Slow Cooker Boneless Short Ribs Recipe

Picture this: It’s been a long day, and all you want is a hearty, comforting meal that melts in your mouth. You grab your slow cooker, toss in some boneless short ribs, and let the magic happen. Hours later, your kitchen is filled with an irresistible aroma, and when you take your first bite, the meat falls apart effortlessly. This, my friend, is why slow cooker boneless short ribs are a game-changer.

If you’ve ever struggled with tough or dry ribs, don’t worry—you’re not alone. Many people don’t realize that slow cooking is the key to transforming boneless short ribs into a rich, tender, and flavorful dish. In this guide, I’ll walk you through everything you need to know, from selecting the best ingredients to cooking them to perfection. Stick around, and by the end of this article, you’ll feel like a slow-cooking pro!

Why Slow Cooker Boneless Short Ribs Are the Perfect Meal

The Magic of Slow Cooking: Why It Works for Short Ribs

Short ribs are packed with connective tissue, which can make them tough if cooked too quickly. The beauty of using a slow cooker is that the low, steady heat breaks down these tissues over several hours, creating that melt-in-your-mouth texture we all crave.

• Slow cooking enhances flavor: The long cooking time allows the meat to absorb all the delicious seasonings.
• Set it and forget it: No need for constant monitoring—just let the slow cooker do the work.
• Perfect for busy schedules: Prep in the morning, and dinner is ready when you get home.

What Makes Boneless Short Ribs Special?

Boneless short ribs are a fantastic alternative to bone-in ribs. While they don’t have the marrow from bones, they still pack a ton of flavor and are easier to eat. Plus, they cook faster and can be used in a variety of dishes, from tacos to pasta.

Ingredients You Need for the Best Slow Cooker Short Ribs

To make the best slow cooker boneless short ribs, you’ll need the right ingredients. Here’s what you’ll need:

Choosing the Best Boneless Short Ribs

Not all beef is created equal. When picking short ribs, look for:

• Marbling: A little fat ensures juiciness.
• Bright red color: Fresh beef should have a deep red hue.
• No excessive moisture: Avoid ribs that look too wet, as this can mean they’ve been over-processed.

Essential Seasonings and Flavor Enhancers

While the beef itself is flavorful, the right seasonings can take your short ribs to the next level. The combination of Worcestershire sauce, soy sauce, and balsamic vinegar creates a deep, well-rounded flavor that balances richness with acidity. Meanwhile, thyme and bay leaves add subtle herbaceous notes that make the dish even more delicious.

How to Prepare Your Short Ribs for Slow Cooking

Step 1: Prepping and Seasoning the Short Ribs

Before tossing everything into the slow cooker, take a moment to season your short ribs properly.

1. Pat the short ribs dry with a paper towel—this helps them brown better.
2. Season generously with salt, pepper, and a sprinkle of thyme.
3. If you have time, let the ribs sit for 15 minutes to absorb the seasoning.

Step 2: Searing for Maximum Flavor (Optional but Recommended)

While not necessary, searing your ribs before slow cooking enhances the flavor. Here’s how:

1. Heat a pan over medium-high heat with a tablespoon of oil.
2. Sear each side of the ribs for about 2-3 minutes until browned.
3. Transfer the ribs directly to the slow cooker.

Step 3: Preparing the Slow Cooker

Now that your ribs are prepped, it’s time to assemble everything in the slow cooker:

1. Place the chopped onions and garlic at the bottom.
2. Add the short ribs on top.
3. Whisk together beef broth, tomato paste, Worcestershire sauce, soy sauce, balsamic vinegar, and brown sugar, then pour over the ribs.
4. Add the bay leaf and let the magic begin!

How to Cook Beef Boneless Short Ribs in a Slow Cooker

Now that your ribs are seasoned and ready, it’s time for the slow cooker to work its magic. Cooking beef short ribs in a slow cooker is incredibly easy, but timing and technique matter. Let’s break it down step by step so you can achieve fork-tender, fall-apart short ribs every time.

Step 4: Slow Cooking to Perfection

Once all the ingredients are in the slow cooker, set the temperature and let the slow, gentle heat break down the connective tissues. Here’s the best cooking method:

• Low & Slow (Recommended): Cook on LOW for **8 hours** for the most tender short ribs.
• Faster Option: If you’re short on time, cook on HIGH for **4-5 hours**, but the ribs may not be as melt-in-your-mouth tender.

As your short ribs cook, the beef will absorb all the rich flavors from the sauce, while the meat’s natural fat will help create a deep, luxurious texture. Resist the urge to open the lid too often—each time you do, you let out precious heat and moisture!

