Slow Cooker Short Ribs
Beef short ribs are fatty and full of connective tissue, so they need hours of low, steady heat before they turn tender, and a slow cooker handles that without supervision. The ribs are browned in batches, then braised in red wine, beef stock and tomato paste with onion, carrot, celery and herbs until the meat pulls away from the bones. They release a lot of fat as they cook, so you skim the liquid before thickening it into a glossy sauce. Plan on about 45 minutes of work at the start and 10 at the end.
By Maya Ellison
Published
- Prep Time
- 15 mins
- Cook Time
- 8 hrs 40 mins
- Total Time
- 8 hrs 55 mins
- Servings
- 6 servings
How do you make Slow Cooker Short Ribs?
Season 2.3 kg (5 lb) bone-in, English-cut short ribs and brown them in batches. Soften onion, carrot, celery, garlic and tomato paste in the same pan, reduce 250 ml (1 cup) red wine by half, add 375 ml (1 1/2 cups) beef stock and pour it over the ribs. Cook on LOW for 8-9 hours or HIGH for 5-6 hours, then skim the fat and thicken the sauce.
- Total time
- 8 hrs 55 mins
- Calories
- 630 per serving
- Protein
- 37 g
- Yield
- 6 servings
- Difficulty
- Easy
- Method
- Slow cooking
Ingredients
Sauce
Equipment
Slow cooker (6 litre or larger) · Large heavy skillet · Tongs · Ladle or fat separator · Whisk
Quick Directions
Season the ribs
Pat the short ribs dry with paper towels and trim off any thick pieces of hard fat on the surface.
Brown the ribs in batches
Heat the oil in a large heavy skillet over medium-high heat until it shimmers.
Cook the vegetables
Pour off all but about 1 tbsp of the fat from the skillet and lower the heat to medium.
Reduce the wine
Pour in the wine and scrape up the browned bits from the bottom of the pan.
Slow cook
Cover and cook on LOW for 8-9 hours or on HIGH for 5-6 hours.
Skim and thicken the sauce
Lift the ribs onto a platter with tongs; some bones will slip out, so discard them along with the herbs.
Serve
Spoon the sauce over the ribs and scatter with parsley.
Step-by-Step Instructions
Every step for making slow cooker short ribs, written out in full.
Season the ribs
Pat the short ribs dry with paper towels and trim off any thick pieces of hard fat on the surface. Mix the salt and pepper and season the ribs on all sides.
Brown the ribs in batches
Heat the oil in a large heavy skillet over medium-high heat until it shimmers. Brown half the ribs for 2-3 minutes on each meaty side, about 8 minutes in all, without crowding the pan. Move them to the slow cooker and brown the second batch the same way. Arrange the ribs in the slow cooker bone side up, packed in a snug layer.
Cook the vegetables
Pour off all but about 1 tbsp of the fat from the skillet and lower the heat to medium. Add the onion, carrots and celery and cook, stirring, for 5 minutes, until they start to soften. Stir in the garlic and tomato paste and cook for 1 minute, until the paste darkens a shade.
Reduce the wine
Pour in the wine and scrape up the browned bits from the bottom of the pan. Let it bubble for 3-4 minutes, until reduced by about half. Add the stock and bring it back to a simmer, then pour the vegetables and liquid over the ribs. Tuck the thyme, rosemary and bay leaves in between the ribs. The liquid will not cover the meat, and it does not need to.
Slow cook
Cover and cook on LOW for 8-9 hours or on HIGH for 5-6 hours. Slow cookers vary, so check the ribs near the start of that window: they are ready when a fork slides into the meat with no resistance and the meat pulls away from the bones. If they still feel firm, cover them again and check every 30-60 minutes.
Skim and thicken the sauce
Lift the ribs onto a platter with tongs; some bones will slip out, so discard them along with the herbs. Cover the ribs loosely with foil. Ladle as much fat as you can off the surface of the cooking liquid, or pour it through a fat separator. Pour the skimmed liquid and vegetables into the skillet and bring to a simmer over medium heat. Stir the cornstarch into the cold water, whisk it into the simmering liquid and cook for 1-2 minutes, until the sauce thickens and turns glossy. Taste and add salt and pepper if needed.
