17 Comments
This post may contain affiliate links. Please read our disclosure policy.
These Slow Cooker Short Ribs make the perfect beef and veggie meal for busy weekdays or relaxing weekends. All you need are ribs, carrots, and a variety of tasty seasonings.
If you pick up some extra ribs, use them to make my Slow Cooker Beer and Onion Beef Ribs.
Table of Contents
Why You’ll Love This Beef Short Ribs Recipe
Using your crock pot to cook short ribs is the key to this recipe and also helps you take the guesswork out of yielding the perfect finish. It’s common to use a Dutch oven to cook these, but making slow cooker short ribs frees up oven space and keeps your kitchen cool in the process. This recipe not only has the short ribs but also has carrots and a tomato garlic gravy!
It’s also a versatile meal that allows you to add more vegetables, seasonings, and overall flavors. The slow cooking process marries the flavors together, and it’s sure to fill your kitchen with a wonderful aroma. You may also like my slow cooker country-style ribs.
Recipe Ingredients
- Beef Short Ribs: About 2 lbs. will yield nice serving amounts. You can use boneless short ribs or bone in beef short ribs.
- Cooking Oil: For searing the beef ribs.
- Carrots: Peeled and cut in half.
- Tomato Paste: Combined to make the cooking liquid.
- Beef Broth: Helps flavor the cooking liquid.
- Seasonings: Salt, pepper, dried oregano, dried thyme, onion powder, minced garlic.
Step-by-Step Directions
Step One – Sprinkle the short ribs with the salt and pepper. Brown the meat on all sides in a large skillet with oil heated over medium-high heat. (No need to cook through.)
Step Two – Place the browned short ribs into the slow cooker.
Step Three – (Do not rinse the pan.) Add the beef broth, tomato paste, oregano, thyme, onion powder, and garlic to the pan. Use a spatula to scrape up any bits of meat from the bottom of the pan into the sauce. Let simmer for 2-3 minutes over medium heat, stirring often.
Step Four – Add the carrots over the braised short ribs.
Step Five – Pour the sauce from the skillet over the short ribs and carrots.
Step Six – Cover and cook on LOW for 6 hours. This can go on for 8 hours to yield really tender meat, but the meat will not stay on the bones. Serve cooked short ribs and enjoy!
How to Serve
- Serve this fork tender beef alongside the slow cooked carrots for a delicious one-pot meal.
- You can use the braised beef short ribs cooking liquid to make a creamy gravy to pour on top of the beef.
- This dish also pairs great with other roasted vegetables, a crisp side salad, mashed potatoes (try my slow cooker mashed potatoes or slow cooker baked potatoes), and rolls or homemade biscuits.
Recipe FAQs
Create a cornstarch slurry to mix with a portion of the cooking juice. Heat in a saucepan over medium heat and stir until the desired thickness is created.
You can add onions, baby carrots (instead of the big ones), broccoli, and even mushrooms.
Place any remaining beef and carrots in an airtight container and store in the fridge for up to 4 days. Reheat on the stovetop or in the oven until warmed throughout.
Depending on the flavor profile you’re aiming for, you can use bay leaves, balsamic vinegar, and brown sugar to create a braising liquid.
Yes, add one cup of your favorite red wine (and omit one cup of beef broth).
More Slow Cooker Rib Recipes:
- Slow Cooker Classic Baby Back Ribs
- Slow Cooker Country Style Ribs with Bell Peppers and Onions
- Slow Cooker Pork Ribs, Potatoes and Sauerkraut
- Slow Cooker Louisiana Ribs {Cajun Style}
- Slow Cooker Pork Buffalo Style Ribs
- Slow Cooker Dr. Pepper Ribs
Want to make more magic in your crockpot? Stay up to date and subscribe to my newsletter and follow along on Facebook, Instagram, Pinterest and YouTube.
Slow Cooker Short Ribs
Ingredients
- 2 lbs. beef short ribs
- ½ tsp. salt
- ⅛ tsp. pepper
- 2 tsp. cooking oil
- 1 ½ cups beef broth
- ¼ cup tomato paste, (1/2 small can)
- 1 ½ tsp. dried oregano
- ½ tsp. dried thyme
- ½ tsp. onion powder
- 1 Tbsp. minced garlic
- 4 carrots, peeled and cut in half
Instructions
- Sprinkle the short ribs with the salt and pepper. Heat a large skillet over medium-high heat. Add the oil. When the oil is hot, brown the meat on all sides. No need to cook through. Place the browned short ribs into the slow cooker.
- Do not rinse the pan, add the beef broth, tomato paste, oregano, thyme, onion powder and garlic to the pan. Use a spatula to scrape up any bits of meat from the bottom of the pan into the sauce. Let simmer for 2-3 minutes over medium heat, stirring often.
- Add the carrots over the short ribs. Pour the sauce from the skillet over the short ribs and carrots.
- Cover and cook on LOW for 6 hours. This can go for 8 hours, but the meat will not stay on the bones at all.
- Serve and enjoy!
Sarah’s Notes
- You can add onions, baby carrots (instead of the big ones), broccoli, and even mushrooms.
- One cup of red wine can be added (omit one cup of beef broth if you do).
- Place any remaining beef and carrots in an airtight container and store in the fridge for up to 4 days. Reheat on the stovetop or in the oven until warmed throughout.
- Want to make a gravy? Create a cornstarch slurry to mix with a portion of the cooking juice. Heat in a saucepan over medium heat and stir until the desired thickness is created.
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Why can’t I print the recipe,
there is a print button on the recipe card. Is it not working?
YUMMMMMMM
Hello Sara,
I have made this dish several times and today I made it again and it was delicious.. I used baby carrots and served it over mashed potatoes. I thickened the gravy using cornstarch & cold water , came out perfect ! My husband asked for this today on memorial day!
Thank you again ..I really enjoy making your crockpot receipes
Best regards,
Lisa H