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Why You’ll Love My Recipe

When it comes to comfort food, slow-cooked beef short ribs are easily at the top of the list. After a busy day, coming home to a warm, hearty meal cooked low and slow feels like the ultimate reward.

Cilantro Lime Rice or Mushroom Rice pair perfectly with these short ribs, soaking up all the delicious sauce in every bite. Or, if you’re in the mood for something cozy and filling, you can never go wrong with a scoop of Buttery Garlic Mashed Potatoes and a side of Green Beans.

A plate with white rice topped with meat in tomato sauce, garnished with parsley, and green beans on the side; a fork rests on the plate. Nearby are more sauced meat pieces, a glass of water, and a striped napkin.

Karlynn’s Recipe Notes

Skill Level: This recipe is easy and great for beginners. Let your slow cooker do all the work, and you’ll come home to tender, juicy ribs.
Total Time: About 6 to 8 hours, making this a true set-it-and-forget-it meal.
Variations: Swap the molasses for brown sugar for a rich, caramel-like sweetness, or use honey for an intense, fruity flavor. You can also shred the meat and serve it on grilled cheese sandwiches or tuck it into a hearty omelet for a tasty twist.
Tools For This Recipe: You’ll need a slow cooker, a large skillet, a mixing bowl for your sauce ingredients, and a pair of tongs for serving. A ladle can also help with spooning out that delicious sauce.

A plate of white rice topped with a slice of meat in tomato sauce, garnished with parsley, served alongside green beans. A glass of water, utensils, and extra sauced meat are nearby on a marble surface.

What You’ll Need for Ingredients

Beef Short Ribs: Look for beef short ribs that are well-marbled with fat and have plenty of meat on the bone. The marbling keeps them tender and juicy as they cook. Karlynn’s Tip: Ask your butcher for English-cut ribs if you want bigger, meatier pieces that are perfect for slow cooking and easy to eat.

Molasses: This recipe wouldn’t be the same without a touch of sweetness! Molasses gives the sauce a rich, smoky depth that ties all the flavors together.

Overhead view of ingredients on a white surface: tomato sauce, white sugar, black pepper, ground mustard, brown beef short ribs, flour, butter, apple cider vinegar, and a dark liquid (likely Worcestershire sauce) in small bowls.

Flour: A light coating of flour helps brown the ribs and thicken the sauce as it simmers. Karlynn’s Tip: Try seasoning your flour with garlic powder, paprika, or a dash of cayenne pepper for an extra boost of flavor in the beef.

Tomato Sauce: This is the base that brings everything together, giving the short ribs that perfect balance of sweet, tangy and savory.

How to Make Slow Cooker Beef Short Ribs

This is a quick overview of the recipe. The full list of ingredients & complete step-by-step instructions are in the recipe card below.

A bowl of flour with salt and pepper, surrounded by short ribs, a whisk, small bowls of liquids and spices, and a striped towel on a white marble surface.

A metal skillet with beef short ribs browning in melted butter, surrounded by small bowls of ingredients and a plate of raw short ribs on a white marble surface. A blue and white towel is partially visible at the corner.

Place a large skillet over medium heat and melt the butter.
In a small bowl, whisk together the salt, pepper, and flour. Dredge the short ribs in the mixture until evenly coated.
Brown the short ribs in the skillet, then transfer them to the bottom of your slow cooker.
In a separate bowl, combine the remaining ingredients to make your sauce. Pour it over the short ribs.
Cover the slow cooker and cook on low for 6-8 hours.
Serve the ribs over rice and spoon the sauce on top!

A plate of white rice topped with a saucy meat dish, garnished with parsley, and served with green beans. A bowl of green beans and extra meat with sauce are in the background on a marble surface.

Karlynn’s Tips and Tricks for the Perfect Slow Cooker Beef Short Ribs

Pick the Right Ribs: Choose ribs that are large enough to feed one person each. The meat should also be bright red and moist, a sign that it’s fresh and hasn’t been sitting out too long.
Seal in the Moisture: I like to add a layer of tinfoil between the lid and my slow cooker to trap heat and keep the ribs nice and juicy.
Check for Doneness: Your ribs are ready when the meat jiggles slightly when poked with a knife or fork, and the sauce around them is thick, glossy, and gently bubbling. While a safe internal temperature is around 145°F, these ribs should be cooked until they are fall-off-the-bone tender for the best texture and taste.

A plate of white rice topped with beef in tomato sauce, garnished with parsley, served with green beans. In the background, more saucy beef is on a cutting board.

Storage Instructions

These beef short ribs are delicious fresh, but they also keep well if you want to enjoy your leftovers later.

Refrigerator: Let the ribs cool, then store them in an airtight container for up to 5 days. Reheat gently on the stove or in the oven to help maintain their flavor and tender texture without drying them out

Freezer: You can freeze your ribs for a convenient, tasty meal later on. Portion and cool them completely to avoid ice crystals, then place them in a freezer-safe bag or container. Stored this way, they will last 4 to 12 months according to USDA food safety guidelines.

More Delicious Slow Cooker Recipes

Looking for more warm, hearty Beef recipes? Try these out next:

That’s it for my Slow Cooker Beef Short Ribs recipe! I hope you enjoy making it as much as you enjoy eating it.

Give this a try and let me know in the comments how it turned out for you. I always love hearing your tips, tweaks, and favorite ways to enjoy this comforting meal.

Happy Cooking!

Karlynn