Easy Slow Cooker Beef Short Ribs – Fall-Off-The-Bone

Picture this: you walk in after a long day, and the smell of rich, savory beef short ribs fills your kitchen. They've been simmering all day in your crockpot, turning meltingly tender. That's the magic of this slow cooker beef short ribs recipe.

I'm Kwame Osei, and I've spent years perfecting the art of the slow cooker. These ribs are not just a meal; they're an investment in time that pays off with flavor. Think of your crockpot as a savings account – you put in a little effort upfront, and you reap rich rewards hours later without any active work.

This recipe delivers meat that falls right off the bone, bathed in a deeply savory, slightly sweet gravy. It's the kind of dinner that makes you feel like a hero, even though the slow cooker did all the heavy lifting.

About the Ingredients

4 pounds (1.8 kg) bone-in beef short ribs, English-cut

Ask your butcher for thick, meaty ribs. You can use boneless, but reduce cooking time by 1 hour.

1 tablespoon (15 ml) olive oil

For searing. Avocado oil is a great high-heat substitute.

1 teaspoon (5 g) salt

Use kosher or sea salt. Adjust to taste if you're using salted broth.

1/2 teaspoon (1 g) black pepper

Freshly ground is best. Pre-ground works in a pinch.

1 large (150 g) yellow onion, sliced

Sweet or white onions also work. Slice thick so they don't disappear.

4 cloves (20 g) garlic, minced

Use fresh for best flavor. Jarred minced garlic – 1 tablespoon – is a quick sub.

1 cup (240 ml) beef broth

Use low-sodium to control salt. Chicken broth is a fine substitute.

1/2 cup (120 ml) dry red wine

Adds depth. For alcohol-free, use extra broth plus 1 tablespoon balsamic vinegar.

3 tablespoons (60 g) tomato paste

Concentrates flavor. You can substitute with ketchup in a pinch.

2 tablespoons (30 ml) Worcestershire sauce

Adds umami. Soy sauce is a good swap.

2 sprigs (2 g) fresh rosemary

Or 1 teaspoon dried. Thyme is also lovely.

2 bay leaves

Adds aromatic depth. Remove before serving.

Tips & Tricks

Don't skip searing

It builds a deep crust that adds flavor. Pat ribs dry and sear in a hot pan until golden brown on all sides.

Skim the fat

After cooking, the gravy may have excess fat. Use a spoon or a fat separator to remove it for a cleaner sauce.

Check for doneness

Ribs are done when they are fork-tender and practically falling off the bone. If they're still tough, cook for another 30 minutes.

Step-by-Step Instructions

1. Sear the ribs

Pat ribs dry and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat (about 375°F / 190°C) until shimmering. Sear ribs in batches for 2-3 minutes per side until golden brown and crusty. Set aside.

2. Soften the aromatics

In the same skillet, reduce heat to medium (about 325°F / 160°C). Add onion and cook for 4-5 minutes until softened and translucent. Stir in garlic and cook for 30 seconds until fragrant.

3. Create the sauce base

Add tomato paste and stir for 1 minute to cook out the raw taste. Pour in red wine, scraping up any browned bits from the skillet. Simmer for 2-3 minutes until slightly reduced.

4. Layer the crockpot

Place the seared ribs in the slow cooker. Top with the onion mixture. Add beef broth, Worcestershire sauce, rosemary, and bay leaves. Ensure the liquid comes about halfway up the ribs.

5. Set and cook low

Cover and cook on LOW (about 200°F / 93°C) for 8 hours, or on HIGH for 5-6 hours. The ribs are done when the meat is fork-tender and easily pulls away from the bone.

6. Rest and thicken sauce

Carefully transfer ribs to a platter and tent with foil. Let the cooking liquid rest for 5 minutes, then skim off excess fat. Optionally, thicken the sauce by simmering it in a saucepan over medium heat (about 350°F / 175°C) for 5-7 minutes until reduced.

