There’s nothing quite like sinking your fork into fall-apart tender beef that’s been slow cooked to perfection. This Slow Cooker Braised Short Ribs Recipe brings rich, hearty flavors together with minimal fuss—making it a cozy dinner win that’s worth the wait.

Inside a white pot, there are five dark brown braised meat pieces with a rough texture, partially covered by a shiny, dark brown sauce. Floating around the meat are small chunks of bright orange carrot, thin sprigs of green rosemary, and some pale translucent onion pieces. The sauce has a thick, glossy look and fills the base of the pot around the meat and vegetables. The pot sits on a white marbled surface with a white cloth underneath. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Slow Cooker Braised Short Ribs Recipe
Top Tip
How to Serve Slow Cooker Braised Short Ribs Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Slow Cooker Braised Short Ribs Recipe

Why You'll Love This Recipe

When I first tried this Slow Cooker Braised Short Ribs Recipe, I was blown away by how simple it was to develop deep, restaurant-quality flavor with a few straightforward steps. The slow cooker does the heavy lifting, turning tough ribs into silky, juicy meat that melts in your mouth.

Hands-off Cooking: You can prep in under 30 minutes and let the slow cooker work its magic—perfect for busy days or when you just want to relax.
Rich, Complex Flavors: The combination of bacon, red wine, and fresh herbs creates an unbeatable sauce that complements the meat beautifully.
Tender Meat Every Time: Braising in liquid breaks down connective tissues, giving you that melt-in-your-mouth texture you’re craving.
Flexible Meal: Serve it over mashed potatoes, polenta, or creamy grits—you really can’t go wrong!

A white round pot filled with six large cooked beef ribs immersed in dark brown broth. The ribs have a rich, dark crust with visible grill marks and are arranged with some bones pointing up and others lying flat. Small orange carrot slices are scattered throughout the broth, along with fresh green rosemary sprigs placed on top of the ribs adding color contrast. The pot handle is visible on the left side and a silver spoon is partly submerged in the broth near the ribs. The pot sits on a white marbled surface with some scattered green herbs and a wooden cutting board partially visible in the background. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Slow Cooker Braised Short Ribs Recipe plays a crucial role in building that luscious flavor profile. From the smoky bacon fat that starts the base to the red wine that adds acidity and depth, these elements come together beautifully for a rich and satisfying dish.

Flat lay of six slices of uncooked bacon cut into pieces, a large piece of raw beef short rib with marbled fat, two whole uncracked brown eggs, two medium whole yellow onions with papery skins, three large fresh orange carrots with green tops, six whole garlic cloves, a small white ceramic bowl filled with rich red wine, a small white ceramic bowl with dark tomato paste, a small white ceramic bowl of deep brown beef broth, two fresh thyme sprigs, two fresh rosemary sprigs, and a small white ceramic bowl of finely chopped bright green parsley placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Bacon: Adds smoky richness and renders fat for a flavor-packed base to cook the ribs and veggies.
Beef Short Ribs: This cut shines when braised—plenty of marbling and connective tissue that turns silky tender.
Kosher Salt & Black Pepper: The simple seasoning lets the beef’s natural flavors shine while enhancing the overall dish.
Yellow Onions: Bring sweetness and texture that softens during long cooking.
Carrots: Add subtle earthiness and a bit of natural sweetness to balance the savory.
Garlic: Gives an aromatic kick that infuses the sauce without overpowering.
Tomato Paste: Concentrates umami and helps thicken the sauce slightly.
Red Wine: Reduces to an intense, tangy base that brightens the dish and tenderizes the meat.
Beef Broth: Keeps everything moist and adds a rich stock flavor that rounds out the sauce.
Thyme & Rosemary: Fresh herbs add earthiness and fragrance to complement the beef perfectly.
Fresh Parsley: A vibrant finish that adds color and a pop of freshness before serving.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about a Slow Cooker Braised Short Ribs Recipe is how flexible it is. I love experimenting with different herbs and sides depending on the season, and sometimes I tweak the wine or broth combo based on what I have around.

Variation: Once, I swapped the red wine for a balsamic vinegar and beef broth mix, which gave a slightly tangier, caramelized edge that was irresistible.
Herb Swaps: If you don’t have rosemary or thyme, sage or oregano also work well to keep that fragrant lift.
Spice it up: Adding a pinch of crushed red pepper flakes during the braising stage gives the sauce a gentle heat that’s wonderful if you like a little kick.
Vegetable Boost: Feel free to toss in some celery or parsnips along with the carrots and onions for an extra layer of flavor.

Step-by-Step: How I Make Slow Cooker Braised Short Ribs Recipe

Step 1: Season and Bring to Room Temp

First, I take the ribs out of the fridge about 30 minutes before cooking. Patting them dry with paper towels is key—it helps them brown properly instead of steaming. Then, I generously season all sides with kosher salt and freshly cracked black pepper. This simple step lays the foundation for great flavor.

Step 2: Crisp Up the Bacon

I slice the bacon into 1-inch pieces and cook them over medium-low heat in a large pot until crispy, stirring often to avoid burning. I remove the bacon with a slotted spoon but leave all that delicious rendered bacon grease behind—that’s where the magic starts.

