Slow Cooker Beef Short Ribs

WANT TO SAVE THIS RECIPE?

When I first made these Slow Cooker Beef Short Ribs, I wasn’t prepared for how deeply flavorful and incredibly tender they would turn out. The meat practically melts off the bone, soaking up every drop of the rich, savory sauce it simmers in all day. This is the kind of dish that fills your home with mouthwatering aromas and makes dinner feel like an indulgent event—even if it took minimal effort.

Slow cooking transforms beef short ribs into something truly luxurious. You can start this dish in the morning and return to a complete meal that’s ready to impress. Whether you’re serving it for a cozy family dinner or something a little fancier, it always hits the mark. And yes, you’ll definitely want seconds.

Why You’ll Love This Slow Cooker Beef Short Ribs

These beef short ribs are the ultimate comfort food. Cooking them in the slow cooker not only makes them unbelievably tender but also lets all the flavors develop slowly and deeply. The savory, slightly sweet sauce clings to each rib, with hints of garlic, onion, and herbs that soak into the meat.

What makes this dish even better is its simplicity. With just a bit of prep, your slow cooker does the rest. No need to fuss over a hot stove—just set it and forget it. Plus, it’s a great make-ahead meal, perfect for meal prep or entertaining.

What Cut of Beef Should I Use for Slow Cooker Short Ribs?

Go for bone-in beef short ribs. The bones add incredible depth to the sauce as they cook down, and the fat marbling keeps the meat juicy and flavorful. Look for well-marbled cuts with a good amount of meat on each bone. If you’re unsure, your butcher can point you in the right direction.

Boneless short ribs can work, too, but they tend to be leaner and may not deliver quite the same rich result. Still, they’re a good option if you prefer less fat or want a quicker prep.

Options for Substitutions

No red wine? No problem—use beef broth and a splash of balsamic vinegar for a similar depth of flavor. Don’t have fresh herbs? Dried thyme or rosemary will still bring great taste. And if you’re avoiding sugar, swap out brown sugar with a bit of honey or omit it altogether for a more savory finish.

Gluten-free? Make sure to use tamari instead of soy sauce, and double-check that your broth and other sauces are gluten-free. You can even add mushrooms or carrots if you want to sneak in some vegetables.

---

Ingredients for this Slow Cooker Beef Short Ribs

Beef Short Ribs (bone-in): These are the star of the dish—rich, meaty, and full of flavor that becomes fall-apart tender after hours in the slow cooker.

Onions: Sliced or chopped onions add natural sweetness and depth to the braising liquid as they break down.

Garlic: Fresh minced garlic provides a bold aromatic base that complements the richness of the beef.

Beef Broth: This is the foundation of the sauce, keeping the meat moist and developing layers of flavor during cooking.

Red Wine: Adds acidity and richness to enhance the taste. Choose a dry red wine like Cabernet Sauvignon or Merlot.

Soy Sauce: Deepens the umami notes of the sauce and balances the sweetness.

Brown Sugar: Just a touch to balance out the savory elements and enhance caramelization.

Tomato Paste: Concentrated tomato flavor that boosts the sauce’s richness.

Worcestershire Sauce: Brings savory complexity and a slightly tangy finish.

Fresh Thyme or Rosemary: Adds an earthy herbal note to the slow-cooked sauce.

Salt and Black Pepper: For seasoning the meat and sauce to bring out all the natural flavors.

Olive Oil: Used to sear the ribs before slow cooking, locking in flavor and improving texture.

---

Step 1: Sear the Short Ribs

Start by patting the beef short ribs dry and seasoning them generously with salt and pepper. Heat olive oil in a heavy skillet over medium-high heat. Sear the ribs on all sides until they develop a deep brown crust—this step builds flavor and keeps the meat juicy.

---

Step 2: Prepare the Sauce Base

In the same skillet, sauté chopped onions for a few minutes until they soften. Add minced garlic and cook for another 30 seconds. Stir in the tomato paste, then deglaze the pan with red wine, scraping up all the brown bits from the bottom. Let it simmer for a minute to reduce slightly.

---

Step 3: Add Everything to the Slow Cooker

Transfer the seared ribs to your slow cooker. Pour the onion and wine mixture over the top. Add beef broth, soy sauce, Worcestershire sauce, brown sugar, and herbs. Make sure the liquid covers the meat about three-quarters of the way.

