When the first cool breath of fall rolls across the fields, I start reaching for my slow cooker and a supper that can fill the house with rich, savory smells by late afternoon. This simple short rib recipe is the kind of no-fuss meal busy families appreciate, with just a handful of ingredients turning humble raw beef ribs into tender, cozy comfort food. It has that practical Midwestern spirit too: hearty meat, easy pantry helpers, and a cooking method that lets time do most of the work.
Serve these slow cooker short ribs over mashed potatoes, buttered egg noodles, or a scoop of creamy polenta so all that rich sauce has somewhere to go. A side of roasted carrots, green beans, or a plain cabbage slaw helps balance the deep beefy flavor, and if you want to make it feel extra autumnal, a pan of warm biscuits or cornbread belongs right on the table.
5-Ingredient Slow Cooker First Day of Fall Delight
Servings: 4 to 6
Ingredients
3 to 4 pounds raw bone-in beef short ribs
Directions
1. Place the raw bone-in beef short ribs in the bottom of your slow cooker in an even layer.
2. Sprinkle the dry onion soup mix over the ribs, then scatter the frozen soup vegetables or diced onion, carrot, and celery over the top.
3. In a small bowl, stir together the cream of mushroom soup and beef broth until mostly smooth, then pour the mixture over the ribs.
4. Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours, until the meat is very tender and nearly falling off the bone.
5. Carefully transfer the short ribs to plates or a serving platter and spoon the sauce and vegetables over the top before serving.
Variations & Tips
Add garlic: If you want a little more backbone in the flavor, add 2 or 3 minced garlic cloves right on top of the ribs before cooking. It gives the sauce a deeper, homestyle taste without changing the easy nature of the recipe.
Make it thicker: For a thicker gravy, remove the cooked ribs, then whisk 1 tablespoon cornstarch with 2 tablespoons cold water and stir it into the hot liquid in the slow cooker. Cover and cook on high for about 10 to 15 minutes until the sauce thickens up nicely.
Include mushrooms: A handful of sliced fresh mushrooms can be added with the vegetables for an earthier flavor that suits cool-weather suppers especially well.
Skim the fat: Short ribs are wonderfully rich, so if you would like a lighter sauce, let the cooking liquid rest a few minutes and skim excess fat from the top before serving. That little step keeps the flavor full while making the finished dish feel less heavy.
