These slow-cooker braised beef short ribs are incredibly easy and rewarding. With about 20 minutes of hands-on prep and a few hours in the slow cooker, you’ll have fall-off-the-bone tender beef that tastes like it simmered all day.
You’ll be making these on repeat.
- These tender, fall-apart ribs are ultimate comfort food. A plate of creamy mashed potatoes topped with shredded short rib and rich gravy is hard to beat.
- They take about 20 minutes to prep. Sear the ribs, sauté the vegetables in the drippings, add beer, broth and bay leaves, then let the slow cooker do the rest for juicy, pull-apart meat.
Here’s how it all comes together.
Heat olive oil in a large sauté pan over medium-high heat. Sear short ribs in batches until a deep golden-brown crust forms. Remove the ribs and set aside.
Add diced onion, sliced carrot and celery to the pan with a generous pinch of salt and pepper. Cook, stirring occasionally, for about 10 minutes until the vegetables begin to soften and pick up browned bits from the pan.
Add smashed garlic, dried sage and dried thyme, stir and cook for about one minute to bloom the herbs and garlic.
Transfer the vegetables to the insert of your slow cooker.
Nestle the seared short ribs on top of the vegetables in the slow cooker.
Pour in a 12-oz can or bottle of your favorite craft beer, then add beef broth. Tuck in bay leaves and season with additional salt and freshly cracked pepper.
Cover and cook on low for 8 hours or on high for about 4 hours. The ribs are done when the meat easily pulls away from the bone and shreds with little resistance.
While the meat finishes, prepare sides such as mashed potatoes or creamy mac and cheese to serve with the ribs.
To make gravy, remove about three cups of the braising liquid and strain it into a small saucepan. Whisk together cornstarch with cold water to make a slurry, then add it to the warm liquid and simmer until thickened. Stir in heavy cream and adjust seasoning with salt and pepper.
Serve the short ribs topped with the creamy gravy alongside mashed potatoes, garnish with fresh parsley, and enjoy.
Stir in the heavy cream, taste and adjust seasoning, then spoon over the ribs and sides.
Serve with garlic mashed potatoes or your favorite side, garnish with chopped fresh parsley, and savor the rich, comforting flavors.
Wanna make it on the stove instead?
- You can finish this recipe in a Dutch oven on the stovetop. Follow the same steps for searing and sautéing.
- After adding the beer, broth, herbs and bay leaves, bring the pot to a gentle simmer and cover.
- Maintain a low simmer for about 2½–3 hours, or until the meat is fork-tender and falls off the bone.
Things I learned while testing this recipe.
- Don’t skip the sear. Browning the ribs and sautéing the vegetables in the pan drippings builds deep, savory flavor.
- Work in batches when searing so the meat gets a proper crust instead of steaming.
- Short ribs are ready when the meat pulls cleanly from the bone.
- Choose a beer you like to drink—light lagers or IPAs work well. Avoid heavy stouts or porters that can overwhelm the dish.
What to serve with these ribs
- Slow cooker mashed potatoes
- Crockpot mac and cheese
- Roasted potato salad
- Easy loaded potato salad
- Simple cornbread casserole
Just in case you have leftovers
- Storing: Keep ribs and gravy stored separately in airtight containers in the refrigerator for up to 4 days.
- Reheating: Warm gently on the stovetop over medium-low heat or covered in a 350°F oven until heated through. Taste and adjust the gravy seasoning before serving.
More slow cooker favorites
Slow Cooker Beef and Noodles
Easy Crock Pot Sloppy Joes
Easy Slow Cooker Pork Roast
Slow Cooker Chicken and Dumplings
Slow Cooker Beer Braised Beef Short Ribs
These short ribs are juicy, tender and fall right off the bone—perfect for an easy weeknight meal that feeds a crowd.
- Prep Time: 20 minutes
- Cook Time: 8 hours (low)
- Total Time: 8 hours 20 minutes
- Yield: 8–10 servings
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Ingredients
- 2 tablespoons olive oil
- 3 lbs bone-in short ribs
- 1 onion, diced
- 2 cups sliced celery
- 2 cups sliced carrots
- 6 cloves garlic, smashed
- 1 tablespoon dried thyme
- 1 tablespoon dried sage
- 12 oz craft beer (IPA, lager, amber)
- 32 oz beef broth
- 3 bay leaves
- 3 tablespoons corn starch
- 1/3 cup heavy cream
- Fresh parsley for garnish
- Kosher salt and freshly cracked pepper
Instructions
- Sear the short ribs. Heat oil in a large sauté pan over medium-high. Sear ribs 1–2 minutes per side in batches until deeply browned. Set aside.
- Sauté aromatics. Add onion, carrot and celery to the pan with a large pinch of salt and pepper. Cook about 10 minutes. Add garlic, sage and thyme and cook 1 minute more.
- Transfer to the slow cooker. Place the vegetables in the slow cooker, add the seared ribs, pour in beer and beef broth, add bay leaves and season with additional salt and pepper.
- Cook until tender. Cover and cook on low for 8 hours or high for 4 hours, until the meat shreds easily from the bone.
- Make the gravy. Strain about 3 cups of braising liquid into a saucepan. Whisk cornstarch with cold water, add to the liquid and simmer until thickened. Remove from heat, stir in heavy cream and season to taste.
- Serve. Plate the ribs with gravy and mashed potatoes, garnish with parsley and enjoy.
Notes
- Don’t skip the sear—browning builds flavor.
- Sear in batches to avoid crowding the pan so the ribs get a good crust.
- The ribs are done when they come off the bone easily.
- Use a beer you like; avoid heavy stouts or porters.