slow cooker short rib recipe

Written BySheba G Updated On
slow cooker short rib recipe
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The Best slow cooker short rib recipe

I have been making this slow cooker short rib recipe for years and it is a staple in my kitchen. The meat comes out so tender and flavorful every time, and my kids absolutely love it. It is a perfect meal for busy weeknights or a cozy weekend dinner, and it is packed with protein and iron from the beef.

This recipe is great because you can set it and forget it, and it fills the house with an amazing aroma. I love that it uses simple ingredients but tastes like you spent hours in the kitchen. It is also a healthier option since the slow cooking process lets you skim off excess fat, making it a satisfying and nutritious meal for the whole family.

Slow Cooker Short Ribs

Slow Cooker Short Ribs

4.7 from 1765 votes

Fall off the bone tender short ribs cooked low and slow in a rich, savory sauce. This easy recipe is perfect for a comforting family meal or a special occasion.

Prep Time15 mins
Cook Time6 hours
Resting Time0 mins
Total Time6 hours 15 mins
Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Short Ribs

4 pounds bone in beef short ribs
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil

For the Sauce

1 large onion, diced
4 cloves garlic, minced
1 cup beef broth
1/2 cup red wine (optional)
1 can (14.5 oz) crushed tomatoes
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
2 sprigs fresh thyme
2 bay leaves

👨‍🍳Directions

1Pat the short ribs dry with paper towels and season all over with salt and pepper.
2Heat olive oil in a large skillet over medium high heat. Sear the short ribs in batches until browned on all sides, about 3-4 minutes per side. Transfer to the slow cooker.
3In the same skillet, add the onion and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute more.
4Pour in the beef broth and red wine (if using), scraping up any browned bits from the bottom of the skillet. Stir in the crushed tomatoes, tomato paste, and Worcestershire sauce.
5Pour the sauce over the short ribs in the slow cooker. Add the thyme sprigs and bay leaves.
6Cover and cook on low for 6 to 8 hours or on high for 4 to 5 hours, until the meat is very tender and pulls away from the bone.
7Remove the short ribs from the slow cooker and discard the bones and any large pieces of fat. Skim any excess fat from the sauce and discard the thyme sprigs and bay leaves. Serve the short ribs with the sauce spooned over the top.

🔧Equipment

Large slow cooker
Large skillet
Tongs
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 20g💛Saturated Fat: 8g❤️Cholesterol: 120mg🧂Sodium: 700mg🌾Total Carbs: 15g🥦Dietary Fiber: 3g🍬Sugars: 8g🥩Protein: 45g

📝Notes

For a thicker sauce, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water and stir into the sauce during the last 30 minutes of cooking.

Watch Video Of How Slow Cooker Short Ribs Works

This slow cooker short rib recipe is always a good idea for any occasion, from a simple family dinner to a holiday gathering. It is a reliable dish that impresses everyone and makes you look like a pro in the kitchen. I hope you enjoy making it as much as my family does.

❓ Frequently Asked Questions About Slow Cooker Short Ribs

1. Can I use boneless short ribs for this recipe?

Yes, you can use boneless short ribs. The cooking time may be slightly shorter, so check for tenderness around the 5 hour mark on low.

2. Do I have to sear the short ribs before putting them in the slow cooker?

Searing is highly recommended. It adds a deep, rich flavor and helps lock in the juices. It only takes a few minutes and makes a big difference.

3. Can I make this recipe without red wine?

Absolutely. You can substitute the red wine with additional beef broth or a splash of balsamic vinegar for acidity.

4. How do I store leftovers?

Store leftover short ribs and sauce in an airtight container in the refrigerator for up to 4 days. The flavors often get even better the next day.

5. Can I freeze this dish?

Yes, this recipe freezes well. Let it cool completely, then transfer to a freezer safe container. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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