These slow cooker beef short ribs are fail-proof and fall-off-the-bone. A low and slow 9-hour hands-off cook time yields tender, juicy, flavorful meat along with veggies and a tangy braise.

Making perfectly tender, fall-off-the-bone beef short ribs can be tricky. If you don’t get the correct internal temperature at the exact right cook time, you can end up with tough, chewy, dry, and rather disappointing short ribs.

If this has happened to you before, don’t let it stop you from taking a run at a beef short ribs dish again. This time I can almost guarantee you’ll nail the recipe by using a slow cooker.

The reason I recommend cooking beef short ribs in a slow cooker instead of an oven or stovetop is that the low-temperature, nine-hour cook time yields tender, juicy meat every time. You never have to worry about repeatedly checking the temperature or accidentally overcooking. 

Another fantastic alternative that gives you the same and consistent result (if not better) is sous vide beef short ribs. Your ribs will cook at 131° F for 48 hours.

What’s more, both methods deepen the flavors in a way faster cooking methods can’t. Perfect texture, full flavor; enough said.

Table of Contents hide

How to Make Slow Cooker Beef Short Ribs in 6 Easy Steps

  • Step one: Prep your ribs for the slow cooker and coat them with a touch of flour, salt, and pepper.
  • Step two: Brown them in a skillet for 30-45 seconds and toss them in the slow cooker.
  • Step three: Add the mushrooms and bell peppers. 
  • Step four: Grab the same skillet you used to brown the short ribs and add all the ingredients for the tangy braise.
  • Step five: Mix all the ingredients together, bring the mixture to a boil, and then toss in the slow cooker, coating the vegetables and short ribs.
  • Step six: All that’s left to do now is to set the time and return in nine hours to the short ribs of your dreams.

I’m not kidding—this method and recipe are pretty much failproof. I hope you love it too!

Classic Slow Cooker Beef Short Ribs
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Classic Slow Cooker Beef Short Ribs

Classic Slow Cooker Beef Short Ribs

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 5 reviews
  • Author: Sharon Chen
  • Prep Time: 20 minutes
  • Cook Time: 9 hours
  • Total Time: 9 hours, 20 minutes
  • Yield: 4 servings 1x
  • Method: Slow Cooker
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Description

These slow cooker beef short ribs are fail-proof and fall-off-the-bone. A low and slow 9-hour hands-off cook time yields tender, juicy, flavorful meat along with veggies and a tangy braise.

Ingredients

Units Scale
  • 1/3 cup flour (all-purpose or gluten-free)
  • 1 teaspoon sea salt
  • 1/4 teaspoon ground black pepper
  • 3 pounds bone-in beef short ribs
  • 1/4 cup unsalted butter
  • 8 ounces small button mushrooms
  • 2 large bell peppers, chopped

For the tangy braise:

  • 1 cup chopped onion
  • 1 cup low-sodium beef bone broth
  • 1/2 cup red wine vinegar
  • 1/2 cup brown sugar
  • 1/4 cup chili sauce
  • 2 tablespoons ketchup
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons minced garlic
  • 1 teaspoon chili powder

Instructions

  1. Put flour, salt, and pepper in a large Ziploc bag. Add ribs and shake to coat.
  2. Melt butter in a large skillet over medium heat. Place ribs in the skillet; increase to medium-high heat; brown each side for 30-45 seconds. Do it in batches if necessary.
  3. Transfer the ribs to the slow cooker. Add mushrooms and bell peppers.
  4. In the same skillet, combine onion, broth, vinegar, sugar, chili sauce, ketchup, Worcestershire sauce, minced garlic, chili powder, and the remaining flour from the bag.
  5. Bring to a boil; stir well.
  6. Pour over ribs. Cover and cook on low for 9 hours.
  7. Serve over hash browns, mashed potatoes, or rice.

Nutrition

  • Serving Size: 1
  • Calories: 746
  • Sugar: 35.9g
  • Sodium: 777.3mg
  • Fat: 22.5g
  • Saturated Fat: 12.3g
  • Trans Fat: 0.3g
  • Carbohydrates: 52.1g
  • Fiber: 4g
  • Protein: 80.1g
  • Cholesterol: 233.9mg

About the Author

Sharon Chen, StreetSmart Kitchen
Sharon Chen

Sharon Chen is an Integrative Nutrition Health Coach, an author and a sous vide fanatic who believes food not only brings healing but also connection. As the creator of StreetSmart Kitchen, she's on a mission to help you find balance, ease, joy, and simplicity in the kitchen as you improve your well-being.