Slow Cooker Short Ribs Without a Dutch Oven
Seared short ribs braise on LOW for 8 to 9 hours in half the liquid of the oven version. The sauce is reduced on the stove at the end.
6
servings30
minutes9
hoursSeared short ribs braise on LOW for 8 to 9 hours in half the liquid of the oven version. The sauce is reduced on the stove at the end.
Ingredients
4 lb bone-in English-cut beef short ribs
2 tbsp neutral oil, for searing
1 large onion, diced
3 carrots, diced small
2 celery stalks, diced small
4 garlic cloves, smashed
2 tbsp tomato paste
1 cup dry red wine, or extra broth
1 cup beef broth
2 bay leaves and 3 sprigs fresh thyme
2 tbsp Worcestershire sauce
Salt and black pepper, to taste
Mashed potatoes or egg noodles, to serve
Directions
- Pat the ribs dry and season them with salt and pepper just before searing.
- Heat the oil in a wide skillet over medium-high heat. Sear the ribs in batches, 4 to 5 minutes per side, until dark brown.
- Move the ribs to the slow cooker. Pour off most of the fat from the skillet.
- Cook the onion, carrot and celery in the skillet for 6 to 8 minutes, scraping up the fond.
- Stir in the garlic and tomato paste for 1 to 2 minutes, then pour in the wine and simmer until it has reduced by about half.
- Add the broth, Worcestershire, bay leaves and thyme, then pour everything over the ribs. The liquid should come only halfway up the meat.
- Cover and cook on LOW for 8 to 9 hours, until a probe in the thickest piece reads 203°F.
- Lift the ribs onto a plate and cover them with foil.
- Skim the fat from the liquid, then simmer it in a pot for 10 to 15 minutes until it coats a spoon.
- Serve the ribs over mashed potatoes or noodles with the sauce spooned over.
Notes
- Do not use HIGH to save time, because the ribs finish tight rather than soft. A slow cooker on LOW also holds the ribs at serving temperature for hours without tightening the meat. This version pairs with the pot roast crock pot recipes logic of a long LOW cook.
Why the slow cooker version needs less liquid
A slow cooker traps steam, so almost nothing evaporates. That is why half the liquid of an oven braise is plenty. The ribs should sit in a pool, not swim.
Searing in a skillet first gives you the dark crust the cooker cannot make on its own.
Swapping the wine and what to serve
Extra broth works in place of the wine, though a spoon of vinegar at the end adds back some brightness. Stout also works. Cola does not. It turns sweet and sticky over eight hours.
Mashed potatoes are the classic bed. Creamy polenta and wide noodles also hold the sauce well. A bitter green salad cuts the richness.
Make ahead and the HIGH setting trap
These ribs are better the next day. Chill them in the sauce, lift off the hardened fat, then warm gently on the stove. They freeze for 3 months.
People often crank the cooker to HIGH to save time. Collagen needs slow heat, so the meat comes out tight and chewy.
Slow Cooker Short Ribs Without a Dutch Oven at a glance
- Prep time: 30 minutes
- Cooking time: 9 hours
- Servings: 6 servings
- Ingredients: 13, led by bone-in English-cut beef short ribs, neutral oil, onion, carrots
Tips for Slow Cooker Short Ribs Without a Dutch Oven
Do not use HIGH to save time, because the ribs finish tight rather than soft. A slow cooker on LOW also holds the ribs at serving temperature for hours without tightening the meat. This version pairs with the pot roast crock pot recipes logic of a long LOW cook.
Slow Cooker Short Ribs Without a Dutch Oven FAQ
How long does Slow Cooker Short Ribs Without a Dutch Oven take?
Slow Cooker Short Ribs Without a Dutch Oven takes 9 hours of cooking after 30 minutes of prep.
How many people does Slow Cooker Short Ribs Without a Dutch Oven serve?
This recipe makes 6 servings.
What do I need to make Slow Cooker Short Ribs Without a Dutch Oven?
13 ingredients, led by bone-in English-cut beef short ribs, neutral oil, onion, carrots. Amounts are in the recipe card above.
