Slow Cooker Beef Short Ribs: Hearty Comfort Food
Slow cooker beef short ribs are made with a few simple ingredients and the ribs are braised to seal in the beef’s flavors. This recipe is perfect for making ahead and reheating all week long.
The meat falls off the bone, it’s so tender and flavorful! This dish can be paired with various accompaniments ranging from slider buns to mashed potatoes. Let’s dive deep into what makes this recipe stand out.

Crockpot Short Ribs Ingredient Breakdown
Beef Short Ribs
The hero of our dish, beef short ribs, are known for their succulent, flavorful meat which is interlaced with marbling. This marbling ensures the ribs remain juicy and tender after hours of slow cooking. Their robust flavor gets further enhanced when braised with aromatic ingredients.
Red Wine
A touch of luxury to the dish! Red wine provides a depth of flavor, breaking down the beef’s fibers while adding a rich and slightly acidic nuance that pairs beautifully with the meaty ribs.
Vegetable Medley (Onion, Carrots, Celery)
This trio forms the base for many savory dishes and with good reason. They lend sweetness, earthiness, and depth, creating a flavorful broth for the ribs to bask in.
Garlic & Tomato Paste
The garlic’s pungency and the umami richness of tomato paste accentuate the beefy flavor of the ribs, adding complexity to the broth.
All-purpose Flour
By rolling the ribs in flour and then searing, we create a crusty exterior that not only provides texture but also thickens the braising liquid, resulting in a lush, velvety sauce.
Aromatic Herbs (Thyme, Bay Leaf, Parsley)
These herbs infuse the dish with a fragrant aroma and subtle depth. Thyme, in particular, has an affinity for beef, making the two a match made in culinary heaven.
How to Cook Slow Cooker Beef Short Ribs
Ingredients
- 5 pounds of beef short ribs, trimmed
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 carrots, peeled and chopped
- 3 celery stalks, chopped
- 2 garlic cloves, minced
- 1/4 all-purpose flour, to roll the ribs in before searing (keep any leftover flour)
- 1 teaspoon dried thyme
- 1/2 cup red wine
- 3 cups beef broth
- 1 tablespoon tomato paste
- 1 bay leaf
- 8 small red potatoes, scrubbed and quartered (Optional)
- 4 parsley sprigs
- Kosher salt to taste
- Chopped parsley leaves for garnish
Directions
Pat ribs dry with paper towels and season ribs on all sides with pepper and salt. Then roll the ribs in the flour.
Heat oil in a 6-quart Dutch oven over medium-high heat until hot but not smoking.
Add the ribs, and meat side down, and cook without turning for 5 minutes per side or until well browned.
Do not overcrowd the oven when searing the short ribs we want browned meat not stewed so you need room to move them around. It takes a little longer but is totally worth it when you taste your dish.
Transfer ribs to a plate. Repeat with remaining ribs, adding more oil if needed.
When complete set ribs aside then add onion, carrots, and celery, and cook while gently scraping the bottom of the Dutch oven to release any of the delicious browned particles from browning the beef.
Once the onions are translucent for approximately 2 to 3 minutes, add tomato paste and mix through, then sprinkle any leftover flour from coating the ribs and mix through.
While adding the remaining ingredients continue to scrape any brown yumminess off the bottom of the pot.
Add the braised short ribs and liquid from the plate back into the oven add broth, red wine, garlic, thyme sprigs of fresh parsley, bay leaf STIR…
Time to put all ingredients into your crockpot or slow cooker. Cook on low for 5 to 8 hours, pretty much when the meat is falling off the bone they are ready.
Transfer short ribs to a serving platter and keep warm under foil if you like. Discard bay leaf sprigs of fresh parsley roots from thyme stalk celery carrots onion stirring as it cooks so the bottom doesn’t burn.
Skim fat from the cooking liquid with a spoon or pour it into a fat separator then return the cooking liquid to a Dutch oven over medium heat.
Simmer until reduced by half, about 10 minutes then stir in parsley leaves and season with salt and pepper to taste. Pour sauce over short ribs and serve immediately.
The tools and appliances I used to cook this recipe include:
- Dutch Oven: Used for browning the ribs and deglazing the pot.
- Crockpot or Slow Cooker: Used for the slow cooking process where the ribs are cooked for 5 to 8 hours.
- Fat Separator: Optionally used to skim fat from the cooking liquid.
- Foil: To keep the short ribs warm if needed.
- Spoon: Used to skim the fat from the cooking liquid.
- Serving Platter: To serve the finished short ribs.
Kitchen Tools I Used For This Recipe
Lodge Enameled Cast Iron Dutch Oven, 6 Qt, Island Spice Red
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What to Serve Beef Short Ribs With
The rich and hearty nature of braised beef short ribs pairs well with a variety of side dishes. Here are some accompaniments that can complement and balance the dish:
Starches:
- Mashed Potatoes: Creamy and buttery, they serve as a great base to soak up the delicious sauce from the ribs.
