Perfect Crock Pot Short Beef Ribs Recipe: Fall-Off-The-Bone Tender in 8 Hours

BBQ Hustle

aitTVXBaNsTsFTE2cbXj

Nothing beats the rich aroma of tender beef ribs slow-cooking in your kitchen all day long. Short beef ribs are the perfect cut for crock pot cooking – their marbled fat and connective tissue break down beautifully during the long cooking process, creating incredibly succulent meat that falls right off the bone.

We’ve perfected this crock pot short ribs recipe to deliver restaurant-quality results with minimal effort. The beauty of using a slow cooker means you can prep everything in the morning and come home to a hearty, satisfying dinner that’ll have your family gathering around the table in anticipation.

This foolproof method transforms tough, inexpensive short ribs into a melt-in-your-mouth masterpiece. Whether you’re feeding a crowd or meal prepping for the week, these slow cooker beef ribs deliver maximum flavor with hands-off convenience. Let’s jump into creating this comfort food classic that’ll become your go-to dinner solution.

Equipment Needed

We need only a few essential pieces of equipment to create perfectly tender short beef ribs in our crock pot. Our slow cooker serves as the star of this recipe, transforming tough cuts into melt-in-your-mouth perfection.

Essential Equipment:

  • 6-quart slow cooker or larger – We recommend this size to accommodate 3-4 pounds of short ribs comfortably
  • Large skillet or Dutch oven – Essential for searing the ribs before slow cooking
  • Sharp chef’s knife – For trimming excess fat and chopping vegetables
  • Cutting board – Preferably one designated for raw meat
  • Tongs – Critical for safely handling hot ribs during searing and serving
  • Measuring cups and spoons – For accurate seasoning and liquid measurements

Optional but Helpful Equipment:

  • Meat thermometer – Ensures ribs reach optimal internal temperature
  • Fine-mesh strainer – Perfect for straining cooking liquid into gravy
  • Fat separator – Removes excess grease from cooking juices
  • Aluminum foil – Useful for tenting ribs during resting period

Our crock pot does most of the heavy lifting in this recipe. The gentle, consistent heat breaks down tough connective tissues without any babysitting required. We find that a programmable model with automatic keep-warm function works exceptionally well for this dish.

The searing step requires a heavy-bottomed skillet that can handle high heat. Cast iron or stainless steel pans work best for developing that crucial caramelized crust on our ribs before they go into the slow cooker.

Ingredients

Perfect Crock Pot Short Beef Ribs Recipe: Fall-Off-The-Bone Tender in 8 Hours 1

We’ve organized our ingredient list into three simple categories to streamline your preparation process. Our carefully selected components work together to create the most tender and flavorful short ribs you’ll ever taste.

For the Short Ribs

  • 4 meaty beef short ribs (bone-in preferred for flavor)
  • Salt and freshly cracked black pepper
  • 1 tbsp oil or ghee for searing

For the Sauce and Seasonings

  • 1 onion, sliced or coarsely chopped
  • 1 carrot, sliced (optional)
  • 1 rib celery, sliced (optional)
  • 3 cloves garlic, minced
  • 240 ml (1 cup) red wine (optional for rich flavor)
  • 640 ml (2 3/4 cups) beef stock
  • 1 tbsp tomato puree
  • 1 tsp dried thyme
  • 1 tsp sugar
  • 2 bay leaves
  • 1 tbsp Worcestershire sauce
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 2 tbsp cornstarch mixed with 5 tbsp cold water (for thickening gravy)

Optional Garnishes

  • Steamed green vegetables
  • Creamy mashed potatoes

Prep Work

Perfect Crock Pot Short Beef Ribs Recipe: Fall-Off-The-Bone Tender in 8 Hours 3

Proper preparation sets the foundation for exceptional short ribs and transforms simple ingredients into restaurant-quality flavors. We’ll walk through each essential step to ensure our ribs develop the perfect crust and our vegetables cook evenly throughout the slow cooking process.

Preparing the Ribs

We start by seasoning our 8-10 beef short ribs generously with salt and pepper on all sides. This initial seasoning step allows the flavors to penetrate the meat before cooking begins.

Next we heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers. We carefully place the seasoned ribs in the hot oil and sear them for 1-2 minutes per side until they develop a golden brown crust. This crucial searing step locks in flavor and creates the rich texture that makes slow-cooked ribs irresistible.

