Print

Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!

crockpot short ribs on plate with mashed potatoes and green beans

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.

Yield: 5-6 servings 1x
Prep: 10 minutesCook: 8-10 hoursTotal: 11 minute
Scale:

Ingredients

  • 1 cup beef broth
  • 1/4 cup balsamic vinegar
  • 2 tablespoons soy sauce (Gluten-free option: 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 pounds 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.

Tip: Grab all of these ingredients at your local Hy-Vee. 

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions

Make It Now:

  1. Prep Marinade: In a small mixing bowl, whisk together the beef broth, vinegar, soy sauce, honey, garlic, red pepper flakes, salt, and black pepper.
  2. 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.
  3. 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. 
  4. 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 gallon-sized 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

  • 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.
© Author: Rachel Tiemeyer
Cuisine: American Method: Slow Cooker