Slow Cooker Short Ribs: Tender Beef Ribs Made Easy

SLOW COOKER SHORT RIBS

If you love the deep, rich flavor of slow cooked beef but want a dinner that practically cooks itself, these Slow Cooker Short Ribs are exactly what you need.

The meat becomes fall apart tender, the sauce is savory and slightly tangy, and the whole meal feels like a warm hug on a cold evening.

It is pure comfort food, and the best part is you can set it and forget it while you go about your day.

Whether you are a busy parent juggling after school activities or a weekend cook who wants a no fuss dinner, this recipe delivers. Serve the ribs and their cooking juices over mashed potatoes or rice, and watch everyone at the table go quiet with satisfaction.

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Pin this recipe so you can find it easily when you need a meal that tastes like it simmered all day.

This recipe makes 6 servings. The prep time is just 20 minutes, and the slow cooker does the rest. You can cook it on LOW for 6 to 8 hours or on HIGH for 4 to 6 hours. Either way, you will be rewarded with tender, flavorful beef that falls off the bone.

I remember the first time I made these ribs for my family. The kids came running into the kitchen asking what smelled so good. By dinner time, everyone was asking for seconds. That is the magic of a good slow cooker recipe.

SHORT RIBS IN CROCKPOT

Cooking short ribs in a crockpot is one of the easiest ways to get that low and slow flavor without tending a fire. The slow cooker does the work, breaking down the tough fibers until the beef is spoon tender. This recipe is flexible too.

You can adjust the spices and herbs to your taste, toss in extra vegetables like mushrooms or potatoes, and choose your favorite side. Red wine can stand in for the balsamic vinegar or Worcestershire sauce if you prefer.

Both bone in and boneless short ribs work here. Bone in gives you a bit more flavor, while boneless cuts cook faster, so keep an eye on the timing.

I have been making this recipe for years, and it never fails to impress. The aroma that fills your kitchen as it cooks is almost as good as the meal itself. Let us walk through the ingredients and steps so you can make it perfectly every time.

One of the best things about this recipe is that you can prep it in the morning and come home to a fully cooked meal. No stress, no last minute scrambling. Just pure comfort waiting for you.

Ingredients

• 4 pounds bone in beef short ribs (about 8 ribs)
• 1 1/2 tablespoons cornstarch
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons black pepper
• 3/4 teaspoon onion powder
• 3/4 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper
• 1 to 2 tablespoons avocado oil, plus more as needed
• 2 sweet onions, peeled and cut into 1 inch thick slices
• 6 garlic cloves, peeled and minced
• 1/4 cup balsamic vinegar or Worcestershire sauce
• 2 1/2 cups beef broth
• 2 tablespoons tomato paste
• 2 sprigs fresh thyme leaves, chopped
• 2 sprigs fresh rosemary, chopped
• 2 bay leaves
• 5 large carrots, cut into 1 inch thick rounds
• Optional herbs for garnish: parsley, rosemary, thyme

Instructions

1. Pat the short ribs dry with a paper towel.
2. Mix the cornstarch and seasonings together in a small bowl. Season the short ribs on all sides, massaging it in.
3. In a large skillet over medium high heat, add 1 tablespoon oil and sear the short ribs on both sides until browned and a nice crust forms, about 5 minutes each side. Work in small batches and add additional oil for the next batch as needed. Transfer the seared meat into the slow cooker.
4. In the same skillet, saute the onions and garlic until fragrant, about 1 to 2 minutes.
5. Add the balsamic vinegar or Worcestershire sauce and deglaze the pan by scraping up the browned bits stuck to the bottom.
6. Add the beef broth, tomato paste, fresh thyme, fresh rosemary, and bay leaves. Stir to combine and bring to a boil.
7. Once boiling, remove the skillet from the heat and transfer the contents into the slow cooker, pouring everything on top of the seared short ribs.
8. Cover and cook on LOW for 6 to 8 hours, or until the meat is tender. You may also cook on HIGH for 4 to 6 hours, or until the meat is tender. Add the chopped carrots into the slow cooker during the last 1 to 2 hours of the cooking time, depending on how soft or tender you would like them.
9. Garnish with fresh herbs and serve with mashed potatoes, rice, crusty bread, or vegetables if desired.

