Once you try these Slow Cooker Short Ribs, you’ll never want to make them any other way! Seared on the stovetop and then slow cooked in a rich and savory gravy, these fall-off-the-bone tender short ribs are sure to become one of your new favorite recipes!
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When it comes to delicious family dinners, these crock pot short ribs are a surefire winner. Both kids and adults alike will devour every last bite of these succulent beef short ribs drenched in a flavorful gravy. I mean, what’s not to love? Serve them over mashed potatoes for the ultimate comfort food meal!
For more slow cooker beef and gravy recipes the whole family is sure to love, check out my Crock Pot Ribeye Steak, Slow Cooker Beef Tips and Gravy and Crockpot Salisbury Steak next.
Why You’ll Love This Slow Cooker Beef Short Ribs Recipe
- Minimal Prep: It’s so easy to get these beef short ribs in the crock pot! Then, let it work its magic!
- Perfectly Tender: Making short ribs in the slow cooker ensures they come out tender, juicy, and full of flavor.
- Hearty Meal: The combination of the short ribs and rich gravy is perfect for a satisfying dinner.
Ingredients
Here are the ingredients you’ll need to make delicious beef short ribs in the slow cooker.
- Short Ribs: Short ribs are a tougher cut of meat, which benefit from cooking slow and low in the crock pot. This cooking method allows them to become tender and juicy, while absorbing all the flavors in the gravy.
- Olive Oil: Used for searing the short ribs. I recommend using high-quality extra virgin olive oil for the best flavor.
- Onion & Garlic: These add depth of flavor to the dish. The onion also adds texture to the gravy.
- Beef Broth: Keeps the meat moist as it cooks and is used for the base of the gravy.
- Worcestershire Sauce: Adds an umami flavor to the gravy.
- Yellow Mustard: Adds a touch of tanginess to the gravy.
- Tomato Paste: Flavors and thickens the gravy.
- Cornstarch: Used to thicken the gravy.
- Herbs: I used dried rosemary and thyme to season the gravy and added bay leaves on top of the meat to enhance the overall flavor of the dish.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Red Wine: Replace 1 cup of the beef broth with a dry red wine for a deeper flavor profile.
- Balsamic Vinegar: Use ½ cup of good-quality balsamic vinegar in place of ½ cup of the beef broth to add a balsamic flavor to the dish.
- Veggies: Don’t have time to make a side dish? Add some veggies along with the onions like baby potatoes, carrots, and/or mushrooms.
How to Make Short Ribs in the Slow Cooker
Below, you’ll find all of the instructions for how to cook short ribs in the slow cooker. To get started, season the short ribs with salt and pepper on all sides.
Step 1: Sear the short ribs. Heat olive oil in a large skillet over medium-high heat. Place the seasoned short ribs in the skillet and sear until browned on each side.
Step 2: Add meat to the slow cooker. Place the sliced onions into the slow cooker and lay the short ribs on top.
Step 3: Add the gravy mixture and bay leaves. Mix garlic, rosemary, thyme, beef broth, Worcestershire sauce, mustard, and tomato paste in a bowl until well combined. Pour the mixture into the slow cooker. Then, place the bay leaves on top of the meat.
Step 4: Cook. Cover the crock pot and cook until the short ribs are tender.
Step 5: Add the cornstarch. Remove the short ribs from the slow cooker and combine ¼ cup of the cooking liquid and cornstarch in a small bowl to create a slurry. Pour the slurry into the slow cooker while whisking.
Step 6: Add the cornstarch. Remove the short ribs from the slow cooker and combine ¼ cup of the cooking liquid and cornstarch in a small bowl to create a slurry. Pour the slurry into the slow cooker while whisking.
Hint: Adjust the cornstarch.
If you prefer a really thick gravy, you can use another tablespoon of cornstarch and 2 more tablespoons of cooking liquid when making the slurry.
Storage Directions
- Refrigeration: Store leftover slow cooker braised short ribs in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat leftovers in the oven or on the stovetop until warm throughout.
- Freezing: Allow the meat and gravy to cool completely and then place in a freezer-safe container. Freeze for up to 2 months, and be sure to thaw in the refrigerator before reheating.
Serving Suggestions
- These slow cooker beef short ribs in gravy are spectacular served over crock pot mashed potatoes! Try these Cream Cheese Mashed Potatoes or these Garlic Mashed Potatoes.
- They’re also great alongside your favorite veggies like these Crock Pot Glazed Carrots or these Crock Pot Green Beans.
- Make these easy slow cooker short ribs for Sunday dinner and have this Slow Cooker Apple Cobbler for dessert!
Expert Tips
- Use a slow cooker liner: Save time and effort cleaning your crock pot by using a slow cooker liner.
- Sear until just browned: You only need to sear the short ribs until browned on both sides, about 1-2 minutes per side. Then, leave it to the slow cooker to do the rest!
- Cook on low: I don’t recommend cooking these short ribs on high or they can become too tough and dry. Slow and low is the best method for achieving perfectly tender short ribs..
Recipe FAQs
To make this recipe gluten-free, use a gluten-free Worcestershire sauce and beef broth. The remaining ingredients are naturally gluten-free, but be sure to check labels for safety.
It will take about 6-8 hours on low for the short ribs to become tender.
More Delicious Beef Recipes
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Crock Pot Short Ribs
Ingredients
- 1 tablespoon olive oil
- 4 pounds beef short ribs
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 medium yellow onion sliced
- 3 teaspoons garlic minced
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 3 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon yellow mustard
- 2 teaspoons tomato paste
- 2 bay leaf
- 3 tablespoons cornstarch
Instructions
- Season beef short ribs with salt and pepper on all sides.
- Heat a large skillet over medium-high heat, then add one tablespoon of olive oil. Once the oil is hot, place the short ribs in the skillet and sear for 1-2 minutes on each side or until browned.
- Place onions in the bottom of the crock pot and set the short ribs on top.
- Add garlic, rosemary, thyme, beef broth, Worcestershire sauce, yellow mustard, and tomato paste in a bowl. Mix until well combined and pour into the crock pot.
- Place bay leaves on top of the meat. Cover and cook on low for 6-8 hours or until tender.
- Remove meat from the crock pot and mix ¼ cup of liquid for the crock pot and cornstarch in a small bowl. Then, slowly pour the mixture in while whisking. Add meat back in and cook until gravy thickens.
- Serve over mashed potatoes, and enjoy!
Notes
- Use a slow cooker liner: Save time and effort cleaning your crock pot by using a slow cooker liner.
- Sear until just browned: You only need to sear the short ribs until browned on both sides, about 1-2 minutes per side. Then, leave it to the slow cooker to do the rest!
- Cook on low: I don’t recommend cooking these short ribs on high or they can become too tough and dry. Slow and low is the best method for achieving perfectly tender short ribs.
Nutrition
*Nutrition information is an estimate. It may vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact ingredient numbers, I recommend calculating them with your preferred nutrition calculator.
Ryan Allen says
These short ribs are fall off the bone and so tender. I hope your family enjoys them as much as mine does.