- Polenta: The mild corn flavor of soft-cooked polenta pairs wonderfully with the robustness of the ribs.
- Rice: Plain steamed rice or a flavored rice pilaf can be a neutral accompaniment, offering a textural contrast.
- Roasted Garlic Bread: Perfect for sopping up the sauce, the roasted garlic adds an extra layer of flavor.
Vegetables:
- Green Beans Almondine: The crunch of toasted almonds with lightly sautéed green beans can cut through the richness of the ribs.
- Roasted Brussels Sprouts: Their natural bitterness can balance the savory depth of the braised meat.
- Sauteed Spinach with Garlic: A simple, fresh side that adds a touch of green to the plate.
- Grilled Asparagus: The charred notes from the grill add a new dimension to the meal.
Salads:
- Coleslaw: The tanginess and fresh crunch can provide a refreshing contrast.
- Arugula Salad with Lemon Vinaigrette: The peppery arugula and bright lemon dressing can lighten the palate.
- Beet and Goat Cheese Salad: Earthy beets combined with the creaminess of goat cheese can stand up to the richness of the ribs.
Other:
- Pickles: Offering pickled cucumbers, onions, or other vegetables can introduce a tangy element that can offset the deep flavors of the dish.
- Cranberry Sauce or Relish: The sweet and tangy notes can act as a delightful contrast, especially if the ribs have a barbecue or smoky flavor profile.
Beverages:
- Red Wine: Choose a full-bodied wine like a Cabernet Sauvignon or Syrah that can complement the richness of the ribs.
- Beer: Darker beers like stouts or porters can pair well, echoing the deep flavors of the dish.
- Lemon Iced Tea: The acidity and brightness can cleanse the palate between bites.
When selecting sides, consider a mix of textures and flavors to balance the dish and provide a rounded dining experience. Whether you prefer light and refreshing or hearty and rich accompaniments, there’s something to suit every palate.
Ingredient Substitutions
Substitutions can be useful based on dietary preferences, availability, or simply for adding a twist to a classic recipe. Here are some alternative ingredients for slow cooker braised beef short ribs:
- Beef Short Ribs: You can use chicken thighs if you want a lighter alternative. Cooking times may vary, and chicken usually requires less time than beef. For a plant-based option, jackfruit or tempeh can be a good substitute, mimicking the texture and absorbing the flavors of the broth well.
- Red Wine: Not everyone uses or has wine on hand. For a non-alcoholic substitution, you can use beef or vegetable broth mixed with a splash of red wine vinegar or balsamic vinegar for the acidity that wine typically adds. Grape or pomegranate juice can also be used for sweetness and depth.
- Olive Oil: While olive oil is a favorite for many, you can also use canola oil, vegetable oil, or even butter for a richer flavor when searing the ribs.
- All-purpose Flour: For those avoiding gluten, cornstarch or gluten-free flour can be used to coat the ribs. Remember, cornstarch is more potent as a thickener, so you’ll need less.
- Beef Broth: Vegetable broth can be used for vegetarians or those who prefer it. Chicken broth works, too, if you’re using chicken thighs as a substitute for the ribs.
- Tomato Paste: If you don’t have tomato paste, tomato sauce can work in a pinch, though it’s thinner. You can also blend up a can of tomatoes and use that as a substitute.
- Worcestershire sauce: Adds depth and complexity to beef short ribs with its unique blend of tangy, savory, and umami flavors. Its ingredients, like anchovies and tamarind, enhance the meatiness while providing a balancing tanginess to the dish.
- Red Potatoes: Feel free to substitute with Yukon gold (Affiliate) potatoes, russet (Affiliate) potatoes, or even sweet potatoes for a different flavor profile.
- Dried Thyme: If dried thyme isn’t available, dried rosemary or oregano can be a decent substitute. Fresh herbs can also be used, but remember that they’re generally more potent than dried, so adjust accordingly.
- Kosher Salt: Sea salt or table salt can be used in place of kosher salt. However, the granule size varies, so adjust the quantity to taste.
Substitutions will slightly alter the flavor profile of the dish, but that’s the beauty of cooking! You can always tailor recipes to match your preferences and make them your own. Enjoy experimenting and finding the perfect combination for your palate.
Tips for Crafting the Perfect Braised Ribs
- Browning: Taking the time to brown the ribs is non-negotiable. This process creates a Maillard reaction, transforming the proteins and sugars on the meat’s surface into complex flavor compounds. This not only enriches the taste of the ribs but also of the sauce they’re cooked in.
- Deglazing: By gently scraping the bottom of the Dutch oven after browning, you lift those golden, caramelized bits into the dish, ensuring every flavor is captured.
- Slow and Steady Wins the Race: Let the crock pot work magic. Slow cooking allows the collagen in the ribs to break down, making them fall off-the-bone tender while also infusing them with flavors from the broth.
