Slow Cooker Short Ribs
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.
It’s almost unfair how good and easy this recipe is, but I suppose if you start with an ingredient as magical as short ribs, it’s bound to be great.
It’s unreal how tender the beef is, and it shreds like a dream. It’s one of the few cuts of meat that you can say nearly melts in your mouth.
Beyond how delicious the end result is, getting to smell this dish cooking for 6 hours might be even better. The aroma is incredible and always makes me really excited to sit down for dinner.
It also happens to be one of the best matches made in heaven for the slow cooker. With a little prep, you can combine them with a handful of supporting ingredients and let it cook gently, hands off.
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.
I made 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.
Make sure to follow the recipe as written, and you will be rewarded. See how tender and succulent the short ribs are:
It’s just like at the restaurant.
Let’s dive in! Before we begin, you obviously need a slow cooker, but it need not be fancy or expensive. I bought this one (affiliate) for $15 eight years ago, and it still works great. I use it nearly every day for things like Crockpot Chicken Breast and Slow Cooker Pulled Pork.
How to Make Slow Cooker Short Ribs:
Prep the Vegetables:
Slice half an onion, one carrot, and one rib of celery:
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.
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:
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:
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:
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:
Cook for about 5-6 hours, until the short ribs are tender and the bones easily fall out.
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.
Roasted Carrots, Brussel Sprouts with Candied Pecans and Ricotta Salata, or Sweet Potato Rice are also great here. Enjoy!
Slow Cooker Short Ribs Tips and FAQ:
How to Store Leftovers: In an airtight container in the fridge for up to 5 days, or in the freezer for up to 2 months.
Larger Batches: You can make a bigger batch, and 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.
The Wine: I always get asked if you can leave the wine out. Technically you can and it won’t affect the cooking, but the flavor will suffer greatly. The red wine is an important element for the aroma and flavor.
Grass-fed Beef vs Conventional: It’s fine to use either here!
Slow Cooker Short Ribs
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!
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
Post updated in November 2020 with new photos, writing, and improved recipe. Originally published October 2013.