These Slow Cooker Sticky Honey Garlic Beef Short Ribs are incredibly tender, fall-apart beef ribs coated in a rich, glossy sweet-and-savory sauce made with honey, garlic, soy sauce, brown sugar, and warm seasonings. Hours of slow cooking make the beef wonderfully tender while the sauce reduces into a deeply caramelized glaze that clings to every rib.
Why You’ll Love It
- Fall-apart tender beef with rich slow-cooked flavor
- Sticky honey garlic glaze with sweet, savory, and smoky notes
- Easy slow-cooker preparation with minimal hands-on work
- Perfect for family dinners, weekends, or special occasions
Ingredients Overview
Beef Short Ribs
- 4 lbs bone-in beef short ribs
- 1½ tbsp olive oil
- 1½ tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
Sticky Honey Garlic Sauce
- ½ cup low-sodium soy sauce
- ⅓ cup honey
- ¼ cup packed brown sugar
- 6 garlic cloves, minced
- 2 tbsp Worcestershire sauce
- 2 tbsp tomato paste
- 2 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tsp sesame oil
- ½ tsp smoked paprika
- ¼ tsp crushed red pepper flakes, optional
- ¾ cup beef broth
For Thickening
- 2 tbsp cornstarch
- 2 tbsp cold water
Garnish
- 2 tbsp fresh parsley, chopped
- Sliced green onions, optional
- Freshly cracked black pepper
Step-by-Step Instructions
1. Season the Short Ribs
Pat the beef short ribs thoroughly dry with paper towels.
Season all sides with salt, black pepper, garlic powder, onion powder, and smoked paprika.
Allow the seasoned ribs to rest for about 10 minutes while heating the skillet.
2. Sear the Beef
Heat olive oil in a large skillet over medium-high heat.
Working in batches, sear the short ribs for 2–3 minutes per side, until deeply browned.
Do not overcrowd the skillet.
Transfer the browned ribs directly to the slow cooker.
3. Make the Honey Garlic Sauce
In a medium bowl, whisk together soy sauce, honey, brown sugar, minced garlic, Worcestershire sauce, tomato paste, apple cider vinegar, Dijon mustard, sesame oil, smoked paprika, crushed red pepper flakes if using, and beef broth.
Whisk until the tomato paste and sugar are well incorporated.
4. Add the Sauce
Pour the honey garlic mixture evenly over the browned short ribs.
Turn the ribs gently so they are coated with sauce.
Spoon some of the liquid over the tops.
5. Slow Cook
Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours.
For the most tender texture, LOW is recommended.
The ribs are ready when the beef is extremely tender and pulls away from the bones easily.
6. Reduce the Sauce
Carefully transfer the cooked ribs to a serving platter and keep warm.
Skim excess fat from the surface of the slow-cooker liquid.
Mix cornstarch and cold water until completely smooth.
Stir the slurry into the sauce.
Cover and cook on HIGH for 10–15 minutes, until the sauce becomes thick, glossy, and sticky.
7. Glaze the Ribs
Return the ribs to the slow cooker.
Gently spoon the thickened honey garlic sauce generously over each rib.
Allow them to sit in the hot glaze for another 5–10 minutes.
For an even more caramelized exterior, transfer the glazed ribs to a foil-lined baking sheet and broil for 2–3 minutes.
8. Serve
Arrange the sticky beef short ribs on a serving platter.
Spoon additional glaze over the meat.
Finish with fresh parsley, sliced green onions if desired, and cracked black pepper.
Serve immediately while hot and tender.
Cooking Tips
- Choose well-marbled beef short ribs for the richest flavor and most tender texture.
- Searing before slow cooking creates a much deeper beef flavor.
- Use low-sodium soy sauce because the sauce becomes more concentrated as it cooks.
- Remove excess fat from the cooking liquid before thickening the glaze.
- Cook on LOW whenever possible for especially tender ribs.
- Broiling at the end creates the dark, caramelized exterior shown in the dish.
Serving Suggestions
Serve these sticky honey garlic beef short ribs with:
- Creamy mashed potatoes
- Garlic butter rice
- Roasted baby potatoes
- Steamed broccoli
- Garlic green beans
- Roasted carrots
Storage
Store leftover ribs with some of their sauce in an airtight container in the refrigerator for up to 4 days.
Reheat gently in a covered skillet or 325°F (165°C) oven until warmed through.
Add a spoonful of beef broth if the glaze becomes too thick during reheating.
Leftover Ideas
- Shred leftover beef and serve it over mashed potatoes.
- Use the meat in toasted sandwiches with melted provolone.
- Add shredded ribs to rice bowls with vegetables.
- Turn leftovers into beef tacos or quesadillas.
- Serve the shredded beef over noodles with extra honey garlic sauce.
FAQs
Can I use boneless short ribs?
Yes. Boneless beef short ribs work well, although they may become tender slightly faster.
Can I make these ahead of time?
Yes. Short ribs are excellent prepared a day ahead. Refrigerate them in their sauce and gently reheat before serving.
Can I make the glaze less sweet?
Yes. Reduce the honey or brown sugar and add an extra tablespoon of apple cider vinegar.
Can I add onions?
Absolutely. Add one large sliced onion underneath the short ribs before slow cooking.
How do I know when the ribs are done?
The beef should be extremely tender and separate easily when pulled with a fork.
Final Thoughts
Slow Cooker Sticky Honey Garlic Beef Short Ribs combine fall-apart beef, fresh garlic, honey, soy sauce, and a deeply caramelized savory glaze in one unforgettable comfort-food dinner. Rich, sticky, and incredibly tender, these slow-cooked ribs are perfect for family meals, entertaining, or whenever you want an impressive beef dinner with very little hands-on effort.
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