Fall-Off-The-Bone Beef Short Ribs in a Slow Cooker: A Step-by-Step Guide

Beef short ribs are a classic comfort food dish that’s perfect for a chilly evening or a special occasion. The slow cooker is an ideal way to cook short ribs, as it allows the meat to become tender and fall-off-the-bone with minimal effort. In this article, we’ll take you through a step-by-step guide on how to make delicious beef short ribs in a slow cooker.

Understanding Beef Short Ribs

Before we dive into the recipe, let’s talk about beef short ribs. Short ribs are a cut of beef that comes from the rib section of the cow. They’re typically cut into individual portions, with a thick layer of meat on top of the bone. There are two types of short ribs: English-style and flanken-style. English-style short ribs are cut into thicker, more rectangular pieces, while flanken-style short ribs are cut into thinner, more uniform pieces.

Choosing the Right Cut of Meat

When it comes to choosing the right cut of meat for slow cooker short ribs, look for English-style short ribs. These ribs have a thicker layer of meat, which makes them perfect for slow cooking. You can find English-style short ribs at most butcher shops or supermarkets.

Preparing the Short Ribs

Before cooking the short ribs, you’ll need to prepare them. Here’s what you need to do:

Seasoning the Short Ribs

To add flavor to the short ribs, you’ll need to season them. In a small bowl, mix together 2 tablespoons of brown sugar, 1 tablespoon of smoked paprika, 1 tablespoon of garlic powder, 1 tablespoon of salt, and 1 tablespoon of black pepper. Rub the seasoning mixture all over the short ribs, making sure to coat them evenly.

Browning the Short Ribs

Browning the short ribs is an important step, as it adds flavor and texture to the dish. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the short ribs until they’re browned on all sides, about 5 minutes per side. Remove the short ribs from the skillet and set them aside.

Cooking the Short Ribs in a Slow Cooker

Now it’s time to cook the short ribs in a slow cooker. Here’s what you need to do:

Preparing the Slow Cooker

Add 1 onion, sliced, to the bottom of a 6-quart slow cooker. Add 3 cloves of garlic, minced, on top of the onion. Add 1 cup of beef broth, 1 cup of red wine, and 1 tablespoon of tomato paste to the slow cooker. Stir to combine.

Adding the Short Ribs to the Slow Cooker

Add the browned short ribs to the slow cooker, making sure they’re covered with the braising liquid. Cover the slow cooker and cook on low for 8-10 hours or on high for 4-6 hours.

Finishing the Dish

After 8-10 hours, the short ribs should be tender and fall-off-the-bone. Here’s how to finish the dish:

Reducing the Braising Liquid

Remove the short ribs from the slow cooker and set them aside. Strain the braising liquid through a fine-mesh sieve into a large bowl. Discard the solids and skim off any excess fat. Bring the braising liquid to a boil in a large saucepan over medium-high heat. Reduce the liquid by half, stirring occasionally, until it’s thick and syrupy.

Serving the Short Ribs

Serve the short ribs with the reduced braising liquid spooned over the top. You can serve the short ribs with mashed potatoes, polenta, or egg noodles.

Tips and Variations

Here are some tips and variations to help you make the best slow cooker short ribs:

Using a Different Type of Wine

You can use a different type of wine, such as Cabernet Sauvignon or Merlot, instead of red wine. Just make sure to use a full-bodied wine that will hold up to the long cooking time.

Adding Aromatics

You can add aromatics, such as carrots and celery, to the slow cooker with the onion and garlic. This will add extra flavor to the dish.

Using a Different Type of Broth

You can use a different type of broth, such as chicken or vegetable broth, instead of beef broth. Just make sure to use a low-sodium broth, as the dish will be salty enough from the short ribs.

Conclusion

Slow cooker short ribs are a delicious and comforting dish that’s perfect for a chilly evening or a special occasion. By following these steps and tips, you can make tender and flavorful short ribs that will impress your family and friends. So go ahead, give this recipe a try, and enjoy the fall-off-the-bone goodness of slow cooker short ribs.

Note: You can adjust the quantity of the ingredients based on your personal preferences and the number of people you’re serving.

What are the benefits of using a slow cooker for beef short ribs?