Serve
Spoon the sauce over the ribs and scatter with parsley. Serve with mashed potatoes, polenta or egg noodles to catch the sauce.
Recipe Tips
- Buy English-cut short ribs: thick pieces with one bone each. Flanken-cut ribs are sliced thinly across several bones for grilling and are not the right cut here.
- Short ribs lose a lot of fat and shrink as they braise, which is why 2.3 kg (5 lb) of bone-in ribs serves 6.
- For the easiest skimming, cook the ribs a day ahead. Chill the meat and liquid separately overnight, lift off the solid fat in one piece, then reheat the ribs in the sauce.
- Reducing the wine in the skillet cooks off part of the alcohol, but not all of it, since a slow cooker never boils hard. Use the alcohol-free swap below if that matters to you.
- If you avoid gluten, check the label on the beef stock. Some stocks and stock cubes contain wheat.
Variations
- Alcohol-free: replace the wine with 250 ml (1 cup) more beef stock and 1 tbsp balsamic vinegar, and skip the reducing step.
- Add 225 g (8 oz) halved cremini mushrooms to the slow cooker with the vegetables.
- Boneless short ribs: use 1.6 kg (3 1/2 lb) and start checking them at 7 hours on LOW or 4 1/2 hours on HIGH.
- Oven method: braise the browned ribs and liquid in a covered Dutch oven at 160°C (325°F) for 3-3 1/2 hours, until fork-tender, then skim and thicken the sauce on the stove.
Nutrition (per serving)
| Calories | 630 |
|---|---|
| Protein | 37 g |
| Carbs | 13 g |
| Fat | 47 g |
| Saturated fat | 19 g |
| Fibre | 2 g |
| Sugar | 5 g |
| Sodium | 770 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate the ribs in their sauce in an airtight container within 2 hours of cooking and use within 3-4 days. Lift off any fat that sets on top before reheating.
- Freezer
- Freeze the ribs covered in sauce for up to 3 months and thaw overnight in the fridge.
- Reheat
- Reheat the ribs in their sauce, covered, in a saucepan over medium-low heat or in a 160°C (325°F) oven until they reach 74°C (165°F) in the centre. Add a splash of stock or water if the sauce has thickened too much.
Slow Cooker Short Ribs FAQs
How long do short ribs take in the slow cooker?
Bone-in, English-cut short ribs take 8-9 hours on LOW or 5-6 hours on HIGH. Go by texture rather than the clock: they are done when a fork slides into the meat without resistance and the meat pulls away from the bones.
Do I have to brown short ribs before slow cooking?
It is not required, but it is worth the 20 minutes. Browning renders some of the fat into the pan, where you pour it off, and gives the meat and sauce a deeper colour and flavour. Unbrowned ribs still turn tender, but the sauce is paler and there is more fat to skim at the end.
Why are my short ribs still tough?
They need more time. Short ribs stay chewy until their connective tissue breaks down, which takes hours, and slow cookers vary in how hot they run. Cover the ribs and keep cooking, checking every 30-60 minutes, until a fork slides in easily.
Can I make short ribs ahead?
Yes, up to 2 days ahead. Refrigerate the ribs and the cooking liquid within 2 hours of cooking. The next day, lift the solid fat off the liquid, thicken it into sauce on the stove, then reheat the ribs in the sauce until they reach 74°C (165°F) in the centre.
Can I make slow cooker short ribs without wine?
Yes. Replace the 250 ml (1 cup) of red wine with the same amount of beef stock plus 1 tbsp balsamic vinegar, which adds some of the acidity the wine would give. Skip the reducing step and add the liquid straight to the pan after the tomato paste.
Can I put frozen short ribs in the slow cooker?
No. Frozen meat warms too slowly in a slow cooker and can spend hours at unsafe temperatures. Thaw the ribs in the fridge first, allowing about 24 hours for 2.3 kg (5 lb).
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
