A truly great Slow Cooker Short Ribs is the kind of meal that makes your whole house smell incredible by noon and has everyone asking what’s for dinner before you’ve even set the table.
Short ribs are one of those cuts that absolutely transforms in a slow cooker.
The low, slow heat breaks down all that tough connective tissue, leaving you with meat so tender it practically falls off the bone, bathed in a rich, deeply savory braising liquid.
This recipe follows the classic, most popular approach: bone-in beef short ribs, seared to a golden crust first, then slow-cooked low and slow with aromatics, red wine, and beef broth until meltingly tender.
It’s the same fundamental method you’d find in any serious cookbook, and for good reason. It works every single time.
No fancy equipment, no complicated techniques. Just patient cooking and big, bold flavors at the end.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 8 hours (low) or 4–5 hours (high) |
| Total Time | 8 hours 20 minutes |
| Servings | 4–6 |
| Difficulty Level | Easy |
If you love fall-apart beef dishes cooked low and slow, you might also enjoy my Braised Short Ribs for a stovetop and oven version of this classic.
Why You’ll Love This Slow Cooker Short Ribs
Short ribs are one of the most rewarding cuts of beef you can cook, especially in a slow cooker.
The hands-off cooking time means you can set it up in the morning and come home to a restaurant-worthy dinner without any extra effort in the evening.
The braising liquid reduces into a velvety, deeply flavored sauce that tastes like it took hours of active work. And honestly? It kind of did. Your slow cooker just did all the hard parts.
Here’s exactly why this recipe earns a spot in your regular rotation:
- Practically effortless. About 20 minutes of prep, then your slow cooker takes over completely. You can go about your day while dinner makes itself.
- Incredibly tender results every time. The collagen in short ribs melts during the long cook, creating meat so soft it slides right off the bone with almost no resistance.
- Rich, deeply flavored sauce. The combination of red wine, beef broth, tomato paste, and aromatics creates a braising liquid that doubles as a knockout sauce.
- Perfect for entertaining. This dish actually benefits from being made a day ahead, making it ideal for dinner parties where you don’t want to be stuck in the kitchen.
- Budget-friendly luxury. Short ribs are an affordable cut that delivers flavors that feel indulgent and special without the prime rib price tag.
Looking for another cozy, low-and-slow comfort meal? My Slow Cooker Pot Roast uses a very similar method and is equally satisfying on a cold evening.
Ingredients
These are classic, widely-used ingredients for braised short ribs. Quality matters most for the beef and the wine.
Use a wine you’d actually drink, since the flavor concentrates significantly during cooking.
- 3–4 lbs bone-in beef short ribs (about 6–8 pieces)
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large onion, roughly chopped
- 4 cloves garlic, minced
- 3 medium carrots, cut into 1-inch pieces
- 3 stalks celery, cut into 1-inch pieces
- 2 tablespoons tomato paste
- 1 cup dry red wine (such as Cabernet Sauvignon or Merlot)
- 2 cups low-sodium beef broth
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 2 bay leaves
- 1 tablespoon Worcestershire sauce
- 1 tablespoon cornstarch (optional, for thickening the sauce)
- Fresh parsley, chopped, for garnish
You might also enjoy: French Onion Beef Short Rib Soup
Kitchen Equipment Needed
You don’t need much, but a few quality tools make a real difference here.
The sear step is done on the stovetop, so having a good heavy-bottomed pan is important for building that deep crust.
- 6-quart slow cooker (or larger)
- Large cast iron skillet or heavy-bottomed pan
- Sharp chef’s knife
- Cutting board
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Small bowl (for cornstarch slurry, if using)
- Tongs
- Paper towels (for patting the ribs dry)
- Fine mesh strainer (optional, for straining the sauce)
Read Also: Flanken Beef Short Ribs Recipe
Recommended Products for This Recipe
I’ve made this recipe more times than I can count, and these are the tools and ingredients that consistently make the biggest difference in the final result.
1. Crock-Pot 6-Quart Slow Cooker
Short ribs need room to braise properly, and a 6-quart slow cooker gives you the space to lay them in a single layer without overcrowding.
This model heats evenly on both the low and high settings, which means you won’t get hot spots that dry out one side while undercooking another.
