Secret to the best Slow Cooker Beef Ribs: 3 Steps
Craving fall-off-the-bone ribs? Our Slow Cooker Beef Ribs recipe is unbelievably tender and so easy. Discover how simple it is.
Ingredients
- 3 lbs beef short ribs English cut or flanken style
- 2 tbsp olive oil for searing
- 1 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tsp onion powder
- 1 tsp black pepper freshly ground
- 1 tsp salt
- 1 cup beef broth low sodium preferred
- 2 tbsp Worcestershire sauce
- 1 tbsp apple cider vinegar
- ½ cup BBQ sauce your favorite, for serving (optional)
Instructions
- Step 1: Prepare and Sear the Ribs. Pat the beef short ribs dry with paper towels. In a small bowl, combine smoked paprika, garlic powder, onion powder, black pepper, and salt. Rub the seasoning mixture generously all over the ribs. Heat olive oil in a large skillet over medium-high heat. Sear the ribs on all sides until deeply browned, about 2-3 minutes per side. This step adds significant flavor and color, but can be skipped if you're short on time.
- Step 2: Slow Cook to Perfection. Carefully transfer the seared (or unseared) ribs to the slow cooker insert. Pour the beef broth, Worcestershire sauce, and apple cider vinegar over the ribs. Ensure the liquid covers at least the bottom third of the ribs. Cover the slow cooker and cook on LOW for 8 hours, or on HIGH for 4-5 hours, until the meat is fork-tender and easily falls off the bone.
- Step 3: Finish and Serve. Once cooked, carefully remove the ribs from the slow cooker. If desired, you can brush them with your favorite BBQ sauce and broil for 3-5 minutes until caramelized and slightly crispy (watch carefully to prevent burning). Alternatively, simply serve them as is with the flavorful pan juices. Skim any excess fat from the pan juices before serving. These ribs are excellent served with mashed potatoes, creamy polenta, or a simple green salad.
Notes
Chef's Tips:
• For extra richness and aromatic depth, add 1 chopped yellow onion and 2 cloves of minced garlic to the slow cooker with the ribs.
• The pan juices can be thickened into a gravy: strain the juices, then whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir this slurry into the simmering juices and cook until thickened.
• Leftover ribs store well in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or oven.
• For extra richness and aromatic depth, add 1 chopped yellow onion and 2 cloves of minced garlic to the slow cooker with the ribs.
• The pan juices can be thickened into a gravy: strain the juices, then whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir this slurry into the simmering juices and cook until thickened.
• Leftover ribs store well in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or oven.
