Why You’ll Love this Slow-Cooked Short Ribs Recipe
When it comes to comfort food, slow-cooked short ribs are hard to beat. There’s something magical about the tender, melt-in-your-mouth meat that just warms the soul.
I love how the rich flavors develop as they simmer for hours, filling my kitchen with an irresistible aroma. Plus, it’s a one-pot wonder—minimal cleanup and maximum satisfaction!
Whether I’m serving them for a cozy family dinner or impressing friends at a gathering, everyone always raves about them. The combination of savory and sweet creates a depth of flavor that’s simply unforgettable.
Trust me, this recipe will become a favorite in your home!
Ingredients of Slow-Cooked Short Ribs
When it comes to making slow-cooked short ribs, having the right ingredients is key to achieving that deep, rich flavor we all crave. The beauty of this recipe lies in the combination of savory and sweet elements, creating a dish that’s not just delicious, but truly comforting.
So, let’s gather what we need to whip up this fantastic meal that promises to impress anyone lucky enough to sit at your dinner table.
Here’s what you’ll need for those mouthwatering slow-cooked short ribs:
- 2/3 cup all-purpose flour
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 4 – 4 1/2 lbs boneless beef short ribs
- Oil or butter (for browning)
- 1 large onion, chopped
- 1 1/2 cups beef broth
- 3/4 cup cider or 3/4 cup red wine vinegar
- 3/4 cup packed brown sugar
- 1/2 cup chili sauce
- 1/3 cup ketchup
- 1/3 cup Worcestershire sauce
- 5 cloves garlic, minced
- 1 tablespoon chili powder
Now, before you plunge into cooking, let’s chat a bit about these ingredients. First off, the quality of your short ribs matters—try to find some that are well-marbled for the juiciest results.
If you’re feeling adventurous, you can experiment with different types of vinegar or even a splash of your favorite beer for a twist.
And don’t get me started on the chili sauce and ketchup combo; it might sound a bit odd, but trust me, they bring a sweet tang that balances out the savory richness.
Just be ready for your kitchen to smell like heaven while it simmers away for those long hours—your patience will pay off in flavor, and you’ll wonder why you didn’t make this sooner.
How to Make Slow-Cooked Short Ribs
So, you’ve gathered all those delicious ingredients for your Slow-Cooked Short Ribs. Now it’s time to bring them to life. First things first, let’s get those 4 – 4 1/2 lbs of boneless beef short ribs ready.
Grab a large zip-top plastic bag and toss in 2/3 cup of all-purpose flour, 2 teaspoons of salt, and 1/2 teaspoon of pepper. Now, here’s where it gets a little messy—and maybe a little fun. Add the ribs in batches to the bag, seal it up tight, and give it a good shake. You want those ribs to be nicely coated in the flour mixture, which will help create a lovely crust when we brown them.
Next, heat up some oil or butter in a large skillet over medium-high heat. Once it’s hot, add the coated short ribs and brown them on all sides. This step is important, as it adds flavor and color to your dish. Don’t worry if you’re not a professional chef; just do your best to get a nice sear.
Once browned, transfer those beauties into your slow cooker. Now, in that same skillet, let’s build the sauce. Add 1 large chopped onion, and sauté it until it’s nice and soft. Then, pour in 1 1/2 cups of beef broth, along with 3/4 cup of cider or red wine vinegar, 3/4 cup of packed brown sugar, 1/2 cup of chili sauce, 1/3 cup of ketchup, 1/3 cup of Worcestershire sauce, and 5 minced cloves of garlic.
Oh, and don’t forget the 1 tablespoon of chili powder for that little kick. Stir it all together and let it come to a gentle boil.
Once it’s bubbling, pour this heavenly mixture over the ribs in the slow cooker. Now, cover it up and let it work its magic on low for 9 to 10 hours. Seriously, patience is key here. You’ll want to resist the urge to peek too often, but trust me, you’ll be rewarded with tender, flavorful ribs that will have everyone at your dinner table asking for seconds—or thirds.
Slow-Cooked Short Ribs Substitutions & Variations
There are plenty of ways to customize your Slow-Cooked Short Ribs to suit your taste or dietary needs.
If you’re looking for a lighter option, try using turkey or chicken thighs instead of beef. For a kick, add some sriracha or hot sauce to the sauce mixture.
You can also swap the beef broth for vegetable broth for a vegetarian version—just be sure to use plant-based ribs. If you don’t have chili sauce, barbecue sauce works great too.
Experiment with different herbs like rosemary or thyme for added flavor, and don’t hesitate to adjust the sweetness by reducing the brown sugar!
What to Serve with Slow-Cooked Short Ribs
To elevate your Slow-Cooked Short Ribs experience, consider pairing them with sides that complement their rich, savory flavors.
Creamy mashed potatoes are a classic choice; they soak up the delicious sauce beautifully.
I also love serving roasted vegetables, like carrots and Brussels sprouts, which add a touch of sweetness and crunch.
If you’re in the mood for something lighter, a fresh green salad with a tangy vinaigrette balances the richness of the ribs perfectly.
Don’t forget some crusty bread to mop up all that flavorful gravy!
These sides will truly enhance your meal and impress your guests.
Additional Tips & Notes
While preparing Slow-Cooked Short Ribs, it’s essential to pay attention to a few additional tips that can enhance your dish.
First, don’t skip browning the ribs; it adds depth of flavor. If you want a richer sauce, consider adding a splash of balsamic vinegar or a few sprigs of fresh herbs like thyme or rosemary.
For a thicker sauce, you can remove the ribs once cooked, then simmer the sauce until it thickens.
Finally, let the dish rest for a bit before serving—this allows the flavors to meld beautifully.
Trust me, these small steps make a big difference!