Dinner

Slow Cooker Short Ribs Recipe

ByClara Bennett March 22, 2026March 22, 2026

Introduction

Slow cooker short ribs are a comforting and flavorful dish perfect for a hearty meal. The slow cooking process makes the meat tender while infusing it with rich seasonings and a savory sauce. This recipe is simple yet delivers impressive results with minimal effort.

A black slow cooker filled with four pieces of dark brown beef short ribs coated in a rich, shiny glaze of sauce covered with bits of garlic and herbs, resting in a deep layer of dark brown broth; nestled among three large, bright orange carrot pieces with a smooth texture; silver tongs holding one short rib lifted slightly above the other ingredients; the slow cooker placed on a white marbled surface next to a white plate with gold cutlery and a striped cloth napkin; photo taken with an iphone --ar 4:5 --v 7

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 (½ 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

Step 1: Sprinkle the short ribs evenly with salt and pepper. Heat a large skillet over medium-high heat and add the cooking oil. Once hot, brown the short ribs on all sides without cooking through. Transfer the browned ribs to the slow cooker.
Step 2: Without rinsing the skillet, add beef broth, tomato paste, oregano, thyme, onion powder, and minced garlic to the pan. Use a spatula to scrape up any browned bits from the bottom. Let the mixture simmer for 2–3 minutes over medium heat, stirring frequently.
Step 3: Place the peeled and halved carrots over the short ribs in the slow cooker. Pour the sauce from the skillet over the ribs and carrots.
Step 4: Cover the slow cooker and cook on LOW for 6 hours. You may cook up to 8 hours, but note the meat may become very soft and fall off the bones.
Step 5: Once cooked, serve the short ribs with the carrots and sauce. Enjoy your tender and savory meal!

Tips & Variations

For extra flavor, marinate the short ribs in the seasonings for a few hours before browning.
Adding potatoes along with the carrots can make this a one-pot meal.
If you prefer a thicker sauce, remove the ribs and carrots once cooked and simmer the sauce on the stove until it reduces to your liking.

Storage

Store leftover short ribs in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. You can also freeze the cooked ribs and sauce for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

The image shows a black oval slow cooker filled with several cooked beef ribs and whole peeled carrots in a dark brown sauce. There are five ribs visible, each with a dark charred crust and a small bone sticking out, resting mostly at the bottom and middle of the cooker. The carrots are thick and soft-looking, placed around and on top of the meat, bright orange with a slightly glossy surface from the sauce. The sauce covers the base and partially coats the ribs and carrots, with some small bits of garlic or seasoning floating in it. The slow cooker sits on a white marbled surface, next to a white cloth with black stripes and a white plate with a fork. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bone-in or boneless short ribs?

Bone-in short ribs are preferred as they add more flavor during cooking, but boneless can be used if that’s what you have on hand. Adjust cooking time slightly if using boneless.

What can I serve with slow cooker short ribs?

These ribs pair wonderfully with creamy mashed potatoes, polenta, or steamed rice. Roasted or sautéed greens also complement the rich flavors nicely.

Clara Bennett