Slow Cooker Short Ribs (2024)

ByJaclyn Shimmel On07/12/202407/12/2024

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Rich and flavorful Slow Cooker Short Ribs are a comfort food classic. Perfectly seasoned and cooked low and slow in a savory sauce made from beef broth, Worcestershire sauce, tomato paste, and garlic, the ribs become so tender they fall right off the bone. The resulting gravy is perfect for drizzling over the ribs and a bed of mashed potatoes for the ultimate comfort food dinner.

Like with BBQ brisket crock pot, slow cooker pulled pork with root beer,andslow cooker steak bites for example), slow cooking is the key to juicy, fall-off-the-bone tender meat with only minimal effort. That’s what makes amazing slow cooker recipes like these as great for weeknight meals as they are for a special occasion or Sunday supper.

Why you’ll love this recipe

Yields tender, fall-of-the-bone meat every time.
It’s a hand-free, effortless recipe with amazing results.
Pairs well with mashed potatoes, rice, cauliflower mash, sweet potato mash, you name it.
The hearty meal will leave everyone satisfied.

Ingredients for Slow Cooker Beef Short Ribs

This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.

Beef short ribs– Either boneless or bone-in beef short ribs can be used.
Seasoning– Garlic powder, onion powder, and black pepper are used to season the beef ribs.
Carrots and Celery– These are placed underneath the short ribs. They help keep the meat elevated for even cooking, and they also absorb a ton of flavor from the juices. Some people discard the veggies because they can get quite soft, but I love them!
For the sauce– Beef broth, minced garlic, Worcestershire sauce, and tomato paste. The paste gives it a tomato-y flavor, a deeper color, and helps to thicken it. Worcestershire adds umami. For a deeper flavor, you can sub the broth with a bit of dry red wine, like cabernet sauvignon.

How to Make Crockpot Short Ribs

This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.

Step 1:Season both sides of the meat with garlic powder, onion powder, and pepper. Sear them in a large skillet over medium-high heat.

Step 2:Add the carrots and celery to the basin of the slow cooker. Place the browned ribs on top of the vegetables. Whisk together the broth, tomato paste, Worcestershire, and garlic in a small bowl. Pour the sauce over the ribs.

Step 4:Cover with the crockpot lid and cook on low for about 6 hours or high for 4 hours until the meat is tender and falls off the bone.

Step 5:Use a slotted spoon to place the ribs over a bed of mashed potatoes or rice, and then drizzle the extra juice over everything. Enjoy!

To thicken the sauce

To turn the sauce into a thicker gravy, mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Stir the cornstarch slurry into the cooking liquid in the crockpot about 30 minutes before the cooking time is complete.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days.

You can also freeze them for up to 2 months.

Thaw the meat in the fridge overnight and reheat it in the oven on medium heat.

Recipe Tips

Don’t skip searing: The initial sear gives the ribs more flavor and a slightly crisp outer edge.
Cook on low: Although you do have the option of cooking on high or low, for this particular short rib recipe, I highly recommend cooking on LOW for the best taste.
Use regular beef broth: Although I usually recommend low-soduim beef broth, use regular beef broth in this recipe since there is no other added salt.
Fresh herbs: Toss in fresh thyme, a sprig of rosemary, or a couple of bay leaves, if desired.
Check for doneness: Make sure the beef reaches an internal temperature of 195°F to 205°F in the thickest part.
Don’t toss the bones: If you’re serving the meat off the bones, save the bones to make beef broth or bone broth. Then, use the broth to make slow cooker chili with beans!

Serving Suggestions

There are so many ways to enjoy your beef ribs. I always pair them with a starch to soak up the tasty braising liquid.

Try creamy polenta, egg noodles, white rice, or brown rice. For a veggie boost, use cauliflower rice, cauliflower mash, or parsnip purée instead.

Short ribs also pair wonderfully with sides like red skinned potato salad, ham and pea salad, crock pot corn on the cob and slow cooker cowboy beans. Enjoy!

More Comfort Crock Pot Recipes

Slow Cooker Salisbury Steaks
Crock Pot Chili Mac
Slow Cooker Swedish Meatballs
Crock Pot Corned Beef
Slow Cooker Pork Chops

Recipe

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Slow Cooker Short Ribs

Author: Jaclyn

Prep: 10 minutes mins

Cook: 6 hours hrs

Total: 6 hours hrs 10 minutes mins

Slow Cooker Short Ribs are a comfort food classic. Seasoned and slow-cooked in a savory sauce the ribs are so tender they fall off the bone.

Equipment

6 quart slow cooker

Ingredients

▢ 3-4 pounds beef short ribs
▢ 1 teaspoon garlic powder
▢ 1 teaspoon onion powder
▢ 1 teaspoon black pepper
▢ 4 carrots peeled and chopped
▢ 4 celery stalks chopped
▢ 2 cups beef broth
▢ 2 Tablespoons tomato paste
▢ 1 Tablespoon Worcestershire sauce
▢ 2 garlic cloves minced

Instructions

Place the short ribs in a large skillet and season both sides with garlic powder, onion powder, and pepper.
Sear the ribs on each side over medium-high heat until browned.
Add the carrots and celery to the bottom of your slow cooker, then place the seared ribs on top.
In a small bowl, whisk together the broth, tomato paste, Worcestershire, and minced garlic. Pour the mixture over the ribs.
Cover and cook on low for 6-8 hours (recommended) or high for 4-5 hours, or until the meat is tender and falling off the bone.
Serve the ribs with the sauce spooned over the top and enjoy.

Notes

I recommend cooking on LOW if at all possible. Cooking low and slow ensures tender, juicy meat.

Serve over a bed of mashed potatoes, rice, noodles with sauce spooned over the top.

Store leftovers in an airtight container in the refrigerator for up to 3 days.
We like to serve these over mashed potatoes, rice, or noodles.

Nutrition

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