Once all sides are beautifully browned we transfer the seared ribs directly to our slow cooker. The fond left in the skillet adds incredible depth to our final dish.

Preparing Vegetables

We slice our 5 large carrots into uniform pieces that will layer nicely over the ribs. Consistent sizing ensures even cooking throughout the long slow cooking process.

Our 3 garlic cloves get minced finely to distribute their flavor throughout the cooking liquid. Fresh minced garlic provides more robust flavor than pre-minced alternatives.

For recipes that include onions we chop them coarsely to maintain some texture during the extended cooking time. The vegetables will become tender and flavorful as they absorb the rich cooking juices from the beef.

Instructions

Perfect Crock Pot Short Beef Ribs Recipe: Fall-Off-The-Bone Tender in 8 Hours 5

We transform these simple ingredients into restaurant-quality short ribs through a systematic approach that builds layers of flavor. Our method ensures perfectly tender meat with a rich sauce that rivals any steakhouse.

Searing the Ribs

We begin by patting the short ribs completely dry with paper towels and seasoning them evenly with salt and pepper. Heat olive oil in our large skillet over medium-high heat until it shimmers and begins to smoke lightly.

Place the seasoned ribs in the hot skillet with space between each piece to ensure proper browning. Sear each side for approximately 1 minute or 4 to 5 minutes per batch until we achieve a deep golden brown crust on all surfaces. This crucial step locks in flavor and creates the foundation for our rich sauce.

Remove the seared ribs from the skillet and set them aside on a plate. The fond left in the pan becomes our secret weapon for building incredible depth of flavor in the next step.

Building Layers in the Crock Pot

Add the chopped onions and minced garlic to the same skillet where we seared the ribs. Cook these aromatics for 2 to 5 minutes until the onions soften and turn translucent while the garlic becomes fragrant.

Pour red wine into the skillet to deglaze the pan and scrape up all those beautiful browned bits from the bottom. Allow the wine to simmer for a few minutes to cook off the alcohol and concentrate the flavors.

Stir in the beef broth, tomato puree, fresh thyme, bay leaves, sugar, and Worcestershire sauce to create our braising liquid. Season the mixture with salt and pepper to taste before transferring everything to the slow cooker.

Place the seared short ribs into the crock pot along with the sliced carrots. Pour the aromatic sauce mixture over the ribs ensuring they are mostly covered with liquid for even cooking.

Setting Up the Slow Cooker

Cover the crock pot with its lid and set the temperature to low for 6 to 8 hours of cooking time. The low and slow method breaks down the tough connective tissues and transforms them into gelatin for incredibly tender meat.

Check the ribs halfway through cooking and skim any excess fat that has risen to the surface. This step ensures our final sauce remains rich without being greasy.

Remove the vegetables during the last hour if you prefer them to maintain some texture rather than completely breaking down. For a thicker gravy-style sauce, mix 2 tablespoons of cornstarch with cold water in a small bowl and stir this slurry into the hot cooking liquid during the final 30 minutes.

The ribs are ready when the meat easily falls off the bone with gentle pressure from a fork. Remove the bay leaves before serving and ladle the rich sauce over creamy mashed potatoes or alongside steamed green vegetables.

Cooking Process

Perfect Crock Pot Short Beef Ribs Recipe: Fall-Off-The-Bone Tender in 8 Hours 7

Now that our short ribs are perfectly seared and nestled in their aromatic braising liquid, we begin the magic of slow cooking. This is where patience transforms tough meat into melt-in-your-mouth perfection.

Low and Slow Method

We cover the slow cooker and set it to low heat for 6 to 8 hours of gentle cooking. This extended cooking time allows the beef’s connective tissue to break down completely while the flavors develop into a rich and complex sauce. The low temperature ensures our ribs cook evenly without becoming dry or tough.

During this cooking period, we resist the temptation to lift the lid frequently. Each time we remove the cover, heat escapes and extends the cooking time. The slow cooker does all the work for us, maintaining consistent temperature while the meat becomes increasingly tender.

We can add carrots midway through the cooking process if we prefer them to retain some texture. This timing prevents them from becoming overly soft while still allowing them to absorb the savory cooking juices.

Checking for Doneness

We know our short ribs are perfectly cooked when the meat falls off the bone with gentle pressure from a fork. The beef should pull apart easily without any resistance, indicating that all the tough connective tissue has transformed into gelatin.