Step 3: Brown the Short Ribs

Turning the heat up to medium-high, I add the short ribs to the same pot. Browning every side for 1 to 2 minutes builds that deep color and flavor that braising alone can’t give. After they've got a nice crust, I set them aside on a plate.

Step 4: Sauté the Veggies

Next comes the onions and carrots. Cooking them in the bacon fat softens and sweetens them, which balances the meat’s richness. I let them cook for 3–4 minutes until they start to soften, stirring occasionally.

Step 5: Add Garlic, Tomato Paste, and Wine

Garlic joins the party next, cooking for about a minute to release its aroma, then I stir in tomato paste. This deepens the sauce's complexity. Pouring in 2 cups of red wine and simmering for 5 minutes helps reduce it by half, concentrating its flavor beautifully.

Step 6: Slow Cook with Ribs, Broth, and Herbs

Back in the pot go the short ribs along with the crispy bacon, beef broth, and fresh thyme and rosemary sprigs. Covering the pot and simmering on low heat for 2 to 2 ½ hours lets the ribs become tender and juicy—test with a fork to make sure the meat is falling apart. If not, keep it cooking a bit longer.

Step 7: Finish and Serve

After removing the herbs and skimming fat from the sauce’s surface, I sprinkle finely chopped fresh parsley for a burst of brightness. Serving over creamy mashed potatoes is my go-to, soaking up all that amazing sauce—trust me, you want every last bit!

Top Tip

From my experience, the secret to knockout Slow Cooker Braised Short Ribs Recipe is all about patience and letting flavors develop slowly. Here are the nuggets I’ve learned that really make a difference.

Pat Short Ribs Dry: Moisture ruins browning—always pat ribs dry to get that beautiful crust.
Don’t Skip Browning: It’s tempting to toss everything in a slow cooker raw, but searing meat first layers intense flavor you can't get otherwise.
Use Fresh Herbs: They brighten the dish; dried herbs just can’t replicate that fresh herbal punch.
Low and Slow Wins: Keep the heat low enough so the meat simmers gently — high heat toughens the ribs instead of tenderizing them.

How to Serve Slow Cooker Braised Short Ribs Recipe

Garnishes

I always finish this dish with a sprinkle of fresh parsley—it adds that pop of color and a fresh, slightly peppery flavor that cuts through the richness. Sometimes, a little lemon zest or a dash of smoked paprika on top adds an unexpected brightness I adore.

Side Dishes

Mashed potatoes are my classic pairing—they soak up that luscious sauce perfectly. But I’ve also enjoyed serving the ribs over creamy polenta or even buttery egg noodles. Roasted root vegetables or a simple sautéed green like garlic spinach make wonderful, easy sides too.

Creative Ways to Present

For special occasions, I like to plate individual ribs over dollops of herb mashed potatoes with a drizzle of sauce and a small salad on the side for contrast. Serving this in shallow bowls makes it feel rustic and comforting, perfect for cozy dinners at home or weekend gatherings.

Make Ahead and Storage

Storing Leftovers

I store my leftover ribs right in their braising liquid in an airtight container in the fridge—it keeps the meat juicy for up to 4 or 5 days. When reheating, I gently warm them on the stovetop to keep everything tender and flavorful.

Freezing

If I’ve made extra, I portion out the ribs with some sauce into freezer-safe containers or bags. They freeze beautifully for up to 3 months. Bonus tip: freeze extra braising liquid separately in ice cube trays to have flavorful cubes ready to enhance future soups or stews.

Reheating

Slowly reheating leftovers on the stove is my method of choice—it helps avoid drying out the meat. I cover the pot and warm on low heat, stirring occasionally until heated through. Microwaving works too if you cover tightly to lock in moisture.

Frequently Asked Questions:

Can I make Slow Cooker Braised Short Ribs Recipe without wine?

Yes! You can substitute the red wine with more beef broth combined with a splash of balsamic vinegar or grape juice for acidity. This will keep the flavors rich while making it alcohol-free.

How long does it take to cook short ribs in the slow cooker?

Typically, short ribs require about 2 to 2 ½ hours of braising on the stovetop or 6 to 8 hours on low in a slow cooker. The meat should be tender and falling apart when done.

Can I use bone-in or boneless short ribs?

Bone-in short ribs are preferred for this recipe because the bones add extra flavor and richness during braising. Boneless can work but won’t be quite as flavorful.

How do I know when the short ribs are done?

You’ll know the short ribs are done when the meat is very tender and easily pulls apart with a fork. If it still feels tough, just keep braising for a bit longer until it reaches that fall-apart texture.

Final Thoughts

This Slow Cooker Braised Short Ribs Recipe holds a special place in my heart—it’s perfect for those days when you want effortless cooking but crave incredibly rich, soulful food. Once you make it your own, I promise it will become a go-to crowd-pleaser in your kitchen, too. So grab those ribs, fire up your slow cooker, and enjoy every tender, flavorful bite.