This slow cooker Amish-style short rib recipe is the kind of cozy, stick-to-your-ribs dinner I plan my week around. It uses just four ingredients, and the whole magic happens when you pour rich beef consomme over raw beef short ribs right in the slow cooker, then add two simple pantry staples. The flavors are inspired by the simple, hearty cooking you find in Amish country—nothing fussy, just good, honest food that fills the house with the kind of smell that makes everyone wander into the kitchen asking when dinner will be ready.
These tender short ribs are wonderful served over creamy mashed potatoes, buttered egg noodles, or a bed of white or brown rice to soak up all that savory consomme gravy. Add a simple side like steamed green beans, roasted carrots, or a tossed salad to round out the plate. Warm dinner rolls or crusty bread are perfect for sopping up the extra sauce, and if you like, finish the meal with something homey and simple, like applesauce or a fruit crisp, to keep that cozy, farmhouse feel.
Slow Cooker Amish-Style 4-Ingredient Short RibsServings: 4
Ingredients
3 to 3 1/2 pounds bone-in beef short ribs, trimmed of excess surface fat
2 (10.5-ounce) cans beef consomme
1 (1-ounce) packet dry onion soup mix
1 tablespoon Worcestershire sauce
Directions
Place the raw beef short ribs in a single layer in the bottom of a 5- to 6-quart slow cooker. It’s fine if they overlap a little, but try to keep most of the meat touching the bottom so it cooks evenly.
Sprinkle the dry onion soup mix evenly over the short ribs, making sure to cover as much of the meat as you can. This will help season the ribs and build flavor in the cooking liquid.
Drizzle the Worcestershire sauce over the seasoned short ribs, letting it soak into the meat and seasoning.
Slowly pour the beef consomme over the raw short ribs, making sure to wet all of the meat. The liquid won’t completely cover the ribs, but there should be enough to come at least halfway up the sides of the meat.
Cover the slow cooker with the lid and cook on LOW for 8 to 9 hours, or on HIGH for 4 to 5 hours, until the short ribs are very tender and easily pull away from the bone.
Once cooked, carefully skim any excess fat from the surface of the cooking liquid with a spoon. Gently remove the short ribs to a serving platter, keeping them as intact as possible.
If you’d like a slightly thicker sauce, ladle some of the cooking liquid into a small saucepan and simmer on the stovetop for 5 to 10 minutes to reduce slightly, then pour it back over the ribs or serve on the side.
Serve the short ribs hot with plenty of the savory consomme gravy spooned over the top and extra sauce at the table for anyone who wants more.
Variations & Tips
For picky eaters, you can pull the meat off the bones once it’s cooked and serve it almost like a pot roast over mashed potatoes or noodles—kids often like it better without the bones. If you prefer a little sweetness, stir 1 to 2 tablespoons of brown sugar into the consomme before pouring it over the ribs. For a deeper, more robust flavor, you can quickly brown the short ribs in a hot skillet before placing them in the slow cooker, though the recipe works just fine without that extra step on busy days. If you like vegetables cooked right in with the meat, tuck thick slices of onion or big chunks of carrot around the short ribs before you sprinkle on the soup mix. To cut down on richness, chill the cooking liquid after the ribs are done, skim the hardened fat from the top, then rewarm the sauce. Leftovers reheat beautifully and can be shredded and tucked into sandwiches or served over buttered toast for an easy second-night meal.