It’s the workhorse appliance this recipe deserves.
2. Lodge 12-Inch Cast Iron Skillet
The sear is what gives this recipe its deep, complex flavor, and nothing sears beef better than cast iron.
The Lodge skillet retains heat beautifully, giving you that gorgeous brown crust on all sides of the ribs that you just can’t replicate in a nonstick pan. It’ll also last you decades with minimal maintenance.
3. Swanson Low-Sodium Beef Broth
The quality of your broth matters a lot in a recipe like this where it reduces and concentrates.
Swanson’s low-sodium beef broth has a genuinely beefy flavor that forms the backbone of the braising liquid without making the final sauce too salty.
Using low-sodium also lets you control the seasoning yourself throughout the process.
4. OXO Good Grips Fat Separator
Short ribs release a significant amount of fat during the long cook.
A fat separator lets you quickly skim off the excess fat from your braising liquid so you end up with a clean, rich sauce instead of a greasy one.
This simple tool makes a noticeable difference in the final presentation and texture of the dish.
Step-by-Step Instructions: How to Make Slow Cooker Short Ribs
1. Pat the Short Ribs Dry and Season Them
- Remove the short ribs from their packaging and place them on a cutting board lined with paper towels.
- Pat every surface of each rib firmly dry with additional paper towels. This step is critical: moisture on the surface of the meat creates steam in the pan, which prevents browning. Dry meat browns; wet meat steams.
- Season all sides of each rib generously with 1 teaspoon kosher salt and 1 teaspoon black pepper, pressing the seasoning gently into the meat so it adheres.
- Let the seasoned ribs sit at room temperature for about 10 minutes while you preheat your skillet. This brief rest helps the surface dry out even further and allows for a better sear.
2. Sear the Short Ribs
- Place your large cast iron skillet or heavy-bottomed pan over medium-high heat. Allow it to heat up for 2–3 minutes until it is genuinely hot before adding any oil. You can test this by hovering your hand a few inches above the surface and feeling the radiating heat.
- Add 2 tablespoons of olive oil to the hot pan and swirl to coat. The oil should shimmer immediately.
- Place the short ribs in the pan in a single layer, bone-side up. Do not overcrowd the pan. If your skillet isn’t large enough to hold all the ribs at once, sear them in two separate batches. Overcrowding causes steaming rather than searing.
- Sear the ribs without moving them for 3–4 minutes per side, until a deep mahogany-brown crust has formed. You should see a defined, dark caramelized edge forming before you flip. Use tongs to turn the ribs and sear all 4 sides, including the ends.
- Transfer the seared ribs to your slow cooker insert as each batch is done.
- Leave the drippings in the skillet. Those browned bits at the bottom (called fond) are full of flavor and will be used in the next step.
3. Sauté the Aromatics
- Return the skillet to medium heat. Add the roughly chopped onion, the 3 stalks of celery cut into 1-inch pieces, and the 3 medium carrots cut into 1-inch pieces.
- Cook, stirring occasionally, for about 4–5 minutes until the onion softens and begins to turn translucent. The vegetables will pick up all those caramelized drippings from the bottom of the pan.
- Add the 4 minced garlic cloves and cook for another 60 seconds, stirring constantly, until fragrant. Don’t let the garlic burn or it will turn bitter.
- Add 2 tablespoons of tomato paste and stir it into the vegetables. Cook for 1–2 minutes, stirring, until the tomato paste deepens in color from bright red to a darker brick-red. This brief cooking step caramelizes the tomato paste and removes some of its raw, acidic edge.
4. Deglaze the Pan with Red Wine
- Pour the 1 cup of dry red wine into the skillet and increase the heat to medium-high. The liquid will immediately bubble and sizzle vigorously.
- Using your wooden spoon or spatula, scrape up all the browned bits from the bottom of the pan. These bits dissolve into the wine and add enormous depth of flavor to the braising liquid. Don’t skip this step, as those stuck-on bits are some of the most flavorful parts of the dish.
- Let the wine simmer and reduce for about 2 minutes, stirring occasionally, until it has reduced by about half and smells concentrated and winey but no longer raw.
