If there’s one dish that feels like a warm hug after a long day, it’s Slow Cooker Short Ribs. And trust me, as someone who lives for set-it-and-forget-it meals, this recipe checks all the boxes: cozy, rich, tender, and practically effortless. Whether you’re juggling kids, work, or simply refusing to turn on your oven (I see you), these slow cooker short ribs swoop in like the weeknight hero you didn’t know you needed.
I’ve made these on days when my to-do list looked scarier than my laundry pile, and every single time, they’ve rewarded me with melt-in-your-mouth beef and a kitchen that smells like pure comfort.
Why You’ll Love These Slow Cooker Short Ribs
Here’s the thing about slow cooker short ribs—they taste like you spent all day tending to them, but your slow cooker does nearly all the heavy lifting. The flavors are deep and savory, the meat goes fall-apart tender, and your house will smell like you’ve brought in a professional chef.
Plus, the ingredients are simple. You probably have half of them waiting in your pantry right now.
Table of Contents
Ingredients You’ll Need
- 4 pounds bone-in beef short ribs (about 8 ribs)
- 1 ½ tablespoons cornstarch
- 1 ½ teaspoons salt
- 1 ½ teaspoons black pepper
- ¾ teaspoon onion powder
- ¾ teaspoon garlic powder
- ½ teaspoon cayenne pepper
- 1–2 tablespoons avocado oil (more as needed)
- 2 sweet onions, sliced into 1-inch rounds
- 6 garlic cloves, minced
- ¼ cup balsamic vinegar or Worcestershire sauce
- 2 ½ cups beef broth
- 2 tablespoons tomato paste
- 2 sprigs fresh thyme, chopped
- 2 sprigs fresh rosemary, chopped
- 2 bay leaves
- 5 large carrots, cut into 1-inch rounds
- Optional herbs for garnish (parsley, rosemary, thyme)
How to Make Slow Cooker Short Ribs
1. Season Like You Mean It
Pat the ribs dry, then mix your cornstarch with the salt, pepper, garlic powder, onion powder, and cayenne. Rub this mixture all over the ribs—think massage, not a polite tap.
2. Sear for Flavor
In a large hot skillet with avocado oil, sear each rib until golden and crusty—about 5 minutes per side. Don’t rush this part. Browning = flavor. Transfer the ribs to your slow cooker.
3. Build That Gorgeous Sauce
Using the same skillet, sauté the onions and garlic for a minute or two. Pour in the balsamic vinegar (or Worcestershire) and scrape up every delicious browned bit from the bottom of the pan.
Add the broth, tomato paste, chopped herbs, and bay leaves. Bring the mixture to a quick boil, then pour everything over the ribs in your slow cooker.
4. Let the Slow Cooker Work Its Magic
Cook on LOW for 6–8 hours or HIGH for 4–6 hours until the meat is fall-apart tender.
Add the carrots during the last 1–2 hours, depending on whether you prefer them soft or slightly firm.
5. Garnish & Serve
Sprinkle with fresh herbs and serve over mashed potatoes, rice, crusty bread—or honestly, anything that can soak up that dreamy sauce.
Tips for the Best Slow Cooker Short Ribs
- Don’t skip the sear. It deepens the flavor more than you’d think.
- If the sauce looks thick: Perfect. That means it’s hugging the ribs just right.
- Want extra richness? Stir in a splash of heavy cream or a pat of butter at the end.
- Prefer boneless ribs? Totally fine—they cook the same, just slightly quicker.
A Little Story From My Kitchen
There was a week recently where life felt like a marathon—soccer practice, recipe testing, deadlines, and somehow my kid needed a costume for school the next morning. These slow cooker short ribs were my saving grace. I tossed everything in the pot, crossed my fingers, and several hours later we were sitting down to the coziest meal, even though I definitely did not have my life together at that moment.
That’s why I love recipes like this—they meet you where you are and whisper, “You’ve got this.”
FAQs About Slow Cooker Short Ribs
Can I make these slow cooker short ribs ahead of time?
Yes! They actually taste even better the next day as the flavors deepen.
Can I use boneless ribs?
Absolutely. Just check them a little earlier since they cook faster.
What’s the best way to store leftovers?
Store in an airtight container in the fridge for up to 4 days. The sauce thickens beautifully overnight.
