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A slow cooker short rib served over mashed potatoes with braised onions and carrots.

Slow Cooker Short Ribs

This recipe for Slow Cooker Short Ribs will produce some of the most savory, fall-off-the-bone beef ribs you’ve ever had. Serve them with mashed potatoes and self-made gravy with veggies from the slow cooker, and you’ve got a complete meal.

Recipe for Slow Cooker Short Ribs

Ingredients

Beef Short Ribs

Short Ribs are cut from the lower portion of the front of the cow’s rib cage and can be found at just about any local grocery store. They usually come in a pack of 3 to 4 ribs, typically about 2 to 2 1/2 lbs.

Vegetables

For this recipe, I used onions, celery, and carrots. They work perfectly as a side or even over mashed potatoes.

Liquids

All you’ll need is a little red wine, balsamic vinegar, and Worcestershire sauce.

Seasonings and Spices

Kosher Salt and Black Pepper are a must. However, the real magic happens with the addition of minced Garlic, Onion Soup Mix, and Fresh Rosemary.

Directions

Begin by heating a large 12″ Cast Iron Skillet over medium-high. Once the skillet is hot, add the olive oil. As soon as the oil is hot, sear all sides of the short ribs and set them aside once they’re all browned.

Now add onions, celery, and carrots to the same skillet and sauté until the onions turn translucent and the carrots begin to soften. At this point, add the Minced Garlic and continue to Sauté for about another 2 – 3 minutes or until the garlic has become aromatic.

Lastly, transfer the veggie mix to the slow cooker, add the remaining ingredients, and stir to incorporate fully. Place the seared beef short ribs into the slow cooker, about halfway down into the mixture. Place the lid on to slow cooker and set it to low for 8-10 hours or high for 4-6 hours.

How to thicken the Vegetable Gravy

You can undoubtedly make a slurry by mixing cornstarch and water and then adding it to the juices left in the slow cooker. For this type of recipe, however, I like it to be thick and hearty, so I like to add instant potato flakes until I’ve reached the desired texture. Either way will work fine, so it’s entirely up to you.

In Conclusion

If you’re looking for an amazingly rich, stick-to-your-ribs kind of comfort food, this Slow Cooker Short Ribs recipe is for you. It’s filling, warm, and flavorful.

If you like this recipe, I know you’ll LOVE these too!

Tell me in the comments how your Beef Short ribs turned out and if any changes you made took it to the next level.

Thank you so much for stopping in at Chicken Fried Kitchen, and as usual…

Happy Cooking!

-Jeremy

Slow Cooker Short Ribs

0 from 0 votes
Recipe by Chicken Fried Kitchen Course: MainCuisine: American, Comfort FoodDifficulty: Easy

Equipment

Servings

4

servings
Prep time

20

minutes
Cooking time

8

hours 
Calories

544

kcal
Total time

8

hours 

20

minutes

Slow Cooker Short Ribs that will fall off the bone, stick to your ribs, and quickly become a comfort food staple in your home.

Ingredients

  • 2 1/2 lbs 2 1/2 Beef Short Ribs

  • Olive Oil – for searing/sautéing

  • 2 2 Medium Onions – diced

  • 3 3 Celery Sticks – sliced

  • 8 Oz 8 Baby Carrots

  • 1 Tbsp. 1 Minced Garlic

  • 2 Tbsp. 2 Red Wine Vinegar

  • 1/4 Cup 1/4 Worcestershire Sauce

  • 1 Packet 1 Onion Soup Mix

  • 2 Sprigs 2 Fresh Rosemary

  • Instant Potato Flakes or Slurry for thickening.

Directions

  • Heat a large 12″ Cast Iron Skillet over medium-high. Once the skillet is hot, add the olive oil.
  • As soon as the oil is hot, sear all sides of the short ribs and set them aside.
  • Add onions, celery, and carrots to the same skillet and sauté until the onions turn translucent and the carrots begin to soften.
  • Add the Minced Garlic and continue to Sauté for about another 2 – 3 minutes or until the garlic has become aromatic.
  • Transfer the veggie mix to the slow cooker, add the remaining ingredients, and stir to incorporate fully.
  • Place the seared beef short ribs into the slow cooker, about halfway down into the mixture. Place the lid on the slow cooker and set it low for 8-10 hours or high for 4-6 hours.
  • Remove the short ribs and add instant potato flakes to the remaining juice and veggies to thicken to your desired texture.

Recipe Video

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