Slowcooker Short Ribs

These slow cooker short ribs skip the dump-and-go shortcut, and they’re far better for it. A little stovetop work up front is what turns them from fine to restaurant-rich.

It starts with a hard sear on the seasoned ribs, building the browned crust and fond that give the dish its deep, beefy backbone. Then onions, garlic, and tomato paste cook down, get deglazed with broth, and reduce by half, so the braising liquid goes into the cooker already concentrated and full of flavor rather than thin and watery.

From there the slow cooker does what it does best: a long, gentle braise that melts the collagen in the short ribs until the meat slides off the bone. At the end, the cooking juices get thickened into a glossy gravy with a cornstarch slurry. Spoon it all over mashed potatoes or polenta, and you’ve got cold-weather comfort food worth the extra steps.

Pro Tips

• Don’t skip the sear; the browned crust and fond are where the deep, beefy flavor comes from.
• Skim the fat off the cooking juices before thickening; short ribs render a lot, and skimming keeps the gravy clean.
• Reduce the sauce base by half before it goes into the cooker, so the braising liquid is concentrated, not watery.

Variations

• Add a splash of red wine to the sauce base for a deeper, classic braise.
• Stir in mushrooms or pearl onions, or finish with fresh thyme or parsley.