Name: Slow Cooker Short Ribs
Prep time: 30 min
Cook time: 375 min
Total time: 405 min
Ingredients: 3 pounds bone-in beef short ribs; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1 tablespoon canola oil; 4 medium carrots, cut into 1-inch pieces; 1 cup beef broth; 4 fresh thyme sprigs; 1 bay leaf; 2 large onions, cut into 1/2-inch wedges; 6 cloves garlic, minced; 1 tablespoon tomato paste; 2 cups dry red wine or beef broth; 4 teaspoons cornstarch; 3 tablespoons cold water; to taste Salt and pepper

Slow Cooker Short Ribs are the dinner solution you didn’t know you needed. With just 30 minutes of prep, your slow cooker takes over, transforming tough and rich beef short ribs into melt-in-your-mouth perfection. This is the best beef short ribs recipe if you’re craving hearty comfort food but don’t want to spend hours tending to the stove.

Jump to Recipe Print Recipe

When life gets busy—and who isn’t feeling the rush?—nothing beats a set-it-and-forget-it recipe like this. No endless braising or hovering over a pot. Just hands-off cooking that gives you fall-apart meat and a red wine-infused sauce that’ll make you feel like a total kitchen pro.

Why This Slow Cooker Short Ribs Is a Game-Changer

Massive flavor, minimal effort: Traditional short ribs recipes require hours of braising and constant attention. This slow-cooker version gets the same rich flavor with almost no work.
Hands-off cooking: Once everything’s in the slow cooker, you’re free to tackle your to-do list, binge your favorite show, or even take a nap.
Tender perfection: The low-and-slow method ensures each bite of meat is tender and packed with flavor.
Ultimate timesaver: Prep takes only 30 minutes, and your slow cooker does the rest over the next 6-8 hours.
Impressive but low-stress: This recipe looks and tastes fancy enough for guests but couldn’t be easier to make.

Equipment You’ll Need for This Slow Cooker Short Ribs

Here’s exactly what you’ll need to pull off this recipe:

Slow cooker: A 4- or 5-quart slow cooker works perfectly, and I suggest using low heat to ensure the beef gets time to fully tenderize.
Large skillet: A heavy-bottomed skillet (nonstick or cast iron) for browning the meat and sautéing the aromatics.
Tongs: Browning short ribs is much easier when you can grip and flip them efficiently.
Small saucepan: This will be your tool for thickening and finishing that rich, glossy sauce.

Simple Ingredients for Slow Cooker Short Ribs

This recipe keeps it straightforward with just a few pantry staples and fresh ingredients:

Beef short ribs: Bone-in ribs are the star here—build that savory, tender texture you crave.
Dry red wine: This adds incredible depth. If you’d prefer, you can absolutely swap in beef broth for an alcohol-free option.
Carrots and onions: These veggies add natural sweetness and balance to the rich beef.
Garlic and tomato paste: Flavor powerhouses that bring complexity to the sauce.

Slow Cooker Short Ribs at a Glance

Servings: 6 servings
Prep: 30 minutes
Cook: 6 hours 15 minutes
Total: 6 hours 45 minutes

Slow Cooker Short Ribs Ingredients

3 pounds bone-in beef short ribs
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon canola oil
4 medium carrots, cut into 1-inch pieces
1 cup beef broth
4 fresh thyme sprigs
1 bay leaf
2 large onions, cut into 1/2-inch wedges
6 garlic cloves, minced
1 tablespoon tomato paste
2 cups dry red wine or beef broth
4 teaspoons cornstarch
3 tablespoons cold water
Salt and pepper to taste

How to Make Slow Cooker Short Ribs

Season the short ribs: Sprinkle the ribs evenly with salt and pepper on all sides.
Brown the beef: Heat the canola oil in a large skillet over medium heat. Sear the ribs in batches, browning them on all sides. Transfer to your slow cooker.
Prepare the veggies: Place the carrots, broth, thyme, and bay leaf over the ribs in the slow cooker.
Sauté the aromatics: Using the same skillet, cook the onions for 8-9 minutes, stirring occasionally, until softened. Add garlic and tomato paste; cook for 1 more minute. Pour in the wine and bring to a boil. Cook for 8-10 minutes, reducing the liquid by half.
Combine and slow cook: Pour the onion-wine mixture into the slow cooker. Cover and cook on low for 6-8 hours, until the beef is fork-tender.
Thicken the sauce: Remove the ribs and veggies. Strain the juices into a small saucepan, discarding the bay leaf and thyme sprigs. Skim fat, then bring to a boil. Mix the cornstarch and water, then stir into the pan. Cook for 1-2 minutes until nicely thickened.
Serve: Plate the ribs and veggies, and spoon over that velvety sauce. Enjoy!

Jake’s Tips for the Best Slow Cooker Short Ribs

Browning is worth it: Don’t skip searing the ribs. It adds richness to the final dish.
Use fresh thyme: Fresh herbs pack more punch than dried. If you’re swapping, use dried sparingly (about 1 teaspoon).
Make ahead: These taste even better the next day. Prep in advance, and reheat for easy meals all week.
No red wine? No problem: Beef broth works wonders as a substitute.
Freeze leftovers: Portion the ribs and sauce into airtight containers for freezer-friendly dinners down the road.

Easy Slow Cooker Short Ribs Variations

Bold and spicy: Add 1-2 teaspoons of smoked paprika or chili flakes to the sauce for a smoky kick.
Asian-inspired: Swap red wine for soy sauce and sesame oil. Add fresh ginger and green onions to the mix.
Low-carb lovers: Serve over cauliflower mash or zucchini noodles instead of traditional starches like potatoes or rice.

Slow Cooker Short Ribs FAQs

Can I make these in a pressure cooker?

Yes! You can translate this recipe to a pressure cooker. Follow the browning and sautéing steps, then cook on high pressure for about 45 minutes, natural release.

Do I need to use bone-in short ribs?

Bone-in ribs add incredible flavor and help with the richness of the sauce. That said, boneless will work if that’s what you have on hand.

What serving suggestions work best?

I love plating these over creamy mashed potatoes, polenta, or wide egg noodles to soak up every last drop of the sauce.

How do I thicken the gravy?

The cornstarch slurry (2 teaspoons water + 1 tablespoon cornstarch) stirred into simmering juices works brilliantly. Just don’t skip the step to skim the fat first!

You’re going to love these Slow Cooker Short Ribs, trust me. They’re a weeknight win and a weekend splurge all rolled into one. What’s your go-to way to simplify dinner? Let me know in the comments!