Paula Deen Slow Cooker Beef Short Ribs

Paula Deen slow cooker beef short ribs are a hearty one-pot stew made with browned short ribs, red potatoes and carrots, ready in 8 hours 10 minutes. This easy slow cooker dinner fits Sunday dinner, church supper and holiday table, and it feeds 10 hungry people with crusty bread.

Brown the short ribs hard on every side, and scrape every bit of the browned bits into the slow cooker. Skip the browning and the broth tastes thin and flat instead of deep and beefy.

Paula adds the potatoes, carrots, onion and celery partway through, so they hold their shape instead of turning to mush. A cornstarch slurry stirred in at the end turns the cooking liquid into a thick gravy for spooning over bread.

Paula Deen Slow Cooker Beef Short Ribs

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Course: DinnerCuisine: American, SouthernDifficulty: Easy

Servings

10

servings

Prep time

10

minutes

Cooking time

8

hours 

Calories

380

kcal

Fall-apart short ribs simmer low and slow in chicken stock with tender chunks of potato, carrot and celery. A quick cornstarch thickener at the end gives you a rich, spoonable gravy.

Ingredients

• 3 lbs beef short ribs
  

• 1 teaspoon salt
  

• 1 teaspoon Pepper
  

• 1 tablespoon garlic powder
  

• 48 oz chicken stock
  

• 5 ribs cut into 2 inch pieces celery
  

• 5 large peeled and sliced in 2 inch pieces carrots
  

• 8 quartered red potatoes
  

• 1 large cut into 8 pieces onion
  

• 1 tablespoon cornstarch
  

• optional crusty French bread
  

Directions

• Season the ribs: Rub 3 pounds beef short ribs all over with 1 teaspoon salt, 1 teaspoon pepper and 1 tablespoon garlic powder. Make sure every side is coated so the seasoning flavors the meat through the long cook.
• Brown the ribs: Heat a large skillet over high heat, then brown the short ribs on all sides. Take your time here, because the browned crust is what builds the deep flavor.
• Load the slow cooker: Transfer the ribs to the slow cooker, scraping in all the juice and brown bits from the skillet. Then pour in 48 ounces chicken stock and cover.
• Cook low and slow: Cook on low for 8 hours total. In the last 4 to 6 hours, add 8 quartered red potatoes and 5 large carrots cut into 2-inch pieces. Add 1 large onion cut into 8 pieces and 5 celery ribs cut into 2-inch pieces too.
• Taste and season: Once the vegetables are tender and the meat pulls away from the bone, taste the broth. Add more salt and pepper if it needs it.
• Thicken the broth: Ladle 1 cup of the liquid into a bowl and whisk in 1 tablespoon cornstarch until smooth. Pour it back into the slow cooker and stir so the broth thickens into a light gravy.
• Serve: Spoon the ribs, vegetables and gravy into bowls. Tuck a thick slice of crusty French bread alongside to sop up every drop.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, Crock-Pot 7-quart manual slow cooker, OXO 12-inch locking tongs. As an Amazon Associate I earn from qualifying purchases.

FAQs

Do I really have to brown the short ribs first?

I would, because the browning is where most of the flavor comes from. If you are short on time you can skip it, but the broth will taste lighter and the meat will look pale.

Can I add the vegetables at the start instead?

You can, but after 8 hours the potatoes and carrots will be very soft and some will fall apart. Adding them in the last 4 to 6 hours keeps them tender but still recognizable.

How do I store and reheat leftovers?

Cool the stew, then keep it in an airtight container in the fridge for 3 to 4 days. Reheat it gently on the stovetop or in the microwave, and add a splash of stock if the gravy has thickened too much.

Can I cook this on high to save time?

Paula's recipe is written for low heat over 8 hours, which is what makes the ribs fall off the bone. A high setting will cook faster, but check the meat for tenderness before you serve it.

What is the most common mistake with this recipe?

Crowding the skillet when browning, which steams the ribs instead of searing them. Brown them in batches if they do not fit in a single layer, so each side gets a real crust.