No shame to the oven-braised version of this wonderful dish, but we prefer this slow-cooker short rib recipe. The flavors are sharper and more concentrated, and you can taste the little bit of brightness from the bourbon and the slight tang from the mustard, particularly in the meat. This method is also far easier than sitting by the oven and watching braising ribs all day.
For a date night or holiday meal, these slow-cooker short ribs are a wonderful choice. Serve over Gouda grits. They’re both impressive and easy. That’s a win-win.
Recipe Tips From The Southern Living Test Kitchen
- Braises taste better the next day. If you have the time, let the short ribs chill in the braising liquid partially covered. Remove the layer of fat. Reheat gently over the stovetop or in a 375°F oven until warmed through.
- To test the short ribs, insert a paring knife into the meat. It should meet just the tiniest bit of resistance. You want your short ribs tender but still want something to chew on.
- If you have the option, it is a good idea to let the meat rest in the braising liquid for about 30 minutes before removing and serving. It allows the temperature of the meat to even out and it will be more tender.
- Got leftovers? Shred the meat, and use in a decadent pasta dish.
More Elegant Dinner Favorites
For Valentine’s Day or New Year’s Eve, these dinners are elevated and delicious:
