before browning and slow cooking. This helps ensure even cooking and prevents the meat from being tough.
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What can I substitute for molasses if I don’t have any?
If you don’t have molasses, you can substitute with a combination of dark brown sugar and a little maple syrup or honey to mimic the depth and sweetness molasses provides.
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How long should I cook the ribs if I’m short on time?
While I highly recommend the 6-7 hour low setting for perfect tenderness, you can speed it up by cooking on high for about 3-4 hours. Just keep in mind the meat may not be quite as tender.
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Can I use a pressure cooker instead of a slow cooker?
Yes! If you have a pressure cooker or Instant Pot, brown the ribs first as usual, then cook under high pressure for about 45 minutes with the sauce. Natural release will help keep them tender.
Final Thoughts
This Slow Cooker Beef Short Ribs Recipe has become one of those dishes I lean on when I want something that feels special but isn’t complicated. I remember the first time I tried it—I couldn’t believe how succulent and flavorful it was with so little hands-on time. If you make this, don’t be surprised if it ends up in your regular rotation. Give it a try, and I hope your family loves it as much as mine does!
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Slow Cooker Beef Short Ribs Recipe
- Prep Time: 15 minutes
- Cook Time: 6 to 7 hours
- Total Time: 6 hours 15 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Description
This Slow Cooker Beef Short Ribs recipe delivers tender, fall-off-the-bone meat infused with a rich molasses and tomato sauce. The slow cooking method ensures deep flavor development and melt-in-your-mouth texture, making it a comforting and satisfying meal perfect for busy days.
Ingredients
Beef Ribs
- 2 packs beef short ribs (2 large ribs per package)
- 2 Tablespoons butter
Seasoning and Coating
- 1 teaspoon salt
- 1 teaspoon pepper
- ¾ cup flour
- ½ teaspoon onion powder
Sauce
- 5 Tablespoons molasses
- 2 Tablespoons white wine vinegar
- 1 (1400 ml) can tomato sauce
Instructions
- Prepare the skillet: Place a large skillet over medium heat on the stove and add the butter. Allow the butter to melt completely to create a base for browning the ribs.
- Coat the ribs: In a small bowl, whisk together salt, pepper, and flour. Dredge each short rib in this mixture thoroughly, ensuring that they are well coated with the seasoned flour.
- Brown the ribs: Fry the coated short ribs in the melted butter skillet until all sides are browned and caramelized. This step seals in flavor and adds a depth of taste. Once browned, transfer the ribs to the bottom of a large slow cooker.
- Prepare and add the sauce: In a bowl, mix molasses, tomato sauce, onion powder, and white wine vinegar until well combined. Pour this sauce evenly over the ribs in the slow cooker. To retain moisture and enhance heat distribution, place a piece of tinfoil between the slow cooker insert and its lid before sealing it.
- Slow cook the ribs: Cook on low heat for 6 to 7 hours. The low and slow cooking process will render the ribs tender enough to fall off the bone easily.
- Serve: Serve the ribs hot over a bed of cooked rice, spooning the flavorful sauce over the rice for extra richness.
Notes
- Plan on serving one large short rib per person for a hearty meal.
- Choose fresh, bright red short ribs with good marbling of fat to ensure tenderness and flavor.
- Adding tinfoil between the lid and the slow cooker can improve moisture retention and heat circulation.
Nutrition
- Serving Size: 1 large short rib with sauce (approx. 250g)
- Calories: 550 kcal
- Sugar: 10 g
- Sodium: 650 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 130 mg
