These Slow Cooker Beef Short Ribs are rich, savory, and perfect for a cozy, comforting dinner. Let your slow cooker do all the heavy lifting while you enjoy fall-apart tender ribs with a flavorful red wine sauce that’s perfect over mashed potatoes or creamy polenta.
To make this using the traditional oven braising method, check out my braised beef short rib recipe.
Slow Cooker Short Ribs
If you’re craving rich, fall-off-the-bone beef short ribs, this slow cooker recipe is about to become your new favorite. Made with simple ingredients like onion, garlic, tomato paste, and a splash of red wine, these crockpot beef short ribs braise low and slow until melt-in-your-mouth tender. It’s perfect for anyone looking to make a cozy and delicious dinner that feels special but isn’t overly complicated to make. Is this you? Let’s get started!
Table of Contents
Before You Start: Tips For Success
Skill Level: Intermediate. It requires some stovetop prep, but no advanced techniques. The slow cooker does most of the work for you, but searing the meat and reducing the sauce after cooking requires some attention and additional time.
Here are a few things to know before deep-diving straight into making this recipe:
- Use bone-in short ribs for the tastiest results. I talk more about choosing the “right” ribs below, but in general, bone-in anything will give you richer flavors and better texture.
- Purchase enough ribs for everyone. You’ll need about ¾ to 1 pound of bone-in ribs per person since the bones take up some weight. Boneless requires a little less—around ½ pound per person.
- This is a low-and-slow kind of meal. In total, this recipe will take about 9 or so hours to make. This includes prep, slow cooking, and finishing. It’s great for weekend dinners, meal prepping, or when you want to “set it and forget it” early in the day.
- Searing is a must. At least, it is in this recipe. Browning the short ribs in a separate skillet builds a deep and delicious flavor base you can’t get by throwing everything in the slow cooker raw. Besides, it’s the first step in proper braising.
- You can skip the red wine (if you have to). For her safety (and everyone around her) my mom didn’t cook with alcohol. I get it, whatever the reason may be. Simply substitute with extra beef broth.
- The sauce is finished on the stovetop. Technically, this is another optional step. You don’t have to do it. However, it gives more concentrated flavor and that rich, glossy finish that takes the dish from rustic to restaurant-quality. More on this below.
- Leftovers are even better. Whether you have accidental leftovers or planned extras for meal prep, these ribs reheat beautifully as the flavors deepen overnight. Store leftovers in the fridge for up to 4 days, or freeze for long-term storage.
Choosing the Right Short Ribs
There are two classifications of short ribs, English-stye and flanken-style. Both types are loaded with delicious beefy flavor and packed full of collagen, but flanken-style are generally harder to find, harder to eat, and more expensive. For this recipe, we want English-style beef short ribs, but if you want to see a classic example of flanken-style short ribs, check out my Kalbi Recipe (Korean BBQ Beef Short Ribs).
Now that we know which type of short ribs we’re getting, it’s time to decide if you want bone-in or boneless. In my opinion, bone-in short ribs taste better every time. Bones just make things better. Boneless cook slightly faster (about an hour or so), but they can dry out more easily if overcooked.
What To Do With The Leftover Juices
After your ribs have finished cooking and you remove them (very carefully) from the slow cooker, you’ll find yourself with a pot full of rendered fat and braising liquid. This is liquid gold! Save it to drizzle over mashed potatoes, creamy grits, or buttery egg noodles. Here’s what you can do with it:
Turn it into a delicious red wine reduction (as outlined in the recipe card below). Remove the meat and place a fine mesh strainer over a medium saucepan. Carefully pour the contents of the slow cooker through the strainer to remove any solids. Simmer for 20–30 minutes, stirring occasionally, until the sauce has reduced and thickened to your desired consistency.
Make it into a gravy. And you know what this means?! It’s time to make a roux! Don’t worry, it’s super easy. Simply melt 2 tablespoons of melted butter in a small saucepan over medium heat. Add in 2 tablespoons of flour, whisking continuously to form a thick paste. Slowly add the strained cooking juices, whisking until combined. Heat gently until thickened.
Frequently Asked Questions
No. The cooking time remains the same no matter how many pounds of short ribs are used to make this recipe. However, you may want to consider using a smaller Crockpot.
Technically yes, but this cut of beef benefits from low and slow cooking to really tenderize the meat. You can incorporate a mix of high and low heat by starting on high heat for approximately 1-2 hours, then reducing the heat to low for the remainder of the cooking time.
They’re ready when the meat is fork-tender and pulling away from the bone. You should be able to lift them out easily without resistance.
Have any questions? Drop me a message in the comment section below! I’m happy to help. And, if you enjoy this slow cooker beef short ribs recipe, please rate it with some STAR LOVIN’ so other readers know to try it too! Tag me at #theforkedspoon. I’ll be sure to share! Thank you!
