Classic Slow Cooker Beef Short Ribs

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.

  • Author: Sharon Chen
  • Prep Time: 20 minutes
  • Cook Time: 9 hours
  • Total Time: 9 hours, 20 minutes
  • Yield: 4 servings 1x
  • Method: Slow Cooker


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


  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.