Description

This Savory Slow Cooker Short Ribs recipe features tender, melt-in-your-mouth beef short ribs slow-cooked with aromatic herbs, garlic, onions, and a rich balsamic-infused sauce. Perfect for a comforting meal, the ribs are first seared for deep flavor, then cooked low and slow with carrots added towards the end for a subtle sweetness. Ideal for serving alongside mashed potatoes, rice, or crusty bread.

Ingredients

Scale

Beef Short Ribs and Seasoning

4 pieces Bone-in Beef Short Ribs (Choose well-marbled cuts)
2 tablespoons Cornstarch (For thickening sauce)
1 teaspoon Salt (Adjust to taste)
1 teaspoon Black Pepper (Freshly cracked for flavor)
1 teaspoon Onion Powder (Or use fresh onion)
1 teaspoon Garlic Powder (Or use fresh garlic)
1/4 teaspoon Cayenne Pepper (Adjust to preferred heat)
2 tablespoons Avocado Oil (For searing)

Vegetables and Aromatics

2 medium Sweet Onions (Yellow onions work too)
4 cloves Garlic Cloves (Fresh or pre-minced)
2 medium Carrots (Can substitute with parsnips)

Liquids and Herbs

1/4 cup Balsamic Vinegar (Or Worcestershire Sauce)
2 cups Beef Broth (Low-sodium preferred)
2 tablespoons Tomato Paste (Optional but recommended)
1 teaspoon Fresh Thyme (Or 1/3 teaspoon dried)
1 teaspoon Fresh Rosemary (Or 1/3 teaspoon dried)
2 leaves Bay Leaves (Remove before serving)
Fresh Herbs (Parsley, thyme, or rosemary for garnish)

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Instructions

Prep the Ribs: Pat the bone-in short ribs dry thoroughly with paper towels to ensure they sear properly. Season them evenly with cornstarch, salt, black pepper, onion powder, garlic powder, and cayenne pepper to build flavor and help thicken the sauce later.
Sear the Ribs: Heat avocado oil in a skillet over medium-high heat until shimmering. Brown the ribs on all sides for about 5 minutes total to develop a caramelized crust and deepen the flavor. Once browned, remove the ribs and set aside.
Sauté Aromatics: In the same skillet, add the sliced sweet onions and garlic cloves. Sauté until they become fragrant and softened, about 3-4 minutes. Deglaze the pan by pouring in the balsamic vinegar, scraping up any browned bits to incorporate that richness into the sauce.
Combine Sauces: Add the beef broth to the skillet and whisk in the tomato paste, fresh thyme, and rosemary. Bring this mixture to a gentle boil, allowing flavors to meld together. Then transfer this sauce base into your slow cooker.
Slow Cook: Nestle the seared short ribs into the slow cooker with the sauce. Cover and cook on LOW for 6-8 hours or HIGH for 4-6 hours, until the meat is fork-tender and falling off the bone.
Add Carrots: About 1 to 2 hours before the cooking finishes, add the carrots to the slow cooker so they soften without becoming mushy, complementing the richness of the ribs.
Serve: Remove the bay leaves from the slow cooker. Garnish the ribs with fresh herbs such as parsley, thyme, or rosemary. Serve the tender short ribs alongside mashed potatoes, rice, or crusty bread to soak up the savory sauce.

Notes

For an even thicker sauce, remove the ribs once cooked and reduce the sauce in a skillet over medium heat until desired consistency.
Substitute parsnips for carrots for a slightly different sweetness and texture.
If you don’t have avocado oil, use another high-smoke point oil like vegetable or canola oil for searing.
Adjust cayenne pepper based on your preferred spice level or omit if sensitive to heat.
Make sure to remove bay leaves before serving as they are tough and not edible.
Leftover ribs can be refrigerated for up to 3 days or frozen for up to 3 months.