Make an entire meal in one pot with these fall-off-the-bone slow cooker short ribs. Simmered low and slow in a savory beef broth, these seasoned and seared ribs are melt-in-your-mouth tender, and with easy prep and hands-off cooking, it's an easy way to feed your family during the week!
Cover and cook on LOW for 6 hours or HIGH for 4 hours or until the meat is tender and falling off the bone.
Notes
Serve over mashed potatoes, noodles, or with rice.
Store leftovers covered in the fridge for up to 4 days.
To thicken the drippings into a gravy, remove the the ribs from the slow cooker. Remove 3 tablespoons of the cooking liquid to a small bowl and whisk in 3 tablespoons of cornstarch. Pour back into the slow cooker and stir to thicken. Place the short ribs back into the slow cooker.
Every slow cooker runs differently. Times given are a general recommendation and should be tested in your own slow cooker and adjusted as needed.