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Yields:
5 serving(s)
Prep Time:
25 mins
Total Time:
9 hrs 25 mins
Cal/Serv:
1936
If you're looking to whip up a meal to impress, then there's something extra special about ultra-tender, well-cooked beef short ribs. While we love short ribs in the oven, if you have the time, the slow cooker really works its magic on these babies. The cook time may feel long, but trust us—they benefit from every minute of it. The longer your ribs spend in the slow cooker, the more fall-off-the-bone tender they'll become. Whether you're looking for the perfect dinner party or date night meal, skip the fancy restaurant and make these impressive short ribs right from the comfort of your kitchen instead.
Should I sear my short ribs before slow-cooking?
The short answer: yes. We know searing is an extra step you probably didn't expect (or want!) from a slow cooker dish, but trust us on this one. It will give the outside a crispy edge that will stick around even after hours in the slow cooker, and it's going to give so much added flavor to the dish.
What should I serve with them?
We added carrots into the slow cooker so you can have an extra-flavorful side ready at the same time as your main dish, but the sides doesn't need to stop there! Serve them on top of a pile of creamy mashed potatoes for an extra decadent dish, or add some roasted veggies to make this a full, well-rounded meal.
Can I make this ahead?
If you want to get a head start, you can even sear everything the night before and store in the refrigerator. The next morning, simply turn the crock pot on and toss it all in! You'll come home to an extra tender, flavorful meal you barely had to lift a finger for.
How do I store short ribs?
One of the best parts about this dish? It's the type of recipe that might even get better after a night in the fridge allowing all of the flavors to meld together. Stored in an airtight container this can last up to 5 days, but we'll be surprised if it lasts that long.
Made it? Let us know how it went in the comment section below!
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Ingredients
- 2 Tbsp.
vegetable oil
- 5 lb.
bone-in beef short ribs, cut crosswise into 2-inch pieces
Kosher salt
Freshly ground black pepper
- 1/2 cup
low-sodium soy sauce
- 1/2 cup
water
- 1/4 cup
packed light brown sugar
- 1/4 cup
rice vinegar
- 2 tsp.
sesame oil
- 1 tsp.
crush red pepper flakes (optional )
- 3
Carrots, medium, peeled and chopped into thirds
- 1
yellow onion, large, sliced into 1/2 inch wedges
- 5
cloves garlic, crushed
- 1 1/2
inch piece ginger, thinly sliced
Toasted sesame seeds, for serving
- 2
green onions, thinly sliced, for serving
Cooked short grain white rice, for serving
Directions
- Step 1Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to slow cooker and pour off all but 3 tablespoons drippings from pot.
- Step 2Meanwhile, whisk soy sauce, water, brown sugar, rice vinegar, sesame oil, and red pepper flakes.
- Step 3Add carrots and onions to pan, and cook, mixing occasionally until browned. Add garlic and ginger and brown until fragrant, 1 minute more. Remove from heat and deglaze with reserved soy sauce mixture, scraping up any brown bits from the bottom. Pour this mixture into the slow cooker.
- Step 4Cover slow cooker and cook on low for 9 to 10 hours, or on high for 4 to 5 hours, or until the meat is very tender and falling off the bone.
- Step 5Garnish short ribs with toasted sesame seeds and green onions. Spoon sauce over rice and serve.
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