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Slow Cooker Braised Short Ribs

User Rating 4 Star Rating (3 Reviews)


Slow Cooker Braised Short Ribs

Slow Cooker Braised Short Ribs

Photo: Diana Rattray
Short ribs are simply braised in the slow cooker with apple juice, beef broth, and seasonings. Serve the tender short ribs with potatoes and a tossed salad for a delicious family meal.

Cook Time: 9 hours

Total Time: 9 hours

Yield: Serves 4


  • 4 to 6 beef short ribs
  • 1/2 cup flour
  • 2 tablespoons sweet paprika
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon olive oil
  • 2 cups apple juice
  • 1 cup beef broth
  • 1 medium onion, chopped
  • 1 to 1 1/2 cups frozen pearl onions, thawed


Toss short ribs in a food storage bag or paper bag with the flour, paprika, chili powder, salt, and pepper. In a large skillet over medium heat, heat the olive oil. Sear the ribs on all sides, about 2 to 3 minutes on each side. Transfer ribs to the slow cooker. In the same skillet, heat the apple juice and beef broth; pour over the ribs and add chopped onion. Cover and cook on LOW heat for 6 hours. Add the pearl onions and continue cooking for 3 to 5 hours longer.
Serves 4.


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User Reviews

Reviews for this section have been closed.

 5 out of 5
Brilliant...& very boostable!, Member BigDaddyBirdman

I served this to my girlfriend for XMAS Eve dinner last night after singing carols in church. She dug in and said: ""Wow, this is really rich. It's like something you'd get in a restaurant."" Now, at the risk of sounding elitist, we are not habitues of the Olive Garden or it's ilk. We eat well in the SF Bay Area. You can stick with the basic recipe, but I added in cumin, Worcestershire Sauce and the piece de resistance, powdered clove. Oh yeah, and a glass of Cabernet Sauvignon. I also cooked it on high for six hours, then turned to low for the finishing two hours. Don't skip the braising; puts a nice caramely finish on the meat and be careful with the clove; about a teaspoon or so. When I took the lid off, I thought I might have blown it with the clove but it added a slight edge and depth. I didn't have pearl onions so I sliced up a yellow onion, put them in at the start and they were a lovely addition to the raw juice I used as gravy for the Yukon mashed potatoes. Great winter meal. Bon appetit!

4 out of 4 people found this helpful.

See all 3 reviews

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