Slow Cooker Short Ribs

Slow Cooker Short Ribs are a rich, tender, and deeply flavorful dish that turns simple ingredients into a luxurious meal with minimal effort. The beef short ribs cook low and slow until they’re fall-off-the-bone tender, bathed in a savory sauce that’s full of depth. I love how the slow cooker does most of the work while I go about my day.

Why You’ll Love This Recipe

I love how effortless yet impressive this recipe is. The ribs become unbelievably tender, and the sauce thickens into a silky gravy that’s perfect over mashed potatoes or rice. It’s a set-it-and-forget-it kind of meal that makes the house smell amazing all day long. This is comfort food at its finest, and it’s always a hit whether I’m cooking for family or guests.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Bone-in beef short ribs

• All-purpose flour

• Salt and black pepper

• Olive oil

• Onion, chopped

• Garlic, minced

• Carrots, chopped

• Tomato paste

• Red wine (or beef broth)

• Beef broth

• Worcestershire sauce

• Fresh rosemary and thyme (or dried)

• Bay leaves

Directions

1. I begin by seasoning the short ribs with salt and pepper, then lightly dredging them in flour.

2. In a skillet, I heat olive oil and brown the ribs on all sides. This step adds a deep, rich flavor to the dish.

3. I transfer the browned ribs to the slow cooker.

4. In the same skillet, I sauté onions, carrots, and garlic until softened, then stir in tomato paste and cook for a minute.

5. I deglaze the pan with red wine, scraping up any brown bits, and pour the mixture into the slow cooker.

6. I add beef broth, Worcestershire sauce, herbs, and bay leaves to the slow cooker, covering the ribs completely.

7. I cook on low for 8 hours (or high for 4–5 hours) until the meat is tender and falling off the bone.

8. Before serving, I remove the ribs and strain or blend the sauce if I want it smoother, then simmer it briefly to thicken.

Servings and timing

This recipe serves 4 to 6 people and takes about 8 hours on low or 4 to 5 hours on high in the slow cooker, plus about 15 to 20 minutes of prep time.

Variations

• I sometimes use boneless short ribs if that’s what I have available.

• For a sweeter twist, I add a tablespoon of brown sugar or a splash of balsamic vinegar.

• I swap red wine for dark beer or just use extra broth if I want an alcohol-free version.

• Mushrooms add a nice earthy depth if I mix them in with the vegetables.

• I serve it over creamy polenta instead of mashed potatoes for a change.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm the ribs gently on the stovetop in a covered skillet or in the microwave with a splash of broth to keep the meat moist. The flavors get even better after a day or two, so I always look forward to the leftovers.

FAQs

Can I skip browning the short ribs?

Technically yes, but I never skip it—browning adds a ton of flavor that really makes a difference in the final dish.

What’s the best way to thicken the sauce?

I simmer the strained cooking liquid on the stove or add a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) to the slow cooker during the last 30 minutes of cooking.

Can I use a different cut of beef?

Yes, I’ve used chuck roast cut into large chunks with great results, though short ribs have the richest flavor and texture.

Can I freeze cooked short ribs?

Absolutely. I freeze the ribs and sauce together in a container or freezer bag for up to 3 months. I thaw and reheat them slowly on the stove or in the oven.

Do I need to use fresh herbs?

Not necessarily. I use dried rosemary and thyme if that’s what I have on hand—just reduce the amount slightly since dried herbs are more concentrated.

Conclusion

Slow Cooker Short Ribs are a cozy, no-fuss meal that feels fancy without requiring much effort. The meat is incredibly tender, the sauce is full of flavor, and it’s one of those dishes that makes dinner feel special. Whether I’m feeding a crowd or just treating myself, this recipe never lets me down.

Slow Cooker Short Ribs

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• Author: Linda
• Prep Time: 20 minutes
• Cook Time: 8 hours (low) or 4–5 hours (high)
• Total Time: 8 hours 20 minutes
• Yield: 4 to 6 servings
• Category: Main Dish
• Method: Slow Cooker
• Cuisine: American
• Diet: Halal

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Description

Slow Cooker Short Ribs are a hearty and luxurious dish featuring beef short ribs cooked low and slow in a rich, savory sauce until melt-in-your-mouth tender. Perfect for a comforting dinner, this recipe offers big flavor with minimal effort.

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Ingredients

• 3 to 4 lbs bone-in beef short ribs
• 1/4 cup all-purpose flour
• Salt and black pepper, to taste
• 2 tbsp olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 carrots, chopped
• 2 tbsp tomato paste
• 1 cup red wine (or beef broth)
• 2 cups beef broth
• 1 tbsp Worcestershire sauce
• 2 sprigs fresh rosemary (or 1 tsp dried)
• 2 sprigs fresh thyme (or 1 tsp dried)
• 2 bay leaves

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Instructions

1. Season short ribs with salt and pepper, then dredge lightly in flour.
2. Heat olive oil in a skillet over medium-high heat and brown short ribs on all sides. Transfer to slow cooker.
3. In the same skillet, sauté onion, carrots, and garlic until softened. Stir in tomato paste and cook for 1 minute.
4. Deglaze the pan with red wine, scraping up brown bits, and pour mixture into the slow cooker.
5. Add beef broth, Worcestershire sauce, herbs, and bay leaves to the slow cooker. Ensure ribs are mostly submerged.
6. Cover and cook on low for 8 hours or high for 4–5 hours until meat is very tender.
7. Remove ribs and strain or blend sauce for a smoother texture. Simmer sauce on stove to thicken, if desired.
8. Serve ribs with sauce over mashed potatoes, rice, or polenta.

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Notes

• Browning the ribs first enhances flavor significantly.
• For a sweeter variation, add brown sugar or balsamic vinegar.
• Substitute red wine with dark beer or extra broth for an alcohol-free option.
• Short ribs can be replaced with chunks of chuck roast if needed.
• Store leftovers for up to 4 days or freeze for up to 3 months.

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Nutrition

• Serving Size: 1 serving
• Calories: 550
• Sugar: 4g
• Sodium: 720mg
• Fat: 38g
• Saturated Fat: 16g
• Unsaturated Fat: 18g
• Trans Fat: 1g
• Carbohydrates: 10g
• Fiber: 2g
• Protein: 38g
• Cholesterol: 135mg