Another reliable test involves gently tugging at the meat near the bone ends. When properly cooked, the meat separates effortlessly from the bone. We focus on texture rather than internal temperature since the extended cooking time ensures food safety.

The cooking liquid should have reduced slightly and developed a rich, glossy appearance. If our ribs need additional time, we continue cooking in 30-minute increments until they reach the desired tenderness. Most ribs achieve perfect doneness within the 6 to 8-hour timeframe, but tougher cuts may require the full cooking period.

Finishing Touches

Perfect Crock Pot Short Beef Ribs Recipe: Fall-Off-The-Bone Tender in 8 Hours 9

After hours of slow cooking, our short ribs are tender and falling off the bone, but we need to elevate the braising liquid into a rich, velvety sauce. These final steps transform our dish from good to exceptional.

Thickening the Sauce

We carefully remove the tender ribs from our slow cooker and transfer most of the cooking liquid to a saucepan. The liquid should appear glossy and rich from the rendered fat and dissolved collagen. We bring this flavorful base to a rolling boil over medium-high heat.

In a small bowl, we whisk together 2 tablespoons of cornstarch with 5 tablespoons of cold water until completely smooth. This slurry prevents lumps from forming in our sauce. While whisking the boiling liquid continuously, we gradually pour in the cornstarch mixture. The sauce will begin thickening within 30 seconds of adding the slurry.

We continue whisking and simmering for 2-3 minutes until our sauce reaches a medium-thick gravy consistency that coats the back of a spoon. The sauce should flow smoothly but not be watery. If we need additional thickness, we repeat the process with another tablespoon of cornstarch mixed with 3 tablespoons of cold water.

Final Seasoning Adjustments

We taste our thickened gravy and assess the flavor balance before serving. Salt enhances all the other flavors, so we add it gradually, tasting after each addition. Freshly cracked black pepper adds warmth and complexity to complement the rich beef flavors.

A splash of Worcestershire sauce deepens the umami notes if our sauce needs more savory depth. We can also add a pinch of sugar to balance any acidity from the wine or tomato puree. Fresh thyme leaves or minced rosemary brighten the sauce with herbaceous notes that cut through the richness.

We return our tender ribs to the thickened, seasoned sauce for a final coating before plating. This ensures each piece is glossy and flavorful when we serve our perfectly finished short ribs.

Serving Suggestions

Perfect Crock Pot Short Beef Ribs Recipe: Fall-Off-The-Bone Tender in 8 Hours 11

Our slow cooker short ribs deserve accompaniments that complement their rich, savory flavors and tender texture. We recommend serving these fall-off-the-bone ribs over a bed of creamy mashed potatoes, which provides the perfect canvas for soaking up the luxurious braising sauce. The smooth, buttery texture of the potatoes creates an ideal contrast to the meaty ribs while allowing every drop of that flavorful gravy to shine.

Creamy polenta offers another excellent base option that pairs beautifully with the robust beef flavors. We find that polenta’s mild corn flavor and velvety consistency enhances the overall dining experience without competing with the star of the show. The polenta absorbs the rich cooking juices perfectly, creating a harmonious blend of textures and tastes.

Steamed green vegetables add essential freshness and color to balance the hearty richness of the short ribs. We particularly love serving crisp steamed green beans, vibrant broccoli florets, or tender Brussels sprouts alongside this dish. These vegetables provide a welcome textural contrast while their natural brightness cuts through the richness of the beef and sauce.

Our slow-cooked carrots, which have been simmering alongside the ribs throughout the cooking process, offer natural sweetness that complements the savory elements beautifully. These carrots absorb all those wonderful flavors from the braising liquid, becoming tender and infused with the essence of the beef and aromatics.

The thickened gravy made from the slow cooker liquid serves as the perfect finishing touch. We recommend ladling this rich, glossy sauce generously over both the ribs and accompaniments to tie all the flavors together. This method ensures every bite delivers the full depth of flavor that develops during the long, slow cooking process.

