Slow Cooking Beef Short Ribs

Are you looking for a new comfort food to make on busy fall weeknights? Slow cooker beef short ribs are the answer. They offer fall-of-the-bone tenderness and require minimal effort from you to make them delicious.

This guide has everything you need to know to make beef short ribs in the slow cooker, including choosing the right ribs and making gravy from leftover cooking juices.

Choosing the Ribs

The best ribs for slow cooking are usually bone-in beef short ribs. Bones help retain moisture in the rib meat and enhance the ribs’ natural flavors. Aim for ribs with a good amount of fat content as indicated by marbling, or white strips that run through the meat. As the ribs cook for several hours, this fat renders down for additional juiciness and flavor.

If all you can find are boneless short ribs, that works too. Look for thick ribs rather than thin ones. Thick short ribs will take longer to break down, which pairs well with the low-and-slow cooking process. 

No matter which type you choose, be sure to look for short ribs that are well within their sell-by or expiration date to ensure quality and freshness. 

Tips for the Best Short Ribs

These expert tips can help your short ribs stand out from the pack:

• Don’t skip the sear: Yes, searing takes a few extra minutes of time before you place the short ribs in the slow cooker to do their thing. But this step is worth it. You’ll get a crisp outer crust on the ribs that protects the meat during the slow cooking process, holding in juices to keep them tender. Plus, it adds so much flavor to the short ribs.
• Give them plenty of time: Short ribs need lots of time in the slow cooker to achieve their best results, so try to avoid the temptation of only letting them cook for a couple of hours instead of the full time of about 8 hours over low heat. Start them in the morning, and they’ll be ready to go by dinner time. 
• Store and reheat them properly: If you have leftover short ribs you want to hang onto, store them in an airtight container in the fridge for three to four days. When you’re ready to reheat them, do it in the oven. Warm the oven to 250°F. Wrap the short ribs in aluminum foil and place the foil packets on a baking sheet. Reheat the ribs for 15-30 minutes, or until they reach a minimum internal temperature of 145°F.
• Save the juices: Don’t toss the leftover cooking juices from the slow cooker. Instead, strain the juices and use them as the base for a short rib gravy that’s full of flavor and aromatics.

Flavor Variations

The recipe we include below teaches you to make beef short ribs in the slow cooker with traditional brown gravy that works well for topping pasta or mashed potatoes. Here are a few other variations if you want to try this recipe with different flavor profiles:

• Red wine and herb: Braise the ribs in red wine with rosemary, thyme, and garlic to infuse rich flavor into the ribs before placing them in the slow cooker. 
• Barbecue-style ribs: Season the ribs with salt, pepper, paprika, and garlic powder. Then, cook the ribs in the slow cooker with ½ cup of water and 2 tablespoons of apple cider vinegar. Once completely cooked and tender, add barbecue sauce to all sides of the ribs. Place the ribs on a baking sheet and broil them for 3-5 minutes or until the barbecue sauce caramelizes.
• Mexican-style: Season the ribs with cumin, garlic, chili powder, and chipotle in adobo. Cook in ½ cup of orange juice with a splash of lime. Serve the ribs with Mexican-style rice or shred the meat from the bone to use in tortillas.

Fall Off the Bone Slow Cooker Short Ribs Recipe

This slow cooker short ribs recipe is sure to have your short ribs falling off the bone. Once you get the hang of it, you can experiment with one of the flavor variations we describe above to create a whole new meal.

Ingredients

Short Ribs:

• 4-8 boneless or bone-in short ribs
• 1 tsp salt
• 1 tsp ground black pepper
• 1 tbsp olive oil
• 1 onion, diced
• 2 cups beef broth
• 2 tbsp Worcestershire sauce
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme

Gravy:

• 2 tbsp cornstarch
• ¼ cup cold water
• 2 cups leftover cooking liquid from slow cooker

Instructions

Step 1: Brown the Short Ribs

Sprinkle salt and pepper on all sides of the short ribs. Heat a medium skillet over medium-high heat with olive oil. Sear the ribs on both sides until browned. This should take about 2-3 minutes on each side. Add the diced onion to the pan, reduce the heat to medium-low, and continue cooking for another 2-3 minutes or until the onion becomes translucent. 

Step 2: Prepare the Braising Liquid

Now, make the braising liquid, which is the flavorful liquid that the ribs will cook in. Pour the beef broth and Worcestershire sauce into the slow cooker. Then, add the garlic powder, onion powder, and dried thyme. Stir until completely combined. Then, add the ribs and onions to the slow cooker.

Step 3: Slow-Cook on Low

Place the lid on the slow cooker and cook for 6-8 hours on low heat. Halfway through the cooking process, turn the ribs to the other side to ensure that both sides cook in the liquid.

Step 4: Simmer the Gravy

Once the timer is up on the slow cooker, remove 2 cups of leftover cooking liquid and pour it into a saucepan. Turn the heat to medium to allow the liquid to come to a gentle boil. In a bowl, mix together the cornstarch and cold water until thoroughly combined and thickened. Pour the cornstarch slurry into the saucepan and use a whisk to mix it into the gravy. Let the mixture come to a boil for one minute. Stir, and turn down the heat to low to simmer for 5-10 minutes or until the gravy thickens. 

Step 5: Serve Slow-Cooker Short Ribs

Pour the gravy over the short ribs. Your short ribs are now ready to serve over or with mashed potatoes or another side of your choice, like rice or roasted vegetables. 

Conclusion: Slow Cooker Short Ribs Recipe

You’re all set to cook tender and flavorful short ribs in the slow cooker. Whether you stick to the recipe above or try new variations, the slow cooker makes cooking short ribs simple and, when done right, should always yield delicious results. 

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