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Succulent, fall-off-the-bone tender beef in a rich, hearty gravy – these slow cooker short ribs are so easy to make and the perfect warming midweek dish.
Short ribs are incredibly underrated. Not only do they have plenty of juicy, marbled meat on them, but they’re so easy to turn into a delicious dinner. And for the best flavor, there’s no better way to cook beef short ribs than in the slow cooker. A low and slow cooking process makes the meat wonderfully juicy and soft with an intensified flavor profile, delivering an easy, no-fuss weekday dinner in just a few hours.
Table of contents
Slow cooker short ribs ingredients
- Short Ribs: You can get these from the grocery store, but I always recommend going to a butcher – they can help you pick the best meat with moderate marbling and not too much excess fat
- Beef Broth: Use store-bought or homemade. You can also substitute with an au jus or drippings.
- Onion: White onion will get deliciously caramelized, but red or green onions can also work.
- Garlic
- Tomato Paste: You can use store-bought or homemade.
- Olive Oil
- Worcestershire Sauce: This is an excellent seasoning for beef as it brings out the rich, deep flavor of the meat. You can substitute it with soy sauce in a pinch.
- Salt and Pepper
- Fresh Rosemary
- Cornstarch: This is going to help thicken the broth into a gravy that you can serve with your crockpot short ribs for extra flavor.
Step-by-step instructions
Prepare Short Ribs: If needed, cut the short ribs into smaller pieces so they fit in the crock pot. Season the meat well with salt and pepper on all sides.
Sauté the Onions and Garlic: Slice the onions and garlic. Heat the oil in a pan on a medium-high heat. Sauté the onions first for 2-3 minutes, then add the garlic and sauté for a further 1 minute. Remove from the pan.
Sear the Short Ribs: In the same pan, add the short ribs and sear on high on all sides until they’re browned.
Slow cook the Short Ribs: Add your seared short ribs to the crock pot, then add the onion and garlic, pour in the beef broth and Worcestershire sauce, then add tomato paste and fresh rosemary. Cook on LOW for 7 hours or on HIGH for 4 hours.
Make the Gravy: Remove the cooked short ribs from the crock pot. Sieve the remaining mixture into a large pot so you only have the liquid. Prepare a slurry by dissolving the cornstarch in a small amount of the cooking liquid or water. Then add the slurry to the cooking liquid in the pot, stirring over medium heat until you achieve the desired thick consistency. If the gravy is lumpy, dilute it with a little broth or water and bring it to a boil, cooking for a few minutes until you get a smooth, thick consistency.
Char the Short Ribs (optional): If you want a little crisp or char on your short ribs, place a little gravy on a baking tray, then put the ribs on top. Cook on the broiler setting for a few minutes before serving.
Top tips
- Searing: Brown the short ribs in batches with a little oil for extra flavor. Don’t rush the searing – it’s so worth it and you’ll be able to taste the difference.
- Slow and Low: The slow cooking process melts away the tougher parts of the meats. It should fall apart when pressed with a fork and have an internal temperature of 180-205°F/82-96ºC when perfectly cooked.
- Cut The Fat: If your short ribs are too fatty, cool the sauce and skim the fat from the top before turning the leftover sauce into a yummy gravy.
Serving suggestions
- For the ultimate slow cooker ribs, serve the meat and rich gravy with a garnish of fresh thyme or parsley.
- Serve on a bed of creamy mashed potatoes.
- Enjoy with your favorite veggies – carrots, parsnips, butternut squash, roasted pumpkin, broccoli, cauliflower, green beans, cabbage, or grilled mushrooms are good compliments to the meat.
Make ahead and storage instructions
To make ahead: Make the slow cooker short ribs as normal, but leave them in the crockpot until you’re ready to serve. They’re best enjoyed piping hot, so allow at least ten minutes to reheat thoroughly – either in the crockpot or in the oven with a few extra splashes of gravy to stop them drying out.
Store in the fridge: Store leftovers with the gravy in an airtight container in the refrigerator for up to 4 days.
Freeze: Store in a freezer-safe container or Ziplock bag (date them so you know when they’re freshest!). They’ll keep for 1-2 months.
FAQs
The short ribs should be tender and juicy, falling apart when cut into. For a more accurate reading, they should have an internal temperature of 180-205°F/82-96ºC.
For a speedier cook, cook on HIGH for 3-4 hours. Short ribs work best when they’re done low and slow, so don’t be tempted to turn up the temperature!
Yes! You may need to adjust the seasonings for maximum flavor, but boneless short ribs work just as well. Also, make sure to adjust the cooking time as they will cook faster and can become tender more quickly. So make sure to check on them earlier.
More slow cooker protein
If you try this recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
Slow Cooker Short Ribs: Tender and Delicious
Equipment
Ingredients
- 3.4 lb beef short ribs 4 large
- 3 cups beef broth or water
- 1 onion large
- 3 cloves garlic
- 2 Tbsp tomato paste
- 2 Tbsp olive oil
- 2 Tbsp Worcestershire sauce
- 1 tsp sea salt
- 1 tsp black pepper
- 2-3 sprigs fresh rosemary
For the gravy
- 2 Tbsp cornstarch
- 5 Tbsp water or stock
Instructions
- If needed, cut the short ribs into smaller pieces so they fit in the crock pot. Season the meat well with salt and pepper on all sides.
- Slice the onions and garlic. Heat the oil in a pan on medium-high heat. Sauté the onions first for 2-3 minutes, then add the garlic and sauté for a further 1 minute. Remove from the pan.
- In the same pan, add the short ribs and sear on high on all sides until they’re browned.
- Add your seared short ribs to the crock pot, then add the onion and garlic, beef broth, Worcestershire sauce, tomato paste and fresh rosemary.
- Cook on LOW for 7 hours or on HIGH for 4 hours.
- Remove the cooked short ribs from the crock pot. Sieve the remaining mixture into a large pot so you only have the liquid.
- Prepare a slurry by dissolving the cornstarch in a small amount of the cooking liquid or water. Then add the slurry to the cooking liquid in the pot, stirring over medium heat until you achieve the desired thick consistency.
- Optional step: If you want a little crisp or char on your short ribs, place a little gravy on a baking tray, then put the ribs on top. Cook on the broiler setting for a few minutes before serving.
Video
Notes
- Searing: Brown the short ribs in batches with a little oil for extra flavor. Don’t rush the searing – it’s so worth it and you’ll be able to taste the difference.
- Slow and Low: The slow cooking process melts away the tougher parts of the meats. It should fall apart when pressed with a fork and have an internal temperature of 180-205°F/82-96ºC when perfectly cooked.
- Cut The Fat: If your short ribs are too fatty, cool the sauce and skim the fat from the top before turning the leftover sauce into a yummy gravy.
- To Store in the Fridge: Store the ribs with the gravy in an airtight container in the refrigerator for up to 4 days.
- To Freeze: Store in a freezer-safe container or Ziplock bag (date them so you know when they’re freshest!). They’ll keep for 1-2 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