Serving Component Purpose Flavor Profile
Mashed Potatoes Absorbs sauce Creamy, buttery
Polenta Alternative base Mild, velvety
Green Vegetables Adds freshness Crisp, bright
Slow-cooked Carrots Natural sweetness Tender, infused
Thickened Gravy Ties flavors together Rich, savory

Storage and Reheating

Perfect Crock Pot Short Beef Ribs Recipe: Fall-Off-The-Bone Tender in 8 Hours 13

These tender short ribs make excellent leftovers that can be enjoyed for days after your initial meal. Proper storage and reheating techniques ensure you maintain the quality and flavor of your slow-cooked masterpiece.

Storing Leftovers

We recommend allowing the cooked short ribs and gravy to cool completely to room temperature before storing. Transfer the ribs and sauce to separate airtight containers for optimal freshness and easy portion control. Your refrigerator will keep these leftovers fresh for 3 to 4 days when stored properly.

For longer storage options, the freezer becomes your best friend. Place the cooled ribs and gravy in freezer-safe containers or heavy-duty freezer bags for up to 2 to 3 months. Separate storage prevents the sauce from making the meat soggy during the freezing process.

Storage Method Container Type Duration
Refrigerator Airtight containers 3-4 days
Freezer Freezer-safe containers/bags 2-3 months

Reheating Instructions

Frozen ribs require overnight thawing in the refrigerator before reheating for best results. The stovetop method works exceptionally well for bringing back that just-cooked flavor and texture. Heat the ribs and gravy gently over low heat while stirring occasionally until warmed through completely.

Microwave reheating offers a quicker alternative when time is limited. Cover your microwave-safe dish with a microwave-safe lid or microwave-safe wrap to retain moisture. Heat in 30-second intervals and stir between each interval to ensure even warming throughout.

High heat becomes the enemy of tender meat during reheating. Low and gentle heat preserves the meat’s moisture and prevents it from drying out or becoming tough. The gravy should be heated until it reaches a gentle simmer rather than a rolling boil.

Make-Ahead Tips

Perfect Crock Pot Short Beef Ribs Recipe: Fall-Off-The-Bone Tender in 8 Hours 15

Preparing our crock pot short ribs ahead of time transforms this already convenient recipe into an even more practical meal solution. We can execute the entire cooking process up to three days in advance and store the finished dish in the refrigerator. The flavors actually improve during this resting period as the meat continues to absorb the rich braising liquid.

Complete Make-Ahead Method: We brown the short ribs and prepare the braising liquid as directed in our recipe. After the full 6 to 8 hour cooking cycle we allow the ribs to cool completely before transferring them with their sauce to airtight containers. This method works perfectly for entertaining since we can focus on other dishes while our short ribs wait patiently in the refrigerator.

Partial Preparation Strategy: Our sauce components can be prepared separately and stored for up to one week. We combine the beef stock with thyme, tomato puree, sugar, bay leaves, Worcestershire sauce, and seasonings in a sealed container. When ready to cook we simply sear the ribs, add our pre-made sauce mixture, and proceed with the slow cooking process.

Freezer Storage Options: These short ribs freeze beautifully for up to three months when properly stored. We portion the cooked ribs and gravy into freezer-safe containers, leaving about an inch of headspace for expansion. Thawing overnight in the refrigerator ensures the best texture when reheating.

Storage Method Duration Container Type
Refrigerator (cooked) 3-4 days Airtight containers
Freezer (cooked) 2-3 months Freezer-safe containers
Sauce components 1 week Sealed containers

Timing Flexibility: We can adjust our cooking schedule based on availability. Starting the recipe the night before and letting it cook overnight on low heat creates perfectly tender ribs for the next day’s dinner. This overnight method works especially well since the low temperature setting maintains consistent results even with extended cooking times.

The beauty of this make-ahead approach lies in how the flavors continue developing during storage. Our short ribs taste even better the second day as the meat fully absorbs the concentrated braising liquid. We simply reheat gently on the stovetop and serve over fresh mashed potatoes for a restaurant-quality meal with minimal day-of preparation.

Recipe Variations

Perfect Crock Pot Short Beef Ribs Recipe: Fall-Off-The-Bone Tender in 8 Hours 17

Our crock pot short ribs method adapts beautifully to different flavor profiles while maintaining the same tender results. We’ve perfected three distinct variations that transform this classic comfort food into exciting culinary adventures.

