Slow cooker short ribs are your ticket to a hassle-free, delicious meal that tastes like one you’d enjoy at a fancy restaurant. These short ribs are so tender they practically melt at the mere sight of a fork and are wrapped in a rich, velvety sauce.
What I love about this recipe is how easy it is to make. Short ribs aren’t cheap, so I like knowing I don’t have to worry about messing them up. Just give them a quick sear and let them simmer all day for delicious, tender beef.
Slow cooking breaks down the short rib connective tissue, producing tender and delicious ribs. This kind of meal makes you feel like the slow cooker has earned its place on your countertop!
In this post, I’ll walk you through the simple steps to achieve amazing short ribs. You will be surprised at what you can achieve with simple ingredients and just a few minutes of effort.
Looking for more delicious slow cooker beef recipes? Try slow cooker beef tips, slow cooker corned beef, or slow cooker pineapple meatballs.
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🥘Ingredient Notes
For exact amounts needed see the recipe card below
- Beef short ribs
- Garlic powder
- Onion powder
- Black pepper
- Salt
- Vegetable oil
- Carrots
- Celery
- Beef broth
- Garlic
- Tomato paste
- Worcestershire sauce
🥣How to Make Slow Cooker Short Ribs
- Sprinkle the short ribs with salt, garlic powder, onion powder, and black pepper. Make sure they’re well-coated.
- Heat a large skillet and sear the short ribs on both sides. You’re looking for a golden-brown crust that’ll lock in the flavors and make your kitchen smell like a five-star steakhouse.
- Add the diced carrots and celery to the slow cooker, and put the short ribs on top.
- Whisk together the beef broth, Worcestershire sauce, minced garlic, and tomato paste. Pour it over the ribs, cover it, and set your slow cooker low for 6 hours or high for 4 hours. Then, go about your day. Seriously, that’s it. The slow cooker does the rest.
- If you’re feeling fancy, you can thicken the cooking liquid with a cornstarch slurry for a gravy that’ll have everyone licking their plates clean.
🍴Serving Ideas
When it’s time to plate these succulent slow cooker short ribs, the possibilities are as endless as they are delicious. My favorite is to serve them over a fluffy mountain of mashed potatoes drizzled in the rich drippings.
Or spoon those tender morsels over a bed of buttery egg noodles, creamy polenta, or rice. For a lower-carb twist, serve them with a quinoa or cauliflower mash to soak up all that saucy goodness.
And let’s not forget the power of greens – a crisp side salad or some steamed broccoli can add a fresh crunch that perfectly complements the hearty ribs. Or, go for a cozy, rustic vibe by pairing them with roasted root vegetables.
💭How to Store
If you find yourself with leftovers, store them in an airtight container and pop them in the fridge. They’ll stay delicious for up to 5 days, ready for a round two whenever you are.
Reheating is easy. Just warm them up in the microwave or back in the slow cooker on a low setting until heated through. The ribs will remain tender, and the flavors will have even more time to mingle.
⭐Tips
Be sure to check out the step by step instructions
- First off, don’t skip the sear! Browning the ribs before they hit the slow cooker isn’t just for looks; it’s for that deep, caramelized flavor that can’t be replicated any other way. Spend five minutes searing them makes a huge difference.
- The carrots and celery create a natural rack for the ribs to sit on, allowing the heat to circulate.
- After cooking, you will find a layer of fat on top of the cooking liquid. Take a few minutes to skim it off before serving or making your gravy. It’s a small step that makes a big difference in the texture and richness of your sauce.
- To make a gravy, mix two tablespoons of cornstarch with two tablespoons of water for a cornstarch slurry. Stir it into the cooking liquid and cook on high for a few minutes.
📝Reader Questions
You sure can! Boneless short ribs will work just as well. Remember, they might cook a bit faster, so check for doneness a bit earlier.
Tomato paste adds richness and helps thicken the sauce. But if you’re in a pinch, you can substitute with ketchup or canned tomato sauce. Just adjust the amount to taste, as these alternatives can be sweeter.
Absolutely! Feel free to throw in some potatoes, parsnips, or even mushrooms. Just consider their cooking times – you might want to add them later in the cooking process if they cook quickly.
The meat should be very tender and easily separate from the bone. If you’re unsure, an instant-read thermometer inserted into the thickest part of the rib (without touching the bone) should read 200°F.
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Slow Cooker Short Ribs Recipe
Ingredients
- 3-4 pounds short ribs
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1 tablespoon vegetable oil
- 4 carrots peeled and chopped
- 4 celery stalks chopped
- 2 tablespoon Worcestershire sauce
- 2 cups beef stock
- 2 garlic cloves minced
- 2 tablespoons tomato paste
Instructions
- Sprinkle your short ribs with salt, garlic powder, onion powder, and black pepper.3-4 pounds short ribs, 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon black pepper
- Heat the oil in a large skillet over medium-high heat. When it is hot, quickly sear the ribs on both sides.1 tablespoon vegetable oil
- Put the carrots and celery in the bottom of the slow cooker.4 carrots, 4 celery stalks
- Place the seared beef ribs on top.
- Combine your beef broth with garlic cloves, Worcestershire sauce and tomato paste in a small bowl.2 tablespoon Worcestershire sauce, 2 cups beef stock, 2 garlic cloves, 2 tablespoons tomato paste
- Pour this mixture over the ribs.
- Cover and cook on low for 6-8 hours or on high for 4-5 hours or until the meat is fall off the bone tender.
Notes
- Don’t skip the sear! Browning the ribs before they hit the slow cooker isn’t just for looks; it’s for that deep, caramelized flavor that can’t be replicated any other way.
- After cooking, you will find a layer of fat on top of the cooking liquid. Take a few minutes to skim it off before serving or making your gravy.
- To make a gravy, mix two tablespoons of cornstarch with two tablespoons of water for a cornstarch slurry. Stir it into the cooking liquid and cook on high for a few minutes.
- Serve over mashed potatoes, rice, or noodles.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information
Nutrition facts are estimates.
