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If you are looking for a deeply savory slow-cooker dinner with tender beef, plenty of garlic, and a glossy sweet-savory sauce, these Slow Cooker Sticky Garlic Beef Short Ribs are an excellent recipe to make. Beef short ribs are seasoned, seared until browned, then slowly cooked with garlic, soy sauce, beef broth, brown sugar, Worcestershire, and a touch of vinegar until the meat becomes fork-tender.

Once the ribs are cooked, the braising liquid is thickened into a sticky garlic glaze and spooned back over the beef. The result is rich, juicy short ribs coated in a sauce that is savory, slightly sweet, garlicky, and perfect for serving over mashed potatoes or rice.

This recipe is ideal for Sunday dinner, colder evenings, entertaining, or any time you want a comforting meal that mostly cooks itself.

Why You’ll Love These Slow Cooker Sticky Garlic Beef Short Ribs

Short ribs are well suited to low-and-slow cooking because their connective tissue gradually softens, creating exceptionally tender beef.

The sticky sauce balances savory soy sauce and beef broth with brown sugar, garlic, Worcestershire, and acidity.

Searing the ribs before slow cooking adds deeper roasted flavor to both the meat and the finished sauce.

Most of the cooking is hands-off, making this an impressive meal without constant attention.

Leftover short ribs are also excellent shredded into tacos, sandwiches, rice bowls, noodles, or loaded mashed potatoes.

Ingredients

For the Beef Short Ribs

• 4 pounds bone-in beef short ribs
• 1½ teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 2 tablespoons olive or avocado oil

For the Sticky Garlic Sauce

• 1 cup low-sodium beef broth
• ½ cup low-sodium soy sauce
• ⅓ cup packed brown sugar
• 8 garlic cloves, finely minced
• 2 tablespoons Worcestershire sauce
• 2 tablespoons tomato paste
• 2 tablespoons rice vinegar or apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon grated fresh ginger, optional
• ½ teaspoon smoked paprika
• ¼ teaspoon red pepper flakes, optional

For the Onion Base

• 1 large yellow onion, thickly sliced

For Thickening the Sauce

• 2 tablespoons cornstarch
• 3 tablespoons cold water

For the Sticky Finish

• 2 tablespoons honey
• 1 tablespoon unsalted butter
• 1 tablespoon soy sauce, if needed for extra savory flavor

For Garnishing

• Sliced green onions
• Fresh parsley
• Sesame seeds, optional
• Red pepper flakes, optional

How to Make Slow Cooker Sticky Garlic Beef Short Ribs

1. Prepare the Short Ribs

Remove the short ribs from their packaging.

Pat them thoroughly dry with paper towels.

Dry beef browns much better than wet beef.

2. Season the Ribs

Combine salt, black pepper, garlic powder, onion powder, and smoked paprika.

Season every side of the short ribs generously.

3. Heat a Skillet

Place a large heavy skillet over medium-high heat.

Add the oil.

Let the skillet become very hot.

4. Sear the Short Ribs

Add the ribs in batches.

Avoid overcrowding the skillet.

Sear for approximately 3–4 minutes per large side, until deeply browned.

5. Brown the Edges

Use tongs to hold the ribs upright and brown the smaller edges for approximately 30–60 seconds.

6. Transfer to the Slow Cooker

Arrange the sliced onion over the bottom of a 6-quart slow cooker.

Place the browned short ribs over the onions.

7. Cook the Garlic

Reduce the skillet heat to medium.

Add the minced garlic and ginger, if using.

Cook for approximately 30 seconds.

8. Add Tomato Paste

Stir in the tomato paste.

Cook for approximately 1 minute.

9. Deglaze the Pan

Pour in approximately ½ cup of the beef broth.

Scrape up all the browned bits from the bottom of the skillet.

Those browned bits add significant flavor to the sauce.

10. Build the Sauce

Add the remaining broth along with:

• Soy sauce
• Brown sugar
• Worcestershire sauce
• Vinegar
• Dijon mustard
• Smoked paprika
• Red pepper flakes

Whisk until smooth.

11. Simmer Briefly

Let the sauce bubble gently for approximately 2 minutes.

12. Pour Over the Ribs

Pour the warm garlic sauce over and around the short ribs.

Turn the ribs gently so they are coated.

13. Cover the Slow Cooker

Place the lid securely on top.

Avoid opening it repeatedly during cooking.

14. Cook Low and Slow

Cook on:

• LOW for 7–9 hours, or
• HIGH for approximately 4–5 hours

LOW generally gives short ribs the best texture.

15. Check for Tenderness

Insert a fork into the beef.

The meat should feel very tender and should pull away easily from the bone.

16. Give Tough Ribs More Time

If the meat still feels chewy or firm, cover and continue cooking for another 30–60 minutes.

Short ribs that are still tough usually need more time.

17. Remove the Ribs

Carefully transfer the cooked short ribs to a platter.

They may be extremely tender, so use a wide spatula or tongs.

18. Skim Excess Fat

Short ribs release a considerable amount of fat during cooking.

Use a spoon or fat separator to remove as much excess fat from the cooking liquid as desired.

19. Make the Cornstarch Slurry

In a small bowl, whisk together:

• 2 tablespoons cornstarch
• 3 tablespoons cold water

Mix until smooth.

