A low and slow cooking process makes the meat wonderfully juicy and soft with an intensified flavor profile, delivering an easy, no-fuss weekday dinner in just a few hours. Sauté the Onions and Garlic: Slice the onions and garlic. Heat the oil in a pan on a medium-high heat. Sauté the onions first for 2-3 minutes, then add the garlic and sauté for a further 1 minute. Remove from the pan. Slow cook the Short Ribs: Add your seared short ribs to the crock pot, then add the onion and garlic, pour in the beef broth and Worcestershire sauce, then add tomato paste and fresh rosemary. Cook on LOW for 7 hours or on HIGH for 4 hours. Then add the slurry to the cooking liquid in the pot, stirring over medium heat until you achieve the desired thick consistency. If the gravy is lumpy, dilute it with a little broth or water and bring it to a boil, cooking for a few minutes until you get a smooth, thick consistency.
More slow cooker protein
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If you try this slow cooker short ribs recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie! Store in the fridge: Store leftovers with the gravy in an airtight container in the refrigerator for up to 4 days. Freeze: Store in a freezer-safe container or Ziplock bag (date them so you know when they’re freshest!). They’ll keep for 1-2 months.
