Slow Cooker Boneless Beef Ribs Recipe
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My easy Slow Cooker Beef Short Ribs recipe is melt-in-your-mouth tender and so delicious! With only 15 minutes of prep and simple ingredients, you can set it and forget it while it cooks.
Jump to:
- Best Slow Cooker Short Ribs
- Crockpot Short Ribs Ingredients
- How to Cook Short Ribs in a Crockpot
- How to make Short Rib Gravy
- Crock Pot Short Ribs Recipe Tips
- Beef Short Ribs Recipe FAQs
- What to serve with Short Ribs
- My Favorite Short Rib Recipes
- 📌 Pin it for later!
- Our readers love this recipe!
- 📋 Recipe
- 💬 Reviews
Best Slow Cooker Short Ribs
Beef Shortribs in the crockpot is the ultimate comfort food! They are so juicy and literally melt in your mouth. This is a slow cooker recipe I make again and again for my family, especially as a part of my favorite Sunday dinner ideas. Our other favorite is my slow cooker lasagna. It is so easy to prepare ahead of time for a crowd!
My other top recipe for Sunday supper that is requested again and again is my beef chuck roast recipe. It just melts in your mouth and the potatoes are as good as the beef when they are cooked in the delicious broth.
Such a great recipe! You can taste the build of flavors in the meat. It's not an overpowering punch, but more of a slow progression of flavors, which I feel like makes this dish taste and feel sophisticated.
Rachael on Pinterest
Crockpot Short Ribs Ingredients
- beef chuck short ribs
- salt approx
- pepper
- onion
- celery
- carrots
- vegetable oil
- garlic crushed
- red wine
- balsamic vinegar
- tomato paste
- beef broth
- rosemary
- bay leaves
How to Cook Short Ribs in a Crockpot
- Pat beef short ribsdry if necessary.
- Finely dice onion, celery ribs, and carrots.
- Season all over withsaltandpepper. Pat the seasoning into the meat.
- Warm half of yourvegetable oilin a skillet over medium-high heat and sear the short ribs on all sides, in two batches so you don't overcrowd the skillet. Make sure to sear until you have a nice mahogany crust.
- Add theonion,celery, andcarrotsto the skillet along with the remainingoil. Reduce the heat slightly so the vegetables don't burn.
- Cook the vegetables for a couple minutes, then add 1 clove mincedgarlic. Cook a minute more, then add red wine to deglaze the pan. Scrape up brown bits from the bottom of the skillet.
- As it starts to simmer, add balsamic vinegar, tomato paste, beef broth, rosemary, and bay leaves.
- Add the short ribs to the slow cooker.Bring the vegetable mixture to a simmer then pour over the short ribs.
- Turn the slow cooker on low and cook for 6 – 8 hours.
- Remove the bay leaves when it is done and discard them.
- Serve over mashed potatoes, rice, or thick pasta like pappardelle.
Amazing, so much flavor!
Carissa on Pinterest
How to make Short Rib Gravy
You can serve the braised short ribs in its own drippings (which is absolutely amazing) or make it into a gravy. Homemade gravy is easy, delicious, andadds so much flavor to the dish
- When done, remove the short ribs to a platter, tent with foil.
- Strain the liquid and remove any large chunks of meat and vegetables.
- Add the strained liquids back to the pot, then add 3 Tbsp. all-purpose flour and stir to make a gravy. It's that easy!
Crock Pot Short Ribs Recipe Tips
- I used bone in short ribs for this recipe but boneless also work well.
- Make sure to give the short ribs a good amount of seasoning with salt and pepper to intensify the flavor.
- Important step: Heating oil in a skillet and searing the ribs on all sides in batches so you don't overcrowd the pan. This step is key to beautiful and flavorful short ribs.
- You can also use large pieces of carrots and serve them as your side dish.
Beef Short Ribs Recipe FAQs
What are short ribs?
Tender beef chuck short ribs are one of the best cuts of beef for slow cooking and grilling. They come from the front section of the backbone and are beautifully marbled.
What are the different cuts of short ribs?
There are two cuts: flanken and English-style.
Flanken means "flank" in German, and it refers to ribs located along the back towards the belly of the cow, cut across the bones. They are cut into short ½ inch lengths. Sometimes, a few cross-sections of ribs are left in a strip.
The English-style of short rib is cut between each rib to separate them. This leaves a thick piece of meat sitting on top of the bone. English ribs can be left in one long piece or cut into smaller, 2-inch pieces. Some are bone-in while others are boneless beef short ribs.
