Slow Cooker Short Ribs are rich, tender, and fall-off-the-bone delicious. Cooked low and slow in a flavorful sauce, they’re incredibly satisfying and surprisingly easy to make. With minimal prep and the magic of the slow cooker, I get deep, comforting flavor with almost no effort.
Why I Love This Recipe
I love how the slow cooker transforms tough short ribs into something unbelievably tender and full of flavor. The meat becomes silky, the sauce gets rich and concentrated, and I don’t have to babysit the pot. It’s a cozy, hearty meal that feels fancy but is totally fuss-free.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Bone-in beef short ribs
- Onion, chopped
- Carrots, chopped
- Garlic, minced
- Tomato paste
- Beef broth
- Red wine (or more broth)
- Worcestershire sauce
- Olive oil
- Salt and black pepper
- Fresh thyme or rosemary (optional for garnish)
Directions
- I season the short ribs generously with salt and pepper.
- I sear them in a hot skillet with oil until browned on all sides, then transfer them to the slow cooker.
- I sauté the onions, carrots, and garlic in the same pan, then stir in tomato paste and cook briefly.
- I deglaze with red wine, scraping up the browned bits, then pour everything over the ribs.
- I add beef broth and Worcestershire sauce to the slow cooker.
- I cover and cook on low for 8 hours or on high for 4–5 hours, until the meat is tender and falling off the bone.
- I skim excess fat, taste and adjust the seasoning, and garnish with herbs before serving.
Servings and timing
This recipe serves 4 to 6 and takes about 8 hours on low or 4–5 hours on high, with 20–25 minutes of prep.
Variations
- I sometimes add mushrooms or pearl onions in the last hour of cooking.
- For a deeper flavor, I use balsamic vinegar or a splash of soy sauce.
- A bit of brown sugar or maple syrup adds a hint of sweetness.
- I serve it over mashed potatoes, polenta, or creamy grits.
Storage/Reheating
Leftovers keep well in the fridge for up to 4 days. I reheat them gently on the stove or in the microwave with a bit of the sauce to keep them moist. They also freeze beautifully—I thaw overnight and reheat when ready.
FAQs
Can I skip searing the ribs?
Technically yes, but searing adds so much flavor. I highly recommend not skipping this step.
What cut of meat works best?
Bone-in short ribs give the most flavor and richness, but boneless can work too.
Can I use a different liquid instead of wine?
Yes, I’ve used more beef broth or even a splash of balsamic vinegar with good results.
Can I make this a day ahead?
Absolutely. It actually tastes better the next day as the flavors develop more.
How do I thicken the sauce?
After cooking, I transfer the liquid to a pan and simmer it until reduced. A cornstarch slurry can also help if I want a quicker solution.
Conclusion
Slow Cooker Short Ribs are a perfect example of how a little time can turn simple ingredients into something luxurious. They’re rich, savory, and comforting—just the kind of meal I love coming home to after a long day. Whether for a special dinner or a cozy night in, this dish never disappoints.
Print
Slow Cooker Short Ribs
- Prep Time: 20 minutes
- Cook Time: 8 hours (LOW) / 4–5 hours (HIGH)
- Total Time: ≈8 hours 20 minutes (including prep)
- Yield: 4–6 servings
- Category: Main Course
- Method: Slow Cooker / Braising
- Cuisine: American
- Diet: Halal
Description
Slow Cooker Short Ribs are rich, tender, and fall‑off‑the‑bone delicious. Cooked low and slow in a flavorful sauce, they’re incredibly satisfying and surprisingly easy to make. With minimal prep and the magic of the slow cooker, you get deep, comforting flavor with almost no effort.
Ingredients
- 3–4 lbs bone‑in beef short ribs
- 1 large onion, chopped
- 2–3 carrots, chopped
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 2 cups beef broth
- 1 cup red wine (or use additional broth)
- 1 tbsp Worcestershire sauce
- 2 tbsp olive oil
- Salt and freshly ground black pepper to taste
- Fresh thyme or rosemary sprigs (optional, for garnish)
Instructions
- Season the short ribs generously with salt and pepper on all sides.
- Heat the olive oil in a large skillet over medium‑high heat. Sear the short ribs on all sides until browned, about 2–3 minutes per side, then transfer to the slow cooker. (Searing enhances flavor and caramelization.) :contentReference[oaicite:0]{index=0}
- In the same skillet, sauté the onion, carrots and garlic for 2‑3 minutes. Stir in the tomato paste and cook briefly to deepen the flavor.
- Deglaze the skillet with red wine (or additional broth), scraping up all the browned bits. Pour this mixture into the slow cooker over the ribs.
- Add the beef broth and Worcestershire sauce. If using fresh herbs, tuck them in among the ribs.
- Cover and cook on LOW for 8 hours (or HIGH for 4–5 hours) until the meat is extremely tender and easily pulls away from the bone. :contentReference[oaicite:1]{index=1}
- Once cooked, carefully remove the ribs and skim off excess fat from the remaining cooking liquid. Adjust seasoning if needed.
- Serve the ribs topped with the sauce and garnished with fresh thyme or rosemary. They go beautifully with mashed potatoes, creamy polenta or roasted vegetables.
Notes
- Bone‑in ribs usually offer more flavor and richness thanks to the marrow and connective tissue breakdown. :contentReference[oaicite:2]{index=2}
- Low and slow cooking allows the fat and connective tissues to render and break down, creating tender, melt‑in‑your‑mouth meat. :contentReference[oaicite:3]{index=3}
- If you skip searing you’ll still get tender meat, but much of the deep flavor from browning is lost. :contentReference[oaicite:4]{index=4}
- After cooking, you can strain and reduce the cooking liquid into a thick gravy for serving. :contentReference[oaicite:5]{index=5}
Nutrition
- Serving Size: 1 portion (approx 1 rib with sauce)
- Calories: 550
- Sugar: 4g
- Sodium: 470mg
- Fat: 36g
- Saturated Fat: 15g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 140mg