Asian-Style Short Ribs

We create an umami-rich glaze by marinating the seared ribs in a mixture of soy sauce, fresh ginger, minced garlic, brown sugar, and sesame oil. The marinade penetrates the meat during the slow cooking process, infusing each bite with complex Asian flavors. After browning the ribs as usual, we combine 1/2 cup soy sauce, 2 tablespoons brown sugar, 1 tablespoon sesame oil, 2 teaspoons fresh grated ginger, and 4 minced garlic cloves in the crock pot.

Rice wine or mirin adds authentic depth when stirred into the braising liquid along with beef stock. The meat becomes incredibly tender with a glossy, caramelized exterior that practically falls off the bone. We garnish the finished ribs with toasted sesame seeds and sliced green onions for freshness and visual appeal. This variation pairs exceptionally well with steamed jasmine rice and crisp Asian vegetables.

BBQ Short Ribs

Our BBQ variation transforms 4 pounds of beef short ribs into sticky, smoky perfection using your favorite barbecue sauce enhanced with honey and mustard. We lightly flour the seared ribs before slow cooking, which helps thicken the sauce naturally as it reduces. The barbecue sauce mixture combines 1 cup of your preferred BBQ sauce, 3 tablespoons honey, 2 tablespoons Dijon mustard, and chopped onions for added texture.

The ribs slow cook in this sweet and tangy mixture for 6 to 8 hours on low heat, developing a caramelized crust while remaining fork tender inside. We find that adding a splash of apple cider vinegar brightens the finished sauce and balances the sweetness. These BBQ short ribs work perfectly for casual dinners or entertaining, especially when served with coleslaw and cornbread. The sticky, finger-licking sauce makes this variation a crowd favorite at any gathering.

Wine-Braised Short Ribs

We elevate our basic recipe into a sophisticated Bourguignon-style dish by incorporating red wine as the primary braising liquid. After browning the short ribs, we deglaze the pan with 1 cup of dry red wine, scraping up all the flavorful fond. The wine reduces slightly before we add it to the crock pot along with beef stock, creating a rich, complex braising liquid.

Classic French aromatics including pearl onions, carrots, fresh thyme, and bay leaves infuse the wine braised ribs with deep, earthy flavors. The alcohol cooks off during the long braising process, leaving behind concentrated wine flavors that complement the beef beautifully. After 6 to 8 hours of slow cooking, we reduce the cooking liquid on the stovetop to create a thick, glossy red wine gravy.

The finished ribs develop caramelized edges while maintaining their melt-in-your-mouth texture. This elegant variation pairs wonderfully with creamy mashed potatoes or buttery egg noodles that soak up the luxurious wine sauce. We often serve this version for special occasions when we want to impress guests with restaurant-quality results from our crock pot.

Troubleshooting Tips

Perfect Crock Pot Short Beef Ribs Recipe: Fall-Off-The-Bone Tender in 8 Hours 19

Even the most carefully planned slow cooker meals can encounter occasional challenges. We’ve compiled answers for the most common issues that arise when preparing short beef ribs in your crock pot.

Ribs Fall Apart Excessively

When your ribs become too tender and fall apart during transfer, we recommend using a wide spatula to carefully lift them from the slow cooker. The membrane on the back of the ribs can help maintain structural integrity during cooking, so consider leaving it intact if you prefer ribs that hold together better. Transfer the ribs to a foil-lined baking sheet immediately after cooking to prevent further breakdown.

Tough or Chewy Texture

Short ribs that remain tough after the recommended cooking time simply need more time to break down. We suggest extending the cooking period in 30-minute increments while ensuring adequate liquid remains in the crock pot to maintain moisture. Each slow cooker varies in heat distribution and intensity, so adjust timing according to your exact appliance’s performance.

Watery Cooking Liquid

The braising liquid may appear thin and watery immediately after slow cooking, but this is completely normal. We find that the sauce thickens naturally after broiling and basting the ribs with barbecue sauce. For additional thickening, create a cornstarch slurry using equal parts cornstarch and cold water, then stir it into the cooking liquid during the final 15 minutes.

Uneven Cooking Results

Inconsistent doneness occurs when ribs are cut unevenly or overcrowded in the slow cooker. We recommend cutting individual ribs to similar sizes and arranging them in a single layer without stacking. This ensures proper heat circulation and uniform cooking throughout all pieces.

Lack of Flavor Development

Bland ribs typically result from insufficient seasoning or skipping the searing step. We emphasize using a robust seasoning blend that includes smoked salt, black pepper, garlic powder, and paprika for depth. Searing the ribs before slow cooking creates essential flavor compounds through the Maillard reaction, while finishing under the broiler with barbecue sauce adds the final layer of caramelized taste.

