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Slow Cooked Short Ribs

Marybeth Feutz
Slow Cooked Short Ribs from My Fearless Kitchen. Don't be afraid of ribs! These Slow Cooked Short Ribs are melt-in-your-mouth delicious. With these tips and this recipe, you'll make the perfect beef short ribs.
Prep Time 45 mins
Cook Time 8 hrs
Total Time 8 hrs 45 mins
Course Main
Servings 2 -4 servings



  • Season short ribs with kosher salt and black pepper.
  • Heat vegetable oil in a large skillet or enamel Dutch oven. Working in batches, cook ribs for 2-3 minutes on each side, until seared. Place short ribs in slow cooker and set aside. Reserve fat in skillet.
  • Add carrots, onion, garlic, rosemary, thyme, salt, and pepper to fat in skillet. Cook, stirring frequently, for 7-10 minutes until onion is translucent and carrots start to get soft. Add vegetable mixture to slow cooker.
  • Add 1/2 cup beef stock to skillet to deglaze skillet. Using a wooden spoon, scrape any browned bits off the bottom of the skillet. Add this to the slow cooker.
  • Add 3-1/2 cups more beef stock to slow cooker.
  • Cover and cook on low for 6-8 hours. Short ribs are done when the meat falls away from the bone.
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