Description
These Slow Cooker Short Ribs are melt-in-your-mouth tender, rich, and full of deep savory flavor. A cozy, hands-off dinner perfect for busy days and special nights alike.
Ingredients
4 pounds bone-in beef short ribs (about 8 ribs)
1 ½ tablespoons cornstarch
1 ½ teaspoons salt
1 ½ teaspoons black pepper
¾ teaspoon onion powder
¾ teaspoon garlic powder
½ teaspoon cayenne pepper
1–2 tablespoons avocado oil
2 sweet onions, sliced into 1-inch rounds
6 garlic cloves, minced
¼ cup balsamic vinegar or Worcestershire sauce
2 ½ cups beef broth
2 tablespoons tomato paste
2 sprigs fresh thyme, chopped
2 sprigs fresh rosemary, chopped
2 bay leaves
5 large carrots, cut into 1-inch rounds
Fresh herbs for garnish (optional)
Instructions
Pat the short ribs dry with a paper towel.
Mix cornstarch, salt, pepper, onion powder, garlic powder, and cayenne. Rub onto all sides of the ribs.
Heat avocado oil in a large skillet over medium-high heat. Sear ribs for about 5 minutes per side, working in batches. Transfer to slow cooker.
In the same skillet, sauté onions and garlic for 1–2 minutes.
Add balsamic vinegar or Worcestershire sauce to deglaze the pan, scraping up browned bits.
Add beef broth, tomato paste, thyme, rosemary, and bay leaves. Bring to a boil, then pour over ribs in the slow cooker.
Cover and cook on LOW for 6–8 hours or HIGH for 4–6 hours until tender.
Add carrots in the last 1–2 hours of cooking.
Garnish with herbs and serve with mashed potatoes, rice, crusty bread, or vegetables.
Notes
Don’t skip browning the ribs—this step adds deep flavor.
Carrots added earlier will turn soft; added later, they stay firmer.
The sauce thickens naturally from the cornstarch rub on the ribs.
Leftovers taste even better the next day.
- Prep Time: 15 minutes
- Cook Time: 6–8 hours (low) or 4–6 hours (high)
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx.)
- Calories: Approx. 540 kcal
- Sugar: 6 g
- Sodium: 820 mg
- Fat: 34 g
- Saturated Fat: 14 g
- Unsaturated Fat: 18 g (combined mono + poly approx.)
- Trans Fat: 0.5 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 44 g
- Cholesterol: 150 mg