Short Ribs Slow Cooker Recipe: Is there anything more comforting than a plate of fall-off-the-bone short ribs drenched in rich, savory sauce? Probably not. Especially when your kitchen smells like pure heaven thanks to your slow cooker doing all the hard work.
Whether you’re cooking for a cozy family dinner or impressing guests at a dinner party, this short ribs slow cooker recipe is your new go-to for tender, juicy, flavorful meat without the fuss.
Let’s break it down step by step.
Why You’ll Love This Slow Cooker Short Ribs Recipe
This recipe isn’t just easy—it’s a flavor bomb that’ll leave everyone asking for seconds. Here’s why this dish is a weeknight or weekend winner:
- Set it and forget it – the slow cooker does all the work.
- Incredibly tender meat – it literally falls off the bone.
- Deep, rich flavors – thanks to low-and-slow cooking.
- Crowd-pleaser – whether it’s family, friends, or picky eaters.
Using simple ingredients and a few easy steps, you’ll create a meal that tastes like it simmered all day—because it did.
Benefits of Cooking Short Ribs in a Slow Cooker
Cooking short ribs low and slow is the secret to unlocking their full potential. Here are some major advantages of using a slow cooker:
- Tenderizes Tough Cuts: Short ribs are full of connective tissue, which breaks down beautifully during slow cooking.
- Enhances Flavor: The longer cooking time deepens the flavor, creating a rich and hearty dish.
- Hands-Off Cooking: After some light prep, your meal is practically ready to go on autopilot.
- Perfect for Busy Schedules: Start it in the morning, and come home to dinner that’s ready to serve.
Slow cooking is not just convenient—it’s transformational.
Types of Short Ribs Explained
Understanding the different types of short ribs helps you choose the right one for this recipe.
Beef vs. Pork Short Ribs
- Beef Short Ribs: Richer, more intense flavor; ideal for hearty, savory dishes.
- Pork Short Ribs: Slightly lighter and leaner; great for sweeter, tangier marinades.
English Cut vs. Flanken Cut
- English Cut: Cut parallel to the bone, typically 2-4 inches thick. Great for braising or slow cooking.
- Flanken Cut: Cut across the bone, thinner strips. Cooks faster but less meaty than English cut.
For this recipe, English cut beef short ribs are the best choice—they’re thick, meaty, and perfect for slow cooking.
Choosing the Best Cut for Slow Cooking
When shopping for short ribs, look for:
- Well-marbled meat – fat equals flavor and tenderness.
- Thicker cuts – they hold up better in a long cook.
- Bone-in – bones add depth of flavor and keep the meat moist.
Avoid overly lean ribs; they’ll dry out during the cooking process. Ask your butcher for help if you’re unsure!
Ingredients You’ll Need
Essential Ingredients
Here’s everything you’ll need for the most flavorful slow cooker short ribs:
- 3 to 4 pounds beef short ribs (bone-in, English cut)
- 1 tablespoon olive oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 cups beef broth (low sodium)
- 1 cup red wine (or sub with extra broth)
- 1/4 cup tomato paste
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
Optional Add-ons for Extra Flavor
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 tablespoon balsamic vinegar (adds sweetness)
- 1 bay leaf
- 1 teaspoon smoked paprika (adds depth)
These extra ingredients bring even more complexity to your dish, but they’re not required.
Kitchen Tools Required
Before you start, gather these tools:
- Large skillet or sauté pan (for browning)
- Slow cooker (6-quart preferred)
- Tongs
- Cutting board and sharp knife
- Wooden spoon or spatula
- Measuring cups and spoons
Having everything ready before you begin makes the process seamless.
Step-by-Step Guide to Making Slow Cooker Short Ribs
Step 1: Prepare Your Ingredients
Pat the short ribs dry and season well with salt and pepper. Chop onions, carrots, celery, and garlic. Measure broth, tomato paste, wine (optional), and herbs.
Step 2: Brown the Short Ribs
Heat oil in a skillet or Dutch oven over medium-high heat. Sear ribs on all sides until deeply browned. This adds rich flavor. Transfer to a plate.
Step 3: Deglaze the Pan
Pour in a splash of beef broth or wine into the hot pan. Scrape up the browned bits on the bottom with a spoon—this becomes flavor for the sauce.
Step 4: Make the Sauce
Add onions, carrots, celery, and garlic to the same pan and cook briefly. Stir in tomato paste, broth, Worcestershire sauce, and herbs like thyme or bay leaves. Bring to a light simmer.
Step 5: Layer in the Slow Cooker
Place browned ribs in the slow cooker. Pour the prepared sauce and vegetables over the top, making sure ribs are mostly submerged.
Step 6: Cook Low and Slow
Cover and cook on LOW for 7–9 hours or HIGH for 4–5 hours, until the meat is very tender and nearly falling off the bone.
