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Mouth-watering short ribs slow cooker dish, beautifully plated with tender meat, rich sauce, carrots, and pearl onions, garnished with fresh thyme.

Irresistible Short Ribs Slow Cooker Recipe

These slow cooker short ribs are fall-apart tender and drenched in a rich, savory sauce. A comfort food classic that tastes gourmet — with almost no effort!
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Prep Time 25 minutes
Cook Time 8 hours
Total Time 8 hours 25 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American, Comfort Food
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

  • 3.5–4 lb beef short ribs, bone-in or boneless
  • 1 tsp kosher salt (or to taste)
  • 0.75 tsp garlic powder
  • 0.75 tsp onion powder
  • 0.75 tsp paprika
  • 0.75 tsp brown sugar
  • 0.5 tsp black pepper
  • chili powder (optional)
  • 1–2 tbsp olive oil, for searing
  • 1 yellow onion, sliced
  • 5 cloves garlic, peeled
  • 3 cups beef broth, divided
  • 1 beef bouillon cube
  • 1 tbsp Worcestershire sauce
  • 2 tsp Dijon mustard
  • 5 sprigs fresh thyme
  • 2 lb carrots, halved or cut into thirds
  • 3 tbsp cornstarch
  • 3 tbsp cold water

Equipment

  • 6-quart slow cooker
  • Large skillet or Dutch oven For searing and sauce prep
  • Tongs
  • Measuring Cups and Spoons
  • Whisk or container with lid To make cornstarch slurry

Method
 

  1. Pat short ribs dry and season with salt. Mix garlic powder, onion powder, paprika, brown sugar, black pepper, and optional chili powder, then rub all over the ribs.
  2. Heat oil in a skillet over medium-high. Sear ribs in batches for 4–5 minutes total, turning to brown all sides. Transfer to slow cooker.
  3. Turn off heat. Add sliced onion, garlic, and 1 cup beef broth to the hot skillet. Deglaze by scraping up browned bits. Simmer for 5 minutes.
  4. Add bouillon, Worcestershire, and Dijon to skillet. Stir to combine, then pour mixture into slow cooker over ribs.
  5. Add remaining 2 cups broth, carrots, and thyme sprigs to slow cooker. Stir gently to combine.
  6. Cover and cook on LOW for 7–8 hours. Do not lift lid during cooking.
  7. Remove carrots and tent with foil. Skim excess fat from top of sauce. Switch slow cooker to HIGH setting.
  8. Mix cornstarch and cold water in a container. Shake to make a smooth slurry.
  9. Stir slurry into sauce. Cover and cook for 3–5 minutes until slightly thickened.
  10. Serve ribs with carrots and sauce over mashed potatoes or polenta.

Notes

Bone-in ribs offer more flavor, but boneless work great too. Fresh thyme is recommended, though rosemary or bay leaves can be used. Deglazing the skillet and skimming fat from the sauce are essential for flavor and texture. Thicken with a cornstarch slurry to your desired consistency.