Slow Cooker Short Ribs Recipe: Fall-Off-The-Bone Deliciousness

If you’re looking for a dish that is tender, juicy, and packed with flavor, slow cooker short ribs are the perfect choice. There’s something magical about slow cooking these ribs. The long, slow braising time allows the meat to break down into tender perfection, while the flavors of the braising liquid deepen and meld beautifully. Best of all, slow cooker short ribs are relatively hands-off, making them ideal for busy days or special occasions.

Whether you’re new to cooking or a seasoned pro, this guide will walk you through everything you need to know about making the best slow cooker short ribs, including helpful tips, variations, and answers to frequently asked questions. So let’s get cooking!

What Are Short Ribs?

Short ribs come from the lower section of the cow’s ribcage, known as the plate or chuck area. Unlike traditional beef ribs, which are taken from the back, short ribs have more meat and connective tissue. This makes them ideal for slow cooking, as the long cooking time allows the meat to break down into tender, flavorful bites.

There are two main cuts of short ribs:

• English-Cut Short Ribs: These are cut between the bones, leaving a thick piece of meat on top of a single rib bone. This cut is ideal for slow cooking because of its rich, meaty texture.
• Flanken-Cut Short Ribs: These are cut across the bones, leaving smaller pieces of meat interspersed with thin cross-sections of rib bone. While flanken-cut ribs are popular in grilled recipes (like Korean BBQ), they can also be used in braising dishes.

For this recipe, we’ll use English-cut short ribs, which provide a hearty, impressive presentation and lots of delicious flavor.

Why Use a Slow Cooker for Short Ribs?

The slow cooker is the perfect tool for cooking short ribs because it allows the meat to cook gently over a long period of time. This low-and-slow method tenderizes the tough connective tissues, creating meat that literally falls off the bone. Additionally, the slow cooker locks in moisture, so the meat stays juicy and flavorful without drying out.

Ingredients You’ll Need

Here’s what you’ll need to make the ultimate slow cooker short ribs:

• 3-4 pounds of bone-in beef short ribs (English cut)
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1 large onion, chopped
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 cup beef broth
• 1 ½ cups dry red wine (or additional beef broth if you prefer not to use wine)
• 2 tablespoons balsamic vinegar (adds a rich depth of flavor)
• 4 fresh thyme sprigs
• 2 fresh rosemary sprigs
• 1 bay leaf
• 2 medium carrots, cut into 1-inch pieces
• 1 tablespoon cornstarch, mixed with 2 tablespoons water (for thickening the gravy)

Optional Additions:

• Mushrooms: For an earthy, rich flavor
• Potatoes or parsnips: Add hearty vegetables to create a complete one-pot meal
• Fresh herbs: Parsley or chives for garnish

Step-by-Step Instructions

Step 1: Prepare the Short Ribs

Start by seasoning the short ribs generously with salt and pepper. Searing the meat before slow cooking locks in flavor and adds a rich caramelized crust to the ribs.

Heat the olive oil in a large skillet over medium-high heat. Once hot, sear the ribs on all sides until they are browned (about 2-3 minutes per side). Don’t skip this step—it adds incredible depth to the final dish.

Pro Tip: Make sure not to overcrowd the pan. Sear the ribs in batches if necessary to get an even, golden-brown crust.

Step 2: Build the Flavor Base

Once the short ribs are browned, transfer them to the slow cooker. In the same skillet, sauté the chopped onions for about 5 minutes, until soft and translucent. Add the garlic and cook for another minute, being careful not to burn it.

Next, stir in the tomato paste and cook for about 2 minutes. The tomato paste will add an umami-rich flavor to the dish, which deepens as it cooks. Then, pour in the red wine and balsamic vinegar, and bring the mixture to a boil. Let it simmer for 5-7 minutes to reduce the liquid by half. This step concentrates the flavors, making the final dish more robust.

Step 3: Slow Cook to Perfection

Transfer the onion-wine mixture to the slow cooker with the short ribs. Add the beef broth, thyme, rosemary, bay leaf, and carrots. These herbs and aromatics infuse the short ribs with a deep, savory flavor while they cook.

Cover and cook on low for 7-8 hours or until the ribs are fall-off-the-bone tender.

Step 4: Make the Gravy

Once the ribs are fully cooked, carefully remove them from the slow cooker and set aside. Strain the cooking liquid into a small saucepan, discarding the solids.

Skim off any excess fat from the surface. To thicken the sauce into a rich, velvety gravy, bring the liquid to a boil and stir in the cornstarch-water mixture. Simmer for a few minutes until the sauce has thickened to your desired consistency.

Step 5: Serve and Enjoy

Serve the slow cooker short ribs over mashed potatoes, creamy polenta, or buttered noodles, and pour the gravy generously over the top. For a finishing touch, sprinkle with freshly chopped parsley or chives for a burst of freshness.

Variations and Add-Ons

• Vegetable Additions: While carrots are classic, you can add potatoes, mushrooms, or parsnips to the slow cooker for a more robust meal.
• Spice It Up: If you like a bit of heat, add a pinch of red pepper flakes to the braising liquid for a subtle kick.
• Alternative to Red Wine: If you prefer not to use alcohol, substitute the red wine with more beef broth or a splash of pomegranate juice for a hint of sweetness.

Common Questions About Slow Cooker Short Ribs

How Long Should You Cook Short Ribs in a Slow Cooker?

The key to tender, flavorful short ribs is cooking them on low heat for a long time. Plan for 7-8 hours on low in the slow cooker. If you’re short on time, you can cook them on high for 4-5 hours, but low-and-slow yields the best texture.

Do You Have to Sear Short Ribs Before Slow Cooking?

Technically, no—but I highly recommend it! Searing the ribs before adding them to the slow cooker creates a caramelized crust that adds incredible flavor to the final dish. It’s an extra step, but it’s worth the effort.

Can You Make Short Ribs Ahead of Time?

Absolutely! Short ribs taste even better the next day as the flavors have more time to meld. You can make the entire dish ahead of time and refrigerate it overnight. The next day, simply reheat the ribs in the oven at 350°F until warmed through (about 20 minutes), and serve with the gravy.

What Should I Serve With Slow Cooker Short Ribs?

Short ribs pair perfectly with hearty sides like mashed potatoes, roasted vegetables, or creamy polenta. For a lighter option, serve them with a crisp green salad or roasted asparagus.

Storage and Reheating Tips

If you have leftovers (lucky you!), store them in an airtight container in the refrigerator for up to 4 days. Short ribs also freeze well—just place them in a freezer-safe container, and they’ll keep for up to 3 months.

To reheat, thaw overnight in the fridge (if frozen), then warm them gently in a 350°F oven until heated through.