Step 7: Thicken the Sauce (Optional)
Remove ribs and strain or skim excess fat. Reduce sauce in a pan on the stove, or whisk in a cornstarch slurry and simmer until glossy and thick.
Step 8: Serve and Enjoy!
Serve ribs with mashed potatoes, polenta, rice, or crusty bread. Spoon sauce over the top and garnish with fresh herbs. Enjoy the melt-in-your-mouth goodness!
Best Sides to Serve with Slow Cooker Short Ribs
Wondering what to serve with your short ribs to make it a full, hearty meal? Try these classic combos:
- Creamy mashed potatoes – Soak up all that delicious sauce.
- Buttered egg noodles – A great base for the short ribs and gravy.
- Roasted root vegetables – Adds color, texture, and earthy flavor.
- Polenta or grits – For a Southern-style comfort food twist.
- Crusty bread – Because you’ll want to mop up every last drop.
These sides aren’t just tasty—they complete the comfort food experience.
Make-Ahead Tips and Storage
Short ribs are actually even better the next day, making them perfect for meal prep or entertaining.
Refrigeration
- Let leftovers cool completely before storing.
- Place in airtight containers with some sauce to keep them moist.
- Store in the fridge for up to 4 days.
Freezing
- Cool the ribs completely, then store in freezer-safe bags or containers.
- Be sure to include the sauce to prevent drying out.
- Freeze for up to 3 months.
- Thaw overnight in the fridge before reheating.
Meal prepping doesn’t get more delicious than this.
How to Reheat Short Ribs Without Drying Them Out
To keep your leftovers as juicy as Day 1, follow these tips:
- Oven (Best Method): Preheat to 325°F (165°C). Place ribs in a baking dish with a splash of sauce or broth. Cover tightly with foil and heat for 20–30 minutes.
- Microwave: Use a microwave-safe dish, add some sauce, cover loosely, and heat in 1-minute intervals until warm.
- Stovetop: Simmer gently in a saucepan with a bit of broth until heated through.
Always reheat with moisture to keep things juicy!
Common Mistakes to Avoid
Even though this recipe is pretty straightforward, here are a few things to watch out for:
- Skipping the browning step – This is where tons of flavor gets locked in.
- Using too much liquid – You want the ribs mostly submerged, not swimming.
- Overcrowding the slow cooker – Layers are fine, but stacking too much can cause uneven cooking.
- Using lean cuts – Fat is your friend here. It melts into the meat, keeping it tender and flavorful.
- Opening the lid during cooking – It releases heat and extends cooking time.
Avoid these, and you’re well on your way to short rib greatness.
How to Customize the Recipe
This short ribs recipe is flexible! Don’t be afraid to get creative with the flavor profile.
Different Flavor Profiles
- Asian-Inspired: Add soy sauce, ginger, hoisin, and sesame oil.
- Mexican-Inspired: Use chipotle peppers, cumin, and oregano.
- Sweet and Tangy: Mix BBQ sauce and apple cider vinegar.
Spice Level Adjustments
- Add chili flakes or hot sauce if you like it spicy.
- Use smoked paprika for warmth without heat.
- Keep it mild with herbs and veggies for family-friendly meals.
The base recipe is a canvas—you get to paint the flavor!
Nutrition Information (Per Serving)
Here’s a rough breakdown for one serving (about 6 oz of meat and sauce):
| Nutrient | Amount |
|---|---|
| Calories | ~450 |
| Protein | 35g |
| Fat | 30g |
| Saturated Fat | 12g |
| Carbohydrates | 10g |
| Fiber | 1g |
| Sugar | 3g |
| Sodium | 550mg |
Note: Values vary depending on ingredients and portion size.
FAQs about Short Ribs Slow Cooker Recipe
1. Can I use boneless short ribs in this recipe?
Yes, but bone-in ribs tend to have more flavor. Boneless ribs will cook a bit faster and are easier to serve.
2. What can I use instead of red wine?
You can substitute with more beef broth or use grape juice or balsamic vinegar for a non-alcoholic option.
3. Do I have to brown the ribs first?
Technically no—but it’s highly recommended. It adds rich, caramelized flavor you won’t get otherwise.
4. Can I cook this recipe overnight?
Absolutely! Set your slow cooker on low before bed, and wake up to a delicious meal ready to reheat and serve.
5. How do I make this recipe gluten-free?
Use tamari instead of soy sauce, and double-check your Worcestershire sauce is gluten-free.
Conclusion
This slow cooker short ribs recipe is the definition of comfort food made easy. You don’t need fancy tools or hours in the kitchen—just quality ingredients, simple steps, and a bit of patience while the slow cooker does its thing. The result? Tender, rich, fall-apart short ribs that practically melt in your mouth.
Whether it’s a weeknight dinner or a weekend feast, this recipe guarantees empty plates and happy faces. Don’t forget to play with flavors and make it your own!
