Slow Cooker Short Ribs

Making Slow Cooker Beef Short Ribs is super easy and results in a fall-apart tender, decadent, gourmet dinner! This dump-and-go recipe is perfect for the holidays or a special birthday dinner.

Or, you may prefer to make our Instant Pot Beef Short Ribs instead.

Disclaimer: This post was created in partnership with Hy-Vee (Columbia).

3 Reasons to Make This Short Ribs Recipe

While short ribs aren’t cheap (look for sales!), they are worth it for at least these 3 reasons…

1. This “low and slow” method of braising short ribs results in one of the most meltingly tender, fall-off-the-bone pot roasts around.
2. This recipe is truly a gourmet dump-and-go recipe! The sweet-savory sauce comes together fast but has complex flavor in the end.
3. Works well for holiday meals or a special birthday dinner.

Where to Get Your Ingredients

We suggest grabbing all your ingredients for Slow Cooker Short Ribs at your local Hy-Vee. If you have this store nearby, you know what a gem you have under your nose–especially if you’re a parent who knows all of these hacks!

Hy-Vee is a “one-stop shop” for anything you might need, from high-quality ingredients to grab-and-go meals to their pharmacy and much more. I especially love their Health Market and super helpful Meat Department.

Here are the ingredients you’ll need to make this short ribs recipe…

• Beef broth
• Balsamic vinegar – A little acid in any sauce enhances the flavor of the dish.
• Soy sauce – Adds savory-salty umami flavor. For gluten-free option, use coconut aminos or gluten-free Tamari Soy Sauce.
• Honey – Perfect amount of sweetness to balance the saltiness.
• Garlic cloves – Use pre-minced to save time.
• Red pepper flakes – Adds a little heat in the background.
• Salt and pepper
• 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!

• Cornstarch – To thicken the sauce at the end. This is optional but recommended.
• Fresh Parsley – Chop and sprinkle over the top as a fresh, colorful garnish.

Step-by-Step Tutorial

Let’s walk through each step together before you get started…

In a small mixing bowl, whisk together the beef broth, vinegar, soy sauce, honey, garlic, red pepper flakes, salt, and black pepper.

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.

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. 

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. Tip: These are delicious served over warm mashed potatoes or polenta.

We know you may have some more questions about slow cooking beef short ribs. You can always leave a question below in the comments or here are some 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.