These Slow Cooker Bone-In Beef Short Ribs are the ultimate “set it and forget it” comfort food. With just 15 minutes of prep and a savory “low and slow” braise in a slow cooker for 6-8 hours, you get fall-off-the-bone tender meat in a luxurious sweet and savory sauce that’s perfect for a cozy family dinner or entertaining guests.
Note: This post contains referral links for products I recommend. As an Amazon Associate, I earn a small commission on qualified purchases, at no cost to you.
A Quick Look at the Recipe
✅ Recipe Name: Slow Cooker Bone-In Beef Short Ribs (Fall-off-the-Bone)
⏲️ Ready In: 6 to 8 hours (on low)
🥣 Main Ingredients: English cut bone-in beef short ribs, onion, ketchup, mustard, garlic, brown sugar, Worcestershire sauce
🍽 Serve With: Mashed Potatoes, Roasted Carrots, and Homemade Cornbread (perfect for soaking up the sauce!)
📖 Dietary Info: Dairy free • Gluten free (with GF Worcestershire sauce) • High protein
♨️ Method: Slow cooker • Stovetop (for searing)
🧑🧑🧒🧒 Yield: 4 to 5 servings
⭐️ Difficulty: Easy
Summarize and save this content on:
As a Colorado-based food blogger, I’ve found that the secret to perfect, fall-off-the-bone tender short ribs is cooking them “slow and low.” This allows the English-cut meat’s connective tissue to slowly break down and melt, leaving the beef incredibly moist and tender. This method is a particular favorite of mine for make-ahead après-ski meals because you can sear the ribs in the morning and let them simmer all day while you’re on the slopes. While my Oven Braised Short Ribs call for a spicy BBQ mixture, this slow cooker version features a classic sweet-savory sauce that requires less prep time.
Table of Contents
- A Quick Look at the Recipe
- Why You’ll Love This Recipe
- What are Beef Short Ribs?
- Ingredients
- Variations and Substitutions
- How to Make Slow Cooker Bone-in Beef Short Ribs
- Tips for Success
- Serving Suggestion
- How to Store and Reheat
- Slow Cooker Bone-in Beef Short Ribs FAQs
- Slow Cooker Bone-In Beef Short Ribs (Fall-off-the-Bone) Recipe
Why You’ll Love This Recipe
- Quick prep: Only 15 minutes to sear the meat and make the sauce.
- Hands-off: The slow cooker does the heavy lifting while you’re away.
- Sweet & savory: The glaze perfectly complements the beef, adding richness and depth.
- Fall-off-the-bone: Achieve tender ribs every time from the gentle, long cook time.
- Pantry staples: Uses ingredients that you likely have on hand.
- Versatile: Easy to modify to your tastes or dietary needs.
What are Beef Short Ribs?
Short ribs come from the “chuck” (shoulder) area of the cow. Unlike a steak – which comes from the middle of the cow where the muscles don’t work as hard – beef short ribs come from a muscle that gets a lot of exercise. This makes the meat tougher than a steak, but also much more flavorful! Cooking short ribs “slow and low” is the secret to breaking down those tough fibers until they become melt-in-your-mouth tender.
Ingredients
Our slow cooker beef shorts rib recipe has just 11 ingredients – likely to be in your pantry, and all available at your local grocery store. Here are some notes on a few:
- Bone-in beef short ribs – I recommend English-cut ribs because they are thick and well-marbled. The marbling is essential for a “slow and low” recipe; as the fat renders, it bastes the meat from the inside out and breaks down slowly. This ensures the beef stays succulent and “fork-tender” without falling apart too early in the long cook time. The bone is also key, as it adds flavor and depth to the meat as it cooks.
- Ketchup and Dijon mustard – This combination creates a tangy, savory foundation for the sauce.
- Brown sugar – Balances the acidity of the mustard and ketchup, and helps the sauce thicken into a rich glaze.
- Garlic – Use fresh cloves, not the jarred stuff as the latter can contain preservatives or other ingredients that alter the flavor. If you are a garlic lover, feel free to add an extra clove or two; the flavor mellows beautifully as it simmers.
