Valentina Ablaev
This slow cooker short ribs recipe makes the perfect elevated meal in just the crockpot! Juicy short ribs that fall right off the bone as they slow cook in the best rich broth and vegetables.
These short ribs are so flavorful because they slow-cook in a rich broth, just like in a classic slow cooker pot roast! The slow cooker allows the ribs to become tender and juicy, so that the meat falls right off the bone. We love classic braised short ribs, and the slow cooker allows you to have this dish cooking all day, making dinner time a breeze!
Why You’ll Love This Recipe:
This classic comfort meal makes the perfect homemade treat! The short ribs have a great depth of flavor with minimal effort, making this the best summer recipe!
Ingredients for Slow Cooker Short Ribs
- Short ribs – english cut short ribs are the perfect meat, becoming tender and delicious.
- Seasoning – a simple combination of salt and pepper enhances the texture and flavor of the meat. The meat is coated in flour to achieve the perfect crust on the exterior.
- Vegetables – a mix of onions, carrots, celery, and garlic cloves, enhance the sauce’s flavor.
- Tomato paste – adds richness and flavor to the sauce.
- Liquid – a combination of red wine and beef stock.
See the recipe card below for a complete list of ingredients and quantities.
How to Make Slow Cooker Beef Short Ribs
- Season meat. Coat the ribs with salt, black pepper, and flour.
2. Sear meat. Add oil to a dutch oven or a large skillet and sear the meat on all sides. Add the ribs to the slow cooker.
3. Cook veggies. To the hot dutch oven, add all the vegetables and butter. Cook for 2 minutes or until the veggies have softened.
4. Make sauce. Add tomato paste, wine, and beef broth to the dutch oven. Use a wooden spoon to break up the browned bits at the bottom of the pan.
5. Slow cook. Add the vegetables and liquid to the slow cooker. Cook on low for 7-9 hours or on high for 4-5 hours or until the meat is tender.
6. Serve. Take out the vegetables and discard. Serve meat with the sauce, and enjoy!
Expert Tips:
- Get the perfect sear. Coating the ribs in flour gives them the perfect crust when searing. Be sure to sear on medium heat so you don’t burn the flour.
- Don’t skip the deglaze. Adding wine to the pot helps bring up all the browned bits from the bottom of the pan. This adds a great deal of flavor to the sauce.
Serving Suggestions
- Full course meal: Serve these ribs on top of sour cream mashed potatoes with some soft homemade focaccia. The combination is heavenly.
- Side salad: Serve these ribs with a crisp tomato side salad. A healthy and balanced meal!
- Bread: Serve this rich rib recipe with a side of homemade focaccia bread for a delicious, balanced meal.
FAQ’s
Wine allows you to deglaze the bottom and get all of that incredible flavor into the sauce. If you aren’t using wine, use an extra amount of beef stock, you may need to add more seasoning.
The key to the most tender short ribs is cooking them low and slow. The slow cooker is excellent for that!
Short ribs are a specific cut of beef. It consists of a short bone with meat surrounding it.
Store & Reheat
- Storage. Store leftover short ribs in an airtight container in the fridge for up to 3 days.
- Reheat. Warm the short ribs on the stovetop or in the microwave until they are warm.
- Freeze. To store short ribs for longer, place them in a freezer-safe container and store them in the freezer for up to 3 months. Thaw: Place the frozen short ribs in the fridge and thaw overnight. Then, reheat them in a pan.
More Crockpot Recipes
If you enjoyed this short rib recipe, be sure to try our other classic crockpot recipes; here are some of our favorites:
If you tried this slow cooker short ribs recipe or any other recipe on my website, please leave a star rating and let me know how it went in the comments below – we appreciate it!
Slow Cooker Short Ribs
Ingredients
- 8 whole beef short ribs English cut
- 1 Tbsp salt or to taste, divided
- ½ tsp black pepper or to taste, divided
- 1/4 cup all-purpose flour divided
- 2 Tbsp olive oil
- 4 Tbsp unsalted butter cold
- 1 yellow onion cut into thick pieces
- 1 large carrot cut into thick pieces
- 2 stalks celery cut into thick pieces
- 6 cloves garlic
- 2 Tbsp tomato paste
- 1 1/2 cups red wine
- 32 oz beef stock
Instructions
- Pat the short ribs dry with a paper towel.
- Season the beef on all sides with 2 tsp of salt and ¼ tsp of pepper.
- Add the flour to a bowl and coat the ribs with it on all sides; keep the leftover flour.
- Add the oil to a Dutch oven and heat over medium-high heat. Sear the meat on all sides until browned, about 3–4 minutes, then remove it from the Dutch oven and add to a slow cooker.
- To the dutch oven with all the browned bits, add butter, onion, carrots, celery, and garlic. Cook down for a few minutes.
- Add tomato paste, wine, and beef stock to the pot, then scrape up all the browned bits at the bottom of the pan.
- Transfer the vegetable and liquid mixture to the slow cooker.
- Stir in leftover flour.
- Cook on low for 7-8 hours or on high for 4-5 hours.
- Remove the vegetables from the stew.
- Serve, and enjoy friends.
Notes
- Don’t skip the sear. Browning the meat on all sides is essential for creating a rich, flavorful crust.
- Go low and slow. Simmering the beef over low heat is what makes it rich and tender.
- Master the deglaze. The wine helps break up the browned bits at the bottom, allowing you to create a rich sauce.
- Top with gravy. Serve the meat with a generous spoonful of the savory sauce.
- Store leftovers properly. Place any extras in an airtight container and refrigerate for up to 5 days. Reheat in a skillet with plenty of that sauce before serving.
