Slow cookers are perfect for autumn. Try this easy and flavorful slow cooker boneless apple short ribs recipe — comforting, simple, and ideal for cool evenings.
Today marks the start of autumn, and with it comes the pleasure of pulling out cozy layers, warming the house with slow-cooked food, and enjoying seasonal flavors like apples and warm spices. If you favor hands-off, comforting dinners, a slow cooker is one of the best tools for the season. This recipe for slow cooker boneless apple short ribs brings together tender beef and bright, tart apples to create a balanced fall meal.
I tend to avoid heavy kitchen time in summer, but as the air cools I find myself eager to return to slow cooking and baking. The slow cooker lets you prepare dishes that develop depth and richness with very little active effort, keeping the kitchen cool and freeing you to do other things while dinner simmers. This recipe is an example of how simple ingredients and a little patience turn into a satisfying main course.
Slow Cooker Boneless Apple Short Ribs
Short ribs are comforting and hearty, and they pair surprisingly well with fruit. For this dish I used boneless short ribs, which are easy to serve and eat — no navigating around bones at the table. If you prefer bone-in ribs, they will work here too, though cooking times may vary slightly. The apple-based sauce mixes bright acidity with savory soy and garlic for a rich, layered flavor that complements the beef.
This recipe is straightforward and forgiving. It begins with a quick sear to build flavor, then the meat finishes slowly in a fragrant apple-scallion puree. The slow cook transforms tougher cuts into fork-tender pieces that practically fall apart when served. The dish works well over mashed potatoes, rice, or alongside roasted root vegetables for a complete autumn meal.
Slow Cooker Boneless Apple Short Ribs
5 minutes
6 hours 15 minutes
6 hours 20 minutes
Ingredients
- 2 pounds boneless short ribs
- 2 cups coarsely chopped apples
- 1 tablespoon vinegar
- ⅓ cup low sodium soy sauce
- 3 garlic cloves
- 4 scallions, chopped into large pieces
- Kosher salt and pepper for seasoning
Instructions
- Season all sides of the short ribs liberally with kosher salt and freshly ground black pepper. Heat a skillet over medium-high heat with a small amount of oil and brown the outside of the short ribs, working in batches if needed. Browning adds depth of flavor. Transfer the browned short ribs to the bottom of the slow cooker.
- In a food processor or blender, combine the chopped apples, vinegar, low sodium soy sauce, garlic, and the chopped scallions. Process until the mixture is well combined and forms a thick sauce. Taste and adjust seasoning if necessary.
- Pour the apple mixture evenly over the short ribs in the slow cooker. Cover and cook on low for about 6 hours, or until the short ribs are fully cooked and very tender. If you increase the quantity of meat, extend the cooking time by one to two hours until tender.
- When the ribs are done, lift them from the slow cooker and spoon some of the cooking liquid over them. Serve with additional apple slices if desired, and pair with mashed potatoes, rice, or roasted vegetables for a comforting autumn meal.
Notes
If you increase the amount of short ribs, increase the cooking time by 1–2 hours until the meat is tender. The recipe was adapted from a couple of influences and simplified here for ease of use. Boneless short ribs make serving easier, but bone-in ribs can be used with slightly longer cooking.
Nutrition
Per serving: Calories: 444.9 kcal | Carbohydrates: 11.4 g | Protein: 45.7 g | Fat: 23.3 g | Sodium: 915.4 mg | Fiber: 2 g | Sugar: 6.9 g
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