Can I make short ribs in the Instant Pot?

Yes! Check out our recipe for Instant Pot Beef Short Ribs for a full tutorial and a printable recipe.

How long should I slow cook the short ribs?

While developing recipes for our second cookbook, From Freezer to Cooker , we learned a LOT about the best cooking times for crockpot meals. We found in our tests that short ribs turn out best when cooked on LOW for 8-10 hours.

Slow Cooker Short Ribs

Name: Slow Cooker Short Ribs
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 10 min
Cuisine: American
Ingredients: 1 cup beef broth; 1/4 cup balsamic vinegar; 2 tablespoons soy sauce (Gluten-free: Use coconut aminos or gluten-free Tamari Soy Sauce); 1 tablespoon honey; 4 cloves garlic, minced (2 teaspoons pre-minced garlic); 1/2 teaspoon red pepper flakes (increase if you want more heat); 2 teaspoons salt, plus more to taste; 1/2 teaspoon black pepper, plus more to taste; 5 lbs bone-in English-style beef short ribs, trimmed of excess fat and cut crosswise into 2-inch pieces*; 2 tablespoons cornstarch (optional, but recommended); Fresh parsley, chopped (as garnish)

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Slow Cooker Short Ribs

Making Slow Cooker Beef Short Ribs is super easy and results in a fall-apart tender, decadent, gourmet dinner! Perfect for the holidays or a special birthday dinner.

Yield: 5-6 servings 1x

Prep: 10 minutesCook: 8 hoursTotal: 8 hours 10 minutes

Scale:

Ingredients

1 cup beef broth
1/4 cup balsamic vinegar
2 tablespoons soy sauce (Gluten-free: Use coconut aminos or gluten-free Tamari Soy Sauce)
1 tablespoon honey
4 cloves garlic, minced (2 teaspoons pre-minced garlic)
1/2 teaspoon red pepper flakes (increase if you want more heat)
2 teaspoons salt, plus more to taste
1/2 teaspoon black pepper, plus more to taste
5 lbs bone-in English-style beef short ribs, trimmed of excess fat and cut crosswise into 2-inch pieces*
2 tablespoons cornstarch (optional, but recommended)
Fresh parsley, chopped (as garnish)

*Ask your butcher to do this for you! You might even want to call ahead.

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Instructions

Make It Now:

Prep Marinade: In a small mixing bowl, whisk together the beef broth, vinegar, soy sauce, honey, garlic, red pepper flakes, salt, and black pepper.
Cook: Place the ribs in the crockpot. Pour the marinade over the top and stir to coat the ribs. Cover and cook on LOW for 8 to 10 hours. Use tongs to transfer the ribs to a serving platter.
Thicken Sauce: Optional, but recommended: Carefully pour or ladle the remaining juices from the crockpot into a medium saucepan. In a small bowl, stir together the cornstarch and 2 tablespoons water until smooth. Whisk this into the sauce and bring to a boil. Cook, whisking regularly, until thickened, about 2-3 minutes.
Serve: Drizzle some of the sauce over the ribs and garnish with chopped parsley. Serve warm with extra sauce on the side. Tip: These are delicious served over warm mashed potatoes or polenta.

To Freeze For Later:

Follow Step 1. Place the ribs and sauce in either a 2-gallon freezer bag or two, 1-gallon freezer bags. Seal tightly and freeze.

Prepare From Frozen:

Note: You will need cornstarch and parsley on hand to complete this meal. Thaw in the refrigerator completely. Follow Steps 2-4.

Notes/Tips

Be sure to ask the butcher counter to cut your short ribs into 2-inch pieces and to trim off some of the fat. It will be a huge help to you.
Instant Pot Version: Make this same recipe in your pressure cooker using our Instant Pot Short Ribs recipe.
Try This Recipe with Chuck Roast Instead: If you love this sauce but want a cheaper cut of beef, try making our Balsamic Shredded Beef. Delicious!
Alternative Way to Serve Short Ribs: Shred the meat off the bones and serve with the thickened sauce over mashed potatoes or polenta.

Cuisine: American Method: Slow Cooker

Find it online: https://thrivinghomeblog.com/slow-cooker-short-ribs/