- Worcestershire sauce – Adds rich umami, deepens the beefy flavor, and helps all the flavors blend together.
Variations and Substitutions
While this recipe is delicious as is, it is very flexible and can be modified to your tastes or dietary needs. Here are a few suggestions:
- Gluten-free: Ensure your Worcestershire sauce is a certified GF brand (like Lea & Perrins in the US). You should also double-check that your Dijon mustard and ketchup do not include any gluten-containing thickeners.
- Lower sugar: Use sugar-free ketchup and swap the brown sugar for a brown sugar alternative. The sauce will still be savory and rich, though it may be slightly thinner.
- A touch of heat: For more kick, add a teaspoon of red pepper flakes to the sauce or a dash of hot sauce.
Important Note for Instant Pot Users
If you are using the slow cooker function on an Instant Pot, do not use the “Low” setting. It doesn’t get hot enough to cook the meat safely or tenderize the ribs. Always use the “Normal” or “Medium” setting, which is the equivalent of “Low” on a traditional slow cooker. This ensures the beef reaches a safe temperature and becomes perfectly fall-off-the-bone tender.
How to Make Slow Cooker Bone-in Beef Short Ribs
Check out my guest segment on KWGN Channel 2 making this recipe below, and follow along with my new process shots here to ensure your ribs come out perfectly tender every time!
- Prepare the sauce. Combine the onion, garlic, ketchup, brown sugar, Worcestershire, mustard, and water in a medium bowl.
- Sear the beef. Season the ribs with salt and pepper, then sear in a hot skillet for 1-2 minutes per side until browned.
- Place in slow cooker. Arrange the browned ribs in a single layer in the slow cooker.
- Add sauce and cook. Spoon the sauce evenly over the top. Cover and cook on low for 6-8 hours, until the meat is fork-tender and pulling away from the bone.
- Skim and Serve. If needed, spoon off any excess grease from the surface, then serve the ribs with the warm sauce from the pot.
Tips for Success
- Don’t skip the sear. While I didn’t include a searing step in this recipe in my first cookbook or during my TV appearance, over the years, I’ve learned that searing causes a reaction in the meat (called the Maillard reaction) that gives the beef a deep, rich flavor.
- Don’t crowd the pan. When browning the meat, ensure the ribs are in a single layer and not touching. If the pan is too full, the beef will steam in its own juices and turn gray rather than forming a delicious brown crust.
- Keep the lid closed. Every time you lift the lid to peek, you lose heat and add about 20 minutes to the cook time. If you have a glass lid, spin it back and forth to remove some of the condensation and look in that way.
- The “bone-slip” test. Your ribs are done when the meat has shrunk back from the bone, and the bone wiggles easily when you nudge it with a fork.
- For a thicker sauce. If desired, after the ribs are done, pour the liquid into a small saucepan and simmer on medium-low heat for a few minutes to boil off some water and intensify the flavor.
Serving Suggestion
I like to serve these short ribs with a creamy base like Mashed Potatoes or Creamy Parmesan Polenta (in my cookbook A Well-Seasoned Kitchen®) and my grandmother’s Cornbread, all of which can soak up the delicious sauce. I also like to add some Oven Roasted Carrots and a mixed green salad to provide color on the plate and a fresh contrast to the hearty ribs.
How to Store and Reheat
If you have leftovers, they are easy to save for a quick lunch or dinner later in the week.
- To store: Let the ribs and sauce cool completely. Place them together in an airtight container and refrigerate for up to 3 days.
- To reheat: For the best results, place the ribs and sauce in a covered saucepan over medium heat for 15-20 minutes. They can dry out if reheated in the microwave.
Slow Cooker Bone-in Beef Short Ribs FAQs
For the most tender results, cook on low for 6-8 hours. While you can cook them on high for 4-5 hours, the longer time is the secret to getting that “fall-off-the-bone” texture.
