If you are looking for a deeply comforting beef dinner with rich gravy and melt-in-your-mouth meat, these Slow Cooker Braised Beef Short Ribs are an excellent recipe to make. Bone-in beef short ribs are seasoned and browned until deeply caramelized, then slow-cooked with onions, carrots, garlic, tomato paste, beef broth, herbs, and Worcestershire sauce until incredibly tender.
The slow cooker does most of the work, while searing the beef first gives the finished dish the deep roasted flavor you would expect from a traditional oven braise. As the ribs cook, their juices combine with the broth and vegetables to create a rich, savory sauce that is perfect for spooning over mashed potatoes.
This recipe is ideal for Sunday dinners, cold-weather meals, holidays, or whenever you want an impressive comfort-food dinner with minimal hands-on cooking.
Why You’ll Love These Slow Cooker Braised Beef Short Ribs
The beef becomes exceptionally tender after several hours of slow cooking.
Searing the ribs first creates a deeper, more complex flavor.
The cooking liquid naturally develops into a rich beef gravy.
The recipe can be prepared in the morning and left to cook throughout the day.
Short ribs also taste even better after resting in the sauce, making this a great make-ahead dinner.
Ingredients
For the Beef Short Ribs
- 4–5 pounds bone-in beef short ribs
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 2 tablespoons all-purpose flour, optional
- 2 tablespoons olive oil
For the Braising Vegetables
- 1 large yellow onion, diced
- 3 medium carrots, cut into chunks
- 2 celery stalks, diced
- 6 garlic cloves, finely minced
- 2 tablespoons tomato paste
For the Braising Liquid
- 2½ cups low-sodium beef broth
- 1 cup dry red wine, optional
- 2 tablespoons Worcestershire sauce
- 1 tablespoon balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ½ teaspoon smoked paprika
- 2 bay leaves
- ½ teaspoon freshly ground black pepper
For Thickening the Sauce
- 2 tablespoons cornstarch
- 3 tablespoons cold water
Optional Finishing Ingredients
- 1–2 tablespoons unsalted butter
- Fresh parsley
- Fresh thyme
- Freshly cracked black pepper
How to Make Slow Cooker Braised Beef Short Ribs
1. Prepare the Short Ribs
Remove the short ribs from the refrigerator approximately 20–30 minutes before cooking.
Pat them very dry with paper towels.
Dry meat browns much more effectively than wet meat.
2. Season the Beef
Season all sides with:
- Salt
- Black pepper
- Garlic powder
- Onion powder
- Smoked paprika
3. Lightly Dust with Flour
If using flour, sprinkle a very light coating over the ribs.
Shake off any excess.
This helps promote browning and can also add a little body to the finished sauce.
4. Heat a Heavy Skillet
Place a large cast-iron skillet or Dutch oven over medium-high heat.
Add the olive oil.
Let it become hot before adding the beef.
5. Sear the Short Ribs
Add the ribs in batches.
Do not overcrowd the skillet.
Sear for approximately 2–3 minutes per side.
You want a dark brown crust on the exterior.
6. Brown All Sides
Turn each rib and brown as much of the surface as possible.
This step creates much of the deep flavor in the final dish.
7. Transfer to the Slow Cooker
Arrange the browned ribs inside the slow cooker.
8. Cook the Onion
Reduce the skillet heat to medium.
Add the onion.
Cook for approximately 3–4 minutes.
9. Add Carrots and Celery
Add the carrots and celery.
Cook for another 3–4 minutes.
10. Add Garlic
Stir in the minced garlic.
Cook for approximately 30 seconds.
11. Add Tomato Paste
Add the tomato paste.
Cook for approximately 1–2 minutes, stirring frequently.
The tomato paste should darken slightly.
12. Deglaze with Wine
If using red wine, pour it into the hot skillet.
Scrape up the browned bits from the bottom.
Simmer for approximately 2–3 minutes.
13. Add Beef Broth
Pour in the beef broth.
14. Add the Flavorings
Stir in:
- Worcestershire sauce
- Balsamic vinegar
- Dijon mustard
- Thyme
- Rosemary
- Smoked paprika
- Black pepper
15. Simmer Briefly
Bring the mixture to a gentle simmer for approximately 2 minutes.
16. Pour Into the Slow Cooker
Pour the vegetables and braising liquid over and around the short ribs.
17. Add Bay Leaves
Tuck the bay leaves into the liquid.
18. Cover
Place the lid on the slow cooker.
19. Cook on Low
Cook on LOW for approximately 7–9 hours.
This is the preferred method because the long, gentle cooking time gives the connective tissue time to soften.
20. Or Cook on High
If necessary, cook on HIGH for approximately 4–5 hours.
Low heat generally produces the best texture.
21. Check for Tenderness
The ribs are ready when the meat is very tender and can be easily pulled apart with a fork.
For braised short ribs, tenderness is a more useful indicator than simply following the clock.
If the meat still feels tough, it usually needs more time.
22. Remove the Short Ribs
Carefully transfer the ribs to a serving platter.
They may be extremely tender, so use a wide spoon or spatula if necessary.
23. Remove Bay Leaves
Discard the bay leaves.
24. Skim Excess Fat
Short ribs can release a significant amount of fat.
Use a spoon or fat separator to remove excess fat from the surface of the sauce.
25. Prepare the Cornstarch Slurry
In a small bowl, mix:
- Cornstarch
- Cold water
Stir until completely smooth.
26. Thicken the Sauce
Turn the slow cooker to HIGH.
Slowly stir the slurry into the cooking liquid.
