Slow-Cooked Short Ribs
Tender slow-cooked short ribs coated in a flavorful blend of brown sugar, chili sauce, and Worcestershire, ideal for comforting family dinners or special gatherings.
Ingredients
- 2/3 c. all-purpose flour ⓘ
- 2 t. salt ⓘ
- 1/2 t. pepper ⓘ
- 4 to 4 1/2 lb. boneless beef short ribs ⓘ
- 1/4 to 1/3 c. butter or margarine ⓘ
- 1 large onion ⓘ
- 1 1/2 c. beef broth ⓘ
- 3/4 c. cider or red wine vinegar ⓘ
- 3/4 c. packed brown sugar ⓘ
- 1/2 c. chili sauce ⓘ
- 1/3 c. ketchup ⓘ
- 1/3 c. Worcestershire sauce ⓘ
- 5 garlic cloves ⓘ
- 1 1/2 t. chili powder ⓘ
Instructions
- In a large resealable plastic bag, combine flour, salt, and pepper.
- Add ribs in batches and shake to coat.
- In a large skillet, brown ribs in butter.
- Transfer browned ribs to a 5-quart slow cooker.
- In the same skillet, combine remaining ingredients and cook and stir until mixture comes to a boil.
- Pour the mixture over the ribs in the slow cooker.
- Cover and cook on low for 9-10 hours or until the meat is tender.
Tips & Substitutions
For an extra depth of flavor, consider adding a splash of soy sauce or a tablespoon of Dijon mustard to the sauce mixture. If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with cold water and stir it in during the last hour of cooking. This recipe also works well with pork ribs if you're looking for a variation. For an added kick, try using spicy chili sauce instead of the regular kind.
Serving Suggestions
Serve these slow-cooked short ribs over creamy mashed potatoes or alongside roasted vegetables for a hearty meal. They pair beautifully with Green Beans With Dill for a refreshing contrast. Consider garnishing with fresh parsley for a pop of color and freshness. A side of crusty bread is perfect for soaking up the delicious sauce.
Storage & Reheating
Leftover short ribs can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the ribs in a freezer-safe container for up to 3 months. To reheat, thaw overnight in the fridge and then warm gently in a skillet over low heat or in the microwave, adding a splash of broth to keep them moist.
Nutrition & Diet Analysis (per serving)
Each serving of Slow-Cooked Short Ribs contains roughly 263 calories, with 8g protein, 34g carbohydrates, and 11g fat. It is a good source of iron (18% of the Daily Value), protein (15% of the Daily Value), and vitamin C (13% of the Daily Value). Note that it is relatively high in sodium, at 647mg per serving (28% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use bone-in short ribs instead of boneless?
Yes, bone-in short ribs can be used in this recipe. They may require a slightly longer cooking time, but they will add extra flavor to the dish. Just make sure to adjust your cooking time accordingly and check for tenderness.
What can I serve with slow-cooked short ribs?
Slow-cooked short ribs are versatile and pair well with various sides. Consider serving them with creamy polenta, roasted vegetables, or a simple salad. They also go wonderfully with a glass of red wine, such as a Cabernet Sauvignon, to complement the rich flavors.
Can I make this recipe ahead of time?
Absolutely! You can prepare the ribs and sauce a day in advance. Simply brown the ribs and combine them with the sauce, then refrigerate. On the day you plan to serve, just transfer everything to the slow cooker and cook on low for the recommended time. This allows the flavors to meld beautifully.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).