Every slow cooker (and every cut of beef) is a little different. It just means the collagen hasn’t fully melted yet. Put the lid back on and continue cooking on low for another 60-90 minutes; they will eventually reach that “fork-tender” stage.
You can, but keep an eye on them as they may cook about an hour faster. I always recommend bone-in ribs for this recipe because the bone adds a deeper, richer flavor to the meat as it simmers.
No, the ribs don’t need to be submerged or “swimming” in liquid. However, you should make sure they are well coated when you spoon on the sauce. As they cook, the meat will release its own juices that combine with the sauce, and the slow cooker will trap steam to keep everything moist.
More Easy Beef Recipes
Did you make this recipe?
If you make this recipe, be sure to comment and give it a rating below. Don’t hesitate to ask questions – I’m happy to help!
Slow Cooker Bone-In Beef Short Ribs (Fall-off-the-Bone)
Ingredients
- 1 medium yellow onion, chopped
- 1/2 teaspoon chopped garlic
- 1 cup ketchup
- 1/4 cup light brown sugar, packed
- 3 tablespoons Worcestershire sauce
- 2 teaspoons Dijon mustard
- 1 teaspoon kosher salt
- 1/2 cup water
- 3 pounds bone-in beef short ribs, English cut preferred
- Fresh ground pepper
- 2 tablespoons vegetable, canola or other non-flavored oil
Instructions
- In a medium bowl, whisk together the onion, garlic, ketchup, brown sugar, Worcestershire sauce, mustard, salt, and 1/2 cup water. Whisk until the sauce is well combined, then set it aside.
- If your ribs aren't already separated, cut them into individual pieces with one bone per piece. Season all sides of the English-cut ribs generously with salt and pepper.
- Heat oil in a large skillet over medium-high heat. Working in batches if necessary, add the ribs meat-side down, making sure they aren't touching. Sear until a brown crust forms on all sides, about 1 to 2 minutes per side.
- Transfer the browned ribs to your slow cooker. For the most even cooking, arrange them in a single layer to the extent possible.
- Spoon the prepared sauce evenly over the top of the ribs, ensuring they are completely covered. Place the cover on the cooker and cook on Low for 6 to 8 hours. You’ll know they are ready when the meat is tender and pulling away from the bone.
- Important Note for Instant Pot Users: If you are using the slow cooker function on an Instant Pot, do not use the "Low" setting. It doesn’t get hot enough to cook the meat safely or tenderize the ribs. Always use the "Normal" or "Medium" setting, which is the equivalent of "Low" on a traditional slow cooker. This ensures the beef reaches a safe temperature and becomes perfectly fall-off-the-bone tender.
- Depending on the fattiness of your beef, you may need to spoon off some grease before serving. When serving, plate the ribs and spoon the warm sauce from the slow cooker over the top, passing any remaining sauce on the side.
Notes
- Don’t skip the sear. While I didn’t include a searing step in this recipe in my first cookbook or during my TV appearance, over the years, I’ve learned that searing causes a reaction in the meat (called the Maillard reaction) that gives the beef a deep, rich flavor.
- Don’t crowd the pan. When browning the meat, ensure the ribs are in a single layer and not touching. If the pan is too full, the beef will steam in its own juices and turn gray rather than forming a delicious brown crust.
- Keep the lid closed. Every time you lift the lid to peek, you lose heat and add about 20 minutes to the cook time. If you have a glass lid, spin it back and forth to remove some of the condensation and look in that way.
- The “bone-slip” test. Your ribs are done when the meat has shrunk back from the bone, and the bone wiggles easily when you nudge it with a fork.
- For a thicker sauce. If desired, after the ribs are done, pour the liquid into a small saucepan and simmer on medium-low heat for a few minutes to boil off some water and intensify the flavor.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I have boneless short ris I had to freeze. Should I thaw them before the crock pot? have cooked chuck roasts frozen but not short ribs. Also look to use a more garlic-onion beef broth sauce than a barbecue first try.Thanks!
Yes, I would recommend thawing them first before cooking in the crock pot.