How to Video
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.
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 (sub: 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.
Instructions
- 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.
Freezer Instructions
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.
Nutrition
Calories: 518 kcal (26%) | Carbohydrates: 8 g (3%) | Protein: 54 g (108%) | Fat: 28 g (43%) | Cholesterol: 163 mg (54%) | Sodium: 1444 mg (63%) | Fiber: 0.2 g (1%) | Sugar: 5 g (6%)
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