- Finish with a Flourish: Skimming off the fat and reducing the sauce is vital. It concentrates the flavors, allowing you to make gravy that’s rich without being greasy.
Slow Cooker Short Ribs
This easy beef rib recipe is perfect for making ahead and reheating all week long.
Ingredients
- 5 pounds of beef short ribs, trimmed
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 carrots, peeled and chopped
- 3 celery stalks, chopped
- 2 garlic cloves, minced
- 1/4 all-purpose flour, to roll the ribs in before searing (keep any leftover flour)
- 1 teaspoon dried thyme
- 1/2 cup red wine
- 3 cups beef broth
- 1 tablespoon tomato paste
- 1 bay leaf
- 4 parsley sprigs
- Kosher salt to taste
- Chopped parsley leaves for garnish
Instructions
Pat ribs dry with paper towels and season all over with pepper and salt. Then roll the ribs in the flour.
Heat oil in a 6-quart Dutch oven over medium-high heat until hot but not smoking.
Add the ribs, and meat side down, and cook without turning for 5 minutes per side or until well browned.
Do not overcrowd the oven when browning the ribs we want them seared not stewed so you need room to move them around. It takes a little longer but is totally worth it when you taste your dish...
Transfer ribs to a plate. Repeat with remaining ribs, adding more oil if needed.
When complete set ribs aside then add onion, carrots, and celery, and cook while gently scraping the bottom of the Dutch oven to release any of the delicious browned particles from browning the beef.
Once the onions are translucent for approximately 2 to 3 minutes, add tomato paste and mix through, then sprinkle any leftover flour from coating the ribs and mix through.
While adding the remaining ingredients continue to scrape any brown yumminess off the bottom of the pot.
Add the short ribs and liquid from the plate back into the oven add broth, red wine, garlic, thyme sprigs of fresh parsley, bay leaf STIR...
Time to put all ingredients into your crockpot or slow cooker. Cook on low for 5 to 8 hours, pretty much when the meat is falling off the bone they are ready.
Transfer short ribs to a serving platter and keep warm under foil if you like. Discard bay leaf sprigs of fresh parsley roots from thyme stalk celery carrots onion stirring as it cooks so the bottom doesn't burn.
Skim fat from the cooking liquid with a spoon or pour it into a fat separator then return the cooking liquid to a Dutch oven over medium-high heat.
Simmer until reduced by half, about 10 minutes then stir in parsley leaves and season with salt and pepper to taste. Pour sauce over short ribs and serve immediately.
Notes
Serve with mashed potatoes or rice for a hearty filling meal on a cold day or for something lighter steamed vegetables. Why not shred your beef and serve over your favorite salad?
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 670
Nutritional details are calculated from the ingredients used in this recipe. You should calculate nutritional values based on ingredients you have access to.
Visual learner? Check out this video on YouTube that shows you how to make easy slow-cooker beef short ribs!
Can You Use Boneless Short Ribs?
Yes, you can use boneless short ribs for this recipe.
Boneless short ribs offer the advantage of having more meat per pound, which means you get more yield for the weight you purchase. They are also easier to serve and eat, as there are no bones to navigate around.
Before choosing to go boneless keep the following in mind:
Cooking Time: Boneless short ribs might require slightly less cooking time compared to bone-in ribs since bones can act as an insulator and slow down the cooking process. So check for tenderness earlier to avoid overcooking.
Flavor: Bones contribute to the depth of flavor in the cooking liquid. While boneless ribs will still be flavorful, you might miss out on some of the richness that bones can impart to the broth.
Quantity: If you’re switching to boneless short ribs, you might want to adjust the quantity. A good rule of thumb is that bone-in beef ribs are about 60% meat and 40% bone. So, if the original recipe calls for 5 pounds of bone-in short ribs, consider using around 3 pounds of boneless short ribs.
Texture: Boneless short ribs tend to be a bit meatier and less gelatinous than their bone-in counterparts. This is because the collagen and marrow from the bones, which provide that gelatinous texture when cooked down, are absent.
Wrapping Up: Slow Cooker Beef Short Ribs
I still remember the first time I ordered braised beef short ribs. It did not take me long to learn how to cook these myself. I have prepared them in various one-pot cookers but low and slow always give me a fantastic fall-off-the-bone result.
Short ribs are a delicious and hearty dish, perfect for a winter meal. Cooking them in a slow cooker makes the process simple and easy. Serve with love, and perhaps a sprinkle of chopped parsley, and you’ve got a dish that’ll warm hearts and bellies alike. Enjoy!
Short Beef Recipe Inspiration
One-Pot Cooking Rocks!
Michelle
Hi, I’m Michelle, the founder, owner, author, and editor of OvenSpot. My passion for one-pot cooking commenced when I was working to prepare cafeteria lunches for school students. I am now on a mission to assist you in choosing the cooking pot or appliance you will use daily. As well as in-depth information to assist you in using and caring for your cookware and appliances.
Questions? Reach out to Michelle at [email protected]