Notes and Tips

I have made this recipe many times for my own family, and here are a few things I have learned along the way. First, do not skip the searing step. It really does make a difference in flavor and texture.

Second, if you use boneless short ribs, they may cook faster, so start checking for tenderness around the 5 hour mark on LOW. Third, the sauce is rich and flavorful, so I often double the carrots because they soak up all that goodness.

Fourth, if you want a thicker sauce, you can mix a little cornstarch with cold water and stir it in during the last 30 minutes of cooking. Finally, leftovers taste even better the next day, so this is a great make ahead meal.

Do not skip the sear. It is the secret to deep flavor and juicy meat.

Make Ahead and Storage

These short ribs are perfect for meal prep. You can make the entire dish up to 3 days in advance and store it in the refrigerator. The flavors actually deepen overnight.

To reheat, simply warm the ribs and sauce in a covered pot on the stove or in the microwave. You can also freeze the leftovers for up to 3 months. Just make sure to cool the ribs completely before freezing. Thaw overnight in the refrigerator and reheat gently.

Ingredient Swaps and Variations

One of the things I love about this recipe is how adaptable it is. Here are some ideas:

• Red wine: Instead of balsamic vinegar or Worcestershire sauce, use 1/4 cup of dry red wine for a deeper, richer flavor.
• Beer: A dark beer like stout or porter can replace some of the beef broth for a malty twist.
• Vegetables: Add mushrooms, parsnips, or potatoes along with the carrots. Just cut them into similar sized pieces so they cook evenly.
• Spice level: Adjust the cayenne pepper to your liking. If you want less heat, reduce it to 1/4 teaspoon or omit it entirely.
• Herbs: Fresh thyme and rosemary are classic, but you can also try fresh oregano or a bay leaf or two extra.

Feel free to make this recipe your own. That is the beauty of slow cooking.

Nutrition

Here is the nutrition information per serving, based on the original recipe. Please note that these values are estimates and can vary based on the exact ingredients you use.

Recipe makes 6 servings.

Serving Suggestions

These short ribs are incredibly versatile. Here are some of my favorite ways to serve them:

• Mashed potatoes: Creamy cheddar mashed potatoes are a classic pairing. The sauce soaks into the potatoes beautifully.
• Rice: A simple bowl of white or brown rice is perfect for soaking up the juices.
• Crusty bread: Dutch oven bread or any crusty loaf is great for dipping.
• Vegetables: Steamed green beans, roasted broccoli, or a simple salad add freshness.
• Other sides: Mushroom cauliflower rice, baked mac and cheese, oat rolls, or parmesan potato stacks all work wonderfully.

No matter what you choose, make sure you spoon plenty of that rich cooking liquid over everything. It is liquid gold.

If you are feeding a crowd, you can easily double the recipe. Just make sure your slow cooker is large enough. A 6 quart or larger works well for a double batch.

DO YOU HAVE TO BROWN SHORT RIBS BEFORE COOKING?

Yes, you should brown the short ribs before slow cooking. This step is not just for looks. Browning creates a deep, savory crust that adds flavor and improves the texture of the meat.

It also helps seal in juices, so the final result is more tender and juicy. I know it is tempting to skip this step on a busy day, but it only takes about 10 minutes and makes a huge difference.

So take the extra time to sear the ribs. Your taste buds will thank you.

When you sear the meat, you are creating browning reactions that develop hundreds of new flavor compounds. That is why a browned piece of meat tastes so much better than a gray one. So yes, browning is worth it.

ARE SHORT RIBS GOOD FOR THE SLOW COOKER?

Absolutely. Short ribs are one of the best cuts for the slow cooker because they need a long, gentle cooking time to become tender. The low and slow heat breaks down the connective tissue and turns the meat into fall apart deliciousness.

If you tried to cook short ribs quickly, they would be tough and chewy. But in a crockpot, they shine. That is why this recipe works so well.

