My husband and I went to a new restaurant a few weeks ago on our date night and I ordered the most amazing short ribs of all time.
I couldn’t wait to try and recreate them at home. This recipe was hands-down the most delicious thing to ever come out of my slow cooker.
It was so juicy and savory. I have never had a meat like this before. It was so simple to make and came together in just minutes.
Not to mention the beautiful aroma that came from these bad boys as they were cooking. Our house smelled like a steak house, and it was better than any candle I have ever lit.
The meat was so juicy that it was falling apart when we tried to eat it and the flavor was so good. You need these Slow Cooker Short Ribs in your life.
how to make slow cooker short ribs
Step 1: Spray a slow cooker with nonstick cooking spray. You could also use a slow cooker liner. If you do use a slow cooker liner, we still recommend spraying it with non stick cooking spray.
Step 2: Place short ribs in the bottom of slow cooker and season with salt and pepper, to taste.
Step 3: In a mixing bowl, whisk together condensed onion soup and chili sauce.
Step 4: Spoon the sauce mixture over the ribs. You could also do this with a basing brush, but I feel like a spoon allows you to put more sauce on, and I am not one to shy away from my sauces.
Step 5: Sprinkle rosemary on top.
Step 6: Cook on low for 8-10 hours in the slow cooker.
could I make this in an oven?
You most definitely could make this in an oven. The best way to do this, is by braising them. This means you will cook them in a little bit of liquid in an oven safe pot, that has a lid.
If you do choose this method, you may want to consider adding about 1/2 cup of beef broth to the oven safe dish.
Prepare your short ribs as directed in the recipe. Place them in the pan and add the beef broth. Cover the ribs with the lid and place in the pre-heated 350 degree F, oven.
Let the ribs cook for about two and a half hours, or until the meat is tender and pulls apart easily.
Make a gravy with the remaining sauce.
Short ribs are often served with a type of mashed potato. If you grew up in my family, it was a rule that potatoes have gravy with them. End of discussion. My mom was a champion gravy maker. Here is how you make it.
With the left over juice, spoon out any large or unwanted chunks of fat or meat that was left from the short ribs.
In a sauce pan at medium high heat, add a splash of milk (about 1/4 – 1/3 cup) and about 2 tablespoons of flour. Whisk until there are no chunks.
Add the liquid left behind from the short ribs. Whisk together until fully combined. Bring to boil. If it is not thickening up, try adding a teaspoon or two to the mixture. Continue to whisk until thick and smooth.
Serve over potatoes.
should i use bone in or boneless?
This recipe would work with both bone in or boneless. We have tried both and they are delicious either way. In the picture, these ribs are bone in.
If you have picky kids, they may like the boneless better, but either one would work with this recipe. The cooking time doesn’t need to change.
Watch how to make our favorite mashed potatoes here:
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