Slow Cooker Short Ribs are the ultimate comfort food — tender, flavorful, and fall-off-the-bone delicious. This dish transforms hearty beef short ribs into a melt-in-your-mouth masterpiece through low and slow cooking.
Simmered in a rich blend of broth, red wine, garlic, onions, and herbs, the ribs develop deep, savory flavors with minimal effort.
Ideal for busy days or cozy weekends, this one-pot meal fills your home with irresistible aroma and pairs beautifully with mashed potatoes, polenta, or crusty bread.
Whether for a family dinner or special gathering, slow cooker short ribs deliver a gourmet experience with home-cooked ease.
Tender, fall-off-the-bone beef short ribs slow-cooked in a rich, savory sauce is the kind of comfort food that feels like a warm hug.
This slow cooker recipe is perfect for cozy nights, dinner parties, or make-ahead meals. Let the slow cooker do the hard work while you enjoy incredibly flavorful and melt-in-your-mouth meat by dinnertime.
Slow Cooker Short Ribs: An Amazing Ultimate Recipe
Description
Slow Cooker Short Ribs are a rich and comforting dish made by braising beef short ribs low and slow until they become fall-off-the-bone tender.
Simmered in a savory blend of beef broth, red wine, garlic, onions, and herbs, the ribs soak up deep, bold flavors over several hours.
The slow cooker method allows the meat to become incredibly juicy and succulent with minimal effort. Served over mashed potatoes, polenta, or noodles, this hearty dish is perfect for cozy dinners or special occasions.
Ideal for cold weather, it’s a true comfort food classic that fills the kitchen with irresistible aroma.
Ingredients
Instructions
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Start by patting the short ribs dry with a paper towel, which helps them brown better. Generously season them with salt and black pepper on all sides.
In a large skillet over medium-high heat, add the olive oil. Once hot, sear the short ribs in batches—about 2–3 minutes per side—until browned.
This adds a deep layer of flavor to the dish. Once seared, transfer the ribs to the slow cooker.
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In the same skillet, reduce the heat to medium. Add the onions, carrots, and celery. Cook for 4–5 minutes until softened.
Add the garlic and tomato paste and cook for another 1–2 minutes until fragrant.
Pour in the red wine to deglaze the pan, scraping up any browned bits stuck to the bottom (they’re packed with flavor). Let the mixture simmer for 2–3 minutes.
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Pour the sautéed vegetables and wine mixture over the short ribs in the slow cooker. Add beef broth, Worcestershire sauce, thyme, and bay leaves. Make sure the liquid mostly covers the ribs. Cover with the lid.
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Set your slow cooker on low for 8–9 hours, or on high for 4–5 hours. The longer and slower the cook, the more tender the meat becomes. The meat should easily fall off the bone when done.
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Once cooked, you can strain the liquid into a saucepan and discard the vegetables and herbs.
To thicken the sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and whisk into the sauce over medium heat.
Simmer for 5 minutes until thickened. Alternatively, blend the cooked veggies into the sauce using an immersion blender for a richer, rustic gravy.
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Return the ribs to the slow cooker or a serving platter and spoon the sauce generously over them. Serve hot with your favorite side dishes.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 600kcal
- % Daily Value *
- Total Fat 40g62%
- Saturated Fat 15g75%
- Cholesterol 120mg40%
- Sodium 800mg34%
- Total Carbohydrate 15g5%
- Dietary Fiber 2g8%
- Sugars 6g
- Protein 35g70%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Tips for the Best Slow Cooker Short Ribs
1. Choose the Right Cut
Bone-in short ribs are preferred for flavor and presentation. Look for meaty, well-marbled ribs with minimal fat cap. Boneless short ribs work too but tend to cook faster and may be slightly less juicy.
2. Sear Before Slow Cooking
One of the most essential steps: don’t skip searing. Brown the ribs in a hot skillet before adding them to the slow cooker. This caramelizes the surface and adds deep, savory flavor that you can’t get from slow cooking alone.
3. Build a Flavorful Base
Use aromatics like garlic, onions, carrots, and celery, along with a hearty liquid such as red wine, beef broth, or a combination. Add tomato paste, Worcestershire sauce, soy sauce, balsamic vinegar, or fresh herbs for complexity.
