These Slow Cooker Beef Short Ribs are a great barbecue meal for when it’s too cold outside to grill. Tender braised ribs are cooked to perfection, then coated in a savory beer sauce.
If you love this recipe, you’ll definitely want to try my crock pot Salisbury steak recipe and my slow cooked Italian pot roast.
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Why this Slow Cooker Beef Short Ribs Recipe is a Keeper
These easy slow cooker short ribs are the best way to cook bone-in or boneless short ribs. Cooked low and slow with a delicious sauce, this great recipe makes the most of slow-cooked tender beef. Here are a few reasons why you’ll want to try this slow cooker short ribs recipe:
- Easy Ingredients: All of the ingredients for beer braised short ribs can be found in your kitchen or local grocery store.
- Delicious Flavor: Juicy ribs and a rich sauce make this one of our favorite crock pot beef short ribs recipes.
- Crowd-Pleaser: These braised beef short ribs will be a hit at your next potluck or family dinner.
What Part of the Cow do Short Ribs Come From?
Short ribs are cut from the chuck and plate, or front, side of the cow. They have rich, marbled fat, giving them a juicy, tender flavor. Unlike back ribs, short ribs are thicker and meatier.
Crock Pot Short Ribs Ingredient Notes
- Beef Ribs: This recipe for slow cooker braised short ribs with a deep flavor calls for bone-in ribs, but you can also use boneless short ribs to make this crockpot comfort food.
- Guinness: Use Guinness or your favorite beer to make the sauce for these crock pot beef short ribs.
See the recipe card at the end for a complete list of the ingredients with measurements.
Prep Ahead Suggestions for Slow Cooker Short Ribs
- Brown the Ribs: You can brown the ribs a day or two in advance. Store them in an airtight container in the refrigerator until you’re ready to slow cook.
- Chop Vegetables: Chop onions, carrots, and celery in advance and store them in an airtight container in the refrigerator.
Special Equipment Needed to Cook Short Ribs
- Crock Pot: Cook beef short ribs in the crock pot or slow cooker for a cook time of 8 hours on low.
Sear the Ribs
Heat a large skillet to medium heat and sear the short ribs. You won’t want to skip the searing step, as browning the beef short ribs before adding them to the slow cooker adds a rich, caramelized flavor. Season the short ribs with salt and pepper.
How to Make Slow Cooker Braised Short Ribs
Short ribs are tender and have a deep, rich flavor. Follow the recipe below to learn how to make these crockpot short ribs in beer sauce.
These are the basic steps for making short ribs in the slow cooker. Refer to the full, printable recipe card below for detailed instructions.
1. Make the Short Rib Braising Liquid
Place onions in the slow cooker, then add the short ribs on top with the bay leaf. Combine beer, brown sugar, mustard, 2 tablespoons of tomato paste, thyme, bouillon, salt and pepper, then pour over the meat.
2. Cook the Ribs
Cover and cook on low for 6-8 hours, or until tender. Remove the meat and onions to a serving dish and keep warm. Discard the bay leaf once the ribs are done.
3. Thicken the Sauce
Skim the fat from cooking juices, then transfer the juices to a saucepan. Bring to a boil, then combine flour and water. Gradually stir into the pot, and boil until thickened.
How to Store, Reheat and Use Leftovers
- Storing: Wrap leftover ribs in foil or store in an airtight container. Refrigerate.
- Reheating: Reheat in the oven or the microwave until warmed through.
- Using Leftovers: These ribs should stay good for up to 3-5 days.
Variations and Substitutions for Short Ribs with Gravy
- Spicy Short Ribs: Add a kick of heat with red pepper flakes, jalapeños, or your favorite hot sauce.
- Asian-Inspired Short Ribs: Use soy sauce, rice wine vinegar, and ginger to make Asian-inspired short ribs.
Fall Off the Bone Short Ribs Recipe FAQs
Serve this recipe with corn ribs with garlic butter, slow cooker cocktail sausages. You can also serve the meat and sauce with creamy polenta, mashed cauliflower, or mashed potatoes with homemade brown gravy.
These short ribs can be made in a Dutch oven and baked in the oven. Just brown the short ribs first, then put on the lid and bake. Next, cook at 350 degrees for 2 to 2 1/2 hours. Ribs should be fork-tender and falling off the bone. Finally, remove pan from oven and allow to sit for at least 20 minutes prior to serving.
Yes; use whatever beer you have on hand. You can also try making a dry red wine sauce.
Expert Tips for Making this Slow Cooker Recipe
- After cooking, let the meat rest for a few minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful meat.
- Cook the beef short ribs on low heat for a longer period. This allows the meat to become incredibly tender and flavorful.
- Add a splash of beef broth or Worcestershire sauce to the sauce mixture.
- Opt for a beer with a robust flavor profile, such as a stout or porter. These beers can add depth and complexity to the dish.
