Slow Cooker Short Ribs

You know that feeling when you want a seriously amazing, fancy-feeling dinner but have zero energy to make it happen?

We’ve all been there. You want tender meat that falls off the bone, drowning in a rich, savory sauce. But the thought of standing over a stove for hours is just… no.

Well, your slow cooker is about to become your best friend. This recipe gives you those five-star restaurant short ribs with almost no effort.

Why Slow Cooker Short Ribs Work Every Time

Using a slow cooker is the secret to perfect short ribs. The low, slow heat gently breaks down the tough meat until it’s incredibly tender.

You can’t mess this up. It’s a set-it-and-forget-it meal that tastes like you worked on it all day.

This recipe is all about big flavor with little fuss.

What You’ll Need

Here are the simple things you need to grab. Nothing too wild or hard to find.

• 4 lbs bone-in beef short ribs
• 2 tablespoons olive oil
• Salt and black pepper
• 1 large yellow onion, chopped
• 4 cloves garlic, minced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 cup dry red wine (like Cabernet or Merlot)
• 4 cups beef broth
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 2 sprigs fresh thyme
• 2 bay leaves

Tools for the Job

You don’t need any special gadgets. Just the basics.

• Slow Cooker (6-quart or larger)
• Large skillet or pan
• Tongs
• Cutting board
• Knife

How to Make the Best Slow Cooker Short Ribs

Follow these simple steps. The most “work” you’ll do is at the very beginning. After that, the slow cooker takes over.

Step 1: Pat the short ribs completely dry with paper towels. Season them all over with a good amount of salt and pepper. Don’t be shy here.

Step 2: Heat the olive oil in a large skillet over medium-high heat. Place the short ribs in the pan, making sure not to crowd them. You may need to do this in two batches.

Step 3: Sear the ribs for 2-3 minutes on each side until they are nicely browned. This step is super important for flavor. Move the browned ribs to your slow cooker.

Step 4: Lower the heat to medium. Add the chopped onion, carrots, and celery to the same skillet. Cook for about 5 minutes until they start to soften.

Step 5: Add the minced garlic and cook for one more minute until you can smell it. Stir in the tomato paste and cook for another minute.

Step 6: Pour the red wine into the skillet to deglaze the pan. Use a wooden spoon to scrape up all those tasty brown bits from the bottom. Let the wine bubble and reduce by about half.

Step 7: Stir in the beef broth, Worcestershire sauce, thyme, and bay leaves. Bring the mixture to a simmer.

Step 8: Carefully pour the entire contents of the skillet over the short ribs in the slow cooker.

Step 9: Cover the slow cooker and cook on low for 8 hours or on high for 4-5 hours. You’ll know it’s done when the meat is falling off the bone.

Step 10: Once cooked, gently remove the short ribs from the slow cooker. You can strain the liquid into a saucepan to make a gravy. Simmer it on the stove until it thickens, or thicken it with a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water).

Pro Tips From My Kitchen

I’ve made short ribs more times than I can count. Here are a few things I’ve learned that make a huge difference.

Don’t Skip the Sear

I know it’s an extra step, but browning the meat is key. It creates a deep, rich, meaty flavor that you just can’t get by dumping everything straight into the pot. Trust me on this.

Bone-In is Better

Always try to get bone-in short ribs. The bone adds a ton of flavor to the sauce as it cooks. It also helps keep the meat moist.

Skim the Fat

Short ribs release a lot of fat. After cooking, you’ll see a layer of oil on top of the sauce. Use a large spoon to skim as much of it off as possible before making your gravy. Your final sauce will taste cleaner and less greasy.

Let Them Rest

Just like a good steak, let the ribs rest for a few minutes after you take them out of the slow cooker. This helps the juices settle back into the meat, making it even more tender.

Cook Setting	Time Needed	Result
Low	8-9 hours	Super tender
High	4-5 hours	Still tender

Substitutions and Variations

Don’t have something on the list? No problem. Cooking is about making things work for you.

• No Red Wine? You can use extra beef broth instead. You’ll lose a little depth of flavor, but it will still be delicious.
• Different Herbs? Rosemary works great here too. Feel free to use dried herbs if you don’t have fresh. Use about 1 teaspoon of dried for every tablespoon of fresh.
• Add Veggies: You can add mushrooms or potatoes directly to the slow cooker for a true one-pot meal.

For This Style	Swap These Ingredients
Asian-Inspired	Use soy sauce, ginger, star anise
Spicy Kick	Add chipotle peppers, cumin
Lighter Flavor	Use white wine and chicken broth

Make-Ahead and Storage Tips

This recipe is great for planning ahead.

Making It Ahead

You can do all the prep work the night before. Sear the ribs, cook the vegetables, and make the sauce. Store the ribs and the sauce separately in the fridge overnight. In the morning, just dump it all in the slow cooker and go.

Leftovers and Storage

Leftovers are amazing, maybe even better the next day.

Store any leftover short ribs and sauce in an airtight container in the fridge for up to 4 days.

You can also freeze them. Let the ribs cool completely, then store them in a freezer-safe bag or container for up to 3 months. Thaw in the fridge overnight before reheating.

Item	What To Pair With	Why It Works
Starch	Mashed Potatoes, Polenta	Soaks up sauce
Veggies	Roasted Broccoli, Green Beans	Cuts the richness
Pasta	Egg Noodles, Pappardelle	Classic comfort

Nutritional Info and Diet Swaps

This is a hearty, rich meal. It’s meant to be a treat. The nutrition will vary based on the exact size and cut of your ribs.

For different dietary needs, here are a few simple swaps.

• Gluten-Free: Make sure your Worcestershire sauce is gluten-free. Use a gluten-free flour or cornstarch to thicken the gravy.
• Low-Carb/Keto: Skip the carrots to reduce carbs. Serve the ribs with cauliflower mash instead of potatoes. Thicken the sauce with a keto-friendly thickener like xanthan gum.

Frequently Asked Questions

Q1. Why are my short ribs tough?
Ans: They probably just need more time. If the meat is tough, it means the connective tissue hasn’t fully broken down yet. Just let them keep cooking for another hour or so and check again.

Q2. Can I use boneless short ribs?
Ans: You can, but the flavor won’t be as deep. The bones add a lot of richness to the sauce. If you use boneless, you might need to reduce the cooking time by about an hour.

Q3. My sauce is too thin. How can I fix it?
Ans: The easiest way is to make a cornstarch slurry. Mix one tablespoon of cornstarch with two tablespoons of cold water until smooth. Pour it into the simmering sauce on the stove and whisk until it thickens up.

Q4. Can I cook this in the oven instead?
Ans: Absolutely. Follow the same steps but place everything in a Dutch oven. Cover it and bake at 325°F (160°C) for about 3-4 hours, until the meat is tender.

Wrapping Up

There you have it. A simple plan for making incredible short ribs that will impress anyone, including yourself. The slow cooker does all the heavy lifting.

You get a meal that’s comforting, full of flavor, and so easy to put together.

Give this a try. I’d love to hear how it turns out for you. Drop a comment below with your experience or any questions you have