Name: Slow Cooker Short Ribs Recipe
Prep time: 20 min
Cook time: 6 h
Total time: 6 h 20 min
Cuisine: American
Ingredients: 4 pounds bone-in beef short ribs (about 8 ribs); 1 ½ tablespoons cornstarch; 1 ½ teaspoons salt; 1 ½ teaspoons black pepper; ¾ teaspoon onion powder; ¾ teaspoon garlic powder; ½ teaspoon cayenne pepper; 1-2 tablespoons avocado oil (more as needed); 2 sweet onions, peeled and cut into 1 inch thick slices; 6 garlic cloves, peeled and minced; 5 large carrots, cut into 1 inch thick rounds; ¼ cup balsamic vinegar or Worcestershire sauce; 2 ½ cups beef broth; 2 tablespoons tomato paste; 2 sprigs fresh thyme, leaves chopped; 2 sprigs fresh rosemary, chopped; 2 bay leaves; Fresh parsley, rosemary, thyme

I absolutely adore making this Slow Cooker Short Ribs Recipe whenever I crave something comforting, hearty, and packed with flavor. The tender, fall-apart meat soaking up all those rich, savory juices feels like a warm hug on a plate. I love how effortless it is to prepare in the slow cooker, letting it do all the hard work while I go about my day. It’s the kind of dish that turns any meal into a special occasion, whether it’s a cozy family dinner or entertaining close friends.

Why You'll Love This Slow Cooker Short Ribs Recipe

One of the things I cherish most about this recipe is the incredible depth of flavor. The combination of fresh herbs like thyme and rosemary, the tang of balsamic vinegar or Worcestershire sauce, and the perfect touch of garlic and onion powder creates such a robust and satisfying taste. When the short ribs finish cooking, the texture is simply divine—meltingly tender, yet still holding a luscious, meaty bite that makes every forkful unforgettable.

I also can’t get over how simple it is to make. You only need a handful of ingredients and a few simple steps to set everything in motion. The slow cooker does the magic of turning those short ribs into a sumptuous meal while you relax or tackle other tasks. Plus, adding carrots toward the end gives it just the right bit of sweetness and texture that balances the savory notes beautifully.

For me, this dish stands out because it’s incredibly versatile and suited for so many occasions. It’s hearty enough for a weekend family feast, elegant enough to impress guests, and straightforward enough for a weeknight meal when you want something comforting without fuss. The slow cooker takes all the stress out of dinner prep, making it a go-to recipe I find myself returning to time and again.

Ingredients You'll Need

A black slow cooker filled with four large pieces of dark brown cooked meat, each piece topped with tiny bits of herbs and garlic. Surrounding the meat are thick slices of bright orange carrots and soft translucent onion wedges, all in a shallow layer of dark, rich broth. A fresh green sprig of rosemary lies on top of the carrots, adding a touch of color. The slow cooker sits on a white marbled surface, with a glimpse of a white bowl of mashed potatoes in the corner and part of a white plate with a fork visible nearby. photo taken with an iphone --ar 4:5 --v 7

These ingredients are simple, yet essential. Each one brings something unique to the dish—whether that’s flavor, aroma, or texture—to create a wonderfully balanced and rich slow-cooked meal.

TIP : You'll find the full list of ingredients and measurements in the recipe card below

Bone-in beef short ribs: The star of the dish with rich marbling perfect for slow cooking.
Cornstarch: Helps thicken the sauce for a luscious gravy finish.
Salt and black pepper: Essential seasonings to enhance the natural beef flavor.
Onion powder and garlic powder: Add depth and warmth to the seasoning mix.
Cayenne pepper: Provides a gentle, comforting kick without overpowering.
Avocado oil: Ideal for searing with a high smoke point and mild flavor.
Sweet onions: Bring natural sweetness and balance out the savory notes.
Garlic cloves: Infuse the broth with an aromatic richness.
Balsamic vinegar or Worcestershire sauce: Both add tang and complexity to the cooking liquid.
Beef broth: The base of the cooking liquid, adding savory depth.
Tomato paste: Adds richness and helps thicken the sauce.
Fresh thyme and rosemary: Fresh herbs brighten and elevate the flavor profile.
Bay leaves: Impart subtle herbal notes that round out the broth.
Carrots: Added for sweetness and texture, perfect for slow cooking.
Optional fresh herbs for garnish: Adds a burst of color and freshness when serving.

