Crock Pot Beef Short Rib Recipe

Looking for something outside the norm to serve for a special occasion? Few things feel as special—and as satisfying—as a well cooked beef short rib. Short ribs usually get cooked for a few hours in the oven to loosen the meat and make it extremely tender. This version is fall-off-the-bone tender and insanely flavorful, thanks to a quick sear before slow cooking and a sauce that would make ANYTHING taste good. Skip the fancy meal out and make these stunners instead. (Bonus points if you serve them up with a heaping pile of creamy mashed potatoes. 😍) The cook time may feel long, but short ribs need every bit of it. The longer than can spend in the slow cooker the more tender they will become. The tissue in the meat on ribs is extra tight making it tough, but as it slowly cooks it will get more and more relaxed. It's the perfect meal to put on before heading out the door for a full day and then come home to extra tender meat. You can even sear everything the night before and store in the refrigerator and then the next morning turn the crock pot on. It's the best kind of meal prep, honestly.

These are so easy to meet we have no doubt in our mind these will become a show-stopping go-to. This is also the type of dish that might even get better after a night in the fridge allowing all of the flavors to meld together. Stored in an airtight container this can last up to 5 days, but we'll be surprised if it lasts that long.

We know searing is an extra step you probably didn't expect (or want!) from a slow cooker dish, but trust us on this one. It will give the outside a crispy edge that will stick around even after hours in the slow cooker and it's going to add so much flavor to the dish. By giving the carrots and onions a quick toss in all those drippings you'll get an insanely delicious meal.

Made it? Let us know how it went in the comment section below!

Cal/Serv: 1140

Yields: 5 servings

Prep Time: 0 hours 25 mins

Total Time: 9 hours 25 mins

2 tbsp.

vegetable oil

5 lb.

bone-in beef short ribs, cut crosswise into 2-inch pieces

Kosher salt

Freshly ground black pepper

1/2 c.

low-sodium soy sauce

1/2 c.

water

1/4 c.

packed light brown sugar

1/4 c.

rice vinegar

2 tsp.

sesame oil

1 tsp.

crush red pepper flakes (optional )

Carrots, medium, peeled and chopped into thirds

yellow onion, large, sliced into 1/2 inch wedges

cloves garlic, crushed

1 1/2

inch piece ginger, thinly sliced

Toasted sesame seeds, for serving

green onions, thinly sliced, for serving

Cooked short grain white rice, for serving

Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to slow cooker and pour off all but 3 tablespoons drippings from pot.
Meanwhile, whisk soy sauce, water, brown sugar, rice vinegar, sesame oil, and red pepper flakes.
Add carrots and onions to pan, and cook, mixing occasionally until browned. Add garlic and ginger and brown until fragrant, 1 minute more. Remove from heat and deglaze with reserved soy sauce mixture, scraping up any brown bits from the bottom. Pour this mixture into the slow cooker.
Cover slow cooker and cook on low for 9 to 10 hours, or on high for 4 to 5 hours, or until the meat is very tender and falling off the bone.
Garnish short ribs with toasted sesame seeds and green onions. Spoon sauce over rice and serve.

Nutrition (per serving): 1140 calories, 50 g protein, 20 g carbohydrates, 2 g fiber, 14 g sugar, 94 g fat, 39 g saturated fat, 1157 mg sodium