Home » Family Style Dinners » Slow Cooker Braised Beef Short Ribs Recipe

Slow Cooker Braised Beef Short Ribs Recipe

ByKylie Published on
62 Comments
Jump to Recipe· 4.9 from 12 reviews

These slow-cooker braised beef short ribs basically cook themselves. 20 minutes of prep, a few hours of patience, and you’ve got fall-off-the-bone tender beef that tastes like you spent all day on it!

Overhead shot of a plate filled with short ribs and homemade mashed potatoes garnished with parsley

You’ll be making these on repeat.

  • These tender, fall-apart ribs are the ultimate comfort food! I’m not sure if there is anything more comforting than a plate filled with homemade mashed potatoes, tender shredded beef, and creamy beef gravy.
  • They take 20 minutes to prep, and the crock pot does the rest. Sear the ribs, then the veggies, add beer, broth, and bay leaves, and the slow cooker makes them juicy and fall-of-the-bone tender.

Here’s how it all comes together.

Heat olive oil in a large saute pan over medium-high heat. Sear short ribs in batches until a dark golden-brown crust forms. Remove ribs and set aside.

Large pot filled with seared short ribs on a marble counter top

Add onion, carrot, celery, and a large pinch of salt and pepper to the pan. Cook for 10 minutes.

Large pot filled with carrots celery and onion

Add smashed garlic, sage, and thyme.

Large pot filled with carrots celery onion herbs and garlic

Stir together and cook for one minute.

Large pot filled with carrots celery onion herbs and garlic

Transfer veggies to the slow cooker insert.

Large crock pot insert filled with carrots celery onion herbs and garlic

Add seared beef ribs.

Large crock pot insert filled with seared short ribs

Then pour in your fave beer.

Large crock pot insert filled with seared short ribs with beer being poured over them

Pour in beef broth and add bay leaves and another couple large pinches of salt and pepper.

Large crock pot insert filled with seared short ribs with beer broth being poured over them

Cover and cook on low for 8 hours (or high for 4 hours) until the beef falls off the bone and shreds easily. This is a great time to make my mashed potatoes or creamy mac and cheese to go along with the ribs!

Large crock pot insert filled with seared short ribs and beer

For the gravy, strain braising liquid through a mesh strainer into a small saucepan over medium heat. Add cornstarch slurry to the saucepan and stir to combine. Simmer the gravy until it thickens.

A small saucepan filled with thickened gravy

Stir in heavy cream. Season to taste with salt and pepper.

A small sauce pan filled with creamy gravy from beer braised short ribs

Serve beef ribs with gravy alongside my super easy garlic mashed potatoes, garnish with fresh parsley, and ENJOY!

Overhead shot of a plate filled with short ribs and homemade mashed potatoes garnished with parsley

Wanna make it on the stove instead?

  • You can skip the slow cooker and make these right in a Dutch oven on the stovetop!
  • Follow the recipe instructions below, searing the meat and sauteing the veggies and herbs.
  • Then add remaining ingredients to the Dutch oven, bring to a simmer, and COVER.
  • Simmer over medium-low to low heat for about 2.5-3 hours or until the meat is fall-off-the-bone tender!

Things I learned while testing this recipe.

  • Don’t skip the sear. I promise it’s worth every minute of your time! This is where a lot of the flavor is built. A good sear (and then sauteing veggies in the drippings) goes a long way in adding flavor to these short ribs.
  • Don’t crowd the pan. Sear the ribs in batches if needed so they get a nice crust on the outside and don’t steam.
  • You’ll know the short ribs are done when they come right off the bone with no resistance.
  • Use a beer that you enjoy drinking. But skip the stouts or porters and opt for an IPA or lager instead.
Overhead shot of a platter filled with short ribs garnished with fresh parsley

Here’s what I’d serve with these ribs.

Just in case you have leftovers.

  • STORING: Store short ribs and gravy separately in airtight containers in the fridge for up to 4 days.
  • REHEATING: Low and slow works best for these ribs. You can warm the ribs and gravy on the stove over medium to medium-low heat or covered in a 350-degree oven. Cook until warmed through, and season the gravy with salt and pepper before serving.
Overhead shot of a plate filled with short ribs and homemade mashed potatoes garnished with parsley

My slow cooker recipes for your eating pleasure.

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Slow Cooker Beer Braised Beef Short Ribs

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 12 reviews

These short ribs are tender, juicy and fall right off the bone! They’re the perfect easy weeknight meal for your busy family.