Directions

Step 1: Pat your bone-in short ribs dry with a paper towel to ensure even browning.

Step 2: In a small bowl, mix together the cornstarch and all the seasonings—salt, black pepper, onion powder, garlic powder, and cayenne pepper. Rub this mixture all over the short ribs, massaging it in so every inch is seasoned.

Step 3: Heat a tablespoon of avocado oil in a large skillet over medium-high heat. Sear the short ribs for about 5 minutes per side until they develop a beautiful, caramelized crust. Do this in batches if needed, adding more oil between batches. Transfer the seared ribs to your slow cooker.

Step 4: In the same skillet, sauté the sliced sweet onions and minced garlic for 1-2 minutes until fragrant and soft.

Step 5: Pour in the balsamic vinegar or Worcestershire sauce to deglaze the pan, scraping up all those delicious browned bits from the bottom—that’s pure flavor magic.

Step 6: Add the beef broth, tomato paste, chopped fresh thyme, rosemary, and bay leaves. Stir everything together and bring it to a gentle boil on the stove.

Step 7: Remove the skillet from heat and pour the entire contents over the short ribs in the slow cooker.

Step 8: Cover and cook on LOW for 6-8 hours, or on HIGH for 4-6 hours, until the meat is tender and pulls apart easily with a fork.

Step 9: About 1-2 hours before finishing, add the carrot rounds so they cook perfectly without becoming mushy.

Step 10: If you want to thicken the gravy, remove the meat and vegetables, whisk a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons cold water) into the cooking liquid, and simmer on HIGH until thickened. Remember it thickens more as it cools.

Step 11: Garnish with fresh herbs like parsley, rosemary, or thyme, then serve alongside mashed potatoes, rice, or crusty bread to soak up all that luscious sauce.

Servings and Timing

This Slow Cooker Short Ribs Recipe comfortably serves about 6 hearty portions. You’ll want about 20 minutes for prep, mainly for seasoning and searing the ribs. The slow cooking time is about 6-8 hours on low or 4-6 hours on high, depending on your schedule and preference for tenderness. Adding the carrots requires a small window of 1-2 hours towards the end. Altogether, plan for roughly 6 hours and 20 minutes from start to finish, but most of that time is hands-off, letting the slow cooker do the work.

How to Serve This Slow Cooker Short Ribs Recipe

The image shows a close-up of a white plate with two main layers: the bottom layer is soft, creamy mashed potatoes with a light texture and pale yellow color. On top, there is a rich layer of brown stew with tender pieces of meat covered in a thick sauce, speckled with small green herb bits. A shiny fork is pressing into a piece of the meat, lifting it slightly above the mashed potatoes. The plate sits on a white marbled surface, and the colors focus mainly on brown and light cream with hints of green from the herbs. photo taken with an iphone --ar 4:5 --v 7

When I serve this dish, I love pairing it with creamy mashed potatoes or buttery polenta because they soak up the rich, flavorful sauce so well. Rice or even a sturdy slice of crusty artisan bread is fantastic as well to help scoop up every last drop of that delicious gravy.

For presentation, a sprinkle of freshly chopped parsley or rosemary over the top brightens the plate and adds an inviting pop of color. I like to plate the ribs with plenty of sauce spooned over them, along with the tender carrots arranged neatly on the side. This makes the meal feel both rustic and elegant.