5. Build the Braising Liquid
- Add the 2 cups of low-sodium beef broth and 1 tablespoon of Worcestershire sauce to the skillet and stir to combine everything.
- Bring the liquid to a brief simmer, about 1 minute, then remove from heat.
- Pour the entire contents of the skillet, including all vegetables and liquid, over the short ribs in the slow cooker.
- Tuck the 2 sprigs of fresh rosemary, 3 sprigs of fresh thyme, and 2 bay leaves down into the liquid around and between the ribs. The liquid should come about halfway up the sides of the ribs. If it doesn’t, add a splash more beef broth.
6. Slow Cook the Ribs
- Place the lid firmly on the slow cooker.
- Cook on the LOW setting for 7–8 hours, or on the HIGH setting for 4–5 hours. The LOW setting is strongly preferred. The longer, gentler cooking allows more of the collagen to melt and the flavors to fully develop. Rushing it on HIGH produces slightly less tender results.
- The ribs are done when the meat is completely tender and pulls away from the bone easily when prodded with a fork. If there is any resistance, give them another 30–60 minutes.
- Avoid lifting the lid during cooking. Every time you remove the lid, heat escapes and you effectively add 15–20 minutes to the cooking time.
7. Finish and Thicken the Sauce (Optional)
- Carefully remove the cooked short ribs from the slow cooker with tongs and set them aside on a plate, loosely tented with foil to keep warm.
- Discard the rosemary sprigs, thyme sprigs, and bay leaves from the braising liquid.
- If you’d like a thicker sauce, strain the braising liquid through a fine mesh strainer into a medium saucepan, pressing on the vegetables to extract all the liquid. Discard the solids.
- To thicken: mix 1 tablespoon of cornstarch with 2 tablespoons of cold water in a small bowl until smooth. Bring the strained braising liquid to a simmer in the saucepan over medium heat, then whisk in the cornstarch slurry. Cook for 1–2 minutes, stirring constantly, until the sauce thickens to a glossy, lightly coated consistency.
- Taste the sauce and adjust seasoning with additional salt and pepper if needed.
- Return the short ribs to the sauce or spoon the sauce generously over the plated ribs. Garnish with freshly chopped parsley.
Read Also: Slow Cooker Beef Stew With Onion Soup Mix
Tips for The Best Slow Cooker Short Ribs
These small details consistently make the difference between good short ribs and absolutely unforgettable ones.
- Never skip the sear. It’s tempting to skip this step and dump everything straight into the slow cooker. Don’t. The Maillard reaction that happens during searing creates hundreds of flavor compounds that you simply cannot replicate any other way. The difference in flavor depth is significant.
- Use bone-in, not boneless. The bones release gelatin and collagen as they cook, which enriches the braising liquid and gives the final sauce that beautiful, velvety texture. Boneless short ribs work in a pinch but the results aren’t quite as rich.
- Choose the right wine. Use a dry red wine you’d actually enjoy drinking. Cabernet Sauvignon, Merlot, and Côtes du Rhône all work beautifully. Avoid anything labeled “cooking wine,” as these tend to be low quality, overly salty, and can make the sauce taste harsh.
- Make it a day ahead. Short ribs taste even better the next day after the flavors have had time to meld overnight. The fat in the braising liquid also solidifies when chilled, making it very easy to lift off and discard before reheating, giving you an even cleaner, more refined sauce.
- Don’t rush the cook time. Cooking on low for the full 7–8 hours gives far superior results compared to cooking on high. The collagen needs extended, gentle heat to fully break down into that silky, unctuous texture that makes short ribs so special.
- Pat the meat bone-dry before searing. Surface moisture is the enemy of a good sear. The drier the surface of the meat, the faster and better it browns.
If you love using your slow cooker for hearty beef dishes, my Slow Cooker Beef Stroganoff is another deeply satisfying recipe that uses the same hands-off approach.
Serving Suggestions
Slow cooker short ribs are incredibly versatile. The rich, savory sauce works beautifully with a wide range of sides, and almost anything starchy or creamy will complement the bold flavors of the beef.
Here are some of the best ways to serve them:
- Over creamy mashed potatoes. This is the classic, most popular pairing, and for good reason. Spoon the ribs and sauce generously over a big mound of buttery Creamy Mashed Potatoes for the ultimate comfort food plate.
