Slow Cooker Short Ribs

My husband and I went to a new restaurant a few weeks ago on our date night, and I ordered the most amazing short ribs of all time. I couldn’t wait to try and recreate them at home.

This recipe was hands-down the most delicious thing to ever come out of my slow cooker. It was so juicy and savory. I have never had a meat like this before. It was so simple to make and came together in just minutes. Not to mention the beautiful aroma that came from these bad boys as they were cooking. The meat was so juicy that it was falling apart when we tried to eat it and the flavor was so good. 

Recipe Ingredient Notes

To make these slow cooker short ribs, you need the following ingredients:

• Beef short ribs
• Salt
• Pepper
• Condensed French onion soup
• Chili sauce
• Dried rosemary

Equipment Needed

For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:

• Slow Cooker
• Non-stick Cooking Spray
• Mixing Bowl
• Whisk
• Tongs

How to make slow cooker short ribs:

1. Spray a slow cooker with nonstick cooking spray. You could also use a slow cooker liner. If you do use a slow cooker liner, we still recommend spraying it with non stick cooking spray.
2. Place short ribs in the bottom of slow cooker and season with salt and pepper, to taste.
3. In a mixing bowl, whisk together condensed onion soup and chili sauce.
4. Spoon the sauce mixture over the ribs. You could also do this with a basing brush, but I feel like a spoon allows you to put more sauce on, and I am not one to shy away from my sauces.
5. Sprinkle rosemary on top.
6. Cook on low for 8-10 hours in the slow cooker.

Make A Gravy

Short ribs are often served with a type of mashed potato. If you grew up in my family, it was a rule that potatoes have gravy with them. End of discussion. My mom was a champion gravy maker. Here is how you make it.

1. With the left over juice, spoon out any large or unwanted chunks of fat or meat that was left from the short ribs.
2. In a sauce pan at medium high heat, add a splash of milk (about 1/4 – 1/3 cup) and about 2 tablespoons of flour.
3. Whisk until there are no chunks.
4. Add the liquid left behind from the short ribs.
5. Whisk together until fully combined. Bring to boil. If it is not thickening up, try adding a teaspoon or two to the mixture.
6. Continue to whisk until thick and smooth.
7. Serve over potatoes, such as our Make Ahead Mashed Potatoes.

Recipe Modification

You can make this recipe in the oven. The best approach is to braise them, which means you will cook them in a little bit of liquid in an oven safe pot with a lid. If you do choose this method, consider adding about ½ cup of beef broth to the oven safe dish. Prepare your short ribs as directed in the recipe. Place them in the pan and add the beef broth. Cover the ribs with the lid and place in the pre-heated 350℉, oven. Let the ribs cook for about two and a half hours, or until the meat is tender and pulls apart easily.

Recipe Notes

This recipe works with both bone-in and boneless short ribs. We have tried both, and they are delicious either way. In the pictures for this recipe, we used bone-in ribs. If you have picky kids, they might like boneless better. The cooking time does not change.

Enjoy More Delicious Pork Main Dishes

Whether you like your pork cooked in the slow cooker, grill, or Instant Pot, pork is one of the most versatile main dishes. Check out our comprehensive collection of pork main dishes here.

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• Slow Cooker Honey Garlic Pork
• Slow Cooker Honey Ribs
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• Slow Cooker Pineapple Glazed Ham
• Slow Cooker Pork Chops
• Slow Cooker Pork Chops and Gravy
• Slow Cooker Pork Stroganoff
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• Slow Cooker San Francisco Pork Chops
• Slow Cooker St. Louis Ribs
• Slow Cooker Sweet and Tangy Pork