Slow Cooker Short Ribs
19 Comments Jul 02, 2024
Updated Jun 04, 2025
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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.
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. If you are looking for a dutch oven recipe, try this short ribs recipe.
Ingredients for Beef Short Ribs
These from scratch beef short ribs are easy to make. Find the full recipe in the recipe card below the images.
- 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.
How to Make Crockpot Short Ribs
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!
My Serving Suggestions
We love this meal as a Sunday Dinner, here is how we serve it up:
- 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.
Featured Comment
“I made this for my wife. I did add some beef consommé and small gold potatoes cut in quarters. It was fabulous. My wife said that it was the best short rib recipe she has ever had. Fabulous recipe, thanks.”
– john
Slow Cooker Short Ribs Recipe
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.
More Crockpot Rib Recipes:
Tender and full of barbecue flavor, crockpot ribs make an easy and crowd-pleasing dinner.
For something cozy and comforting, try ribs with potatoes and sauerkraut—a savory dish with just the right amount of tang. Try my Molasses ribs for a unique dinner.
If you’re craving bold and spicy, Louisiana ribs deliver that Southern kick with every bite.
With their rich flavor and melt-in-your-mouth texture, crockpot country style ribs are perfect served over creamy mashed potatoes.The sweet and tangy glaze on Dr. Pepper ribs makes them a fun twist on traditional barbecue.
Terrific recipe. The ribs and carrots were both tasty and tender. In my slow cooker, five hours on low were more than enough.
I made this for my wife. I did add some beef consommé and small gold potatoes cut in quarters. It was fabulous. My wife said that it was the best short rib recipe she has ever had. Fabulous recipe, thanks.
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