RECIPE CARD
Slow Cooker Beef Short Ribs Recipe
Equipment
- Crock-Pot 6 Quart Cook & Carry Programmable Slow Cooker with Digital Timer I recommend making this recipe in a slow cooker that is at least 6 quarts or larger
Ingredients
- 3-4 pounds beef short ribs - about 8 short ribs, boneless or bone-in
- Salt and pepper - to season
- 1-2 tablespoon olive oil
- 1 onion - sliced
- 4 cloves garlic - peeled and left whole
- 2 tablespoon tomato paste
- 2 ½ cups beef broth
- ½ cup red wine (Cabernet Sauvignon or Pinot Noir) - optional but highly recommended! Sub with additional beef broth.
- ¼ cup Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- Chopped fresh parsley and thyme sprigs - optional garnish
Instructions
- Season the short ribs: Pat ribs dry with a paper towel and season generously with salt and pepper.
- Sear the ribs for deeper flavor: Heat 1 tablespoon of olive oil in a large skillet set over medium-high heat. Sear the short ribs for 3–4 minutes per side until they’re browned all over. Don't overcrowd the skillet. Work in batches if necessary. Transfer the ribs to a clean plate and set aside.
- Sauté the onion and garlic: Return the skillet to medium heat. Add an additional tablespoon of olive oil to the skillet (if needed) and add the sliced onion. Cook for 3-4 minutes, or until the onions just start to soften. Then add the whole garlic cloves and cook for another minute.
- Add the tomato paste: Once your onions are soft and the garlic is fragrant, add 2 tablespoons of tomato paste directly to the skillet. Combine with the onions and let it cook 30-60 seconds, stirring continuously. Cooking the tomato paste removes the "raw" tomato flavor and helps develop a richer, deeper base for your sauce.
- Deglaze the skillet: Slowly pour in about 1 cup of the beef broth and the ½ cup of red wine (if using). As the liquid starts to bubble and steam, scrape up all the flavorful brown bits (called fond) from the bottom of the skillet. Simmer for about 2–3 minutes, just enough for the flavors to start melding and the alcohol in the wine to cook off slightly.
- Build the sauce in the slow cooker: Pour the skillet mixture into your slow cooker. Then, stir in the remaining broth, Worcestershire sauce, thyme, rosemary, and bay leaves.
- Add the ribs: Place the short ribs in the slow cooker, nestling them into the liquid. They don’t need to be fully submerged.
- Slowly cook: Cover and cook on low for 7–8 hours, turning the ribs 2–3 times during cooking. Once your short ribs are fall-off-the-bone tender, use tongs or a slotted spoon to carefully transfer them to a plate or serving dish. Cover loosely with foil to keep warm while you finish the sauce.
- Strain the sauce: Place a fine mesh strainer over a medium saucepan or skillet. Carefully pour the contents of the slow cooker through the strainer to remove any solids. You should be left with a flavorful smooth liquid in the pan.Or, you can skip straining, remove the bay leaves, and blend the liquid with the solids for an even more flavorful sauce.
- Reduce the sauce: Place the pan with the strained liquid over medium heat and bring it to a gentle simmer. Let it cook for 20–30 minutes, stirring occasionally, until the sauce has reduced and thickened to your desired consistency.
- Serve: Enjoy your short ribs over mashed potatoes or creamy polenta with sauce spooned over the top. Garnish with fresh thyme or chopped parsley if desired.
Jessica’s Notes
- How much meat to get per person? You’ll need about ¾ to 1 pound of bone-in ribs per person, since the bones take up some of the weight. Boneless requires a little less—around ½ pound per person.
- This is a low-and-slow kind of meal. In total this recipe will take about 9-10 hours to make. While you can cook it on HIGH for 5-6 hours, the meat will not turn out as tender or juicy.
- This recipe is best with English-style short ribs. You can use boneless or bone-in, however it is my opinion that bone-in ribs taste way better. If you use boneless, check for doneness around the 6–7 hour mark, as they may cook a bit faster.
- The cooking time remains the same no matter how many pounds of short ribs you plan to cook.
- Add some veggies to the slow cooker to make it a complete meal. Classic examples include baby potatoes, carrots, and celery.
- Best Sides: Serve over mashed potatoes, creamy polenta, egg noodles, or with crusty bread to soak up all that rich sauce.
- Make a red wine reduction: Instructions in recipe card above.
- Make it into a gravy: Melt 2 tablespoons of melted butter in a small saucepan over medium heat. Add in 2 tablespoons of flour, whisking continuously to form a thick paste. Slowly add the strained cooking juices, whisking continuously until combined. Heat gently until thickened.
- Thicken with a cornstarch slurry: Whisk together 1 tablespoon of cornstarch + 1 tablespoon of cold water to make a slurry. Stir it into the simmering sauce and cook for 2–3 more minutes until thickened.
- Allow leftovers to cool before transferring to an airtight container. Refrigerate for up to 4 days or freeze for up to 3 months.
- Thaw frozen ribs in the refrigerator overnight for best results.
- Reheating stovetop (best method): Place the ribs and sauce in a skillet or saucepan over medium-low heat. Add a splash of beef broth or water if needed, cover, and warm until heated through.
- Reheating microwave: Place the ribs and some sauce in a microwave-safe dish, cover loosely, and heat in 30–45 second intervals, turning the ribs gently to avoid drying out.
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
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