Whenever I want a meal that feels like a big warm hug, I turn to this Slow Cooker Beef Short Ribs Recipe. It’s seriously one of those recipes that makes your kitchen smell incredible and leaves you with fall-off-the-bone tender ribs that you’ll want to eat for days. Plus, the slow cooker does almost all the work, so you get amazing flavor without the hassle. Stick with me—I’m going to walk you through every step, share some tips from my own kitchen, and help you nail this crowd-pleaser every time.

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Why This Recipe Works

Rich, Tender Results: Slow cooking lets the beef short ribs become incredibly tender and juicy without drying out.
Simple Ingredients: You just need a handful of everyday pantry staples and fresh rosemary for a flavor punch.
Hands-Off Cooking: Brown the ribs, toss everything in the slow cooker, and the magic happens while you go about your day.
Versatility: This recipe adapts easily—swap seasonings or broth to make it your own.

Slow Cooker Beef Short Ribs, beef short ribs dinner ideas, tender beef ribs, easy slow cooker recipes, fall-off-the-bone beef ribs - The image shows a black slow cooker filled with eight pieces of dark brown cooked meat, each piece having a slightly crispy texture on the outside and some visible fat. The meat pieces are partly sitting in a thin brown sauce with a few small slices of yellow zest or strips. On top of the meat lies a green sprig of rosemary for garnish. The slow cooker is placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

When I first made this Slow Cooker Beef Short Ribs Recipe, the combo of beef broth and Worcestershire sauce really sealed the deal—giving the meat a deep, savory flavor without overpowering the short ribs’ natural taste. A touch of garlic, onion powder, and fresh rosemary fills in those background notes, making every bite feel layered and satisfying.

Slow Cooker Beef Short Ribs, beef short ribs dinner ideas, tender beef ribs, easy slow cooker recipes, fall-off-the-bone beef ribs - Flat lay of eight thick beef short ribs seasoned with salt and pepper, a small bowl of rich beef broth, a quarter cup of dark Worcestershire sauce in a glass container, a small pile of garlic powder and onion powder side by side, and a fresh green sprig of rosemary, all placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Beef Short Ribs: Look for meaty ribs with some marbling and bones if possible—they add flavor and help keep the meat juicy during cooking.
Salt & Black Pepper: Simple seasoning is the best way to highlight the beef’s natural flavor without masking it.
Beef Broth: This adds moisture and a rich base for the sauce; homemade or store-bought both work.
Worcestershire Sauce: Adds umami depth and a bit of tang to balance the richness.
Garlic Powder & Onion Powder: These spices boost the savory profile without needing fresh aromatics, which is handy for busy cooks.
Fresh Rosemary: I love this herb’s earthy aroma—it complements beef perfectly, just be sure to remove the sprig before serving.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of my favorite things about this Slow Cooker Beef Short Ribs Recipe is how easy it is to customize. I often swap fresh rosemary for thyme, or add a splash of red wine to the broth for extra complexity. Feel free to make it your own—don’t hesitate to experiment!

Variation: Adding sliced mushrooms during the last hour brings an earthy contrast, and I’ve found it’s a great way to sneak in veggies.
Dietary Twist: If you’re looking to cut sodium, try low-sodium beef broth and watch the added salt carefully.
Spice It Up: A pinch of smoked paprika or a dash of crushed red pepper flakes can add a subtle smoky kick that I personally love sometimes.

Step-by-Step: How I Make Slow Cooker Beef Short Ribs Recipe

Step 1: Season and Sear for Maximum Flavor

This is a step I don’t skip because it makes such a difference. Pat the short ribs dry, then sprinkle with salt and pepper evenly on all sides. Heat a large skillet over high heat—make sure it’s hot before adding the ribs. Sear each side for about 60 seconds until you get that beautiful brown crust. This caramelization adds deep flavor and seals in the juices, so don’t rush it!

Step 2: Build the Braising Liquid

Combine beef broth, Worcestershire sauce, garlic powder, and onion powder in your slow cooker. Give it a good stir to blend the flavors before adding the ribs. This liquid is going to gently cook your short ribs for hours, so it needs to be just right.

Step 3: Layer and Slow Cook

Place the seared ribs into the liquid, making sure they’re partially submerged. Nestle a fresh rosemary sprig on top. Pop the lid on and set your slow cooker to low. I typically go for around 7 hours—that sweet spot where the meat turns tender but not mushy. If you’re short on time, 6 hours can work, but the longer the better here.

Step 4: Finish and Serve

Once your ribs are tender enough to pull apart with a fork, they’re ready. Carefully remove the rosemary sprig and serve the ribs with some of the cooking liquid spooned over the top. If you want to thicken the sauce, just transfer the liquid to a saucepan and simmer it down a bit—this step is optional but I love that glossy finish it gives.

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Pro Tips for Making Slow Cooker Beef Short Ribs Recipe

Don’t Skip the Sear: It adds layers of flavor and helps keep the meat juicy during slow cooking.
Low and Slow is Key: Cooking on low rather than high ensures tender ribs without drying them out.
Use a Roasting Pan for Browning: If your skillet is small, consider searing in batches to avoid crowding and steaming the meat.
Rosemary Removal: Always take out the rosemary sprig after cooking—it can be tough and overpowering if left in.