---

Step 4: Cook Low and Slow

Cover and cook on LOW for 8 hours or HIGH for 4–5 hours. The meat should be tender and easily pull away from the bone. You’ll notice the sauce has thickened and darkened beautifully.

---

Step 5: Optional – Thicken the Sauce

If you’d like a thicker sauce, remove the ribs when done and set them aside. Pour the liquid into a saucepan, bring it to a simmer, and reduce for 10–15 minutes. You can also whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) and simmer until it thickens.

---

Step 6: Serve and Garnish

Plate the short ribs and spoon that glossy, rich sauce over the top. Garnish with fresh thyme or chopped parsley for color and a touch of freshness. Serve hot.

---

How Long to Prepare the Slow Cooker Beef Short Ribs

Prep Time: It takes about 20–25 minutes to prep everything, including searing the ribs and sautéing the onions and garlic. Though optional, searing is highly recommended for flavor and texture.

Cooking Time: The magic happens in the slow cooker. Set it to LOW for 8 hours or HIGH for about 4 to 5 hours. The longer, slower method yields the most tender meat and richer flavor.

---

Tips for Perfect Slow Cooker Beef Short Ribs

• Sear the ribs: Don’t skip this step—it adds depth to the dish and locks in flavor.
• Use fresh herbs if possible: They infuse the sauce as it simmers, giving a more vibrant flavor.
• Deglaze the pan: Scrape all those browned bits after searing—this adds incredible richness to the sauce.
• Let it rest: Before serving, let the ribs sit for a few minutes to help the juices redistribute.
• Skim the fat: If the sauce feels too greasy, skim off the excess fat before serving.

---

Watch Out for These Mistakes While Cooking

• Overcrowding the slow cooker: Make sure the ribs are in a single layer or slightly overlapping. Too many ribs can lead to uneven cooking.
• Not enough liquid: Always ensure the ribs are at least 3/4 covered to keep them moist.
• Overcooking on high: While the high setting works, leaving it on too long may dry out the ribs.
• Skipping the browning: This one’s easy to miss, but skipping it leaves a lot of flavor behind.
• Undersalting: Remember to season well—slow cooking can mute salt levels.

---

What to Serve With Slow Cooker Beef Short Ribs?

1. Creamy Mashed Potatoes

A classic pairing—the buttery smoothness of mashed potatoes soaks up the rich sauce perfectly.

2. Roasted Garlic Cauliflower Mash

A low-carb alternative that still delivers creaminess and flavor.

3. Buttered Egg Noodles

Wide egg noodles offer a soft, comforting base that complements the tender meat.

4. Crusty Bread

Use a thick slice of sourdough or French bread to mop up every bit of the sauce.

5. Steamed Green Beans

A light, crisp veggie side that adds freshness and balance to this hearty dish.

---

Storage Instructions

Refrigeration: Let the ribs cool completely, then store in an airtight container with the sauce. They’ll keep for up to 4 days in the refrigerator.

Freezing: These ribs freeze well. Place in a freezer-safe container or bag with sauce and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating: Warm on the stovetop over low heat until hot, or microwave in a covered dish. Add a splash of broth or water to loosen the sauce if needed.

---

Estimated Nutrition

Per serving (based on 6 servings):

• Calories: 525 kcal
• Protein: 38g
• Carbohydrates: 9g
• Fat: 36g
• Saturated Fat: 14g
• Sugar: 4g
• Fiber: 0g
• Sodium: 850mg
• Cholesterol: 135mg

---

Frequently Asked Questions

How do I know when the short ribs are done?

They’re ready when the meat is fall-apart tender and easily pulls away from the bone with a fork.

Can I make this a day ahead?

Yes! In fact, it often tastes better the next day. Just reheat gently and serve.

Can I use boneless short ribs?

Yes, but they tend to be leaner and may cook faster. Keep an eye on them to avoid drying out.

What if I don’t have red wine?

Substitute with extra beef broth and a tablespoon of balsamic vinegar for a similar depth of flavor.

Can I cook this in the oven instead?

Absolutely. After searing and combining everything, cover and bake at 325°F (160°C) for 3 to 3.5 hours.

---

Conclusion

Slow Cooker Beef Short Ribs are one of those dishes that feel like a reward at the end of the day. With just a bit of prep and a handful of ingredients, you get something that’s rich, tender, and unforgettable. Whether you’re cooking for family or guests, this dish never fails to deliver cozy, savory satisfaction. And best of all? The slow cooker does most of the work.

---

Print