Step 5: Thickening the Sauce for a Rich Finish

Once the ribs are done, you might find the sauce is thinner than you’d like. No problem! Here’s how to thicken it:

1. Remove the ribs: Take the ribs out of the slow cooker and place them on a plate. Cover with foil to keep warm.
2. Thicken on the stovetop: Pour the sauce into a saucepan and bring it to a simmer over medium heat.
3. Add a thickener: Mix **1 tablespoon cornstarch with 2 tablespoons water**, then stir it into the sauce.
4. Simmer for 5-7 minutes:** The sauce will thicken into a rich glaze.
5. Return the ribs to the sauce: Coat the ribs generously before serving.

This final step takes your slow cooker boneless short ribs from good to gourmet!

Common Problems and How to Fix Them

Why Are My Short Ribs Tough?

Tough short ribs are a common issue, but the fix is simple. The main reason your ribs aren’t tender is **not enough cooking time**. Short ribs have a lot of connective tissue that needs time to break down.

Solution:

• Make sure you’re cooking on **LOW for at least 8 hours**.
• Check your slow cooker temperature—some cook at a lower heat than others.
• If your ribs are still tough, let them cook for an additional **hour or two**.

How to Fix Watery Sauce

If your sauce is too thin, it may be due to the natural juices from the beef. You want a thick, flavorful sauce that clings to the ribs.

Solution:

• Use **less broth** in the beginning (about 1 ½ cups instead of 2).
• Thicken it with **cornstarch slurry** (see step 5 above).
• Let the sauce **simmer uncovered** in a pan for 10-15 minutes after slow cooking.

Preventing Overcooked or Dry Short Ribs

Overcooked ribs usually happen when they cook for **too long on HIGH heat**. The meat dries out and loses its juicy texture.

Solution:

• Always cook **on LOW** whenever possible.
• If cooking on HIGH, do **not exceed 5 hours**.
• Make sure your ribs are **covered in liquid** during cooking.

Tips for the Best Slow Cooker Boneless Short Ribs

Choosing the Right Slow Cooker Settings

Not all slow cookers are created equal. Some run hotter than others, which can affect your cooking time.

Tips:

• If your slow cooker runs hot, check the ribs at **7 hours instead of 8**.
• For older slow cookers, add **an extra hour** if the meat isn’t tender enough.
• Make sure the lid is tight-fitting to retain moisture.

How Long to Cook Boneless Short Ribs

Here’s a quick reference for the best cooking times:

Best Side Dishes to Serve with Short Ribs

Slow cooker boneless short ribs pair beautifully with a variety of side dishes. Here are a few perfect options:

• Mashed Potatoes: The creamy texture soaks up the flavorful sauce.
• Garlic Butter Rice: A great alternative to potatoes.
• Roasted Vegetables: Carrots, Brussels sprouts, and green beans add color and freshness.
• Crusty Bread: Perfect for sopping up that rich sauce!

Delicious Variations of Slow Cooker Boneless Short Ribs

If you love classic slow cooker boneless short ribs, why not try some exciting variations? By tweaking seasonings and sauces, you can create entirely new flavors while keeping the same easy cooking process.

Asian-Inspired Slow Cooker Boneless Short Ribs

For a sweet and savory twist, try an Asian-inspired version packed with umami flavors.

Additional Ingredients:

• 1/4 cup hoisin sauce
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon fresh ginger, minced
• 1 teaspoon red pepper flakes (optional)

Instructions:

• Replace Worcestershire sauce with hoisin and soy sauce.
• Add sesame oil and ginger for extra depth.
• Garnish with sesame seeds and chopped green onions before serving.

BBQ Slow Cooker Boneless Short Ribs

Love smoky, tangy flavors? BBQ-style slow cooker boneless short ribs are perfect for summer meals.

Additional Ingredients:

• 1/2 cup BBQ sauce
• 2 tablespoons apple cider vinegar
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder

Instructions:

• Swap out tomato paste for BBQ sauce.
• Increase brown sugar slightly for a caramelized finish.
• Brush extra BBQ sauce on ribs before serving.

Red Wine Braised Short Ribs

For an elegant, rich dish, try red wine-braised short ribs.

Additional Ingredients:

• 1 cup dry red wine (Cabernet or Merlot)
• 2 tablespoons tomato paste
• 1 teaspoon rosemary
• 1 teaspoon thyme

Instructions:

• Replace 1 cup of beef broth with red wine.
• Add rosemary and thyme for aromatic depth.
• Let the sauce reduce for an even richer taste.

How to Store and Reheat Leftover Short Ribs

Slow cooker boneless short ribs taste even better the next day as the flavors continue to develop. Here’s how to store and reheat them properly.

Proper Storage Techniques

Tips:

• Let the ribs cool completely before storing.
• Keep ribs submerged in sauce to prevent drying out.
• Label containers with the date for easy tracking.

