103 responses to “OhMyGod Slow Cooker Short Ribs of Beef”

  1. Alisabow

    I always thought that part of the joy of ribs — like bacon–was the idea that you were killing off a bit of your heart with every bite. Take off some of the fat? Oh, my husband would not like that. BUT I've never been brave enough to cook ribs myself, mostly because I've never tried. This recipe looks easy enough. Thanks for inspiring me!

  2. NewToMtn

    Okay silly question I know but – the fat congeals out of which, the ribs or the sauce?

  3. debbie koenig

    Alisa, beef short ribs are soooo fatty that it's borderline disgusting. If you didn't take off at least some of it, I think it would be greasy.

    And NewToMtn, it's the sauce. Not a dumb question at all–I did have some fat congeal around the ribs themselves, but that part I left. Don't want to lose all that richness, kwim?

    1. loothor

      Lil’ tip for quickly removing fat from gravies if you don’t want to/ have time to refrigerate overnight and reheat:

      Pour sauce into an appropriately sized plastic bag (zip lock is easiest) stuffed into a large glass or measuring cup and let sit for about 5 or 10 minutes. Most of the fat should rise to the surface. Removed the bag containing the sauce from the cup and cut off a corner, letting sauce drain from bottom of bag back into cup. Pinch the corner shut before the fat on top begins to drain and discard the remains.

      I do this for many slow-cooker recipes, particularly those involving fatty cuts of meat like short ribs, chuck roasts, etc.

  4. Tepary

    Dang, I'm way behind with my Debbie cooking.

  5. Ann

    I have made this recipe with stew beef and it was fabulous! I love short ribs but I find them to be really expensive because you have to pay for all the weight of the bones.

  6. debbie koenig

    Tepary, get on the stick!

    Ann, I'm shocked at how expensive the ribs were–I paid $9/pound! And I keep reading how inexpensive they are. Liars.

    1. Jim

      $9 per lb.? Where are you buying ‘em? New York City?

      I buy ‘em at around $4 per lb. at the local locker plant. They’re slightly higher in the stores.

      And buy the way. Is it really necessary to describe the fat that renders out of the ribs (which is what gives them their flavor)as disgusting, etc., Grow up, or are you some 5 year old at the table looking a plate of something unfamiliar?

      1. Les Clark

        I stopped at meat market in Chinatown tonight, here in Vancouver. They had totally robust beef ribs at 2.59Lb so almost 6 lbs for 15.00. Will try this tommorow Recipe sounds good. I like to use a rack in the slow cooker so they aren’t floating…Will let you know how they turn out
        Les

  7. marthaandme

    I've never made short ribs – I really, really don't like fat. But you make these sound so good…. The recipe sounds very similar to the way I make brisket.

  8. An Honest Cook

    Cook's Illustrated did a short ribs version using boneless short ribs. I haven't tried it yet, but they said it dramatically cuts down on the fat and allows you to serve the ribs the same day. They recommend that if you can't find boneless, then buy twice as much bone-in and then remove the bones yourself. To compensate for the body the bones give the sauce, they use a bit of (unflavored) gelatin.

    I have a slow cooker short ribs recipe I'm fond of that includes two bottles of dark ale, brown sugar, tomato paste, and mushroom soy sauce (an umami bomb!).

  9. debbie koenig

    Marthaandme, short ribs are definitely fatty. Buuut if you make them the day before, most of the fat congeals at the top so you can toss it. In the end, the meat itself wasn't fatty at all.

    AnHonestCook, I'm not sure how I feel about adding gelatin to a meat recipe. Seems so unnecessary! CI often does things like that, which make me scratch my head. I'm sure the end result is delicious, but everything's just so much more complicated than it needs to be. YOUR recipe, though, I'd love to see!

