Slow Cooker Short Ribs

Slow cooker short ribs are the most forgiving fancy dinner there is. Ten minutes of browning in the morning, eight hours on low, and the meat slides off the bone into a dark, glossy gravy. They taste like a restaurant plate and cost about the same as a pot roast.

This version skips the red wine most recipes call for. Beef broth, tomato paste and a splash of Worcestershire give the gravy the same deep, savory flavor, with nothing you need to make a special trip for. Spoon it all over mashed potatoes and dinner is done.

Which short ribs to buy

Seared beef short ribs nestled in broth with carrots, onion and thyme in a white slow cooker

Look for bone-in English cut short ribs: thick, chunky pieces, each with one bone running along the bottom. That is the cut for braising. Flanken cut ribs are sliced thin across the bones and are meant for quick grilling, like Korean galbi. In a slow cooker they fall apart into scraps.

Boneless short ribs work too. They cook a little faster, so start checking them around 6 hours on low. The bones add flavor and body to the gravy, though, so choose bone-in if you can.

Brown them first

For most slow cooker recipes, searing is optional. For short ribs it is worth the ten minutes. The browned crust is where a lot of the gravy’s flavor comes from, and it renders off some of the fat before it ends up in the pot. Work in batches so the ribs brown instead of steaming.

How long to cook short ribs in a slow cooker

About 8 hours on low, or 5 to 6 hours on high. They are done when the meat is pulling away from the bone and a fork twists into it with no resistance. The USDA’s safe temperature for beef is 145F, but short ribs are nowhere near tender at that point. The connective tissue needs to reach roughly 200F to 205F inside to melt, which is why this cut needs the full day.

Do short ribs need to be covered in liquid?

No. The liquid should come about halfway up the ribs. They release a lot of their own juice as they cook, and fully covered ribs boil instead of braise, which leaves the gravy thin.

A few things that make it better

Fit the ribs in a snug single layer, browned side up. Stacked ribs cook unevenly, and the ones on top sit above the liquid.
Put the carrots and onion on the bottom. They flavor the gravy and keep the ribs off the base of the crock.
Skim the fat. Short ribs are rich. Let the cooking liquid settle for a few minutes and spoon off the layer on top before you thicken it.
Make them a day ahead if you can. Chill the ribs and liquid separately overnight, lift off the hardened fat, then reheat. The gravy is cleaner and the flavor is deeper.

Questions people ask

Are short ribs better in the oven or the slow cooker?
Both work. An oven braise at 325F takes about 3 hours and browns the tops a little more. The slow cooker takes longer but you can leave it alone all day, and the result is just as tender.

Can I put them in frozen?
No. Thaw them in the fridge first. The USDA advises against slow cooking frozen meat, because it spends too long warming through the unsafe temperature range.

Why are my short ribs tough?
Almost always because they need more time. Tough short ribs are undercooked, not overcooked. Give them another hour on low and check again.

What should I serve with them?
Mashed potatoes are the classic, because the gravy needs somewhere to go. Buttered egg noodles or polenta work the same way. Add green beans or a simple salad on the side.

How long do leftovers keep?
Three to four days in a covered container in the fridge. Store the meat in some of the gravy so it stays moist.

More recipes you’ll love: Slow Cooker Pork Shoulder, Instant Pot Braised Brisket, Instant Pot Pot Roast, Crockpot Beef Tips and Gravy, and our full Easy Crockpot Dinner Recipes roundup.