Reheating Without Losing Flavor

Reheating short ribs the right way ensures they stay moist and delicious.

Best Reheating Methods:

• Oven (Recommended): Place ribs and sauce in an oven-safe dish, cover with foil, and reheat at 300°F for 20 minutes.
• Stovetop: Warm ribs in a saucepan over low heat, stirring occasionally.
• Microwave: Use a microwave-safe dish, cover lightly, and heat in short intervals (30 seconds at a time) to avoid overheating.

Frequently Asked Questions (FAQs)

Can I Make This Recipe Without a Slow Cooker?

Yes! You can use an oven or stovetop to achieve similar results.

Oven Method:

• Preheat to 325°F.
• Follow the same steps for seasoning and searing.
• Place ribs in a covered Dutch oven with the sauce.
• Bake for 3 hours, checking for tenderness.

Can I Cook Short Ribs on High Instead of Low?

Yes, but low heat produces better results. Cooking on HIGH for 4-5 hours will still work, but ribs may be slightly less tender.

What’s the Difference Between Bone-In and Boneless Short Ribs?

Bone-in short ribs have more connective tissue and cook slightly longer but offer deeper flavor. Boneless short ribs cook faster and are easier to serve.

Explore More Delicious Recipes

• Boneless Short Ribs
• Cooking Short Ribs for Maximum Tenderness
• High Protein Slow Cooker Recipes Are Perfect

Final Thoughts and Cooking Inspiration

Slow cooker boneless short ribs are the ultimate comfort food—tender, juicy, and packed with flavor. Whether you stick to the classic recipe or experiment with variations, this dish is guaranteed to impress.

If you’ve never made short ribs before, now’s the time to give it a try. Set it, forget it, and enjoy a restaurant-quality meal right at home!

Have you tried this recipe? Let us know in the comments, and follow us on Facebook for more delicious slow cooker meals!

Happy cooking with Rita Chef ❤️!

Slow Cooker Boneless Short Ribs Recipe

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• Author: Rita
• Total Time: 8 hours 15 minutes
• Yield: 4 servings
• Diet: Gluten Free

Print Recipe

Description

Slow Cooker Boneless Short Ribs are tender, flavorful, and easy to make. This recipe ensures fall-apart ribs with a rich, savory sauce. Perfect for a comforting meal, these short ribs pair beautifully with mashed potatoes, rice, or roasted vegetables.

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Ingredients

Two pounds boneless short ribs
Two cups beef broth
One medium onion chopped
Four cloves garlic minced
Two tablespoons tomato paste
Two tablespoons Worcestershire sauce
One tablespoon soy sauce
One tablespoon balsamic vinegar
One tablespoon brown sugar
One teaspoon dried thyme or fresh thyme
One bay leaf
One teaspoon salt
One teaspoon black pepper
One tablespoon olive oil for searing optional
One tablespoon cornstarch mixed with two tablespoons water for thickening optional

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Instructions

Pat the boneless short ribs dry with paper towels and season with salt and black pepper
Heat a skillet over medium-high heat and add olive oil if searing the ribs
Sear the ribs for two to three minutes per side until browned then transfer to the slow cooker
Add chopped onions and minced garlic to the slow cooker spreading them evenly
In a bowl whisk together beef broth tomato paste Worcestershire sauce soy sauce balsamic vinegar brown sugar and thyme
Pour the mixture over the ribs making sure they are well coated
Add the bay leaf and cover the slow cooker with a lid
Cook on low for eight to nine hours or on high for four to five hours until the ribs are tender and fall apart easily
If the sauce is too thin remove the ribs and pour the liquid into a saucepan over medium heat
Stir in the cornstarch slurry and cook for five to seven minutes until thickened
Return the ribs to the sauce and coat well before serving
Serve hot with mashed potatoes rice or roasted vegetables

Notes

For the best texture cook the ribs on low for at least eight hours
Searing the ribs before slow cooking enhances their flavor but is optional
Use fresh thyme instead of dried for a more aromatic taste
For an Asian-inspired twist replace Worcestershire sauce with hoisin sauce and add a teaspoon of sesame oil
Leftovers taste even better the next day and can be stored in the fridge for up to four days

• Prep Time: 15 minutes
• Cook Time: 8 hours
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American

Nutrition

• Serving Size: One serving
• Calories: 450 kcal
• Sugar: 5 g
• Sodium: 900 mg
• Fat: 30 g
• Saturated Fat: 12 g
• Unsaturated Fat: 16 g
• Trans Fat: 0 g
• Carbohydrates: 10 g
• Fiber: 1 g
• Protein: 35 g
• Cholesterol: 120 mg

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