Most slow cooker short rib recipes follow the same pattern: season and sear the short ribs to develop a browned crust, sauté onions, carrots, garlic, and tomato paste in the same pan, then transfer everything to the crockpot with beef broth, wine or another acidic component, herbs, and Worcestershire.
The ribs braise on low heat for 7–10 hours (or 4–6 hours on high) until the connective tissue breaks down and the meat is literally falling off the bone. After cooking, excess fat is skimmed and the braising liquid can be thickened into a gravylike sauce, yielding a luxurious, spoon‑tender beef dish that’s ideal for cozy dinners and special occasions alike.
Equipment
- Large skillet or Dutch oven for searing ribs and sautéing aromatics.
- Slow cooker (5–7 quarts) to braise the ribs low and slow.
- Tongs for turning ribs while searing and transferring them.
- Spoon or ladle to skim fat and serve sauce.
Ingredients
- 3–4 pounds bone‑in beef short ribs.
- Salt and freshly ground black pepper.
- 1–2 tablespoons olive oil or vegetable oil for searing.
- 1–2 onions, chopped.
- 2–4 carrots, chopped or sliced.
- 3–6 cloves garlic, minced.
- 2–3 tablespoons tomato paste.
- 1–2 cups dry red wine (optional but common for richer, French‑style braises).
- 1–3 cups beef broth or stock, enough to come most of the way up the ribs once in the slow cooker.
- 1 tablespoon Worcestershire sauce.
- 1–2 tablespoons brown sugar or a similar sweetener (optional, often used in balsamic or BBQ versions).
- 1 teaspoon dried thyme or several sprigs fresh thyme.
- 1–2 bay leaves.
- 1–2 tablespoons cornstarch (optional, for thickening the sauce).
Instructions And Steps
Start by seasoning and searing the short ribs. Pat the ribs dry with paper towels and season all sides generously with salt and pepper; some recipes also rub them with a simple spice mix, but salt and pepper are the foundation.
Heat the oil in a large skillet or Dutch oven over medium‑high heat until hot but not smoking. Working in batches to avoid crowding, sear the short ribs on all sides until they develop a deep brown crust, usually 2–3 minutes per side.
This browning step builds flavor and is frequently called out as crucial in slow cooker short rib recipes. Transfer the seared ribs to the slow cooker, arranging them in an even layer as much as possible; it’s fine if some pieces are stacked or stick out of the liquid later.
In the same skillet used for searing, cook the aromatics. If there’s a lot of rendered fat, spoon off some, leaving about a tablespoon to sauté the vegetables. Add the chopped onions and carrots to the pan and cook over medium heat until they soften and begin to brown around the edges, about 5–8 minutes.
Stir in the minced garlic and tomato paste and cook for another minute or two until the garlic is fragrant and the tomato paste darkens slightly; this caramelizes the tomato paste and deepens the sauce. If using red wine, pour it into the skillet and bring it to a simmer, scraping up any browned bits from the bottom of the pan.
Let it bubble for a few minutes to reduce slightly and cook off some of the alcohol. Then transfer the vegetable‑wine mixture to the slow cooker, pouring it over and around the ribs.
Add the braising liquids and seasonings to the slow cooker. Pour in the beef broth, starting with about 1–2 cups and adding more if needed so the liquid comes most of the way up the sides of the ribs. Stir in Worcestershire sauce, brown sugar if using, thyme, bay leaves, and additional salt and pepper as needed.
Some recipes include Italian seasoning or smoked paprika for a slightly different flavor profile, but thyme and bay are classic. Gently nestle the ribs so they’re partially submerged in the liquid; those that stick out will still cook through thanks to the steam and moist heat in the slow cooker.
Cover the slow cooker and cook the ribs until they are fall‑apart tender. Many recipes recommend cooking on low for 7–9 hours or on high for about 4–6 hours, with low and slow generally giving the best texture.
The ribs are done when the meat is very tender and pulls away from the bone easily with a fork. Try not to lift the lid too often during cooking, as that releases heat and can extend the cook time. Once the ribs are done, transfer them carefully to a platter and tent with foil to keep warm while you finish the sauce.
To finish the sauce, let the cooking liquid in the slow cooker settle for a few minutes, then skim as much fat from the surface as you can with a spoon or ladle; short ribs are quite fatty, so this step noticeably improves the sauce.
At this point you can serve the braising liquid as a loose jus, or you can thicken it into a gravy. For a thicker sauce, whisk cornstarch with an equal amount of cold water to make a slurry, then stir it into the hot liquid in the slow cooker. Turn the slow cooker to high and cook for another 10–15 minutes, stirring occasionally, until the sauce thickens and becomes glossy.
Taste and adjust seasoning with additional salt and pepper if needed. Serve the ribs over mashed potatoes, polenta, noodles, or rice, with plenty of the rich sauce spooned over the top and the carrots and onions alongside.
Tips And Tricks
Searing the short ribs before slow cooking is one of the biggest flavor boosters and is repeatedly emphasized by recipe developers; skipping it will still cook the meat, but you’ll miss the depth and caramelization that a good sear brings.
Using bone‑in ribs gives richer flavor and a more gelatinous, silky sauce because of the collagen and marrow in the bones. Choosing a heavy skillet or cast‑iron pan for searing helps you achieve better browning and fond (the browned bits) for deglazing.
Red wine is common in many slow cooker short rib recipes and adds complexity, but you can substitute extra beef broth if you prefer not to use alcohol.
Balsamic vinegar or a bit of tomato sauce plus brown sugar can give a sweet‑tangy profile without wine, as seen in some balsamic short rib crockpot recipes. Skimming fat thoroughly is especially important with short ribs; if you have time, you can even chill the braising liquid so the fat solidifies on top and can be easily removed before reheating and thickening.
For serving, slow cooker short ribs are almost always paired with something starchy and mild to soak up the rich sauce—creamy mashed potatoes, cheesy grits, polenta, buttered egg noodles, or crusty bread all show up in trusted recipes.
The dish also reheats well and can taste even better the next day after flavors meld, making it an excellent make‑ahead option for entertaining or Sunday dinners.
Slow Cooker Short Ribs bring together the best of low‑and‑slow braising and hands‑off crockpot convenience, giving you deeply flavored, fall‑apart beef in a rich gravy with minimal active work—just a bit of searing and chopping up front, then the slow cooker does the rest.
