How To Cook Beef Short Ribs In Slow Cooker [GUIDE]

Beef short ribs are a luxurious cut of meat, known for their rich marbling and deep, beefy flavor. When cooked correctly, these ribs are melt-in-your-mouth tender, perfect for comfort meals or impressive dinner presentations. Unlike leaner cuts, short ribs benefit from slow, steady cooking that breaks down connective tissues and renders fat, creating a succulent, flavorful dish. The slow cooker, with its low-and-slow method, is particularly well-suited for these ribs. Not only does it make the meat tender and juicy, but it also allows the flavors of herbs, spices, and aromatics to fully infuse the meat, creating a sauce or gravy that’s as indulgent as the ribs themselves. For anyone looking to elevate their weeknight dinners or meal prep game, mastering beef short ribs in a slow cooker is a culinary win.

How Long To Cook Beef Short Ribs In Slow Cooker

Cooking times for beef short ribs can vary depending on their size, bone-in or boneless status, and the heat setting of your slow cooker.

• Low Setting: 8-10 hours. This is the preferred method for maximum tenderness. Cooking slowly allows the collagen in the meat to dissolve into gelatin, yielding a luxurious texture.
• High Setting: 4-6 hours. This is suitable if you’re short on time, but the texture may be slightly less melt-in-your-mouth compared to the low-and-slow method.

It’s important to note that cooking too long, even on low, can occasionally result in meat that falls apart excessively, which may or may not be desired depending on presentation. The key is to balance tenderness with structural integrity.

How To Tell If It Is Done

Beef short ribs are done when the meat is tender enough to pull apart with a fork but still retains some structure around the bone. Indicators include:

• Fork Test: Insert a fork into the meat. If it slides in and the meat begins to fall off the bone effortlessly, it’s done.
• Internal Temperature: For safety, beef should reach a minimum of 145°F, but slow-cooked ribs are typically much higher, around 190-205°F, which ensures the collagen has fully broken down.
• Visual Clues: The meat should have a deep, rich brown color and appear slightly separated from the bone. A glossy, slightly thickened sauce or natural juices will often coat the ribs beautifully.

Ingredients Needed

The beauty of slow-cooked short ribs is the simplicity of ingredients that deliver complex flavors:

• 3-4 pounds beef short ribs, bone-in
• 1-2 tablespoons vegetable oil or olive oil
• Salt and freshly ground black pepper
• 1 large onion, sliced
• 3-4 cloves garlic, minced
• 2-3 carrots, cut into chunks
• 2-3 stalks celery, chopped
• 1-2 cups beef broth
• 1 cup red wine (optional, adds depth of flavor)
• 2 tablespoons tomato paste
• 1-2 sprigs fresh thyme or 1 teaspoon dried thyme
• 1-2 sprigs fresh rosemary or 1 teaspoon dried rosemary
• 1-2 bay leaves
• Optional extras: mushrooms, parsnips, or a splash of balsamic vinegar for added complexity

How To Cook Beef Short Ribs In Slow Cooker

1. Prep the Meat: Pat ribs dry and season generously with salt and pepper.
2. Sear for Flavor (Optional but Recommended): Heat oil in a skillet over medium-high heat. Brown ribs on all sides until a crust forms. This adds depth of flavor and color.
3. Layer the Slow Cooker: Place onions, carrots, and celery at the bottom. Arrange seared ribs on top. Add garlic, herbs, and bay leaves.
4. Add Liquid: Mix beef broth, tomato paste, and wine (if using) and pour over the ribs. The liquid should come halfway up the sides of the meat.
5. Cook: Cover and cook on low for 8-10 hours or high for 4-6 hours. Check occasionally to ensure liquid hasn’t evaporated entirely; add a bit more broth if needed.
6. Finish: Remove ribs and keep warm. Optionally, reduce the cooking liquid on the stovetop to make a thicker sauce or gravy.