- With egg noodles or pasta. The braising sauce coats wide egg noodles or pappardelle beautifully, turning this into a pasta-style dish that feels both rustic and elegant at the same time.
- Over polenta. Soft, creamy polenta is a classic Italian pairing for braised meats. The mild corn flavor provides a gentle backdrop that lets the short rib sauce take center stage.
- With roasted root vegetables. Herb Roasted Vegetables like parsnips, turnips, and sweet potatoes bring an earthy sweetness that pairs naturally with the savory braised beef.
- Alongside crusty bread. A thick slice of good bread for soaking up every last drop of that incredible braising sauce is simple and perfect.
- With a fresh green salad. A light, bright salad cuts through the richness of the ribs and helps balance the meal. A simple arugula or green salad with a lemon vinaigrette works especially well.
Variations of Slow Cooker Short Ribs
The base recipe is endlessly adaptable. Once you’ve mastered the classic version, here are some delicious variations worth trying.
- Asian-Inspired Short Ribs. Replace the red wine and Worcestershire with a combination of soy sauce, hoisin sauce, fresh ginger, sesame oil, and a splash of rice vinegar. Add a tablespoon of brown sugar for balance. Serve over steamed rice or fried rice for a completely different but equally delicious result.
- Beer-Braised Short Ribs. Substitute the red wine with a dark stout beer such as Guinness. The malty, slightly bitter notes of the stout complement the beef beautifully and create a more rustic, pub-style flavor profile.
- Tomato-Forward Short Ribs. Double the tomato paste and add one 14-oz can of crushed tomatoes to the braising liquid. The result is a heartier, almost ragu-style sauce that’s incredible served over pasta.
- Mushroom Short Ribs. Add 8 oz of cremini or baby bella mushrooms, halved, to the slow cooker along with the vegetables. The mushrooms absorb the braising liquid and add a wonderful earthy depth to the final dish.
- Spicy Short Ribs. Add a teaspoon of red pepper flakes and a chipotle pepper in adobo sauce (finely chopped) to the braising liquid for a smoky, spicy kick that balances the richness of the beef.
Another favorite: Crockpot Pot Roast
Storage and Reheating
Short ribs store exceptionally well, and many people find they taste even better the next day after the flavors have had time to continue developing overnight.
- Refrigerator: Store the short ribs and their braising liquid together in an airtight container in the refrigerator for up to 4 days. Keeping the ribs submerged in the liquid prevents them from drying out.
- Freezer: Short ribs freeze beautifully. Transfer to freezer-safe containers or heavy-duty zip-lock bags with some of the braising liquid and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating on the stovetop: This is the preferred method. Place the ribs and braising liquid in a saucepan or Dutch oven over medium-low heat. Cover and reheat gently for 10–15 minutes, turning the ribs occasionally, until heated through. Avoid high heat, which can dry the meat out.
- Reheating in the oven: Place the ribs and sauce in an oven-safe dish, cover tightly with foil, and reheat at 325°F (165°C) for about 20–25 minutes until warmed through.
- Tip for make-ahead prep: After chilling the leftovers, the fat from the braising liquid will solidify on the surface and can be easily lifted off and discarded, resulting in an even cleaner, more refined sauce when you reheat.
You might also enjoy: Slow Cooker Chili for another easy set-it-and-forget-it recipe perfect for meal prep.
Nutritional Facts
The following is an approximate nutritional breakdown per serving (based on 6 servings).
Actual values will vary depending on the specific size of the short ribs, the amount of fat remaining in the braising liquid, and what you serve them with.
- Calories: Approximately 520–580 kcal
- Protein: 38–42g
- Total Fat: 30–36g (including saturated fat from the beef marbling)
- Carbohydrates: 8–12g (primarily from the vegetables and tomato paste)
- Sodium: 480–550mg (using low-sodium broth)
- Fiber: 1–2g
- Iron: Approximately 20–25% of daily recommended value
Note: Skimming the fat from the braising liquid before serving can noticeably reduce the overall fat content per portion.
