In this “How To Cook Short Ribs In a Slow Cooker” article, we will explain two very easy methods that involve easily available ingredients that will give you an awesome result.
Cooking short ribs is an intimate process in which the ribs are placed in a crockpot until they achieve fall-off-the-bone perfection. It is a simple classic dish that has every bite exploding with comfort food flavor.
Cooked short ribs can be your best bet if you are planning to serve something that is outside the norm for a particular occasion. Here are two different ways to cook short ribs in a slow cooker. Dodge the fancy meal, and make these flavorsome stunners instead.
How to cook short ribs in a slow cooker?
- 3 pounds of bone-in beef short ribs
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoon canola oil
- 4 medium-sized carrots sliced into 1-inch pieces
- 1 bay leaf
- 3 cups beef broth
- 4 sprigs of thyme
- 2 large red onions, sliced into wedges
- 1 tablespoon tomato paste
- 6 minced garlic cloves
- 3 tablespoons water
- 4 teaspoons cornstarch
Season the ribs with salt and pepper. Pour oil into a large skillet and heat on medium heat. Sauté the ribs in batches until they are brown on each side, then transfer them to a slow cooker. Also, add broth, thyme, bay leaf, and carrots to the ribs.
Next, add sliced onions into the same skillet and sauté over medium heat until tender. Add minced garlic and pour tomato paste; cook and simmer for another 1 minute. Add beef broth and bring to a boil.
Cook for a few more minutes until the liquid reduces to half. Then, slowly pour it into the slow cooker and cover it. Cook on low for around 6-8 hours until the meat gets tender.
After that, take the ribs and vegetables out and keep them warm. Take the cooked juices out in a small saucepan and skim the fat. Dispose of the bay leaf and thyme; boil the juices.
Mix cornstarch with water in a small bowl until smooth and add it to the cooking juices. Simmer until the sauce thickens and add salt and pepper to taste. Pour the sauce over ribs and veggies and serve.
- 2 kg. of bone-in beef short ribs
- Ground black pepper
- 120 ml soy sauce with low sodium
- 120 ml of cold water
- 60 ml rice wine vinegar
- 55 g brown sugar
- 2 teaspoons sesame oil
- 1 teaspoon chili flakes
- 3 sliced carrots
- 1 large yellow onion cut into wedges
- Slightly toasted sesame seeds
- 2 thinly sliced spring onions
- Cooked white rice
Season the short ribs with salt and pepper. Pour oil into a pan and heat it in a Dutch oven over medium to high heat. Brown short ribs in two batches on all sides. Pour off all the drippings and save 3 tablespoons aside.
Grab a bowl and whisk water, soy sauce, sesame oil, brown sugar, chili flakes, and rice wine vinegar.
Cook onions and carrot in the pan while mixing occasionally, until they turn brown. Add minced ginger and garlic and sauté until fragrant. Turn off the heat and deglaze with the reserved soy sauce. Pour all this into the slow cooker.
Cover the slow cooker and cook on low heat for 9-10 hours or on high heat for 4-5 hours. The meat should be tender and should fall off the bone.
Sprinkle toasted sesame seeds and green onions on top of the ribs. Pour the sauce over the rice and serve.