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beef short ribs recipe slow cooker

Melt-in-your-mouth slow cooker beef short ribs braised with vegetables, herbs, and a rich savory broth. This comforting dish slowly transforms a tough cut of meat into tender, juicy ribs with a deep flavorful gravy that’s perfect for cozy dinners or special family meals.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American Comfort Food
Calories: 520
Ingredients Method Notes

Ingredients
  

Beef Ribs
  • 2.5 lb beef short ribs bone-in preferred
  • 1 tbsp olive oil for browning
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tsp paprika
Flavor Base
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 2 pieces carrots chopped
  • 2 stalks celery chopped
Braising Sauce
  • 1 cup beef broth
  • 0.5 cup pomegranate juice optional for deeper flavor
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme

Method
 

  1. Pat the beef short ribs dry with paper towels. Season all sides with salt, black pepper, and paprika, pressing the seasoning gently into the meat.
  2. Heat olive oil in a large skillet over medium-high heat. Brown the ribs for 2–3 minutes on each side until a deep golden crust forms. Transfer the ribs to a plate.
  3. Place the chopped onion, carrots, celery, and minced garlic in the bottom of the slow cooker to create the flavor base.
  4. Arrange the browned short ribs on top of the vegetables in a single layer if possible.
  5. In a bowl, mix the beef broth, pomegranate juice, tomato paste, Worcestershire sauce, and dried thyme until smooth.
  6. Pour the sauce mixture over the ribs and vegetables in the slow cooker.
  7. Cover and cook on LOW for 7–8 hours or on HIGH for 4–5 hours until the meat is extremely tender and easily pulls apart with a fork.
  8. Carefully remove the ribs and serve with the vegetables and sauce spooned over the top.
  9. Optional: For a thicker sauce, transfer the cooking liquid to a saucepan and simmer for 5–10 minutes until slightly reduced.

Notes

For a cleaner sauce, skim excess fat from the surface before serving. Dragging an ice cube across the sauce with a spoon can help collect the fat quickly.
Allow the ribs to rest in the hot sauce for about 15 minutes after cooking so they absorb more flavor and remain juicy.
If short ribs are unavailable, chuck roast can be used as a substitute since it becomes tender during slow cooking.