  10. An Honest Cook

    OK, here it is:

    Beer-Braised Short Ribs
    Adapted from Cook's Country

    5 lb English-style beef short ribs, trimmed of excess fat (6 to 8 ribs)
    Table salt and ground black pepper
    2 TB vegetable oil
    2 TB unsalted butter
    3 lb yellow onions, halved and sliced thin
    2 TB tomato paste
    2 bottles dark beer (such as Negra Modela)
    2 TB potato starch
    2 bay leaves
    2 tsp minced fresh thyme leaves
    2 TB mushroom soy sauce
    2 TB brown sugar
    2 TB minced fresh parsley leaves

    1. Season ribs with salt and pepper. Heat oil in 12-inch skillet over medium-high heat until just smoking. Add half of ribs, meaty side down, and cook until well browned. Turn each rib on one side and cook until well browned, about 1 minute. Repeat with remaining sides. Transfer ribs to slow-cooker insert, arranging them meaty side down. Repeat with remaining ribs.

    2. Add butter and reduce heat to medium. Add onions and cook until well browned, about 20 minutes. Stir in tomato paste and cook for about 2 minutes, coating onions with paste. Stir in beer, bring to simmer, and cook, scraping browned bits from pan bottom with wooden spoon, until foaming subsides, about 5 minutes. Remove skillet from heat and stir in potato starch, bay leaves, thyme, and soy sauce. Transfer to slow cooker.
    3. Set slow cooker on low, cover, and cook until ribs are fork-tender, anywhere from 8-11 hours (or cook on high for about 5 hours). Transfer ribs to storage container and strain liquid into another container. Cover and refrigerate separately for at least 8 hours or up to 2 days.
    4. When ready to serve, skim off hardened fat from liquid. Place short ribs, meaty side down, and liquid in Dutch oven and reheat over medium heat until warmed through, about 20 minutes. Transfer ribs to serving platter. Season with salt and pepper. Pour 1 cup sauce over ribs. Sprinkle with parsley and serve with egg noodles, passing remaining sauce separately.

    1. Alfred Lock

      it would be nice to print the recipe

  11. merium

    I'd be leaving out the soy sauce~do I need to sub in something else or will it be fine without it?

  12. debbie koenig

    Merium, you'll definitely need salt. And the flavor may not be quite as complex–soy sauce adds umami, that savory undertone. A shot of Worcestershire, perhaps?

  13. Jen Muehlbauer

    I did this with $5/lb short ribs from an Asian supermarket and it was quite yummy.

  14. Karen

    just piled all this into my slow cooker for tomorrow…can't wait to come home and try it ! It looked great going in, that's for sure…so glad I found this !

  15. debbie koenig

    Funny, Karen, I made a batch today for tomorrow night! There were some GORGEOUS, meaty ribs at the farmers' market. Couldn't resist. Do come back & let me know how it turns out!

  16. daveM

    I have made this recipe three times….. excellent. Thanks so much for sharing.

    daveM

  17. Toni

    I bought a slow cooker a not long ago and the first thing I made in was beef ribs and like you I was shocked at the cost. It's all fat and bone – why so expensive? I used a Paula Deen recipe (her husband's recipe) and it called for coffee. I had never made anything using short ribs before and I was flabbergasted at he grease- I love your idea to refrigerate first.
    This is a link to the recipe I used. It was tasty
    flabbergasted

  18. Toni
  19. debbie koenig

    Thanks for the link, Toni. Why am I not surprised that a Paula Deen recipe makes no mention of how fatty it is?

  20. Stacee

    I'm making this right now and my entire house smells incredible. My market only had the ones without bones. Wondering if it will be the same amount of fat. In any case, I plan on serving it tomorrow so I can take out the fat.

  21. debbie koenig

    Dave, I'm so glad you like it! It's become a go-to dish for me.

    Stacee, did it look fatty before you cooked it? Usually the fat's pretty thick & obvious. Either way, once it's refrigerated it'll be easy to remove.

  22. Stacee

    Absolute heaven. Can't wait to make it again. "Oh My God" is right.

  23. Stacee

    Amazing. Lifted the fat right off. Poured the shredded meat and juice on top of papparadelle. Made a caesar salad and sauteed aspargagus (just in case). Crazy delicious. Didn't touch the sides or the pasta.

  24. debbie koenig

    Yay, Stacee! So glad you loved it as much as I do. It's kind of insane, how good it is.

