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Slow Cooker Beef Short Ribs are cooked in the crockpot until they reach fall-off-the-bone deliciousness.  This simple dish is a classic that is full of comfort food flavor. 
Bird's eye view of Beef Short Ribs in a slow cooker.

In this recipe for slow cooker short ribs, the braising liquid is simple, but flavorful. The basis is a combination of sautéed onion and garlic. Beef broth and worcestershire sauce is added. The real kicker in this recipe is one fresh sprig of rosemary. It may seem simple, but the long cooking time will infuse the rosemary flavor throughout the liquid and the meat. Just be warned, the smell in your house will make you drool!

How to make the drippings into a sauce:

Don’t let those delicious juices go to waste! Remove the meat and pour the juices into a sauce pan. Bring to a boil, reduce heat, and simmer until sauce reduces (about 15 minutes). You’ll have a delicious sauce. For a smooth sauce you’d want to strain it first.

How to make the drippings into a gravy:

Melt 2 tablespoons of butter in a saucepan. Add in 2 tablespoons of flour and whisk together into a paste. Pour in strained juices and heat over medium-high heat until thickened. If your juices are straight from the oven and still piping hot this will only take a minute or two.

Beef short ribs getting seared in a cast-iron skillet.
Whisking ingredients placed in a slow cooker.
Seared beef short ribs being placed into the slow cooker.

Should I use bone in short ribs or boneless short ribs?

You can use either bone in or boneless short ribs for this recipe. It won’t make much of a difference at all! Whatever you can find will work out just fine.

Close up of Beef Short Ribs on mashed potatoes.

Serving Suggestions:

Braised beef short ribs are often served up with mashed potatoes or you can also use steakhouse-style garlic mashed potatoes. The braising liquid can easily be turned into a gravy, if desired. Other classic accompaniments are a creamy polenta, or roasted vegetables.

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Close up of Beef Short Ribs on mashed potatoes.
Slow Cooker Beef Short Ribs are cooked in the crockpot until they reach fall-off-the-bone deliciousness.  This simple dish is a classic that is full of comfort food flavor. 
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Ingredients
  • 4 pounds boneless or bone-in beef short ribs about 8 short ribs
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 3 cups beef broth
  • 1/4 cup worcestershire sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 sprig fresh rosemary
Instructions
  • Season the short ribs with salt and pepper. Heat a large skillet over high heat. Sear the short ribs on each of the 4 sides for about 60 seconds per side. 
  • Pour the beef broth, worcestershire sauce, garlic powder, and onion powder into a slow cooker and stir together. Place the short ribs into the liquid in the slow cooker.
  • Place rosemary sprig on top of meat and put the lid on. Cook on low for 6-8 hours, until meat is tender. 
Notes

Nutrition

Serving: 2short ribs | Calories: 604kcal | Carbohydrates: 4g | Protein: 65g | Fat: 34g | Saturated Fat: 14g | Cholesterol: 195mg | Sodium: 1635mg | Potassium: 1425mg | Sugar: 1g | Vitamin A: 15IU | Vitamin C: 2.2mg | Calcium: 56mg | Iron: 8.4mg
Course: Dinner, Main Course
Cuisine: American
Keyword: Slow Cooker Beef Short Ribs

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5 stars
Made this tonight in the middle of our stay in place at home covid 19 pandemic . Talk about comfort food, this will do it for you. Fabulous recipe, I followed it as written except I cut it in half to serve two.absolutely perfect. I strained the broth and made gravy, perfect no additional salt needed. Will be my go to recipe. ?

Stephannie

5 stars
Made this for the first time a couple of weekends ago. My husband loved it. I sautéed garlic and onion in the pan after braising the meat and threw that in the crockpot, too. Since I didn’t have fresh rosemary, I used the dried stuff from my spice cabinet. It came out so good, that my husband went and bought more short ribs yesterday and asked me to make it again. It was awesome once again!

Dee

5 stars
I would have to give this recipe 10 stars based on my husband commenting (every 10 seconds) on how GOOD this was and how I “outdid” myself…! That said, it was really good and SO easy to make…I recommend it. Enjoy -!

Lynn

This was my first attempt at short ribs. This recipe I followed to a T, and the short ribs came out perfect. Better than any man I’ve had an any restaurant. Thank you for this recipe I will be making it again

Teresa

I love this was better than “any man you’ve had at a restaurant” so I had to try it!!!

Nina Austin

5 stars
Superb recipe, thank you! Had to sub chicken stock for broth (couldn’t even tell!) and Tamari for Worcesteser based on what I had on hand, and it came out amazing. Super tender and exploding with flavor. Will definitely make this again.

Suzanne Sealander

5 stars
Best short ribs I have ever made!

Angela Olmstead

5 stars
This recipe is wonderful. My husband immediately requested that I make this again.

Kaye Lawson

Love your stuff! Especially those short ribs, and my husband went wild! He’s not use to great cooking around here.
So, thought I better get you to visiting my place and see if I can turn this thing around!

Thank you for being talented YOU!

James D Henderson

Jim Henderson says:
I used boneless beef short ribs. I changed the 3 cups beef broth to 1 cup reduced Dr. Pepper, 1/2 cup dry red wine, and 1 1/2 cups beef broth. When done I shredded the meat and served short rib tacos. They were great and gone in a flash. Thank you for the bones.

Karen Raper

5 stars
Turned out delicious falling off the bone. Thanks for quick recipe put it on late last night it was done in the morning on low cook for 8 hours

Melinda

5 stars
Ive made this twice now… so delicious. Fall of the bone tender and the gravy is great as well! So easy too!

Joyce Long

5 stars
I made this today and I love it. I didn’t use the Rosemary, I don;t like it. This was very tasty and everyone loved it. Thank you for the recipe.

Shaun

I made this today. I had one whole rib, 750g, bone in. My stock was 50% beef, 50% red wine, worcestershire sauce, black peppercorns and parsley, the base was the classic mirepoix of onion,garlic,celery and carrot. Cooked for 8 hours and served with good old Irish Champ and green beans. Absolutely wonderful.

The only thing I would add…you say ” You can use either bone in or boneless short ribs for this recipe. It won’t make much of a difference at all!” Sorry but EVERY meat dish tastes better when cooked on the bone, especially if there’s marrow present.

Scott McKnight

Followed the directions almost to a ‘T’. One reviewer commented that she would put sliced onions in with the stock. Added sliced onions AND mushrooms. When it came time to make the gravy, I went rustic, I didn’t strain the pot. Simmered until thickened, yes I used Wondra, get over it. One of the most perfect meals I ever read and prepared. Thanx Rachel.

Debbie

5 stars
Really, really, really, really delicious! I used fresh onion and garlic because I had it and added some small red potatoes for the last two hours. I followed the sauce reduction instructions and it was fabulous on the potatoes as well as the beef. Will make again!

James

5 stars
Awesome recipe ! I used a whole yellow onion and three cloves of diced garlic and it came out AMAZING!!! I ALWAYS LIKE TO USE ONIONS INSTEAD OF POWDERS CAUSE I LOVE COOKED ONIONS TO EAT WITH THE JUICES ON MASHED POTATOES OR GARLIC POTATOES AND OH YEAH!, I FORGOT TO GET ROSEMARY BUT IT WAS STILL SUPER GOOD ?

robert arpke

5 stars
EXCELLENT great comfort food

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