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 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.
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.
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.
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.
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.Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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.
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.
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.
Give your ribs room to cook evenly. Overcrowding leads to uneven braising and steaming rather than slow roasting.
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.
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.
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.
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.
Top with chopped fresh parsley, thyme, or even a sprinkle of lemon zest to add a fresh, vibrant note to balance the richness.
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.
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.