20. Thicken the Sauce

Set the slow cooker to HIGH.

Stir the slurry into the cooking liquid.

Cover and cook for approximately 10–15 minutes, until thickened.

21. Add the Sticky Finish

Stir in the honey and butter.

Taste the sauce.

Add an extra splash of soy sauce if it needs more savory depth.

22. Reduce Further if Needed

For an even stickier sauce, transfer the liquid to a saucepan and simmer for approximately 5–10 minutes until glossy and concentrated.

23. Return the Short Ribs

Place the ribs back into the slow cooker.

24. Coat with Sauce

Spoon the thickened garlic glaze generously over every rib.

25. Warm Briefly

Cook on HIGH or WARM for approximately 5–10 minutes.

This gives the sticky sauce time to cling to the beef.

26. Garnish

Finish with green onions, parsley, sesame seeds, or red pepper flakes.

27. Serve

Serve hot with plenty of extra sticky garlic sauce spooned over the top.

What to Serve With Slow Cooker Sticky Garlic Beef Short Ribs

These rich short ribs pair beautifully with sides that can absorb the sauce.

Try:

• Garlic mashed potatoes
• Creamy mashed potatoes
• White rice
• Jasmine rice
• Buttered noodles
• Creamy polenta
• Parmesan risotto
• Roasted baby potatoes

For vegetables, serve with:

• Roasted broccoli
• Green beans
• Garlic asparagus
• Brussels sprouts
• Roasted carrots
• Bok choy
• Sautéed spinach

Crusty bread is also excellent for soaking up the remaining sticky garlic sauce.

Tips for the Best Sticky Garlic Short Ribs

Use bone-in short ribs for maximum flavor.

Pat the beef dry before seasoning.

Sear deeply before slow cooking.

Do not start with frozen short ribs.

Cook on LOW when possible.

Do not judge tenderness only by the clock.

If the beef is tough, give it more time.

Skim excess fat before thickening the sauce.

Use low-sodium soy sauce and broth.

Thicken the sauce only after the ribs are tender.

Add honey near the end for a glossy finish.

Easy Recipe Variations

Spicy Sticky Garlic Short Ribs

Add:

• Extra red pepper flakes
• Sriracha
• Chili garlic sauce

Honey Garlic Short Ribs

Increase the honey to ¼ cup and slightly reduce the brown sugar.

Korean-Inspired Short Ribs

Add:

• 1 tablespoon sesame oil
• 1 grated pear or apple
• Extra ginger
• Green onions

Garlic Butter Short Ribs

Increase the garlic and finish the sauce with 2–3 tablespoons butter.

Bourbon-Style Short Ribs

Add a small amount of bourbon to the skillet after searing and simmer it before adding the remaining sauce ingredients.

Mushroom Garlic Short Ribs

Add 8 ounces mushrooms during the final 1½–2 hours of cooking.

Onion Garlic Short Ribs

Double the onions for an especially savory, jammy onion base.

Boneless Short Ribs

Boneless ribs can also be used.

Begin checking them earlier because cooking time can vary.

How to Store Leftovers

Allow leftover ribs and sauce to cool before transferring them to airtight containers.

Refrigerate for up to 3–4 days.

Store the beef with plenty of sauce to keep it moist.

Reheating on the Stovetop

Place the short ribs and sauce in a saucepan or skillet over low heat.

Cover and warm gently.

Add a splash of beef broth if the sauce becomes too thick.

Reheating in the Oven

Place the ribs in a covered baking dish.

Add some sauce.

Reheat at 325°F (165°C) until hot throughout.

Freezing

Short ribs freeze very well.

Store cooled ribs with sauce in freezer-safe containers.

Freeze for up to approximately 2–3 months.

Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

What are the best short ribs for slow cooking?

Thick, meaty bone-in beef short ribs are an excellent choice because they become tender during long cooking and add flavor to the sauce.

Why are my short ribs still tough?

They likely need more time.

Short ribs become tender only after enough slow cooking for the connective tissue to soften.

Do I need to sear the ribs first?

You can skip it, but searing adds significantly more roasted flavor.

Do short ribs need to be submerged?

No.

The slow cooker traps moisture, and the ribs release additional liquid as they cook.

Why is my sauce greasy?

Short ribs naturally contain a good amount of fat.

Skim the surface before thickening the sauce for a cleaner finish.

Can I make these ahead?

Yes.

Short ribs are excellent made a day ahead. Refrigeration also allows the fat to solidify on top, making it especially easy to remove before reheating.

Can I use boneless ribs?

Yes.

Boneless short ribs work well, although their cooking time may differ.

Can I make the sauce less sweet?

Absolutely.

Reduce the brown sugar and honey and add an extra tablespoon of vinegar or Dijon mustard.

Final Thoughts

These Slow Cooker Sticky Garlic Beef Short Ribs combine fall-apart beef, fresh garlic, soy sauce, beef broth, brown sugar, Worcestershire, onion, and a glossy honey-butter finish in one rich slow-cooker dinner.

The key is searing the ribs first, giving them enough time to become genuinely fork-tender, and skimming the excess fat before thickening the cooking liquid into a sticky glaze.

Serve them over mashed potatoes or rice with plenty of garlic sauce for a comforting, restaurant-style dinner that is rich, savory, slightly sweet, and packed with slow-cooked flavor.