Slow Cooker Short Ribs
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Making Slow Cooker Short Ribs is super easy and results in a fall-apart tender, decadent, gourmet dinner! This dump-and-go recipe is perfect as a Christmas Dinner or a special birthday dinner.
Or, you may prefer to make our Instant Pot Beef Short Ribs instead.
“Made this for my family and friends. They absolutely loved it. The way the meat fell off the bone and the flavors. Let’s just say there were seconds.” – Kristin (from Pinterest review)
3 Reasons to Make Crock Pot Short Ribs
While short ribs aren’t cheap (look for sales!), they are worth it for at least these 3 reasons…
- This “low and slow” method of braising short ribs results in one of the most meltingly tender, fall-off-the-bone pot roasts around.
- This recipe is truly a gourmet dump-and-go recipe! The sweet-savory sauce comes together fast but has complex flavor in the end.
- Works well for Christmas Dinner or a special birthday dinner.
Ingredients
Here are the ingredients you’ll need to make this short ribs recipe…
Ingredient Notes:
- Balsamic vinegar – A little acid in any sauce enhances the flavor of the dish.
- Soy sauce – Adds savory-salty umami flavor. For gluten-free, use coconut aminos or gluten-free Tamari Soy Sauce.
- Garlic cloves – Use pre-minced to save time.
- Bone-in English-style beef short ribs – Find these at the meat counter (or call ahead to order them). Ask your butcher to trim off some excess fat and cut crosswise into 2-inch pieces. Look for them to go on sale!
Tip: Ask Your Grocery Store Butcher for Help
Be sure to ask the butcher counter to cut your short ribs into 2-inch pieces and to trim off some of the fat. It will be a huge help to you.
How to Slow Cook Short Ribs
Let’s walk through each step together before you get started…
Prep Marinade
In a small mixing bowl, whisk together the beef broth, vinegar, soy sauce, honey, garlic, red pepper flakes, salt, and black pepper.
Slow Cook the Short Ribs
Place the ribs in a crockpot. Pour the marinade over the top and stir to coat the ribs. Cover and cook on Low for 8 to 10 hours. Use tongs to transfer the ribs to a serving platter.
Thicken the Sauce
Optional, but recommended: Carefully pour or ladle the remaining juices from the crockpot into a medium saucepan. In a small bowl, stir together the cornstarch and 2 tablespoons water until smooth. Whisk this into the sauce and bring to a boil. Cook, whisking regularly, until thickened, about 2-3 minutes.
Serve
Drizzle some of the sauce over the ribs and garnish with chopped parsley. Season with more salt and pepper, if desired.
Serve warm with extra sauce on the side. I love to serve these over our Instant Pot Mashed Potatoes or Healthy Mashed Potatoes with green beans.
Alternative Way to Serve Short Ribs
Shred the meat off the bones and serve with the thickened sauce over mashed potatoes or polenta.
Side Dishes for Slow Cooker Short Ribs
Make It a Freezer Meal
Like with most of our recipes, we’ve figured out the best way to prep it ahead and freeze for later…
To Freeze For Later:
Mix up the marinade in a bowl. Place the ribs and marinade in either a 2-gallon or two, 1-gallon freezer bags. Seal tightly and freeze.
Prepare From Frozen:
Note: You will need cornstarch and parsley on hand to complete this meal. Thaw in the refrigerator completely. Cook according to Steps 2-4 in the recipe below.
Recipe FAQs
Yes! Check out our recipe for Instant Pot Beef Short Ribs for a full tutorial and a printable recipe.
While developing recipes for our second cookbook, From Freezer to Cooker, we learned a LOT about the best cooking times for crockpot meals. We found in our tests that short ribs turn out best when cooked on LOW for 8-10 hours.
More Beef Slow Cooker Recipes
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Slow Cooker Short Ribs
Making Slow Cooker Beef Short Ribs is super easy and results in a fall-apart tender, decadent, gourmet dinner! Perfect for the holidays or a special birthday dinner.
Ingredients
- 1 cup beef broth
- 1/4 cup balsamic vinegar
- 2 tablespoons soy sauce (Gluten-free: Use coconut aminos or gluten-free Tamari Soy Sauce)
- 1 tablespoon honey
- 4 cloves garlic, minced (2 teaspoons pre-minced garlic)
- 1/2 teaspoon red pepper flakes (increase if you want more heat)
- 2 teaspoons salt, plus more to taste
- 1/2 teaspoon black pepper, plus more to taste
- 5 lbs bone-in English-style beef short ribs, trimmed of excess fat and cut crosswise into 2-inch pieces*
- 2 tablespoons cornstarch (optional, but recommended)
- Fresh parsley, chopped (as garnish)
*Ask your butcher to do this for you! You might even want to call ahead.
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Instructions
Make It Now:
- Prep Marinade: In a small mixing bowl, whisk together the beef broth, vinegar, soy sauce, honey, garlic, red pepper flakes, salt, and black pepper.
- Cook: Place the ribs in the crockpot. Pour the marinade over the top and stir to coat the ribs. Cover and cook on LOW for 8 to 10 hours. Use tongs to transfer the ribs to a serving platter.
- Thicken Sauce: Optional, but recommended: Carefully pour or ladle the remaining juices from the crockpot into a medium saucepan. In a small bowl, stir together the cornstarch and 2 tablespoons water until smooth. Whisk this into the sauce and bring to a boil. Cook, whisking regularly, until thickened, about 2-3 minutes.
- Serve: Drizzle some of the sauce over the ribs and garnish with chopped parsley. Serve warm with extra sauce on the side. Tip: These are delicious served over warm mashed potatoes or polenta.
To Freeze For Later:
Follow Step 1. Place the ribs and sauce in either a 2-gallon freezer bag or two, 1-gallon freezer bags. Seal tightly and freeze.
Prepare From Frozen:
Note: You will need cornstarch and parsley on hand to complete this meal. Thaw in the refrigerator completely. Follow Steps 2-4.
Notes/Tips
- Be sure to ask the butcher counter to cut your short ribs into 2-inch pieces and to trim off some of the fat. It will be a huge help to you.
- Instant Pot Version: Make this same recipe in your pressure cooker using our Instant Pot Short Ribs recipe.
- Try This Recipe with Chuck Roast Instead: If you love this sauce but want a cheaper cut of beef, try making our Balsamic Shredded Beef. Delicious!
- Alternative Way to Serve Short Ribs: Shred the meat off the bones and serve with the thickened sauce over mashed potatoes or polenta.
Another Short Ribs Recipe You’ll Love!
Looking for another well-tested short ribs recipe?
Our second cookbook, From Freezer to Cooker, features one of my personal favorite recipes in the book: Asian-Style Beef Short Ribs. The sauce has a complex, sweet-spicy combo of flavors that pairs perfectly with the short ribs. Serve over rice.
Every recipe in this cookbook works in the Instant Pot or the slow cooker. And…we’ll show you how to make each recipe into a freezer meal, too!
This is such a wonderful treat for a special dinner (or just a weeknight at home)! It is easy to make, and the flavor is amazing! We served this over rice – so yummy!
Glad you enjoyed this recipe Kate. We appreciate you leaving a review!
So much great information in this post. Thanks for the yummy recipe that we will use over and over again!