Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
Glossy, braised beef short ribs nestled in a rich, dark brown gravy on a white ceramic plate, garnished with fresh parsley and a side of roasted carrots and potatoes, Steam rises gently from the meat, showing tender fibers pulling away, captured in natural sunlight with shallow depth of field and soft shadows, lower third of image remains clear for text overlay.

Slow Cooker Tender Short Ribs

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Tender, fall-off-the-bone slow cooker short ribs with rich espresso-garlic gravy and a hint of balsamic brightness. Minimal prep, maximum flavor.

  • Total Time: 9 hours 50 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 4 lbs bone-in beef short ribs
  • 2 tbsp olive oil
  • 1 tbsp kosher salt
  • 2 tsp black pepper
  • 2 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 cup low-sodium beef broth
  • 1/4 cup balsamic vinegar
  • 2 tbsp tomato paste
  • 2 bay leaves
  • 4 garlic cloves, smashed
  • 1 onion, quartered
  • 2 carrots, chopped (optional)
  • Fresh parsley, for garnish

Instructions

  1. Pat short ribs dry and season generously with salt, pepper, garlic powder, and smoked paprika.
  2. Heat olive oil in a skillet over medium-high heat. Sear ribs on all sides until deeply browned, ~3 minutes per side. Transfer to slow cooker.
  3. In the same skillet, whisk together beef broth, balsamic vinegar, and tomato paste. Pour over ribs in slow cooker.
  4. Add garlic, onion, carrots (if using), and bay leaves.
  5. Cook on LOW for 8–9 hours or HIGH for 5–6 hours, until meat is fork-tender and pulls away from bone.
  6. Remove lid for the last 30 minutes to thicken the sauce slightly. Discard bay leaves and onion.
  7. Serve ribs with scooped sauce, garnished with parsley.

Notes

  • For extra depth, add 1 tsp Instant espresso powder to the liquid for a rich, umami boost.
  • Can be made ahead — tastes even better the next day! Reheat gently on the stovetop.
  • Serve over mashed potatoes, polenta, or with crusty bread for soaking up the sauce.
  • Prep Time: 20 minutes
  • Cook Time: 8 hours 30 minutes
  • Method: Slow Cooker
  • Cuisine: American
  • Diet: High Protein

Nutrition

  • Serving Size: 2 ribs + 1/3 cup sauce
  • Calories: 420 Kcal
  • Sugar: 4g
  • Sodium: 680mg
  • Fat: 26g
  • Saturated Fat: 11g
  • Unsaturated Fat: 13g
  • Trans Fat: 0.5g
  • Carbohydrates: 14g
  • Fiber: 2g
  • Protein: 38g
  • Cholesterol: 115mg

Find it online: https://www.serenarecipes.com/slow-cooker-tender-short-ribs/

Close the CTA