These Slow Cooker Short Ribs are outrageously good. No collection of words can fully capture their glorious flavor, aroma, and tenderness, and they are really easy to make. Enjoy on its own, or pair with Saffron Rice or Rice Pilaf to soak up all the glorious sauce.

It’s almost unfair how good and easy this recipe is, but I suppose if you start with a piece of beef as magical as short ribs, it’s bound to be great.

Slow Cooker Short Ribs On a Plate with White Rice

Much like Prime Rib or a cut of Beef Tenderloin, you just can’t go wrong.

Why This Recipe Is The Best

Incredible tenderness – It’s unreal how tender the beef gets when it cooks low and slow, and it shreds like a dream. It’s one of the few cuts of meat that really does seem to melt in your mouth.

It smells amazing – So much of our experience eating food is influenced by our sense of smell, and this is an incredibly aromatic dish. Getting to smell this dish cooking for 6 hours might be even better than eating it. The aroma is that incredible, and always makes me really excited to sit down for dinner.

Mostly hands off – With a little prep at the beginning, you mostly get to let all the ingredients cook together in the slow cooker, gently, and hands off. It’s easier than letting it simmer on the stove or braising in the oven.

The flavor is full and rich, with minimal ingredients – With a mirepoix flavor base of onion, carrots, and celery, a braising liquid combination of red wine and beef stock, and thyme and bay leaf for aromatics, it gives fullness of flavor without a crazy long ingredient list.

As much as I sometimes rely on the simplicity of our weekly Slow Cooker Pulled Pork, what I always love about this dish is all the bells and whistles of flavor and aroma, while still being a simple slow cooker meal.

Slow Cooker Short Ribs Plated with White Rice and Fork and Knife Showing Texture

With that said, this isn’t a “throw everything in” crockpot recipe. We will take a few minutes to sear the beef first, and let me tell you, this makes ALL THE DIFFERENCE.

Believe me, I tested it.

Searing Makes a Huge Difference

I tested a batch without searing the beef, just to see how big of a difference it makes, and it’s huge. It didn’t even taste like the same dish. 

An extra bonus to this is that starting the ingredients on the stove shaves at least an hour off cook time in the slow cooker.

Make sure to follow the recipe as written, and you will be rewarded.

See how tender and succulent the short ribs are:

Close Up Of Crockpot Short Rib Shredded Beef on a Fork

It’s just like at the restaurant!

Any Slow Cooker Will Work

Before we begin, you obviously need a slow cooker, but it need not be fancy or expensive.

I bought this small Proctor-Silex one (affiliate) for $15 eight years ago, and it always worked great.

I recently upgraded to a much larger one, the BLACK+DECKER  7 Qt. Stainless Steel Electric Slow Cooker (affiliate), and it works just as well.

I’ve used both regularly for things like Crockpot Chicken Breast and Slow Cooker Asian Pork Tacos, and even though the more expensive slow cookers have more bells and whistles, they aren’t required here.

How to Make It Step by Step:

Prep the Vegetables:

Slice half an onion, one carrot, and one rib of celery:

Sliced Carrots, Celery, and Onion in Mixing Bowl

Place the bowl right by the stove where you’ll be cooking.

Prep the Beef:

Place the meat on a paper towel-lined plate, and blot all over with a paper towel.

Blotting Beef Short Ribs with Paper Towel

This removes extra moisture and makes it easier for us to get a good sear and caramelization on the outside.

Next, season well with salt and freshly cracked black pepper:

Sprinkling Four Raw Beef Short Ribs with Salt and Pepper

Sear the Beef:

Heat a skillet over medium high heat and brown the short ribs all over, using a little bit of ghee or other high-heat cooking fat:

Seared Browned Bone-In Short Ribs in Skillet

This takes me about 5 minutes, but it’s important to be thorough about it and go more by color than time. The browning is essential for flavor.

Heat the Braising Liquid and Vegetables:

Remove the short ribs to a plate, then add the vegetables to the pan. Season with dried thyme, a bay leaf, and salt, then add beef stock or bone broth, red wine, and a smidge of honey:

Pouring Wine Into Skillet with Vegetables and Broth

Bring this mixture to a boil, to get everything hot. This shaves at least an hour off cook time in the crockpot.

Combine Everything in the Slow Cooker:

Pour all the liquid and vegetables into the crock of your slow cooker.