  25. Judith

    When storing for next day fat skimming, did you remove it from the slow cooker into another container or did you put the slow cooker insert right into the fridge and reheat in that after skimming some fat? I am so glad I found this site as I have wanted to make short ribs.

  26. debbie koenig

    Judith, welcome! Definitely transfer it to another container. I usually put the meat in one and the sauce in another–makes it even easier to take off the thick layer of fat. Slow cookers aren't meant for reheating–they warm the food too slowly, so it stays in the temperature "danger zone" where bacteria thrive.

  27. Stacee King Hollman

    I just bought 2 pounds of beef, at almost $10 per pound which is crazy. Wondering if I get less expensive beef for the rest of the recipe if it will still be ok.

  28. debbie koenig

    Stacee, I agree, sometimes the prices are NUTS. Especially when there's so much waste. I've never tried this with anything but short ribs, but it's definitely worth a shot. I imagine the texture of the meat might not be the same–the fat and collagen in short ribs makes for some exceptionally luscious eating–but give it a try! And please, let me know how it turns out.

  29. Tara

    This recipe is in my slow cooker right now! What sides are yummy with this dish? Anything fairly easy and quick?

  30. debbie koenig

    Tara, I'm jealous! We usually eat it with pasta–wide pappardelle noodles are particularly good. Egg noodles would also work well. And for a veg I'll saute some spinach or broccoli, or roast some carrots.

  31. Tara

    Spinach and noodles it is! Thanks again for your recipe. My mom is at home watching my little one and said the house smells amazing!

  32. Foodiebia

    This recipe is incredible. I made my own "ketchup" for the recipe (with tomato paste, sugar, salt, garlic powder, and a splash of vinegar). It was so easy and delicious. I skimmed lots of fat off the top of the sauce before serving, which helped cut down on the fat.
    Thanks for the great post!

  33. kellypea

    Looking for a different recipe for short ribs — I seem to like to try a new one each time I make them. Love the discussion thread here — some great ideas. I'm scratching my head over the gelatin thing, too. Really? Hmmm. Last time I made short ribs I used Michael Voltaggio's spiced rib recipe and they were truly amazing — not fatty at all. Looking for more of a BBQ flavor this time to shred them for sliders tonight. Wondering if this flavor combo would work…

  34. Anonymous

    everyone complains about the bones so why dont you get the boneless short ribs. I get the boneless ones every time now. They come out way better.

  35. hungrykim

    Tried this tonight and was YUMMY. However there was a little taste that annoyed me…it may have been the soy sauce. I think I will try the worchestershire instead. Got ribs left so will also try the beer braised recipe. Thanks for a good dinner! (BTW, I put the sauce in a fat separator, stuck it in the fridge for awhile and fat comes right up!)

  36. Crock Pot Short Ribs. « The Dough Will Rise Again

    [...] Crock Pot Short Ribs (it really deserves a title with more pizzazz, y’all) via [...]

  37. Ryan

    What’s the best way to reheat the next day after removing the fat? Microwave?

  38. Nina Feldman

    I found your recipe because I was specifically looking for a short ribs with wine recipe that didn’t require sauteing the meat first. Why do you think most meat recipes for the slow cooker call for sauteing the meat and onions first? Does that really enhance the flavor? Strikes me as just making more work for yourself and negating the ease of using the slow cooker.

  39. Rebecca Rockefeller

    I have to thank you for this recipe – I found it last year, and not it’s the only way I want to cook the grass-fed beef in my freezer. I used up all our short ribs this way, then moved on to using this same recipe with pot roast – SO good! Thank you!

  40. Slow Cooker Short Ribs « Alice in the Kitchen

    [...] I found this easy recipe here and made it my own.  It was easy, and oh-so-good.  Better to be made a day in advance so you can [...]

