Slow Cooker Beef Short RIbs

There’s something deeply satisfying about walking into the kitchen at the end of the day and being greeted by the smell of tender beef simmering in its own rich, savory sauce. This Slow Cooker Beef Short Ribs recipe delivers exactly that — effortless comfort food with restaurant-quality flavor.

The best part? You only need a few minutes of prep in the morning, and by dinner time, the ribs practically fall off the bone. The sauce, thick and silky, tastes like you’ve been tending to it all day (even though your slow cooker did all the hard work).

Braised short ribs and mushrooms in a Dutch oven, in a rich sauce with a sprig of rosemary.

What type of ribs work best for slow cooking?

Bone-in short ribs deliver the richest flavor and that melt-in-your-mouth texture. Boneless ribs also work if that’s what’s available — just reduce cooking time slightly (about 6 hours on Low instead of 8).

Can I make slow cooker short ribs without wine?

Yes! You can substitute the wine with extra beef broth plus a tablespoon of balsamic vinegar or Worcestershire sauce for depth. The flavor won’t be as complex, but it stays delicious and family-friendly.

Do I need to brown the ribs first?

Technically, no — but browning adds huge flavor. A quick sear on all sides caramelizes the meat’s surface, building richness that slow cooking alone can’t replicate. If you’re short on time, skip it, but if you have 10 extra minutes, it’s worth it.

How long should I cook beef short ribs in the slow cooker?

Cook on Low for 8–9 hours or High for about 5–6 hours, until the meat easily pulls away from the bone and the sauce thickens slightly.

Top Tips for the Perfect Short Ribs

Close-up of a fork pulling apart a tender braised short rib, served over creamy mashed potatoes with a savory sauce, garnished with herbs.


    

  1. 

    Sear for flavor: even a light browning step transforms the sauce.
    

    2. 

  2. 

    Don’t overfill the slow cooker: leave some space for steam circulation.
    

    3. 

  3. 

    Layer smartly: onions on the bottom, ribs on top, then liquids.
    

    4. 

  4. 

    Skim fat before serving: a quick chill or spooning removes excess grease for a cleaner sauce.
    

    5. 

  5. 

    Finish with freshness: a sprinkle of parsley or a squeeze of lemon before serving brightens the heavy flavors.
    

    6. 



Related Recipes


If you enjoy bold, flavorful dishes like this one, try pairing or rotating with:


    

  • 

    Red Wine Braised Beef Roast – Elegant and flavorful.
    

    • 

  • 

    Vegetable Beef Soup – Hearty comfort.
    

    • 

  • 

    Beef Ragu with Pappardelle – Slow-cooked Italian classic.
    

    • 

  • 

    Creamy Mashed Potatoes – The perfect side dish.
    

    • 



Recipe Card


Ingredients


    

  • 

    3–4 lb bone-in beef short ribs (or boneless if preferred)
    

    • 

  • 

    2 tbsp olive oil
    

    • 

  • 

    1 onion, sliced
    

    • 

  • 

    3 garlic cloves, minced
    

    • 

  • 

    2 carrots, chopped
    

    • 

  • 

    2 tbsp tomato paste
    

    • 

  • 

    1 cup red wine (or extra beef broth)
    

    • 

  • 

    2 cups beef broth
    

    • 

  • 

    2 tbsp balsamic vinegar
    

    • 

  • 

    2 bay leaves
    

    • 

  • 

    1 tsp salt, plus more to taste
    

    • 

  • 

    1/2 tsp black pepper
    

    • 

  • 

    Optional: 1 sprig fresh rosemary or thyme
    

    • 



Instructions


Three braised short ribs on a slate platter, with mashed potatoes, sauce, rosemary, a fork, and a red towel.
  • 1
    

    Sear the ribs (optional but recommended) – Heat olive oil in a large skillet over medium-high heat. Brown ribs on all sides, 1–2 minutes per side. Transfer to the slow cooker.
    

  • 2
    

    Sauté aromatics – In the same pan, add onion, carrot, and garlic. Sauté 3–4 minutes, then stir in tomato paste and cook another minute to develop flavor.
    

  • 3
    

    Deglaze – Pour in wine (or broth) and scrape up browned bits. Simmer for 2 minutes, then pour everything into the slow cooker.
    

  • 4
    

    Add remaining ingredients – Add beef broth, balsamic vinegar, bay leaves, salt, pepper, and herbs.
    

  • 5
    

    Slow cook – Cover and cook on Low for 8–9 hours or High for 5–6 hours, until meat is fork-tender.
    

  • 6
    

    Finish and serve – Remove ribs and bay leaves. Skim fat from the top of the sauce. Optionally, reduce sauce in a pan for 5–10 minutes before spooning over ribs.
    

Notes


    

  • 

    Thickening the Sauce: If you prefer a thicker glaze, whisk 1 tbsp cornstarch with 2 tbsp cold water and stir it into the sauce during the last 30 minutes of cooking.
    

    • 

  • 

    Storage: Refrigerate leftovers up to 4 days. The flavor deepens overnight.
    

    • 

  • 

    Wine Alternatives: If avoiding alcohol, use equal parts beef broth and grape juice with 1 tsp balsamic vinegar.
    

    • 

  • 

    If short ribs are unavailable, use beef chuck pieces — same flavor, easier to find.
    

    • 

  • 

    Add mushrooms or celery for extra depth.
    

    • 

  • 

    No slow cooker? Use a Dutch oven at 300°F (150°C) for 3–3.5 hours.
    

    • 

  • 

    Make-ahead tip: prepare the night before, refrigerate, then start cooking in the morning.
    

    • 



More Recipes