Should Short Ribs Be Submerged In Slow Cooker?
Short ribs should be partially submerged in a slow cooker. The liquid should come up about halfway up the ribs in order to allow them to cook evenly and absorb the flavors from the liquid. If the ribs are fully submerged, they may become mushy and lose their texture. Additionally, leaving some of the ribs exposed will allow for the formation of a deeply flavored crust.