Can I use boneless short ribs instead?

Absolutely! Boneless short ribs work well, but they'll cook a bit faster than bone-in. Start checking for doneness around the 4-hour mark. The bones add flavor, but the boneless variety is still delicious and sometimes easier to eat.

Why is my sauce too thin?

If your sauce seems too thin after cooking, remove the ribs and transfer the sauce to a saucepan. Simmer uncovered over medium heat for 10-15 minutes until reduced to your desired consistency. You can also whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and simmer for a few minutes to thicken.

Can I make this recipe in a Dutch oven instead?

Definitely! Follow all the same steps, but after searing the ribs in your Dutch oven, add the sauce ingredients directly to the pot. Cover and place in a 300°F oven for about 3 hours, until the meat is fork-tender.

How do I know when the ribs are done?

The ribs are ready when they're fork-tender but still holding their shape. If you grab a bone, the meat should nearly slide off, but not completely fall apart. If they're still tough, they need more time – tough ribs aren't undercooked, they're just not cooked long enough.

Fall-Off-the-Bone Beef Short Ribs Recipe

Name: Fall-Off-the-Bone Beef Short Ribs Recipe
Prep time: 15 min
Cook time: 5 h
Total time: 5 h 15 min
Cuisine: American
Ingredients: 1 medium yellow onion, chopped; 1/2 teaspoon chopped garlic; 1 cup ketchup; 1/4 cup light brown sugar; 3 tablespoons Worcestershire sauce; 2 teaspoons Dijon mustard; 1 teaspoon salt; 1/2 cup water; 3 pounds beef short ribs (bone-in), cut into individual pieces; Fresh ground pepper, to taste; 2 tablespoons vegetable, canola, or other non-flavored oil

Description

A tender, flavorful, and easy-to-prepare crock pot recipe featuring beef short ribs coated in a rich and tangy sauce. Perfect for cozy family dinners or gatherings, this recipe delivers fall-off-the-bone goodness with minimal effort. Serve it with mashed potatoes or your favorite side dishes for a hearty and comforting meal.

Ingredients

Units Scale

For the Sauce:

1 medium yellow onion, chopped
1/2 teaspoon chopped garlic
1 cup ketchup
1/4 cup light brown sugar
3 tablespoons Worcestershire sauce
2 teaspoons Dijon mustard
1 teaspoon salt
1/2 cup water

For the Ribs:

3 pounds beef short ribs (bone-in), cut into individual pieces
Fresh ground pepper, to taste
2 tablespoons vegetable, canola, or other non-flavored oil

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Instructions

Make the Sauce
Whisk together the onion, garlic, ketchup, brown sugar, Worcestershire sauce, Dijon mustard, salt, and 1/2 cup of water in a mixing bowl. Set the mixture aside as your rib sauce.
Sear the Ribs
If needed, cut the beef short ribs into individual pieces with one bone per piece. Season them generously with salt and freshly ground pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the ribs, meat side down, and sear until they are browned, about 4 to 5 minutes. Flip each rib and brown the other sides for about 1 minute per side. Transfer the seared ribs to the crock pot, arranging them in as close to a single layer as possible.
Cook
Spoon or pour the prepared sauce over the ribs, ensuring all pieces are evenly coated. Cover the crock pot with the lid and cook on the low setting for 4 to 6 hours, until the meat is fully tender and flavorful.
Serve
Before serving, skim off any excess grease from the top if necessary. For plating, spoon some of the sauce over the ribs, and serve additional sauce on the side for dipping or drizzling. Enjoy with your favorite sides!

Notes

Gluten-Free Adaptation: Ensure you use gluten-free Worcestershire sauce if required.
Make Ahead: You can prepare this dish in advance. After cooking, let the ribs cool and transfer them to a sealed container. Refrigerate for up to 3 days. To reheat, bring the ribs to room temperature and heat them in a large saucepan or Dutch oven over medium heat for about 15-20 minutes until hot.

Nutrition

Serving Size: 1 serving (calculated based on 5 servings)
Calories: 420
Sugar: 12g
Sodium: 740mg
Fat: 35g
Saturated Fat: 14g
Unsaturated Fat: 21g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 1g
Protein: 20g
Cholesterol: 90mg