7. Serve and enjoy

Remove bay leaves and rosemary sprigs. Spoon the savory gravy over the ribs and serve hot. They're perfect over mashed potatoes or creamy polenta.

Delicious Variations

Asian-inspired

Replace red wine with chicken broth, add 1/4 cup soy sauce, 2 tablespoons honey, and a thumb of minced ginger. Omit rosemary and bay leaves.

Spicy chipotle

Add 2 chipotle peppers in adobo sauce and 1 teaspoon cumin for a smoky kick.

Beer-braised

Swap red wine for a dark beer like stout, and add a tablespoon of Dijon mustard.

How to Store Slow Cooker Beef Short Ribs

Frequently Asked Questions

I hope you enjoy this set-and-forget meal as much as my family does. Give it a try on your next busy day, and let the slow cooker do the work. Keep it simple, keep it growing.

Slow Cooker Beef Short Ribs

Discover the best slow cooker beef short ribs recipe for tender, juicy meat with rich gravy. Perfect for busy weeknights or Sunday dinners.

★★★★½ 4.8 (245 ratings)

15 minPrep time480 minCook time6Servings620 kcalCalories

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🧂 Ingredients

• 4 pounds (1.8 kg) bone-in beef short ribs, English-cut
• 1 tablespoon (15 ml) olive oil
• 1 teaspoon (5 g) salt
• 1/2 teaspoon (1 g) black pepper
• 1 large (150 g) yellow onion, sliced
• 4 cloves (20 g) garlic, minced
• 1 cup (240 ml) beef broth
• 1/2 cup (120 ml) dry red wine
• 3 tablespoons (60 g) tomato paste
• 2 tablespoons (30 ml) Worcestershire sauce
• 2 sprigs (2 g) fresh rosemary
• 2 bay leaves

📋 Instructions

1. 1Sear the ribs — Pat ribs dry and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat (about 375°F / 190°C) until shimmering. Sear ribs in batches for 2-3 minutes per side until golden brown and crusty. Set aside.
2. 2Soften the aromatics — In the same skillet, reduce heat to medium (about 325°F / 160°C). Add onion and cook for 4-5 minutes until softened and translucent. Stir in garlic and cook for 30 seconds until fragrant.
3. 3Create the sauce base — Add tomato paste and stir for 1 minute to cook out the raw taste. Pour in red wine, scraping up any browned bits from the skillet. Simmer for 2-3 minutes until slightly reduced.
4. 4Layer the crockpot — Place the seared ribs in the slow cooker. Top with the onion mixture. Add beef broth, Worcestershire sauce, rosemary, and bay leaves. Ensure the liquid comes about halfway up the ribs.
5. 5Set and cook low — Cover and cook on LOW (about 200°F / 93°C) for 8 hours, or on HIGH for 5-6 hours. The ribs are done when the meat is fork-tender and easily pulls away from the bone.
6. 6Rest and thicken sauce — Carefully transfer ribs to a platter and tent with foil. Let the cooking liquid rest for 5 minutes, then skim off excess fat. Optionally, thicken the sauce by simmering it in a saucepan over medium heat (about 350°F / 175°C) for 5-7 minutes until reduced.
7. 7Serve and enjoy — Remove bay leaves and rosemary sprigs. Spoon the savory gravy over the ribs and serve hot. They're perfect over mashed potatoes or creamy polenta.

👨‍🍳 Chef's Note: For a thicker gravy, mix 2 tablespoons cornstarch with 2 tablespoons cold water, then stir into the hot liquid and simmer until thickened.

Servings: 6

Cuisine: American

Course: Main Course

Nutrition (per serving): 620 kcal · 42g protein · 12g carbs · 44g fat

Written by Kwame Osei

Kwame covers personal finance and investing for beginners, breaking down complex topics into clear, relatable examples. He focuses on building wealth through simple habits and avoiding common money mistakes.