  41. Snooks from California

    I usually roast my ribs in the oven at 350 degrees with a homemade B.B.Q. sauce and sliced onions then I transfer it to the slow cooker. The roasting speeds up the time and it is still delicious. Stew meat works well and no extra fat to monkey with. 8:02 pm 3/23/2012

  42. Jane

    This recipe looks soooo good that I’m going to make it today in the crock-pot so it’s ready for tomorrow’s dinner!!
    I’m in London, Ontario, Canada and cannot believe how expensive your meat is!! Since there is only 3 of us for me to cook for… I bought 2.17lbs for $7.82! And this is boneless beef ribs!!
    Think I’ll try it with stew meat too :)

  43. Jane

    Ohhh myyy gosh!!! The ribs were absolutely incredible!! They just melted in the mouth… lol… didn’t even have to chew, they were THAT tender.
    Someone mentioned using stewing beef. I have a few pounds of that right in my freezer (and nice stuff from the butcher at that) and I bet you can’t guess what I’m making this weekend!! Of course it’s a lot less fat so I bet my daughter will be eating this one!!! And I think I want to add some sliced fresh mushrooms this time :) Mmmmmm

  44. Carol

    I have made this a few times now. Love it! I am not good at delaying gratification (and have the thighs to prove it) so I serve same day. I carefully spoon the pool of grease off the top. You’d be amazed how much. Unfortunately I lose some of the delicious sauce too but that is the prie I pay. After refrigerating leftovers there is little fat so I think I am removing the worst of it. My husband brought home beef shanks thinking they were ready to grill steaks. The price should have tipped him off. Anyway, going to try them in place of short ribs. There are in the slow cooker right now.

  45. Jane Hall

    Okay… I used the stewing beef and OH. MY. GOSH!!! It was even better than the ribs! I trimmed off any excess fat so I didn’t even have to skim when the dish was done. Such a rich flavour too :)
    I will definately be making this again and staying with stewing beef.

  46. Chuck

    “OMG” is right! (I did a bit of nibbling!) Thank you so much, Debbie! Ran across your recipe yesterday and did them up today…7 hrs at 200d. did the trick….falling off the bone and I have them in the ‘fridge now. I hope the fat congeals quickly because I don’t know if I can wait until tomorrow to serve them. This is the way the ultimate short ribs ought to turn out. I’ve also enjoyed your tips and the reviews on this thread. You are awesome!

  47. Roddy B.

    Great recipe. I’ve made this a few times. Once with Short Ribs and another time with Oxtail. With the Oxtail I serve this over home made pappardelle, but with the Short ribs I serve it over a mushroom ravioli. Using a slow cooker drives me and my dog crazy during the day with the aroma. I have to leave the house because I don’t trust myself (or the dog) to keep the lid closed while cooking!
    Since slow cookers work at temperatures well below boiling point and do not rapidly denature enzymes, vegetables tend to lose trace nutrients. Blanched vegetables, having been exposed to very hot water, have already had these enzymes rendered largely ineffective, so a blanching or sauteing pre-cook stage will leave more vitamins intact. This is often a smaller nutrient loss than over-boiling and can be lessened to an extent by not removing the lid until the food is done.
    I think it is important to brown onions and meats. For one, browning a meat “seals in the flavor” while the browning also adds flavor to the sauce. Sealing in the flavor is important when you are slow cooking, because long slow cooking will soften the connective tissue without toughening the muscle.
    The low temperature of slow-cooking makes it almost impossible to burn food even if cooked too long; however, some meats and most vegetables will become nearly tasteless or “raggy” if overcooked.

  48. Vicki

    Found your website when I Googled short rib recipes. I had never made them before, and always wanted to. I made this recipe tonight, and wow…they were amazing! I got a two thumbs up from my kids and mother! Sometimes I modify a recipe slightly, but this time I followed it exactly, and I wouldn’t change a thing! They were melt in your mouth! I followed the suggestion about using a fat seperator, and I was glad I did…but drizzling just a little jus over the ribs was yummy! I served with rice and salad, will make it again! Thanks!

  49. Elayne

    Does anyone have a rib recipe using garlic & honey?

  50. TheQueen

    You have gone viral. Two friends from separate states posted this on Facebook independent of each other. I am a sheep, so I bought the supplies today.

  51. Mrs Chan

    If I wanted to try this with boneless short-ribs or stew meat, how many pounds would you suggest?