How to Serve Slow Cooker Beef Short Ribs Recipe

Slow Cooker Beef Short Ribs, beef short ribs dinner ideas, tender beef ribs, easy slow cooker recipes, fall-off-the-bone beef ribs - The image shows several dark brown, cooked beef chunks with seared edges sitting in a black pot filled with a thin layer of dark broth. A fresh green rosemary sprig lays on top of the beef pieces, adding a touch of color and freshness. The beef looks tender with some fat visible on the edges, and the pot's interior is shiny and black, contrasting with the rich brown meat. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I like a sprinkling of fresh parsley over the top for a pop of color and freshness. Sometimes, a drizzle of a horseradish cream sauce brings a nice bright kick that cuts through the richness—definitely worth trying if you like a bit of zip with your beef.

Side Dishes

Mashed potatoes are my go-to side—they soak up that luscious sauce perfectly. Roasted root vegetables like carrots and parsnips add sweetness and texture. And for something green, sautéed garlic spinach or roasted Brussels sprouts round out the plate beautifully.

Creative Ways to Present

One memorable dinner I hosted, I served these short ribs over creamy polenta and garnished with fresh thyme sprigs—gave it a rustic, cozy vibe that everyone loved. For a special occasion, try plating the ribs individually with a side stack of grilled asparagus and a drizzle of balsamic reduction. It’s a simple way to elevate the presentation.

Make Ahead and Storage

Storing Leftovers

I usually keep leftovers in an airtight container in the fridge for up to 4 days. To keep the ribs moist, I store them with some of the cooking liquid poured over them—this really helps maintain their tenderness.

Freezing

This recipe freezes beautifully. I like to pack the ribs and sauce in freezer-safe containers or heavy-duty ziplock bags, remove as much air as possible, and label with the date. They’ll stay tasty for up to 3 months. Just thaw in the fridge overnight before reheating.

Reheating

Reheat gently in a saucepan over low heat, with a splash of broth or water to loosen the sauce if needed. Microwave works too, but watch the time carefully to avoid drying out the meat—cover the dish and heat in short bursts, stirring in between.

FAQs

Can I use bone-in or boneless short ribs for this Slow Cooker Beef Short Ribs Recipe?

Absolutely! Both bone-in and boneless short ribs work well in this recipe. Bone-in ribs tend to have more flavor and stay moist longer during slow cooking, but boneless are easier to eat and still turn out tender and delicious.
How long should I cook the ribs in the slow cooker?

I recommend cooking the ribs on low for 6-8 hours. This slow, gentle cooking process breaks down the connective tissue and makes the meat fall-apart tender. Avoid cooking on high to prevent the ribs from drying out.
Can I prepare this Slow Cooker Beef Short Ribs Recipe a day ahead?

Yes! You can season and sear the ribs a day ahead, then refrigerate them. The next day, just add everything to the slow cooker and cook as usual. Leftovers also keep well, so you can enjoy the meal for days or freeze some for later.
How do I thicken the sauce after cooking?

Simply transfer the liquid from the slow cooker to a saucepan and simmer it over medium heat until it reduces and thickens. You can also stir in a slurry of cornstarch and water to speed up thickening if you prefer.

Final Thoughts

This Slow Cooker Beef Short Ribs Recipe has become a staple in my home because it’s reliably delicious and practically effortless. I hope you find as much joy in making and eating it as I do. Once you’ve tried it, these tender, flavorful ribs will definitely earn a spot on your regular dinner rotation—just like they did in mine. Trust me, your family and friends will thank you for sharing this comforting classic!

Slow Cooker Beef Short Ribs Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 8 reviews

Author: Sarah
Prep Time: 15 minutes
Cook Time: 8 hours
Total Time: 8 hours 15 minutes
Yield: 4 servings
Category: Main Course
Method: Slow Cooking
Cuisine: American

Print Recipe

Description

Tender and flavorful slow cooker beef short ribs cooked low and slow with aromatic rosemary and a rich beef broth-based sauce, perfect for a comforting main course.

Ingredients

Beef Ribs

4 pounds beef short ribs about 8 short ribs, boneless or bone-in
1 teaspoon salt
1 teaspoon black pepper

Slow Cooker Sauce

3 cups beef broth
1/4 cup Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1 sprig fresh rosemary

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Instructions

Season the Ribs: Pat the short ribs dry and season them evenly with salt and black pepper.
Sear the Ribs: Heat a large skillet over high heat. Sear the short ribs on all four sides for about 60 seconds per side until browned, enhancing flavor and locking in juices.
Prepare Slow Cooker Mixture: Pour the beef broth, Worcestershire sauce, garlic powder, and onion powder into the slow cooker and stir well to combine the flavors.
Cook the Ribs: Place the seared short ribs into the slow cooker, submerging them in the liquid. Lay the fresh rosemary sprig on top of the meat.
Slow Cook: Cover with the lid and cook on low heat for 8 hours until the meat is tender and falls off the bone.

Notes

Searing the ribs is optional but adds great depth of flavor.
Bone-in ribs provide more flavor, but boneless can be used for convenience.
Feel free to add vegetables like carrots or onions in the slow cooker for a complete meal.
Use fresh herbs like rosemary or thyme to customize the flavor.
For a thicker sauce, remove the ribs after cooking and reduce the cooking liquid on the stovetop.