Can I freeze slow cooker short ribs?
Yes! Freeze leftovers (meat + sauce) for up to 3 months. Thaw in the fridge and reheat gently.
Can I add potatoes instead of carrots?
For sure—just add them in the last 2 hours so they don’t get too soft.
Bring the Comfort Home
If you’re craving a cozy, hearty dish that practically cooks itself, these Slow Cooker Short Ribs will become your new go-to. The flavor is deep, the meat is tender, and the entire cooking process is blissfully hands-off. Whether it’s a busy weeknight or a peaceful Sunday, this dish brings warmth right to your table—and makes your kitchen smell like pure happiness.
Whenever you need a meal that feels like comfort wrapped in a bowl, come back to these slow cooker short ribs. Happy cooking!
More Cozy Recipes You’ll Love
If you enjoyed these tender, flavor-packed slow cooker short ribs, here are a few more comforting dishes you might want to explore next. Each one pairs beautifully with hearty meals or offers another delicious way to bring warmth to your table.
- Try the rich, savory goodness of Garlic Steak Bites and Potatoes for another crowd-pleasing beef dinner.
- For the perfect side to serve alongside your short ribs, you’ll love the creamy, velvety texture of Crockpot Mashed Potatoes.
- If tender beef in a comforting sauce is your love language, don’t miss the cozy bowl of Slow Cooker Beef and Noodles.
- And for readers who adore fall-apart rib recipes, these ultra-tender Crockpot Beef Short Ribs make a wonderful next stop.
- If you’d like to compare techniques or try another take on this classic dish, you may also enjoy this flavorful version: Slow Cooker Short Ribs.
Feel free to explore and keep the comfort cooking going!
Print
Slow Cooker Short Ribs: A Comforting, Flavor-Packed Favorite
- Total Time: Prep + Cook
- Yield: 6 servings 1x
Description
These Slow Cooker Short Ribs are melt-in-your-mouth tender, rich, and full of deep savory flavor. A cozy, hands-off dinner perfect for busy days and special nights alike.
Ingredients
4 pounds bone-in beef short ribs (about 8 ribs)
1 ½ tablespoons cornstarch
1 ½ teaspoons salt
1 ½ teaspoons black pepper
¾ teaspoon onion powder
¾ teaspoon garlic powder
½ teaspoon cayenne pepper
1–2 tablespoons avocado oil
2 sweet onions, sliced into 1-inch rounds
6 garlic cloves, minced
¼ cup balsamic vinegar or Worcestershire sauce
2 ½ cups beef broth
2 tablespoons tomato paste
2 sprigs fresh thyme, chopped
2 sprigs fresh rosemary, chopped
2 bay leaves
5 large carrots, cut into 1-inch rounds
Fresh herbs for garnish (optional)
Instructions
Pat the short ribs dry with a paper towel.
Mix cornstarch, salt, pepper, onion powder, garlic powder, and cayenne. Rub onto all sides of the ribs.
Heat avocado oil in a large skillet over medium-high heat. Sear ribs for about 5 minutes per side, working in batches. Transfer to slow cooker.
In the same skillet, sauté onions and garlic for 1–2 minutes.
Add balsamic vinegar or Worcestershire sauce to deglaze the pan, scraping up browned bits.
Add beef broth, tomato paste, thyme, rosemary, and bay leaves. Bring to a boil, then pour over ribs in the slow cooker.
Cover and cook on LOW for 6–8 hours or HIGH for 4–6 hours until tender.
Add carrots in the last 1–2 hours of cooking.
Garnish with herbs and serve with mashed potatoes, rice, crusty bread, or vegetables.
Notes
Don’t skip browning the ribs—this step adds deep flavor.
Carrots added earlier will turn soft; added later, they stay firmer.
The sauce thickens naturally from the cornstarch rub on the ribs.
Leftovers taste even better the next day.
- Prep Time: 15 minutes
- Cook Time: 6–8 hours (low) or 4–6 hours (high)
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx.)
- Calories: Approx. 540 kcal
- Sugar: 6 g
- Sodium: 820 mg
- Fat: 34 g
- Saturated Fat: 14 g
- Unsaturated Fat: 18 g (combined mono + poly approx.)
- Trans Fat: 0.5 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 44 g
- Cholesterol: 150 mg