  • Author: Kylie
  • Prep Time: 20 minutes
  • Cook Time: 8 hours
  • Total Time: 8 hours 20 minutes
  • Yield: 8–10 servings 1x
  • Category: Main Dish
  • Method: Slow Cooker
  • Cuisine: American

Ingredients

Units Scale
  • 2 tablespoons olive oil
  • 3 lbs. bone in short ribs
  • 1 onion, diced
  • 2 cups sliced celery
  • 2 cups sliced carrots
  • 6 cloves garlic, smashed
  • 1 tablespoon dried thyme
  • 1 tablespoon dried sage
  • 12 oz. your favorite craft beer (IPA, lager, amber, etc.)
  • 32 oz. beef broth
  • 3 bay leaves
  • 3 tablespoons corn starch
  • 1/3 cup heavy cream
  • fresh parsley for garnish
  • Kosher salt
  • Fresh cracked pepper

Instructions

  1. SEAR THE SHORT RIBS. Heat oil in a large saute pan over medium-high heat. Sear short ribs in batches, cooking them for 1-2 minutes on each side until a dark golden-brown crust forms. Remove ribs from pan and set aside.
  2. SAUTE AROMATICS. Add onion, carrot, celery, and a large pinch of salt and pepper to the pan. Cook, stirring frequently, for 10 minutes. Reduce heat to medium and add smashed garlic, sage, and thyme. Cook for one minute, stirring frequently.
  3. ADD EVERYTHING TO THE CROCK POT. Transfer veggies to the slow cooker insert. Add seared beef ribs. Then add beer, beef broth, bay leaves, and another couple large pinches of salt and pepper.
  4. COOK ‘TIL IT SHREDS EASILY. Cover and cook on low for 8 hours (or high for 4 hours) until the beef falls off the bone and shreds easily.
  5. PREP YOUR SIDES. This is a great time to make those mashed potatoes, grits, or mac and cheese.
  6. MAKE THE GRAVY. Remove three cups of braising liquid from the slow cooker and pour it through a strainer and into a small saucepan over medium heat. Combine cornstarch with 3 tablespoons cold water until dissolved. Add that to the saucepan and stir to combine. Simmer braising liquid over medium to medium-low heat for about 5 minutes or until it thickens significantly (and almost seems TOO thick). Remove from heat and stir in heavy cream. Season to taste with salt and pepper.
  7. SERVE + ENJOY. Serve beef and gravy alongside my super easy garlic mashed potatoes and enjoy. 

Notes

    • Don’t skip the sear! I promise it’s worth every minute of your time! This is where a lot of the flavor is built. A good sear (and then sauteing veggies in the drippings) goes a long way in adding flavor to these short ribs.
    • Don’t crowd the pan! Sear the ribs in batches if needed so they get a nice crust on the outside and don’t steam.
    • You’ll know the short ribs are done when they come right off the bone with no resistance.
    • Use a beer that you enjoy drinking. But skip the stouts or porters and opt for an IPA or lager instead.
  •  

62 Comments

  3. Hi. Just getting into cooking. Crazy at 69 I know, but it’s out of necessity. So my question about this braised short rib, why not saute the onions and garlic as well.
    Thanks, Jim

    Reply

    1. Jim – It’s never too late to learn to love cooking!! You could definitely saute the onions and garlic too! In the interest of saving time and making my life a little easier, I didn’t in this recipe but you are more than welcome too! It would certainly add another layer of flavor 🙂 Happy Cooking!

      Reply

  4. I did 4 tablespoons of cornstarch to two tablespoons of water and it was very thick and chunky. Is that correct? It would not mix into the braising liquid.

    Reply

    1. Oh no! Did you use warm water instead of cold perhaps? That’s one of my tried and true recipes and I’ve never had an issue with the corn starch 🙁 DANG. Hope it still turned out okay!

      Reply

    1. Yes! Just follow the same instructions in the recipe but braise them in a Dutch oven in the oven. I’d guess around 350 degrees would be the sweet spot. And it will likely take 3-4 hours. You’ll know they’re finished when the ribs are falling off the bone! Would love to hear how you like the recipe once you’ve made it!

      Reply

    1. Definitely! You could probably even get away with 4-5 hours on High. Once they are fall apart tender, they are done!

      Reply

  9. My mother has that silver pattern!! She calls it Nasturtium. Anyway, the short ribs look amazing! I have to cook some for a burger challenge. I’ll be putting this recipe to use.

    Reply

    1. Does she really?! Small world – I found a myriad of random old utensils and serving spoons on Etsy and I LOVE them! Thanks Christie 🙂

      Reply

      2. This will definitely work in the oven! 300 sounds like the perfect temperature. If you have a Dutch oven or similar type pot that will work best. Just cook until the ribs are fall apart tender; I’d guess at least 2-3 hours at least, possibly more. Can’t wait to hear what you think, Willa!

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