Can you make slow cooker short ribs without searing?

You can, but you’ll miss out on deeper flavor. Searing caramelizes the outside of the ribs and adds savory browned bits that enrich the sauce. If you skip it, the slow cooker short ribs will still get tender, but the dish tastes richer when you brown them first.

How long should short ribs cook in the slow cooker?

For the best texture, cook short ribs on low for 7–8 hours. You can cook them on high for 4–5 hours, but low heat helps the collagen break down fully and gives you melt-in-your-mouth beef.

What can I use instead of red wine in the sauce?

You can replace red wine with beef broth and a splash of red wine vinegar or apple cider vinegar. This keeps the sauce balanced and flavorful without alcohol.

How do I know when short ribs are done?

Short ribs are ready when the meat pulls away from the bone easily. If a fork slides in and twists without resistance, they are fully tender and finished cooking.

Slow Cooker Short Ribs – Ultimate Tender Comfort You’ll Love

Description

Slow cooker short ribs made tender with slow, gentle heat, creating deep flavor and melt-in-your-mouth texture in a rich, comforting gravy.

Ingredients

Scale

4–5 pounds bone-in beef short ribs
2 teaspoons kosher salt
1 teaspoon black pepper
1 large yellow onion, sliced
4 cloves garlic, minced
2 medium carrots, chopped
1 cup beef broth
1 cup red wine or 1 cup beef broth + 1 tablespoon red wine vinegar
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
2 teaspoons dried thyme
1 bay leaf
1 tablespoon cornstarch mixed with 1 tablespoon cold water (optional)

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Instructions

Pat ribs dry and season with salt and pepper.
Sear the short ribs on all sides until deeply browned.
Sauté onions and garlic in the same pan, then add tomato paste and toast lightly.
Deglaze with wine or broth, scraping up browned bits.
Place ribs in the slow cooker with carrots and pour the liquid over them.
Add thyme and bay leaf, then cook on low for 7–8 hours.
Remove ribs and thicken sauce with cornstarch slurry if desired.
Serve the ribs with gravy over mashed potatoes or your favorite side.

Notes

For the best flavor, avoid skipping the searing step.
If sauce becomes too thick, whisk in a splash of broth.
Leftovers taste even better the next day as flavors deepen.

Prep Time: 15 minutes
Cook Time: 8 hours
Category: Dinner
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 plate