Crockpot Short Ribs Braised in Beer
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Ingredients
- 3 medium Onions, cut into wedges
- 3- 3 ½ pounds Bone-in beef short ribs
- 1 Bay leaf
- 12 ounces Beer, Bottled
- 2 Tablespoons Brown sugar
- 2 Tablespoons Dijon mustard
- 2 Tablespoons Tomato paste
- 2 teaspoons Dried thyme
- 2 teaspoons Beef bouillon granules
- 1 teaspoons Salt
- ¼ teaspoons Pepper
- 3 Tablespoons All-purpose flour
- ½ cup Cold water
Instructions
- Place onions in a 5 quart slow cooker; add ribs and bay leaf.
- Combine the beer, brown sugar, mustard, tomato paste, thyme, bouillon, salt and pepper.
- Pour over meat.
- Cover and cook on low for 8 hours or until meat is tender.
- Remove meat and vegetables to a serving platter; keep warm.
- Discard bay leaf.
- Skim fat from cooking juices; transfer juices to a small saucepan.
- Bring liquid to a boil.
- Combine flour and water until smooth.
- Gradually stir into the pan.
- Bring to a boil; cook and stir for 2 minutes or until thickened.
Christina’s Notes
- Allow Meat to Rest: After cooking, let the meat rest for a few minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful meat.
- Low and Slow: Cook the beef short ribs on low heat for a longer period. This allows the meat to become incredibly tender and flavorful.
- Flavor: Add a splash of beef broth or Worcestershire sauce to the sauce mixture.
- Beer: Opt for a beer with a robust flavor profile, such as a stout or porter. These beers can add depth and complexity to the dish.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
I made this recipe tonight and it was amazing!! My husband licked his plate clean! Better than most restaurant short ribs!! Delicious!!!
I am so glad to hear that you loved it!!! It’s definitely a keeper at our house! Thanks for the feedback!
Goodmorning Christina…
I made this dish yesterday and it is delicious ! I am not a big fan of crockpot recipes and I am very happy to say this one Is A Keeper !!!
Thanks for your response to my question and I have to agree that the tomato paste is the way to go…Thanks…Charlene
I’m so glad you liked it!! I think the tomato paste adds a depth of flavor that you won’t get from a substitution. I’m glad you tried it! 🙂
Thank You Christina for getting back to me 🙂 I am looking forward to this recipe..it smells delicious. I am glad I went to the store to get the tomato paste I am sure it will make a difference….
Let me know if you like it! 🙂
Well , I did go and buy the tomato paste…But I wonder for next time if there is a subsitute …..Thanks
I am making the shortribs in the crockpot now…I forgot to buy the tomato paste…is there something I can use instead or should I just go buy it ??
The tomato paste adds a lot of richness to the dish. I don’t think there would be a suitable replacement. I would pick some up. I hope you like it! 🙂
I will be making this for New Years Eve dinner tomorrow, with mashed potatoes and heirloom carrots. I am planning on substituting Beef broth for Beef Boillion (2 cups I think?), do you think this will work out OK? Any other suggestions on doing this?
I think 2 cups might be too much. I would use 1/2 cup of broth and eliminate the water from the recipe. Let me know how you make out! 🙂 Enjoy!
All I can say…the short ribs were absolutely fantastic! I pulled out the crock pot to make some comfort food during today’s snow storm. Glad I found this site and recipe. I never made short ribs before, but I will make them again…and soon!
I’m so glad you liked them! They are big hit in our house! 🙂
how do you think it would be to use guinness instead of a light beer?
It should be great! I typically use Yuengling Lager (since that’s all we have in our house) when I make any recipe with beer and it’s divine! Let me know if you try it and how you make out! We’re having this for dinner tomorrow night and I can’t wait! 🙂
Made this for dinner tonight. Can I say AMAZING. My whole family enjoyed it and that is not easy to do. It was so fast to get ready in the morning and very litte prep when I got home from work. I added carrots and mushrooms which made a great addition.
So glad you liked it!!!! It’s really an AWESOME recipe — my family loves it too!!!
Thanks for reporting back! 🙂
I adore short ribs. Its probably in my top 10 of foods. Yours look and sound great. I love crockpot recipes.
oh my word. i can smell this thru my screen. heaven.
thanks for linking to creative juice thursday!
We love short ribs at our house. I usually use Emiril’s recipe which uses a little red wine vinegar. Like the beer, it gives it a little extra flavor but nothing overpowering. This looks yummy, I’ll have to try it next time.
Mmm – I love ribs! I don’t brown mine first either but I have never tried to cook them in the slow cooker! Gotta try it this way next time! Thanks for sharing!
Sounds soooo good! Thanks for linking at
Make a Food-“e”-Friend Monday. Hope you’re having a great weekend.
Thanks for linking up to Foodie Friday. This looks amazing and gives me a good use for the slow cooker!
Wow. I always sear my short ribs on all sides, THEN braise them forever. Definitely going to try this one. (I often serve mine with some creamy Parmesan polenta and a crispy salad!) Here from Stuff & Nonsense and am following.
Wow, great foodie 🙂 happy FTF!
http://www.lyzalane.info/2011/03/ftf-pork-and-chicken-adobo-w-liver.html
Tnx for linking up this weekend!
And, if it works in a crockpot, it’s great in a solar oven! Hello from Prairie Story Recipe Swap. Gonna browse around your site — everything looks delish. Come visit when you can!
Looks delicious!