27. Cook Until Thickened
Cover and cook for approximately 10–15 minutes.
The sauce should become glossy and slightly thicker.
28. Add Butter
For an extra-rich finish, stir in 1–2 tablespoons butter.
29. Taste the Sauce
Adjust with:
- Salt
- Black pepper
- Worcestershire sauce
- Balsamic vinegar
30. Return the Ribs
Place the short ribs back into the sauce.
31. Coat with Gravy
Spoon the sauce over the ribs.
32. Garnish
Finish with:
- Fresh parsley
- Fresh thyme
- Black pepper
33. Serve
Serve hot with plenty of the braising sauce spooned over the top.
What to Serve With Slow Cooker Braised Beef Short Ribs
These short ribs are especially good with something that can soak up the rich sauce.
Try:
- Creamy mashed potatoes
- Garlic mashed potatoes
- Parmesan mashed potatoes
- Polenta
- Buttered egg noodles
- White rice
- Risotto
For vegetables, serve with:
- Roasted carrots
- Green beans
- Brussels sprouts
- Garlic asparagus
- Roasted broccoli
- Sautéed spinach
For a rustic dinner, add crusty bread or warm dinner rolls.
Tips for the Best Slow Cooker Short Ribs
Use Bone-In Short Ribs
Bone-in ribs provide excellent flavor and hold up well during long cooking.
Sear the Beef First
Do not skip this step if you have time.
Browning creates a richer sauce and better overall flavor.
Don’t Overcrowd the Pan
Sear the ribs in batches.
Crowded beef steams rather than browns.
Cook on Low When Possible
Low and slow cooking gives connective tissue time to break down.
Don’t Stop Cooking When the Beef Is Tough
A braised short rib that is still tough often needs more cooking rather than less.
Skim Excess Fat
This keeps the finished sauce rich without becoming greasy.
Thicken the Sauce at the End
Adding cornstarch near the end gives you more control over the gravy consistency.
Easy Recipe Variations
Garlic Herb Short Ribs
Increase the garlic to 8 cloves and add extra rosemary and thyme.
Mushroom Short Ribs
Add 8–12 ounces sliced mushrooms during the final 2–3 hours of cooking.
Onion Short Ribs
Use 2–3 large onions for a more onion-forward braising sauce.
Red Wine Short Ribs
Use the full cup of dry red wine for a deeper, more traditional braised flavor.
Wine-Free Short Ribs
Replace the wine with additional beef broth.
Add another tablespoon of balsamic vinegar for acidity.
Spicy Short Ribs
Add:
- Red pepper flakes
- Cayenne
- A spoonful of chili paste
Balsamic Short Ribs
Increase the balsamic vinegar to ¼ cup and add 1 tablespoon honey.
Tomato-Rich Short Ribs
Add 1 cup crushed tomatoes to the braising liquid.
How to Make These Short Ribs Ahead
Short ribs are excellent for make-ahead cooking.
Cook the recipe completely.
Allow the ribs and sauce to cool.
Refrigerate overnight.
The fat will solidify on the surface, making it especially easy to remove.
Reheat the ribs gently in the sauce the next day.
In many cases, the flavor becomes even richer after resting overnight.
How to Store Leftovers
Allow leftovers to cool before transferring them to an airtight container.
Store the ribs with plenty of sauce.
Refrigerate for up to 3–4 days.
Reheating on the Stovetop
Place the ribs and sauce in a covered saucepan or Dutch oven.
Warm slowly over low heat until hot.
Add a splash of beef broth if the sauce is too thick.
Reheating in the Oven
Place in a covered baking dish.
Reheat at 325°F (165°C) until hot and tender.
Microwave
Microwave individual portions in short intervals.
Keep the ribs covered with sauce to prevent drying.
Freezing
Braised beef short ribs freeze very well.
Allow the meat and sauce to cool completely.
Transfer to a freezer-safe container.
Freeze for up to approximately 2–3 months.
For best results, freeze the ribs submerged in sauce.
Thaw overnight in the refrigerator before reheating gently.
Frequently Asked Questions
Do I need to sear short ribs before slow cooking?
It is not strictly required, but searing significantly improves the flavor and color of the finished dish.
Why are my short ribs still tough?
They usually need more cooking time. Short ribs contain a lot of connective tissue that must slowly break down before the meat becomes tender.
Should short ribs be completely covered with liquid?
No. The liquid does not need to completely submerge the ribs. The slow cooker traps steam and moisture during cooking.
Can I make this without wine?
Yes. Replace the wine with additional beef broth.
Can I use boneless short ribs?
Yes. Boneless short ribs work, although cooking time may vary slightly.
Can I add potatoes to the slow cooker?
Yes. Add baby potatoes during the final 3–4 hours on LOW so they do not become overly soft.
How do I keep the sauce from becoming greasy?
Skim the fat after cooking. For even easier fat removal, refrigerate the sauce and remove the solidified fat before reheating.
How do I know when the short ribs are ready?
The meat should be extremely tender and easily separate when pressed or pulled with a fork.
Final Thoughts
These Slow Cooker Braised Beef Short Ribs combine deeply browned beef, onions, carrots, garlic, tomato paste, herbs, beef broth, Worcestershire sauce, and a rich braising gravy in one comforting slow-cooked dinner.
The key is searing the short ribs thoroughly before slow cooking, giving them enough time for the connective tissue to soften, and reducing or thickening the cooking liquid at the end for a rich, glossy sauce.
Serve the ribs over creamy mashed potatoes, polenta, or buttered noodles with plenty of gravy for an impressive comfort-food meal featuring incredibly tender beef that practically falls away from the bone.