Common Issue Solution Cooking Time Adjustment
Ribs fall apart Use wide spatula, keep membrane intact No change needed
Tough texture Extend cooking time Add 30-minute increments
Watery sauce Natural thickening occurs, use cornstarch if needed Final 15 minutes for thickening
Uneven cooking Cut uniformly, avoid overcrowding No change needed
Bland flavor Season well, sear first, finish under broiler 2-8 minutes broiling

Temperature consistency plays a crucial role in achieving perfect results. We advise against lifting the lid frequently during cooking, as this releases heat and extends the overall cooking time. Your slow cooker should maintain a steady low temperature between 190°F and 200°F for optimal collagen breakdown and flavor development.

Conclusion

We’ve shown you how to master the art of slow-cooked short beef ribs that rival any restaurant dish. This foolproof crock pot method transforms tough cuts into tender fall-off-the-bone perfection with minimal hands-on time.

The beauty of this recipe lies in its flexibility – whether you’re meal prepping for the week or entertaining guests. With our make-ahead tips and storage guidelines you can enjoy these rich flavorful ribs whenever the craving strikes.

Remember that the key to success is proper searing and not rushing the process. Let your slow cooker work its magic and you’ll be rewarded with restaurant-quality results every time. Your family will think you’ve been cooking all day when you’ve actually been hands-free for hours.

Frequently Asked Questions

What makes crock pot short ribs so tender and flavorful?

Short beef ribs contain marbled fat and connective tissue that break down during slow cooking, creating incredibly tender, fall-off-the-bone meat. The low and slow cooking method in a crock pot allows these tough fibers to transform into gelatin, resulting in rich, flavorful meat with a silky texture.

What equipment do I need to make crock pot short ribs?

You’ll need a 6-quart slow cooker, a large skillet or Dutch oven for searing, a sharp chef’s knife, and tongs. The slow cooker handles most of the work, while the skillet is essential for developing a caramelized crust on the ribs before slow cooking.

How long should I cook short ribs in a crock pot?

Cook short ribs on low heat for 6 to 8 hours. The meat is done when it easily pulls away from the bone and the cooking liquid appears rich and glossy. If needed, continue cooking in 30-minute increments until desired tenderness is achieved.

Do I need to sear the short ribs before slow cooking?

Yes, searing is crucial for developing a golden brown crust that locks in flavor and creates fond for the sauce. Heat oil in a skillet and sear the seasoned ribs on all sides until deeply browned before transferring to the crock pot.

What vegetables work best with crock pot short ribs?

Use aromatic vegetables like onions, carrots, and celery for the braising liquid. Add carrots midway through cooking to maintain texture. Serve with steamed green vegetables for freshness and color contrast to complement the rich, hearty ribs.

How do I thicken the cooking liquid into gravy?

After removing the cooked ribs, create a cornstarch slurry by mixing cornstarch with cold water. Stir this mixture into the cooking liquid and simmer until thickened to your desired consistency. Season with salt, pepper, and Worcestershire sauce to taste.

Can I make crock pot short ribs ahead of time?

Yes, short ribs can be prepared up to 3 days in advance and stored in the refrigerator. The flavors actually improve during storage. You can also prepare sauce components separately and store for up to a week, or freeze the completed dish for up to 3 months.

What are the best side dishes to serve with short ribs?

Creamy mashed potatoes and polenta pair beautifully with short ribs as they absorb the rich braising sauce. Steamed green vegetables add freshness, while slow-cooked carrots complement the dish with natural sweetness. The thickened gravy ties all flavors together perfectly.

How should I store and reheat leftover short ribs?

Store cooled ribs and gravy separately in airtight containers for 3-4 days refrigerated or 2-3 months frozen. Reheat on the stovetop over low heat to maintain moisture and texture. Microwave reheating works for convenience but use low power to prevent drying out.

What should I do if my short ribs turn out tough or watery?

If ribs are tough, continue cooking in 30-minute increments until tender. For watery liquid, remove the lid during the last hour to allow evaporation, or thicken with cornstarch slurry. Ensure proper searing initially and avoid lifting the lid frequently during cooking.

BBQ Hustle
Privacy Overview

This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.