beef short ribs recipe slow cooker
The Best beef short ribs recipe slow cooker
This recipe is perfect for any occasion—whether it’s a weekend dinner, a holiday gathering, or just a regular night when you want something comforting and satisfying. The slow cooker does all the work, so you can focus on other things while the meat cooks to perfection. And the health benefits? Well, lean cuts of beef are packed with protein and essential nutrients like iron and zinc, which keep everyone energized. Plus, the vegetables you can toss in—like carrots, onions, and garlic—add natural sweetness and fiber without overpowering the dish. It’s a way to eat well without feeling like you’re missing out on flavor. My husband always says it’s the only meal that makes him forget he had to work all day.
Slow Cooker Beef Short Ribs
Tender, fall-off-the-bone beef short ribs slow-cooked to perfection in a rich, savory sauce. Ideal for a hearty and comforting meal.
🥘Ingredients
- 4 lbs beef short ribs
- 2 tbsp olive oil
- 2 tbsp kosher salt
- 2 tbsp black pepper
- 2 tbsp garlic powder
- 2 tbsp onion powder
- 2 tbsp smoked paprika
- 3 tbsp olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 cup beef broth
- 1 cup red wine
- 1 (28 oz) can crushed tomatoes
- 1 (6 oz) can tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- 1 cup beef stock (low-sodium)
- 1 cup heavy cream (or half-and-half)
- Salt and black pepper to taste
- Fresh parsley, chopped
- Extra virgin olive oil
👨🍳Directions
-
1
Preheat oven to 400°F (200°C) if you plan to sear the ribs beforehand. Pat the beef short ribs dry with paper towels. -
2
In a large bowl, combine olive oil, salt, black pepper, garlic powder, onion powder, and smoked paprika. Rub the mixture all over the ribs, coating them evenly. -
3
Place the ribs in a large skillet or oven-safe dish. If using an oven, sear for 5-7 minutes on each side until browned. Remove and set aside. -
4
In the same skillet, heat olive oil over medium-high heat. Sauté onion, garlic, carrots, and celery for 5-6 minutes until softened. -
5
Add beef broth, red wine, crushed tomatoes, and tomato paste. Stir well and bring to a simmer. Add thyme, rosemary, and bay leaf. Simmer for 5 minutes. -
6
Transfer the skillet contents to the slow cooker. Place the seared ribs on top of the sauce. Pour beef stock over the ribs, ensuring they are fully submerged. -
7
Cover the slow cooker and cook on LOW for 6-8 hours, or until the ribs are fork-tender. If using HIGH, cook for 4-5 hours. -
8
Remove the ribs from the slow cooker and let them rest for 10 minutes. Discard the bay leaf. Pour the cooking liquid through a fine-mesh strainer into a saucepan. Simmer for 5 minutes to thicken the sauce. -
9
Return the sauce to the slow cooker and stir in the heavy cream. Adjust seasoning with salt and pepper if needed. Return ribs to the slow cooker and cook on LOW for another 1-2 hours if desired for extra tenderness. -
10
Remove ribs from the slow cooker and shred the meat using two forks. Return shredded meat to the sauce. Discard bones and place the mixture back in the slow cooker. Cover and keep warm. -
11
Garnish with chopped fresh parsley and drizzle with extra virgin olive oil before serving.
🔧Equipment
- Slow cooker
- Large skillet
- Cutting board
- Knife
- Measuring cups and spoons
- Wooden spoon
- Chef’s knife
- Cutting knife
📊Nutrition Facts (per serving)
📝Notes
Tips
- For extra flavor, add a splash of balsamic vinegar or a pinch of red pepper flakes to the sauce.
- If you prefer a thicker sauce, reduce it further after straining.
- Use beef stock with no added salt to control sodium levels.
- Leftovers can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
Variations
- Add a handful of fresh herbs like thyme or rosemary to the ribs before slow cooking.
- Substitute red wine with a dry white wine for a different flavor profile.
Watch Video Of How Slow Cooker Beef Short Ribs Works
❓ Frequently Asked Questions About Slow Cooker Beef Short Ribs
How long should I cook the beef short ribs in the slow cooker for tender, fall-off-the-bone meat?
For the best results, cook the beef short ribs on LOW for 8–10 hours or on HIGH for 5–6 hours, depending on the size of the ribs. If your ribs are bone-in, they’ll need more time to render fat and become fork-tender. For extra tenderness, you can add a splash of beef broth or wine toward the end of cooking.
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What’s the best liquid to use in the slow cooker for beef short ribs, and how much should I add?
A good liquid for beef short ribs includes 1 cup of beef broth, ½ cup of red wine (optional), 1 tbsp of soy sauce, 1 tbsp of balsamic vinegar, 1 tsp of garlic powder, 1 tsp of onion powder, and 1 tsp of black pepper. For bone-in ribs, add about 1–1.5 cups of liquid to ensure they’re fully submerged (or at least covered by fat). For leaner ribs, reduce the liquid slightly.
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Can I use pre-marinated or pre-cooked beef short ribs in the slow cooker?
Yes, you can, but the results may vary. Pre-marinated ribs (especially those with a glaze) can work well if cooked on HIGH for 4–5 hours, but they may dry out if left too long. Pre-cooked ribs (like those from a deli or frozen) should be cooked on HIGH for 2–3 hours to reheat thoroughly. However, for the best flavor and tenderness, fresh ribs marinated in beef broth, spices, and aromatics are ideal.
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What spices and seasonings should I use for the beef short ribs, and can I skip them?
A classic seasoning blend for slow-cooked beef short ribs includes:
– 1 tbsp kosher salt (or more to taste)
– 1 tbsp black pepper
– 1 tsp smoked paprika
– 1 tsp garlic powder
– 1 tsp onion powder
– ½ tsp dried thyme or rosemary (optional)
– ½ tsp cayenne pepper (optional, for heat)
You can skip some, but salt and pepper are essential. For extra depth, add a bay leaf or a splash of liquid smoke in the liquid. If you’re using a marinade, it can replace some of these, but fresh seasoning adds a better flavor.
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What should I do if my beef short ribs stick to the slow cooker pot or don’t cook evenly?
If ribs stick, they’re likely too dry or not submerged enough. To fix this:
1. Increase liquid to ensure they’re covered by at least 1 inch of liquid (or fat).
2. Add a splash of broth or water halfway through cooking.
3. Use a wooden spoon or tongs to gently scrape off any stuck-on bits.
4. Check for even cooking by rotating the ribs occasionally if the slow cooker has a turner.
If ribs are uneven, try cooking on HIGH for shorter time (if they’re still tough) or breaking them down into smaller pieces for better heat distribution. For frozen ribs, add 1–2 extra hours to the cook time.