When Things Go Wrong

Even with slow cooking, issues can arise:

• Meat is tough: Likely undercooked. Continue cooking on low for another hour or two. Avoid high heat to prevent drying out.
• Meat falls apart completely: Possibly overcooked, but this can be salvaged by shredding the meat and using it in tacos, sandwiches, or stew.
• Liquid too thin: Remove ribs and reduce the liquid on the stovetop, stirring occasionally until it thickens. You can also add a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) to thicken quickly.
• Flavor too bland: Taste the cooking liquid near the end and adjust with salt, pepper, or a splash of vinegar for brightness.

Expert Tips

• Sear for Flavor: Never skip searing; it caramelizes the meat and creates a rich umami foundation.
• Layering Matters: Place root vegetables underneath the ribs; they act as a natural rack and absorb flavors beautifully.
• Don’t Peek Constantly: Lifting the lid releases heat and lengthens cooking time. Only check when necessary.
• Make Ahead: Short ribs often taste even better the next day as the flavors meld.

Can I Do This Without A Slow Cooker?

Yes! Short ribs can be braised in the oven or on the stovetop:

• Oven Method: Preheat to 300°F. Brown ribs in a Dutch oven, add vegetables, herbs, and liquid, cover, and bake 3-4 hours until tender.
• Stovetop Method: Use a heavy-bottomed pot or Dutch oven, bring liquid to a gentle simmer, cover, and cook 3-4 hours, checking occasionally to prevent scorching.

Both methods aim to replicate the low, steady heat of a slow cooker.

Reheating Leftovers In Slow Cooker

To reheat leftovers without drying them out:

1. Place ribs in the slow cooker and add a splash of broth or water.
2. Set on low for 2-3 hours or warm for 1-2 hours.
3. Cover to retain moisture and avoid overcooking.
4. Optionally, skim off excess fat from the sauce before serving.

This method ensures ribs remain juicy and flavorful rather than tough or rubbery.

FAQs

Do I Need To Sear Beef Short Ribs Before Putting Them In The Slow Cooker?

Searing the ribs is not strictly required, but it is highly recommended. Browning the meat in a hot pan before slow cooking develops deeper flavor through caramelization and improves the overall richness of the dish.

How Long Should Beef Short Ribs Cook In The Slow Cooker?

Beef short ribs typically cook for 6 to 8 hours on low or 4 to 5 hours on high. Cooking on low produces more tender, fall-off-the-bone results because the connective tissues break down gradually.

Should I Use Bone-in Or Boneless Beef Short Ribs?

Bone-in short ribs are preferred for slow cooking because they retain moisture better and provide additional flavor. However, boneless ribs will also work and may cook slightly faster.

Do I Need To Add Liquid To The Slow Cooker?

Yes, at least 1 to 1.5 cups of liquid such as beef broth, wine, or a sauce mixture is recommended. This helps create steam and prevents the meat from drying out while forming the base for a flavorful sauce.

Can I Cook Vegetables With The Short Ribs?

Yes. Root vegetables like carrots, onions, and potatoes are ideal because they hold up well during long cooking times. Place them at the bottom of the slow cooker so they cook evenly.

How Do I Prevent The Ribs From Becoming Greasy?

Trim excess surface fat before cooking, avoid adding overly fatty liquids, and skim rendered fat from the top of the sauce after cooking. Chilling the sauce briefly makes fat removal easier.

Can I Thicken The Sauce After The Ribs Are Done?

Yes. Remove the cooked ribs and simmer the liquid in a saucepan over medium heat until thickened. You can also whisk in a slurry of cornstarch and cold water to speed up thickening.

How Do I Know When The Short Ribs Are Done?

Short ribs are done when they are fork tender, meaning you can easily pull the meat apart with minimal pressure. Internal temperature is usually around 200 to 205°F when fully tender.

Can I Prepare The Recipe The Night Before?

Yes. You can season and sear the ribs, chop vegetables, and prepare the cooking liquid ahead of time. Store everything covered in the refrigerator and transfer to the slow cooker in the morning.

Can Beef Short Ribs Be Overcooked In The Slow Cooker?

Although slow cookers are forgiving, it is possible to overcook short ribs. Excessively long cooking can cause the meat to lose structure and become mushy. Following recommended cooking times prevents this.