Nestle in the seared short ribs, and know that it’s okay if they aren’t completely submerged:

Nestling Short Rib Into Wine Beef Broth in Slow Cooker

Cook for about 5-6 hours, until the short ribs are tender and the bones easily fall out.

Short Rib Recipe Slow Cooker with Tongs Showing Tenderness of Piece

Serve them up with the cooking juices and softened vegetables spooned over, and feel free to pair with a starch like Rice Pilaf to make the meal go further.

Slow Cooker Beef Short Ribs Plated with White Rice and a Fork with Wine in Back

Roasted CarrotsBrussel Sprouts with Candied Pecans and Ricotta Salata, or Sweet Potato Rice are also great here. Enjoy!

Recipe FAQ:

How do you store leftovers for slow cooker short ribs and for how long?

Store in an airtight container in the fridge for up to 5 days.

Can you freeze slow cooker short ribs?

Yes, in an airtight container for up to two months.

Can you make a larger batch?

You can absolutely double or even triple the recipe. But, you’ll need a pretty large crockpot, and you will need to take the time to sear the beef properly. Otherwise, it works great.

Can you leave the wine out of short ribs?

While you can without affecting the cooking, the flavor will suffer greatly. The red wine is an important element for the aroma and flavor.

Does it matter if you use grass fed or conventional beef for short ribs?

I’ve tried a huge range of both grass fed and conventional beef, and I recommend conventional beef for a more juicy and tender result. My absolute favorite is Certified Angus Beef.

Did you enjoy the recipe? Please leave a 5-star rating in the recipe card below and/or a review in the comments section further down the page. Or, follow me on Facebook, Instagram or Pinterest!

Slow Cooker Beef Short Ribs On a Plate with White Rice and a Fork

Slow Cooker Short Ribs

Bone-in Short Ribs are cooked in the slow cooker until tender and falling off the bone. This dish is flavorful, aromatic, and shreds beautifully.

Leave a Review »


For the Short Ribs:

  • 2 lbs bone-in short ribs (I had 4 pieces)
  • 2 tbsp ghee (or other high-heat cooking fat)
  • 2 cups sliced yellow onion (about 1/2 a softball-sized onion)
  • 1 cup sliced carrot (1 medium carrot)
  • 3/4 cup sliced celery (1 celery rib)
  • 1/2 tsp dried thyme
  • 1 bay leaf
  • 1 cup red wine (I used a French bordeaux)
  • 1 cup beef stock (I actually use beef bone broth, which can be easier to find)
  • 1 tbsp honey
  • kosher salt
  • black pepper


  • Pat the short ribs dry with a paper towel to absorb any excess moisture. Then season the short ribs all over with 1 tsp salt and 1/4 tsp black pepper.
  • Heat a large skillet over medium high heat, then add the ghee. Sear the short ribs on all sides until browned and caramelized, about 5 minutes total. The browning is what you're looking for, so take the time it needs to develop that color and flavor.
  • Remove the short ribs to a plate, then add the onion, carrot, and celery to the pan. Season with 1/4 tsp salt, and add the thyme and bay leaf. Toss for 1 minute to allow the moisture from the vegetables to deglaze the pan and incorporate the fat and juices.
  • Add the wine, beef stock, and honey, and bring to a boil, which should take a few minutes. Then pour the contents of the pan into the crock of your slow cooker. Nestle the short ribs into the liquid, submerging it the best you can (but it's fine if they aren't completely submerged).
  • Cook on high heat for 5 to 6 hours, until the short ribs are tender and falling off the bone. You can test a piece with a fork by checking that the meat shreds easily. If it doesn't, cook for another hour and test again. Serve with the juices and vegetables. Enjoy!


Leftovers: Can be stored stored in an airtight container in the fridge for up to 5 days, or in the freezer for up to two months.
The Wine: I use a French bordeaux, but any quality red wine that isn’t too sweet will work well.
Type of Beef: I recommend using conventional beef over grass fed here, for a more juicy and tender result. 


Calories: 383kcal, Carbohydrates: 12g, Protein: 32g, Fat: 16g, Saturated Fat: 7g, Cholesterol: 97mg, Sodium: 240mg, Potassium: 827mg, Sugar: 10g, Vitamin A: 2550IU, Vitamin C: 0.9mg, Calcium: 28mg, Iron: 4.2mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Post updated in July 2021. Originally published October 2013.