Using a slow cooker for beef short ribs offers several benefits. The low heat and moisture-rich environment help to break down the connective tissues in the meat, resulting in tender and fall-off-the-bone ribs. Additionally, the slow cooker allows for hands-off cooking, making it a convenient option for busy home cooks.

The slow cooker also helps to distribute the flavors evenly throughout the dish, ensuring that the ribs are infused with the rich and savory flavors of the sauce. Furthermore, the slow cooker is a great way to cook tougher cuts of meat like short ribs, as it helps to tenderize them and make them more palatable.

How do I choose the right cut of beef short ribs for slow cooking?

When choosing beef short ribs for slow cooking, look for cuts that are meaty and have a good balance of fat and lean meat. English-style short ribs are a popular choice, as they are typically cut into individual portions and have a lot of meat on the bone. You can also use flanken-style short ribs, which are cut into thinner strips and have a more uniform texture.

Regardless of the cut you choose, make sure to select ribs that are fresh and have a good color. Avoid ribs that are pale or have a strong odor, as they may not be of the best quality. You can also ask your butcher for recommendations, as they can help you choose the best cut of short ribs for slow cooking.

What is the best way to brown the short ribs before slow cooking?

Browning the short ribs before slow cooking is an important step, as it helps to create a rich and flavorful crust on the meat. To brown the short ribs, heat a couple of tablespoons of oil in a large skillet over medium-high heat. Add the short ribs to the skillet and sear them until they are browned on all sides, about 5 minutes per side.

Make sure to not overcrowd the skillet, as this can prevent the short ribs from browning evenly. Instead, cook them in batches if necessary, and make sure to not stir them too much, as this can disrupt the formation of the crust. Once the short ribs are browned, remove them from the skillet and set them aside, leaving the drippings behind.

Can I use a different type of sauce for the short ribs?

While the recipe provided uses a traditional BBQ-style sauce, you can definitely experiment with different types of sauces to find one that suits your taste. Some options might include a Korean-style Gochujang sauce, a Mexican-inspired chipotle tomato sauce, or a rich and creamy mushroom gravy.

When using a different type of sauce, keep in mind that the cooking time may vary depending on the thickness and sugar content of the sauce. You may need to adjust the cooking time accordingly, and make sure to taste and adjust the seasoning as needed. Additionally, you can also add other ingredients to the sauce, such as herbs and spices, to give it more depth and complexity.

How do I know when the short ribs are done cooking?

The short ribs are done cooking when they are tender and fall-off-the-bone. To check for doneness, insert a fork or knife into the meat, and if it slides in easily, the ribs are cooked. You can also check the internal temperature of the meat, which should be at least 160°F (71°C) for medium-rare and 180°F (82°C) for medium.

Another way to check for doneness is to look for visual cues, such as the meat pulling away from the bone and the sauce thickening and caramelizing. If the ribs are not yet tender, cover the slow cooker and cook for an additional 30 minutes to 1 hour, and check again.

Can I make the short ribs ahead of time and refrigerate or freeze them?

Yes, you can make the short ribs ahead of time and refrigerate or freeze them for later use. To refrigerate, let the short ribs cool completely, then cover them with plastic wrap or aluminum foil and refrigerate for up to 3 days. To freeze, let the short ribs cool completely, then transfer them to an airtight container or freezer bag and freeze for up to 3 months.

When reheating the short ribs, make sure to heat them slowly and gently, as high heat can cause the meat to dry out. You can reheat them in the slow cooker, oven, or on the stovetop, and make sure to add a little liquid to the pan to prevent drying out.

What are some serving suggestions for the fall-off-the-bone beef short ribs?

The fall-off-the-bone beef short ribs are a versatile dish that can be served in a variety of ways. Some serving suggestions might include serving them with mashed potatoes, roasted vegetables, or a side salad. You can also serve them with crusty bread or over rice, and make sure to spoon some of the rich and savory sauce over the top.

Additionally, you can also use the short ribs as a topping for tacos or nachos, or as a filling for sandwiches. You can also serve them as a main course, accompanied by a variety of sides and garnishes. Whatever way you choose to serve them, the fall-off-the-bone beef short ribs are sure to be a hit.