They are both immensely juicy and packed with flavor!
Can you substitute boneless beef short ribs for bone-in?
Yes, you can. They are both amazing and both work perfectly in this recipe.
What is marbling on beef?
Marbling refers to the white lines of fat running through a cut of beef. If there is a lot of web-like marbling, you know you are in for a treat!
Do you have to brown short ribs?
My recipe requires searing the meat before adding it to the crock pot in order to build flavor. When you sear them, the outside of the meat caramelizes slightly. This builds a more flavorful dish, as that flavor releases as the beef cooks in the crockpot.
I recommend using a cast-iron skillet to sear your beef.
What to serve with Short Ribs
- Creamy Mashed Potatoes or Instant Pot Mashed Potatoes
- Perfect White Rice or Instant Pot White Rice
- Instant Pot Risotto or Mushroom Risotto
- Green Beans Almondine
- Glazed Carrots.
My Favorite Short Rib Recipes
- Grilled Beef Short Ribs
- Korean Braised Short Ribs
- Instant Pot Short Ribs
- Smoked Short Ribs
Also try my Grilled Pork Ribs and Air Fryer Pork Ribs!
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Our readers love this recipe!
I tried it! It came out amazing!!! So good and flavorful. The hubby loved it!
Jessica
Turned out AMAZING. Definitely a keeper!!! 😋😍🥘♥️
Katie
Great recipe! I ended up serving with Mashed Potatoes and Fresh Corn off the Cob. Great for a summer day when you don't want to leave the oven on for a long time!
Lisa
📋 Recipe
Amazing Slow Cooker Short Ribs
Slow Cooker Beef Short Ribs are a perfect weekday meal or special occasion dinner! Packed with flavor, they take only 15 minutes of prep and are an easy meal to make ahead of time.
-
Skillet
- 2½ lbs. beef chuck short ribs
- ¼ tsp. salt approx.
- ¼ tsp. pepper approx.
- 1 onion
- 8 ribs celery or one stalk
- 3 carrots medium
- 1½ Tbsp. vegetable oil or other flavorless oil
- 1 clove garlic crushed or 1 tsp. finely diced garlic
- ½ cup red wine
- 2 Tbsp. balsamic vinegar
- 2 Tbsp. tomato paste
- ¾ cup beef broth
- ½ tsp. rosemary dried
- 3 bay leaves
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Pat 2½ lbs. beef short ribs dry if necessary. Finely dice 1 onion, 8 celery ribs, and 3 medium carrots.
-
Season all over with salt and pepper. Pat the seasoning into the meat.
-
Warm half of your vegetable oil in a skillet over medium-high heat and sear the short ribs on all sides, in two batches so you don't overcrowd the skillet. Make sure to sear until you have a nice mahogany crust.
-
Add the onion, celery, and carrots to the skillet along with the remaining oil. Reduce the heat slightly so the vegetables don't burn.
-
Cook the vegetables for a couple minutes, then add 1 clove minced garlic. Cook a minute more, then add ½ cup red wine to deglaze the pan. Scrape up brown bits from the bottom of the skillet.
-
As it starts to simmer, add 2 Tbsp. balsamic vinegar, 2 Tbsp. tomato paste, ¾ beef broth, ½ tsp. rosemary, and 3 bay leaves.
Add the short ribs to the slow cooker.
Bring the vegetable mixture to a simmer then pour over the short ribs.
-
Turn the slow cooker on low and cook for 6 – 8 hours. Remove the bay leaves when it is done and discard them. Serve over mashed potatoes, rice, or thick pasta like pappardelle.
- I used bone in short ribs for this recipe but boneless short ribs also work well.
- Make sure to give the short ribs a good amount of seasoning with salt and pepper to intensify the flavor.
- Important step: Heating oil in a skillet and searing the ribs on all sides in batches so you don't overcrowd the pan. This step is key to beautiful and flavorful short ribs.
- You can also use large pieces of carrots and serve them as your side dish.
Calories: 562 kcal Carbohydrates: 9 g Protein: 48 g Fat: 32 g Saturated Fat: 16 g Cholesterol: 146 mg Sodium: 684 mg Potassium: 1230 mg Fiber: 1 g Sugar: 5 g Vitamin A: 3620 IU Vitamin C: 9.7 mg Calcium: 43 mg Iron: 6.1 mg
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