Read Also: Instant Pot Short Ribs Recipe
Health Benefits of Key Ingredients
While this is definitely a rich, indulgent dish, several of its core ingredients bring genuine nutritional value to the table.
Here’s what some of the key ingredients contribute:
- Beef short ribs (protein and iron). Short ribs are a good source of complete protein, providing all essential amino acids needed for muscle repair and maintenance. They’re also rich in heme iron, the form most readily absorbed by the body, along with zinc and B12 for energy metabolism.
- Carrots (beta-carotene and fiber). Carrots contribute beta-carotene, a precursor to vitamin A that supports eye health, immune function, and skin integrity. They also provide dietary fiber that supports digestive health.
- Garlic (allicin and antioxidants). Garlic contains allicin, a sulfur compound that has been studied for its potential anti-inflammatory and antimicrobial properties. Regular garlic consumption is associated with cardiovascular health benefits.
- Celery (vitamins K and C). Celery is low in calories while providing useful amounts of vitamin K, which plays a role in blood clotting and bone health, along with vitamin C and potassium.
- Tomato paste (lycopene). Cooked tomato products like tomato paste are a concentrated source of lycopene, an antioxidant linked to reduced risk of certain chronic diseases. Cooking actually increases the bioavailability of lycopene compared to raw tomatoes.
- Fresh herbs (rosemary and thyme). Both rosemary and thyme contain rosmarinic acid and other polyphenols with antioxidant properties, and they add depth of flavor without adding calories, sodium, or fat.
Read Also: Smoked Beef Short Ribs Recipe
FAQs About Slow Cooker Short Ribs
1. Do I really have to sear the short ribs before slow cooking?
Technically no, but you really should. Searing creates the Maillard reaction, which generates hundreds of flavor compounds that you cannot replicate any other way.
If you skip the sear, the dish will still taste good, but it will lack the deep, complex, slightly smoky flavor that defines a truly great braise.
Ten minutes of searing makes a significant, noticeable difference.
2. Can I use boneless short ribs instead of bone-in?
Yes, boneless short ribs will work in this recipe. They are typically a bit smaller, so the cooking time may be slightly shorter, around 6–7 hours on low.
The main difference is that bone-in ribs release more gelatin and collagen from the bones during cooking, which gives the braising liquid a richer, more velvety body.
Boneless results are still very good, just slightly less luxurious in texture.
3. What if I don’t want to use red wine?
Simply replace the red wine with an equal amount of additional beef broth, plus a tablespoon of balsamic vinegar and a teaspoon of soy sauce.
This combination replicates some of the acidity, depth, and complexity that wine provides without any alcohol.
Grape juice is another option that some cooks use, though it will add a slightly sweeter flavor to the final sauce.
4. Why is my braising liquid thin and watery?
Slow cookers don’t allow much liquid to evaporate, so braising liquids are often thinner than oven-braised versions. This is completely normal and doesn’t affect the flavor at all.
If you prefer a thicker sauce, transfer the braising liquid to a saucepan after cooking and either simmer it down on the stovetop for 10–15 minutes, or stir in the cornstarch slurry described in the instructions above.
5. Can I make this recipe ahead of time?
Absolutely, and in fact, most experienced cooks recommend it. Short ribs taste noticeably better after resting overnight in their braising liquid, as the flavors continue to develop and meld.
Make the full recipe, let everything cool, then refrigerate overnight.
The next day, simply lift off and discard the solidified fat layer from the top, then gently reheat everything together for a dish that tastes even better than it did the day it was made.
Slow Cooker Short Ribs
Ingredients
- 3-4 lbs bone-in beef short ribs About 1.4–1.8kg, approximately 6–8 pieces
- 1 tsp kosher salt
- 1 tsp black pepper
- 2 tbsp olive oil
- 1 large onion Roughly chopped
- 4 garlic cloves Minced
- 3 medium carrots Cut into 1-inch pieces
- 3 celery stalks Cut into 1-inch pieces
- 2 tbsp tomato paste
- 1 cup dry red wine 240ml; Cabernet Sauvignon or Merlot recommended
- 2 cups low-sodium beef broth 480ml
- 2 fresh rosemary sprigs
- 3 fresh thyme sprigs
- 2 bay leaves
- 1 tbsp Worcestershire sauce
- 1 tbsp cornstarch Mixed with 2 tablespoons cold water to make a slurry
- fresh parsley Chopped
Equipment
- 6-quart slow cooker Or larger
- Large cast iron skillet Or heavy-bottomed pan, 12-inch recommended
- Chef’s knife
- Cutting board
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Small bowl For cornstarch slurry
- Tongs
- Paper towels For patting ribs dry
- Fine-mesh strainer (optional) For straining the sauce
Method
- Pat all surfaces of the short ribs thoroughly dry with paper towels, then season every side generously with 1 tsp kosher salt and 1 tsp black pepper. Let the seasoned ribs rest at room temperature for 10 minutes before searing.