Here are some side dishes that pair perfectly with these ribs:

• Creamy Cheddar Mashed Potatoes
• Dutch Oven Bread
• Mushroom Cauliflower Rice
• Baked Mac and Cheese
• Oat Rolls
• Parmesan Potato Stacks

These sides are all comforting and delicious. Pick one or two and you will have a complete meal that everyone will love.

Welcome!

This recipe comes from Nicole Harris, the talented recipe developer behind WonkyWonderful. Nicole has been creating quick, budget friendly family meals since 2012. Her site is full of 30 minute dinners, kid approved dishes, and holiday recipes made with simple, real ingredients.

I am so grateful she shared this slow cooker short ribs recipe with the world. It has become a staple in my home, and I know it will become one in yours too.

Nicole has a gift for making everyday cooking feel easy and rewarding. If you enjoy this recipe, be sure to explore more of her work. You will find plenty of inspiration for busy weeknights and special occasions.

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SLOW COOKER SHORT RIBS

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SLOW COOKER SHORT RIBS If you love the deep, rich flavor of slow cooked beef but want a dinner that practically cooks itself, these Slow Cooker Short Ribs are exactly what you need. The meat becomes fall apart tender, the sauce is savory and slightly tangy, and the whole meal feels like a warm hug on a cold evening.

• Total Time: 380 min
• Yield: 6 1x

Ingredients

Scale 1x2x3x

Ingredients
4 pounds bone-in beef short ribs
1 ½ tablespoons cornstarch
1 ½ teaspoons salt
1 ½ teaspoons black pepper
¾ teaspoon onion powder
¾ teaspoon garlic powder
½ teaspoon cayenne pepper
1–2 tablespoons avocado oil
2 sweet onions, peeled and cut into 1 inch thick slices
6 cloves garlic, peeled and minced
1/4 cup balsamic vinegar
2 ½ cups beef broth
2 tablespoons tomato paste
2 sprigs fresh thyme leaves, chopped
2 sprigs fresh rosemary, chopped
2 bay leaves
5 large carrots, cut into 1 inch thick rounds
Optional herbs for garnish, parsley, rosemary, thyme

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Instructions

Instructions
1-Pat short ribs dry with a paper: Pat short ribs dry with a paper towel.
2-Mix the cornstarch and seasonings together in: Mix the cornstarch and seasonings together in a small bowl. Season the short ribs on all sides, massaging it in.
3-In a large skillet over medium-high heat,: In a large skillet over medium-high heat, add 1 tablespoon oil and sear the short ribs on both sides until browned and a nice crust forms, about 5 minutes each side. Work in small batches and add additional oil for the next batch as needed. Transfer the seared meat into the slow cooker.
4-In the same skillet, saute the onions: In the same skillet, saute the onions and garlic until fragrant, about 1-2 minutes.
5-Add the balsamic vinegar or Worcestershire sauce: Add the balsamic vinegar or Worcestershire sauce and deglaze the pan by scraping up the browned bits stuck to the bottom.
6-Add the beef broth, tomato paste, fresh: Add the beef broth, tomato paste, fresh thyme, fresh rosemary, and bay leaves. Stir to combine and bring to a boil.
7-Once boiling, remove the skillet from the: Once boiling, remove the skillet from the heat and transfer the contents into the slow cooker, pouring everything on top of the seared short ribs.
8-Cover and cook on LOW for 6-8: Cover and cook on LOW for 6-8 hours, or until the meat is tender. You may also cook on HIGH for 4-6 hours, or until the meat is tender. Add the chopped carrots into the slow cooker during the last 1-2 hours of the cooking time, depending on how soft or tender you’d like them.
9-Garnish with fresh herbs and serve with: Garnish with fresh herbs and serve with mashed potatoes, rice, crusty bread, or vegetables if desired.

Last Step:

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• Prep Time: 20 min
• Cook Time: 360 min
• Method: mixed

Nutrition

• Calories: 1053kcal
• Sugar: 9g
• Sodium: 1179mg
• Fat: 73g
• Saturated Fat: 31g
• Carbohydrates: 19g
• Fiber: 3g
• Protein: 80g
• Cholesterol: 302mg