  52. Mrs Chan

    What is the best way to serve this? Would any noodle do and is dry pasta okay? How about rice or potatoes?
    I have this in the crockpot now (smells amazing already) and can’t wait for dinner tomorrow!

  53. Sue

    Hello,

    I just came across this recipe. would this recipe work well for pork ribs?

  54. David

    Cooked these yesterday and will be serving them tonight. I took a small taste and they’re delicious. One thing, I separated the sauce as suggested and this morning instead of the fat on top, the whole bowl of sauce gelatinized. I’m wondering if perhaps the sauce reduced too much. If I re-heat the sauce and let it rest for a bit, should I be able to skim off the fat. I can’t wait to eat them tonight!!!

  55. David

    I did use short ribs, but there was very little outside fat on them. They must have been closely trimmed. I also browned them for about 5 minutes on both sides under the broiler before putting them in the slow cooker, and some fat did render off. I want to go home and eat them now!

  56. Michelle O.

    I haven’t made this recipe yet, but I plan on trying it soon with chuck roast instead of the short ribs. I recently tried short ribs for the first time; I found them by sheer luck at a local grocery store and decided to give them a go. I haven’t been able to find any since then because apparently, they “don’t sell.” :-/

    Anyhoo, I had tried those ribs with the “Korean Ribs” recipe over at the Year of Slow Cooking blog, and they came out *divine*. I also saw your recipe here, and appreciate your advice on cooking the ribs a day ahead; I did that, and the amount of fat that rose to the top of the sauce was alarming. BUT (!) the meat and the sauce were amazing, and I’m sure this recipe will make for an amazing meal too. I’ll try to remember to update on how the recipe turns out with a chuck roast, as I’m sure I won’t be the only person to have trouble getting short ribs. If only more people knew about them… *sigh*

  57. Phil F

    Your recipe for Slow Cook Short Ribs looks scrumptious but you don’t have a printer friendly tab and being retired and on fixed income trying recipes is a hobby and passtime. There is no room to waste printing paper. Would appreciate a Printer Friendly tab.
    Thanks, Have a Happy and Healthy New Year.
    Phil

  58. Rj

    Thanks for the great recipe. I actually smoke my ribs to medium rare first adds a tone of flavor and helps remove a lot of fat. Oven roasting would also help with this, IMO. I also brown them and the onions.

  59. Adam

    I’m making these now for tomorrow – going to separate and remove fat tomorrow. What’s the best way to reheat tomorrow. In the oven on low heat? Back in the slow cooker??

  60. BJ Aguirre

    I also wanted to copy the recipe for the Beer-Braised Short Ribs in Red Wine. Since there was not a copy icon, I highlighted the whole recipe, copied it into a new Email, and sent it to myself. It worked very well.

    Bj

  61. norman cluff

    I made this cook’s recipe and I was real disappointed with the taste. Followed the recipe to a “T” and all I could taste was Pork, Pork, Pork Ya you right I used Pork. So if I followed the recipe what did I do wrong? Should have been a lot more flavorfull than it was.

  62. Ali

    So I have never made short ribs or used my new crock pot yet so I apologize for the naive question but:
    Is there a way I can shorten the time by putting them in the crockpot on high instead of low?

  63. Ali

    Thank you so much!!! They are in the crockpot now! Hope they turn out well, especially since I just realized I only have maybe 2 lbs of ribs ha oops.

  64. Mhoop 55

    I used 1/2 teaspoon cornstarch to thicken and added some rosemary. Humming!

  65. Mhoop 55

    LoL. That was supposed to be yummy!

  66. Cara

    Hi, I’m planning on making these (either boneless short ribs or stew meat – whatever I can find) for my fiance’s shift at the Fire Station on Christmas Eve. I know red wine will cook off but I can’t in my right mind add alcohol to a meal I’m serving to first responders. Has anyone successfully made it with anything else in place of wine? I know I’ll probably lose a lot of the flavor and I’d much prefer wine but any suggestions would be wonderful!

    Thanks to everyone who posting in the comments, I’ve ready each and every one and feel fully prepared to not only cook this but skim the fat off and leave instructions for them to heat it up later :)

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