If you’re craving tender, melt-in-your-mouth beef that practically falls off the bone, you’ve got to try this Slow Cooker Beef Short Ribs Recipe. Trust me, it’s one of those dishes that fills your kitchen with the most inviting aroma, promising a comforting meal you’ll want to make again and again. Whether you’re entertaining friends or just want an effortless dinner, this slow cooker recipe hits all the right notes without you having to hover over the stove.

🤎

Why This Recipe Works

Low and Slow Cooking: Cooking the ribs on low heat for several hours breaks down tough connective tissues, making them incredibly tender.
Simple, Flavorful Ingredients: A handful of pantry staples come together to create rich layers of savory flavor without complicating the process.
Searing for Depth: A quick sear before slow cooking adds a caramelized crust that’s full of flavor, making a big difference in the final taste.
Hands-Off Convenience: Once your ingredients are in the slow cooker, you can walk away and let the magic happen, perfect for busy days.

Slow Cooker Beef Short Ribs, Beef Short Ribs Recipe, Tender Short Ribs, Easy Slow Cooker Dinner, Fall-Off-The-Bone Beef - 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

These ingredients complement each other beautifully, building a rich umami-packed dish without needing a dozen different spices. When I shop, I look for well-marbled short ribs to ensure tenderness and flavor, and fresh rosemary that really lifts the dish with its aromatic touch.

Slow Cooker Beef Short Ribs, Beef Short Ribs Recipe, Tender Short Ribs, Easy Slow Cooker Dinner, Fall-Off-The-Bone Beef - 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: Choose bone-in for extra flavor, but boneless work too if that’s what you find.
Salt: Brings out the natural richness of the beef; don’t skimp!
Black Pepper: Adds a subtle heat that balances the savory broth.
Beef Broth: The base of your slow cooker liquid, it infuses the meat with deep meaty goodness.
Worcestershire Sauce: This adds a fantastic tangy umami boost without overpowering.
Garlic Powder: Easy way to add mellow garlic flavor throughout the cooking.
Onion Powder: Pronounces the savory base without the texture of fresh onions.
Fresh Rosemary: Just one sprig provides a fragrant herbal note that perks up the entire dish.

📝

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 the best things about this Slow Cooker Beef Short Ribs Recipe is how easy it is to customize. Over the years, I’ve played with the herbs and swapped in spices to tweak the flavor, and you can too to suit your mood and pantry.

Variation: When I want a smoky edge, I add a dash of smoked paprika—it adds a warm depth that’s amazing with the richness of the ribs.
Herb Alternatives: If you don’t have rosemary, thyme works beautifully and gives a more subdued herbal flavor.
Spice it Up: For a little kick, toss in some red pepper flakes or a splash of hot sauce before cooking.
Make it Gluten-Free: Just make sure your Worcestershire sauce is gluten-free, and you’re good to go!

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

Step 1: Season and Sear for Flavor

First things first—season those ribs generously with salt and black pepper. Then, heat a large skillet over high heat until it’s really hot. Sear each side of the ribs for about 60 seconds. This quick browning locks in juices and adds that irresistible crust that makes a huge flavor difference later. Don’t overcrowd the pan; do this in batches if you have to.

Step 2: Assemble the Slow Cooker

Pour the beef broth, Worcestershire sauce, garlic powder, and onion powder directly into the slow cooker. Give it a quick stir to mingle the flavors. Nestle the short ribs into this fragrant bath and place a fresh rosemary sprig on top. That simple herb elevates the whole dish with its fantastic aroma.

Step 3: Cook Low and Slow

Cover the slow cooker and set it on low. The magic number for me is 6 to 8 hours. Depending on your slow cooker and the thickness of your ribs, you might find 6 hours perfect, or you might want to let it go a bit longer for that ultra-fall-apart texture. I usually check around 6 hours — the meat should be tender enough to shred easily with a fork.

💡

Pro Tips for Making Slow Cooker Beef Short Ribs Recipe

Don’t Skip the Sear: I never skip searing because it seals in flavor and prevents the ribs from tasting “boiled” after slow cooking.
Use Bone-In for Maximum Flavor: Bone-in ribs add richness to the broth; they’re worth seeking out at the butcher or supermarket.
Check Early if in a Hurry: If you’re short on time, start checking tenderness at 6 hours to avoid overcooking.
Let Rest Before Serving: Resting the ribs for 10 minutes after cooking lets the juices redistribute, keeping the meat juicy.

How to Serve Slow Cooker Beef Short Ribs Recipe

Garnishes

When I serve these ribs, I love sprinkling freshly chopped parsley or a little extra rosemary on top to brighten up the plate. A few curls of lemon zest sometimes find their way in to cut through the richness and add a fresh kick.

Side Dishes

I usually pair this recipe with creamy mashed potatoes or buttery polenta—both soak up the luscious sauce beautifully. Roasted root vegetables or a simple green salad balance the plate with fresh, crisp textures.

Creative Ways to Present

For special occasions, I sometimes serve the ribs over a bed of creamy risotto, and garnish with microgreens. Another fun idea I tried was plating the ribs alongside sautéed mushrooms and drizzling some extra reduced cooking liquid over everything for an elegant, restaurant-style presentation.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. The ribs actually taste better the next day as the flavors meld. Just be sure to include some of the cooking liquid to keep them moist.

Freezing

You can freeze cooked ribs easily. I like to portion them out in freezer-safe containers with enough sauce to cover. They’ll keep well for up to 3 months—just thaw overnight in the fridge before reheating.

Reheating

To reheat, I prefer warming the ribs gently in a covered pan over low heat, adding a splash of extra broth if needed. This helps keep the meat tender and prevents drying out. Microwaving works in a pinch but watch the timing closely!

FAQs

Can I make this Slow Cooker Beef Short Ribs Recipe without searing the meat?

While it’s definitely possible to skip searing, I highly recommend it because it adds an extra depth of flavor and a lovely crust. Without searing, the end result may taste a bit flat or “stewed.” The searing step only takes a few minutes, and it’s totally worth the effort for a more restaurant-quality meal.
Can I use bone-in versus boneless short ribs for this recipe?

Yes! Both work well, but bone-in short ribs offer more flavor and richness to the cooking liquid. If you use boneless, just be mindful that the meat might cook slightly faster, so start checking for tenderness a bit earlier.
What if I don’t have a slow cooker?

If you don’t have a slow cooker, you can make this recipe in a heavy Dutch oven on the stove or in the oven. Brown the ribs in the pot, then add the liquid and rosemary, cover tightly, and cook at a low simmer or in a 300°F oven for about 2.5 to 3 hours until tender.
Can I double this recipe for a crowd?

Absolutely! Just make sure your slow cooker is large enough to accommodate the extra ribs and liquid. Cooking time stays roughly the same, but check the tenderness because more meat might require a bit longer cooking.
How do I thicken the sauce?

If you’d like a thicker sauce, remove the ribs when they’re done and set your slow cooker to high or transfer the liquid to a saucepan. Simmer until it reduces and thickens, or stir in a slurry of cornstarch and water until it reaches your desired consistency.

Final Thoughts

This Slow Cooker Beef Short Ribs Recipe is truly one of my all-time favorites for those cozy nights when you want gourmet-level flavor with minimum fuss. It’s the kind of meal that fills your home with warmth and turns an ordinary dinner into a special occasion. I really encourage you to give it a try—once you’ve made it, it might just become your go-to comfort food for years to come. Trust me, your slow cooker and your taste buds will thank you!