Slow Cooker Ribs
Short Ribs

This slow cooker ribs recipe braised low and slow in a mouth watering sauce will have everyone asking for seconds.

Short ribs cut from the chuck/shoulder area make the best crock pot beef rib. Beef back ribs which are from the rib (prime rib) area are better suited to a dry heat cooking method. So when cooking ribs in a crock pot short ribs are the best choice for slow braised cooking. We like to use short ribs cut about 1 inch thick with at least 1 inch of meat above the bone.

We recommend searing or browning the short ribs before adding to the slow cooker. A caramelization will develop on the outside of the short ribs which helps to give the ribs a depth of flavor. 


Serves 3-4 People

Cooking Time 9-11 hours on low or 5-7 hours on high


  • 4-5lb bone in short ribs
  • 2 onions, chopped
  • 1 carrot, peeled and chopped
  • 1 teaspoon dried thyme
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons tomato paste
  • 2 tablespoons vegetable oil
  • 2 tablespoons all purpose flour
  • 2 cups chicken broth
  • 2 cups dry red wine
  • 2 bay leaves
  • salt and pepper
  • Cooking Instructions
    Slow Cooker Ribs

    1. Season short ribs with salt and pepper. Heat 1 tablespoon of oil on medium-high in a heavy skillet about 3-4 minutes until hot. Add short ribs and sear each side about 2 minutes per side until well browned.

    If you can not fit all the short ribs in the skillet, brown two batches adding another tablespoon of vegetable to the second batch. Transfer short ribs to the slow cooker.

    2. Add tomato paste, carrots, onions and thyme to the fat in the skillet and cook over medium-high heat until lightly browned, about 7-8 minutes. Add flour to the skillet stirring for 1 minute. Add balsamic vinegar and red wine, whisking and scraping bottom, about 4-5 minutes. Transfer mixture to the slow cooker.

    3. Add bay leaves and chicken broth to the slow cooker, stirring mixture. Add cover and cook 9-11 hours on low or 5-7 hours on high.

    4. Remove short ribs and transfer to a plate, tent loosely with foil 5-10 minutes. Remove bay leaves, let liquid in the slow cooker settle 5-10 minutes, remove fat from surface with a large spoon. Season sauce with salt and pepper and serve the sauce over the short ribs.

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