Imagine the aroma of smoky beef short ribs slowly cooking away all day, making your home feel warm and inviting. This recipe for Smoky Slow Cooker Beef Short Ribs is perfect for those cozy evenings when you want something hearty and comforting.
Beef short ribs are the star of the show, offering a rich, beefy flavor that becomes incredibly tender in the slow cooker. Beef broth adds depth and keeps the ribs juicy. Apple cider vinegar provides a tangy balance to the richness, while smoky BBQ sauce layers on that irresistible smoky sweetness. Worcestershire sauce enhances the umami factor, and smoked paprika amps up the smokiness. Garlic powder and onion powder round out the savory notes, with a touch of black pepper and salt for seasoning. If you like a bit of heat, a pinch of cayenne pepper does the trick. To complete the base, sliced onion and minced garlic add foundational flavors.
These ribs pair wonderfully with creamy mashed potatoes or buttery corn on the cob. For a lighter side, consider a fresh coleslaw to balance the richness of the meat.
First things first, prep your slow cooker by giving it a quick spray with non-stick spray or a light coat of oil. This helps prevent sticking and makes cleanup easier.
In a medium-sized bowl, whisk together the beef broth, apple cider vinegar, BBQ sauce, Worcestershire sauce, smoked paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper (if using), until everything is well combined. This will be the flavorful bath that your ribs cook in.
Lay the sliced onion and minced garlic at the bottom of your slow cooker. This creates a flavorful bed that infuses the ribs with delicious aromas as they cook.
Place the beef short ribs on top of the onion and garlic mixture. Try to arrange them in a single layer if possible, to ensure even cooking.
Pour the sauce over the ribs, making sure they are completely coated and submerged as much as possible. This helps the ribs soak up all the flavorful goodness.
Cover your slow cooker and set it on low. Let those ribs cook away for 8 hours, or until they are tender and practically falling off the bone.
Once done, carefully remove the ribs and set them aside. You might want to skim off any excess fat from the sauce before serving. If you prefer a thicker sauce, you can simmer it on the stovetop or thicken it with a cornstarch slurry.
Drizzle the sauce generously over the ribs when serving to ensure every bite is packed with flavor.
Share