4. Don’t Overcrowd the Slow Cooker
Give your ribs room to cook evenly. Overcrowding leads to uneven braising and steaming rather than slow roasting.
5. Cook Low and Slow
Set your slow cooker to low for 8–9 hours. This extended time allows the collagen in the meat to break down and become buttery tender. High heat can overcook the exterior and leave the interior chewy.
Serving Tips
1. Make It a Meal
Pair short ribs with creamy mashed potatoes, polenta, buttered noodles, or roasted root vegetables. The rich sauce created in the slow cooker is perfect for spooning over these sides.
2. Skim the Fat
Once the short ribs are done, let the sauce settle and skim off any excess fat. For best results, chill the sauce in the fridge for 30 minutes — the fat will solidify and be easy to remove.
3. Thicken the Sauce
After cooking, remove the ribs and reduce the sauce on the stovetop, or stir in a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water) and simmer until thickened.
4. Garnish for Balance
Top with chopped fresh parsley, thyme, or even a sprinkle of lemon zest to add a fresh, vibrant note to balance the richness.
Tricks for Make-Ahead and Leftovers
- Make Ahead: Slow cooker short ribs taste even better the next day. Cool them completely, store in the fridge overnight, and gently reheat on the stove or in the oven.
- Freeze: They freeze beautifully. Store in an airtight container with the sauce for up to 3 months. Thaw overnight and reheat slowly to avoid drying out.
- Use Leftovers Creatively: Shred leftover short rib meat for tacos, sandwiches, or stir into risotto or pasta for a gourmet twist.
Servings Guide
A general rule is 2 to 3 short ribs (roughly 3/4 to 1 pound per person) for a hearty portion. For a group of 4–6 adults, a 3–4 pound batch of short ribs is usually perfect.
Serving Suggestions:
- Mashed Potatoes: Creamy mashed potatoes are the most popular pairing for short ribs. They soak up the rich gravy beautifully.
- Polenta or Egg Noodles: For something different, try serving the ribs over soft polenta or buttered egg noodles.
- Roasted Vegetables: Add roasted carrots, parsnips, or Brussels sprouts for a wholesome touch.
- Crusty Bread: Perfect for mopping up that sauce!
Tips for Best Results:
- Don’t skip searing. Searing the meat locks in flavor and adds rich color and depth to the finished dish.
- Wine alternatives: If you prefer not to use wine, substitute it with extra beef broth and a tablespoon of balsamic vinegar for acidity.
- Fat skimming: If the sauce is too fatty, chill it in the fridge for 30 minutes after cooking and remove the hardened fat layer on top before reheating.
- Make-ahead friendly: Short ribs taste even better the next day. Store in the fridge and gently reheat before serving.
Final Thought
Slow cooker short ribs are a luxurious yet fuss-free dish that turns an inexpensive cut of meat into something truly special.
With the right preparation and a few tricks, you’ll master a comforting classic that’s perfect for everything from Sunday suppers to holiday feasts.
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Frequently Asked Questions
What type of short ribs should I use for the slow cooker?
You can use either English-cut (individual meaty ribs) or flanken-style (cut across the bone) short ribs. English-cut is preferred for slow cooking because the meat sits on top of the bone and becomes incredibly tender during long cooking. Look for ribs with good marbling to ensure juicy, flavorful results.
Do I need to sear the short ribs before slow cooking?
Yes, searing is highly recommended. Browning the ribs in a hot pan before adding them to the slow cooker enhances the flavor through caramelization. It adds depth to the dish and helps create a richer sauce. While it's not absolutely required, skipping this step may result in a less flavorful end product.
How long should I cook short ribs in the slow cooker?
Cook on low for 8–9 hours or high for 5–6 hours, depending on your schedule. The meat should be fall-off-the-bone tender. If it’s still tough, it likely needs more time. Always check doneness before serving — the connective tissue needs long, slow cooking to break down properly.
What should I serve with slow cooker short ribs?
Short ribs pair perfectly with mashed potatoes, buttered noodles, or creamy polenta, which soak up the rich gravy. Roasted vegetables or a simple green salad make great sides. For a low-carb option, try cauliflower mash or sautéed greens.