As for drinks, a glass of bold red wine like a Cabernet Sauvignon or Malbec complements the beef’s richness wonderfully. If you prefer non-alcoholic options, something like a spiced iced tea or a sparkling water with a lemon wedge balances the hearty flavors nicely. This recipe shines for family dinners, holiday feasts, or any time you want a comforting meal that feels like a celebration. I always serve these ribs piping hot, straight from the slow cooker, for the best experience.

Variations

One of the great things about this Slow Cooker Short Ribs Recipe is how adaptable it is. If you want a different flavor profile, swapping out balsamic vinegar for a smoky chipotle sauce or adding a dash of soy sauce can introduce an exciting twist. For a more herbaceous note, I like to add fresh oregano or sage along with the rosemary and thyme.

If you need a gluten-free option, just make sure your Worcestershire sauce is gluten-free or use balsamic vinegar exclusively. For those who want to cut down on fat, trimming excess fat from the ribs before searing helps, though keep in mind it adds to the richness of the final dish. And if you’re feeling adventurous, you could adapt this recipe to the oven by braising the short ribs in a covered Dutch oven at a low temperature for 3-4 hours instead of slow cooking.

For a plant-based twist, although it won't be short ribs, I’ve made similar style dishes using large portobello mushrooms or braised seitan with this same spice and flavor blend. The slow cooker really brings out the best of whatever ingredients you use!

Storage and Reheating

Storing Leftovers

After enjoying your meal, I recommend transferring any leftovers to an airtight container and refrigerating them promptly. This slow cooker short ribs dish keeps beautifully for up to 4 days in the fridge, and the flavors often deepen after resting. Make sure the ribs and sauce are cooled before sealing the container, which helps maintain freshness and prevents sogginess.

Freezing

This recipe freezes really well. Portion the ribs and sauce into freezer-safe containers or heavy-duty zip-top bags, leaving some room for expansion. Properly stored, it will keep in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating to maintain the best texture and flavor.

Reheating

To reheat, I gently warm the ribs and sauce over low heat on the stove or in the microwave, stirring occasionally to evenly distribute the heat. Avoid high heat, which can dry out the meat. If the sauce thickened too much in the fridge, add a splash of beef broth or water to loosen it up while reheating. This helps restore that luscious, comforting texture I always crave.

FAQs

Can I use boneless short ribs for this Slow Cooker Short Ribs Recipe?

Yes! Boneless short ribs can be used, but bone-in ribs typically provide more flavor and a richer texture due to the marrow. If using boneless, adjust cooking time slightly as the meat may cook a bit faster.

What if I don’t have a slow cooker—can I make this on the stove or in the oven?

Absolutely! You can braise the short ribs in a heavy Dutch oven covered with a lid in the oven at 325°F (160°C) for about 3-4 hours until tender. The stovetop method works too—just simmer gently on low heat with a snug lid for the same amount of time.

How do I know when the short ribs are done?

The ribs are perfectly cooked when the meat is very tender and easily pulls apart with a fork. The slow cooker method takes time, but patience pays off with melt-in-your-mouth results. If the meat still feels tough, give it more time to cook.

Can I prepare this recipe ahead of time?

Yes, this recipe is excellent for meal prep. I often season and sear the ribs the day before, refrigerating them overnight. Then I add the broth and aromatics and cook everything in the slow cooker the next day. It actually enhances the flavors!

What sides pair best with slow cooker short ribs?

Mashed potatoes, creamy polenta, roasted vegetables, or buttery rice all complement the rich short ribs beautifully. Crusty bread is always a great option to soak up the sauce, and a fresh green salad can be a light contrast to the dish’s richness.

Conclusion

If you’re looking for a delicious, hands-off meal that’s brimming with comforting, rich flavors, I truly encourage you to try this Slow Cooker Short Ribs Recipe. It has become a favorite in my kitchen not just because of how amazing it tastes, but because of how simple it is to prepare. Whether you’re feeding a crowd or just spoiling yourself, these ribs deliver warmth and satisfaction every time. I promise, once you make it, you’ll want to keep this recipe in your regular rotation too!