Slow Cooker Smothered Beef Short Ribs and Potatoes Tips, FAQ & printable recipe

Tips for success

If you prefer a thicker gravy, you can carefully remove the ribs and potatoes once they are cooked and transfer the liquid to a small saucepan.

Bring the liquid to a simmer over medium heat and whisk in a cornstarch slurry—made by mixing one tablespoon of cornstarch with two tablespoons of cold water—until the sauce reaches your desired consistency. Pour this thickened gravy back over the ribs just before serving to add a professional finish to the dish.

Consider the surface area of your slow cooker when choosing your rib cuts. If you have a round slow cooker, you may need to stack the ribs more densely. If you have an oval slow cooker, you can arrange them in a single layer, which is ideal for even cooking. Always ensure that the lid can be closed securely, as the steam is necessary to keep the meat from drying out during the long cooking time required for this recipe.

Variations

• Herb-Infused Ribs: Add a sprig of fresh rosemary and two sprigs of thyme to the slow cooker before cooking. These herbs will infuse the gravy with a woodsy, aromatic flavor that pairs perfectly with the beef and potatoes.
• Vegetable Medley: For added color and nutrition, include chopped carrots along with the potatoes. The carrots will add a natural sweetness to the gravy and provide a nice texture contrast to the tender beef and soft potatoes.

Storage and make-ahead

Fridge

Store in an airtight container for up to 4 days.

Freezer

Freeze in a freezer-safe container for up to 3 months.

Reheat

Reheat in a saucepan over low heat or in the microwave until steaming hot.

Allow any leftovers to cool to room temperature for no more than two hours before transferring them to an airtight container. Keep the beef and the gravy together in the container to help maintain the moisture of the meat.

Properly stored, the leftovers will remain safe and flavorful for three to four days in the refrigerator. Always label the container with the date to keep track of freshness and ensure it is consumed within the recommended time frame for quality and food safety.

This dish is an excellent candidate for making ahead, as the flavors often improve after sitting for a day. You can prepare the entire dish, let it cool completely, and store it in the refrigerator. When ready to serve, simply reheat the portion you need.

The gravy will thicken as it cools, which is normal. Simply add a small splash of water or beef broth when reheating to bring the sauce back to its ideal, pourable consistency without affecting the flavor of the dish.

Serving ideas

Serve the short ribs and potatoes hot, spooning a generous amount of the onion gravy over the top of the meat and vegetables.

The dish is hearty enough to be served on its own, but it also pairs beautifully with a side of steamed green beans or a crisp green salad to provide a fresh, crunchy contrast to the rich, slow-cooked beef. Ensure that every plate receives a portion of the onions, which have become sweet and tender during the cooking process.

For a more complete meal, consider serving the ribs alongside a crusty piece of sourdough bread or a warm dinner roll, which is perfect for mopping up the remaining gravy from the plate. The richness of the beef and the savory depth of the onion broth make this meal a standout choice for cold weather dining. Plate the dish carefully to highlight the tender texture of the meat and the rustic appearance of the potatoes and onions.

Frequently asked questions

Recipe card

Slow Cooker Smothered Beef Short Ribs and Potatoes

Prep 15 minCook 8 hRest 10 minTotal 8 h 25 minServes 6

Ingredients

• 4 lbs bone-in beef short ribs
• 2 lbs red potatoes, halved
• 2 large onions, sliced into half-moons
• 1 packet onion soup mix
• 2 cups beef broth

Instructions

1. Place the raw bone-in beef short ribs into the bottom of the slow cooker insert. Add the halved red potatoes and the sliced onions on top of the meat, ensuring they are distributed evenly for consistent cooking throughout the pot.
2. Sprinkle the onion soup mix evenly over the ribs, potatoes, and onions. Pour the beef broth over the contents of the slow cooker. Cover the slow cooker with its lid to trap the moisture and heat inside during the cooking process.
3. Cook on low heat for 8 hours until the beef is fork-tender and reaches an internal temperature of at least 145°F (63°C). Once finished, turn off the slow cooker and allow the meat to rest for 10 minutes before serving with the thickened gravy.

Contains: gluten

Estimated nutrition per serving

Calories

650

Protein

35 g

Carbohydrates

30 g

Fat

42 g

Fiber

3 g

Sugar

4 g

Sodium

850 mg

Automatic estimate from the ingredient list, not laboratory-verified.