Slow Cooker Short Ribs – Fall-Off-The-Bone Tender

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Slow Cooker Short Ribs are the kind of dish that reminds me why I love comfort food. Rich, cozy, and deeply satisfying — it’s exactly what I want on a lazy weekend or when I’m feeding family and friends with minimal effort. The best part? You get fall-off-the-bone tenderness with hardly any active cooking time. Just let the slow cooker do the heavy lifting while you go about your day.

slow cooker short ribs recipe

Why You Will Love This Recipe

This slow cooker short ribs recipe has been my go-to ever since I first tested it on a chilly Sunday evening. The ribs came out melt-in-your-mouth tender, the sauce was rich and hearty, and my kitchen smelled amazing for hours. If you’re anything like me and love meals that practically cook themselves but taste like they came from a fancy restaurant — you’ll fall hard for this one.

It’s also versatile. I’ve served these short ribs over mashed potatoes, creamy polenta, even garlic rice — and they work every time. Plus, the leftovers are pure gold.

Tips and Tricks

  • Sear the Ribs: I used to skip this step thinking it was optional — big mistake. Searing locks in flavor and gives the ribs a gorgeous golden crust. I usually do it in a cast iron skillet with just a touch of oil.
  • Use a Flavorful Broth: A good broth is key. I often mix beef stock with a splash of red wine or Worcestershire sauce for a deeper, richer base.
  • Don’t Skip the Aromatics: Garlic, onions, fresh thyme — they turn this into something special. I once ran out of onions and thought it wouldn’t matter… it did.
  • Adjust Cooking Time: Every slow cooker is a little different. Mine tends to run hot, so I check the ribs around the 7-hour mark. They should shred easily with a fork — that’s your signal they’re ready.

Common Mistakes to Avoid

  • Overcooking: Slow cookers are forgiving, but even they have limits. I once left the ribs on “high” for 6 hours and the meat turned a bit mushy. Stick to 8 hours on low — it gives the best texture.
  • Ignoring the Marinade: When I have time, I marinate the ribs overnight with the spice rub. The difference in flavor is totally worth the extra step.
  • Not Skimming the Fat: After cooking, I always let the sauce rest for a few minutes and skim off the excess fat — it makes the final dish feel a lot lighter.
  • Using the Wrong Sauce: Once I tried using a sweet bottled BBQ sauce — not great. It overpowered the dish. Stick to savory ingredients to let the beef shine.

Try these other slow cooker recipes:

Make Ahead Tips

If I know it’s going to be a busy day, I prep the night before. I season the ribs, store them in the fridge, and then just pop everything into the slow cooker in the morning. It’s also a fantastic dish for meal prep — the ribs reheat beautifully and taste even better the next day.

Recipe Variations

  • Spicy Kick: I sometimes add a pinch of cayenne or a sliced chili pepper when I want a little heat.
  • Asian-Inspired: A splash of soy sauce, ginger, and sesame oil completely transforms the flavor — perfect over jasmine rice.
  • Herb Variations: I rotate between rosemary, thyme, and bay leaves depending on what I have on hand. Fresh herbs make a huge difference.
  • Pressure Cooker Version: If I forget to start the slow cooker, I just throw everything in the Instant Pot — 45 minutes on high pressure, and it’s done.

How to Serve

I almost always serve these short ribs over a bed of creamy mashed potatoes or cheesy polenta — something that can soak up all that rich sauce. For a casual dinner, I keep it rustic with roasted veggies and crusty bread on the side. If I’m serving guests, I’ll finish with a drizzle of balsamic glaze and fresh parsley for a little color and brightness.

Pairing Suggestions

  • Wine: Cabernet Sauvignon or a rich Merlot pairs beautifully — the bold flavor balances the beef perfectly.
  • Non-Alcoholic: I like serving it with a sparkling grape juice or even a cold brewed black tea with lemon.
  • Sides: Roasted carrots, a peppery arugula salad, or even just a loaf of warm sourdough bread all make great partners to this dish.

How to Store

Once cooled, I store leftovers in glass containers with a little sauce on top to keep the meat juicy. It lasts up to 3 days in the fridge, but I’ve also frozen portions for up to 3 months. I let them thaw overnight and reheat them gently on the stove — with a splash of broth or water to revive the sauce.

Equipment Needed

  • Slow Cooker: I use a 6-quart Crock-Pot that’s been with me for years.
  • Cast Iron Skillet: Perfect for searing — holds heat well and gives that deep color.
  • Tongs: Makes flipping and serving the ribs easy without shredding them too early.
  • Cutting Board + Sharp Knife: Basic, but essential for prepping aromatics and trimming the meat.

Slow Cooker Short Ribs

Kitchen Hacks

  • Peeling Garlic Fast: Smash it with the flat side of your knife — the skins slide right off.
  • Even Veggie Cooking: Cut your carrots, onions, etc. in similar sizes so everything cooks evenly.
  • Easy Cleanup: A light spray of oil or a slow cooker liner makes washing up way easier.

Recipe FAQs

Can I use boneless short ribs?
Yes, and they work well — just reduce cooking time slightly, as they cook faster than bone-in.

What if I don’t have beef broth?
Chicken or vegetable broth will work in a pinch, but I usually add a dash of soy sauce or tomato paste to bring the umami back.

How do I know when they’re done?
The meat should fall apart easily with a fork. If you pick up a rib and the bone slips out clean — you nailed it.

How To Make slow cooker short ribs recipe

Yield: 4

Slow Cooker Short Ribs

slow cooker short ribs recipe

Slow Cooker Short Ribs are the kind of dish that reminds me why I love comfort food. Rich, cozy, and deeply satisfying — it’s exactly what I want on a lazy weekend or when I'm feeding family and friends with minimal effort.

Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes

Ingredients

  • 3-4 pounds bone-in beef short ribs
  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 2 cups beef broth
  • 1 cup red wine (optional)
  • 1 tablespoon tomato paste
  • 2 tablespoons brown sugar
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Fresh parsley for garnish (optional)

Instructions

  1. Prepare the Ribs: Season the short ribs with salt and pepper. If desired, marinate them in a mixture of some broth and spices overnight.
  2. Sear the Ribs: Heat olive oil in a large skillet over medium-high heat. Sear the short ribs on all sides until browned. Remove and set aside.
  3. Sauté Aromatics: In the same skillet, add the onions and garlic, sautéing until softened and fragrant.
  4. Combine Ingredients: In the slow cooker, add the seared ribs, sautéed onions and garlic, beef broth, red wine, tomato paste, brown sugar, Worcestershire sauce, thyme, and additional seasoning.
  5. Cook: Cover and cook on low for 8 hours or high for 4-5 hours, until the ribs are tender.
  6. Serve: Once done, serve the short ribs with the sauce spooned over the top and garnish with fresh parsley.

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Nutrition Information

Yield

4

Serving Size

1

Amount Per Serving Calories 1518Total Fat 106gSaturated Fat 46gTrans Fat 6gUnsaturated Fat 59gCholesterol 454mgSodium 874mgCarbohydrates 13gFiber 1gSugar 8gProtein 118g

dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.

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Final Thoughts

Slow cooker short ribs are not just a meal; they are an experience that brings people together around the table. With minimal effort and maximum flavor, this recipe is perfect for any occasion. Whether you’re cooking for a family dinner or hosting friends, these short ribs will surely satisfy and impress. Enjoy every bite of this delicious comfort food!

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