Slow cooker short ribs are the kind of comforting main dish that feels special without asking much of the cook, which makes them a fitting choice for a family-centered occasion like Grandparents Day. Using just a few ingredients keeps the preparation simple while the long, gentle cooking turns bone-in beef short ribs into a rich, deeply savory meal with tender meat and a flavorful sauce.
Serve these short ribs over mashed potatoes, buttered egg noodles, creamy polenta, or fluffy rice to catch all of the cooking liquid. A simple green salad, roasted carrots, or steamed green beans make welcome sides, and a piece of crusty bread on the table is never a bad idea when there is sauce this good.
4-Ingredient Slow Cooker Grandparents Day Delight
Servings: 4 to 6
Ingredients
3 to 4 pounds raw bone-in beef short ribs
Directions
1. Arrange the raw bone-in beef short ribs in the bottom of a slow cooker in an even layer.
2. In a bowl, stir together the dry onion soup mix, cream of mushroom soup, and beef broth until combined, then pour the mixture over the short ribs.
3. Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours, until the beef is very tender and nearly falling off the bone.
4. Skim excess fat from the surface if needed, spoon the sauce over the ribs, and serve hot.
Variations & Tips
Add mushrooms: If you want a heartier sauce, add 8 ounces of sliced mushrooms to the slow cooker before cooking. They blend naturally with the cream of mushroom soup and give the finished dish a little more texture.
Brown for deeper flavor: Although this recipe is designed for a true dump-and-cook method, you can brown the short ribs in a skillet for a few minutes per side before adding them to the slow cooker. That extra step builds more color and a slightly richer beef flavor.
Make the sauce smoother: For a more refined finish, remove the cooked ribs to a platter and whisk the cooking liquid before serving. If you would like it thicker, simmer the strained liquid in a saucepan for a few minutes until slightly reduced.
Choose the right cut: Bone-in short ribs are ideal here because the bones help flavor the sauce during the long cooking time. Look for meaty ribs of similar size so they cook at about the same rate.