- Heat a large cast iron skillet over medium-high heat for 2–3 minutes, then add 2 tbsp olive oil. Sear the ribs in a single layer (in batches if needed) for 3–4 minutes per side until a deep mahogany crust forms on all sides, then transfer to the slow cooker.
- In the same skillet over medium heat, cook the onion, carrots, and celery for 4–5 minutes until softened, then add the garlic and cook for 1 minute more. Stir in the tomato paste and cook for 1–2 minutes until it darkens to a brick-red color.
- Pour the red wine into the skillet and increase heat to medium-high, scraping up all browned bits from the bottom of the pan. Simmer for 2 minutes until reduced by about half.
- Add the beef broth and Worcestershire sauce to the skillet, stir to combine, and bring to a brief simmer. Pour the entire contents over the ribs in the slow cooker, then tuck in the rosemary, thyme, and bay leaves.
- Place the lid on the slow cooker and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the meat is completely tender and pulls away from the bone easily. Do not lift the lid during cooking.
- Remove the ribs and discard the herb sprigs and bay leaves. For a thicker sauce, strain the braising liquid into a saucepan, whisk in the cornstarch slurry, and simmer over medium heat for 1–2 minutes until glossy. Spoon sauce over the ribs and garnish with fresh parsley.
Nutrition
Notes
- Never skip the sear. The browning creates deep flavor compounds that the slow cooker alone cannot replicate. Ten minutes of searing makes a significant difference in the final dish.
- Use bone-in short ribs for the best results. The bones release gelatin during cooking, which gives the braising liquid a rich, velvety body. Boneless short ribs work but produce a slightly less luxurious sauce.
- Choose a dry red wine you would actually drink. Cabernet Sauvignon, Merlot, and Côtes du Rhône all work well. Avoid anything labeled cooking wine as it is low quality and overly salty.
- To skip the wine, replace it with additional beef broth plus 1 tablespoon balsamic vinegar and 1 teaspoon soy sauce to replicate the acidity and depth.
- The LOW setting is strongly preferred over HIGH. The longer, gentler cooking allows collagen to fully melt, resulting in more tender, silkier meat and a richer sauce.
- Make it ahead. Short ribs taste even better the next day after flavors have had time to meld. Refrigerate overnight and lift off the solidified fat layer before reheating for a cleaner, more refined sauce.
- Store leftovers in an airtight container with the braising liquid for up to 4 days in the refrigerator, or freeze for up to 3 months.
- Reheat gently on the stovetop over medium-low heat, covered, for 10–15 minutes. Avoid high heat which can dry the meat out.
- Serve over creamy mashed potatoes, wide egg noodles, pappardelle pasta, soft polenta, or with crusty bread for soaking up the sauce.
- For an Asian-inspired variation, replace the red wine and Worcestershire with soy sauce, hoisin sauce, fresh ginger, sesame oil, rice vinegar, and a tablespoon of brown sugar.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This Slow Cooker Short Ribs is the kind of meal that earns you compliments you probably don’t feel you fully deserve, because the slow cooker did most of the work.
That’s the beauty of it. A bit of prep, a good sear, and a few hours of patience rewards you with fall-off-the-bone beef and a sauce that tastes like you spent all day tending to it.
Short ribs are one of those dishes that feels genuinely special, whether you’re making it for a weeknight dinner or cooking for guests.
Give this recipe a try and let me know how it turned out. I’d love to hear your thoughts in the comments below, and do share your photos with me, so I can see your beautiful plates.
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