Can I use boneless short ribs instead?

Absolutely! Boneless short ribs work well, but they'll cook a bit faster than bone-in. Start checking for doneness around the 4-hour mark. The bones add flavor, but the boneless variety is still delicious and sometimes easier to eat.

Why is my sauce too thin?

If your sauce seems too thin after cooking, remove the ribs and transfer the sauce to a saucepan. Simmer uncovered over medium heat for 10-15 minutes until reduced to your desired consistency. You can also whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and simmer for a few minutes to thicken.

Can I make this recipe in a Dutch oven instead?

Definitely! Follow all the same steps, but after searing the ribs in your Dutch oven, add the sauce ingredients directly to the pot. Cover and place in a 300°F oven for about 3 hours, until the meat is fork-tender.

How do I know when the ribs are done?

The ribs are ready when they're fork-tender but still holding their shape. If you grab a bone, the meat should nearly slide off, but not completely fall apart. If they're still tough, they need more time – tough ribs aren't undercooked, they're just not cooked long enough.

Fall-Off-the-Bone Beef Short Ribs Recipe

Name: Fall-Off-the-Bone Beef Short Ribs Recipe
Prep time: 15 min
Cook time: 5 h
Total time: 5 h 15 min
Cuisine: American
Ingredients: 1 medium yellow onion, chopped; 1/2 teaspoon chopped garlic; 1 cup ketchup; 1/4 cup light brown sugar; 3 tablespoons Worcestershire sauce; 2 teaspoons Dijon mustard; 1 teaspoon salt; 1/2 cup water; 3 pounds beef short ribs (bone-in), cut into individual pieces; Fresh ground pepper, to taste; 2 tablespoons vegetable, canola, or other non-flavored oil

This incredibly tender Beef Short Ribs recipe transforms tough meat into melt-in-your-mouth goodness with minimal effort. The slow cooker does all the heavy lifting while a sweet and tangy sauce infuses the meat with rich flavor. Perfect for those days when you want something impressive but don’t have time to babysit a complicated dish!

Why You’ll Love This Recipe

Hands-off cooking: Once you’ve done the initial prep, your slow cooker handles the rest, freeing you up for other activities.
Restaurant-quality results: These short ribs deliver a gourmet dining experience with surprisingly little effort on your part.
Flavor-packed: The combination of sweet, tangy, and savory elements creates incredible depth that tastes like you’ve been cooking all day.
Foolproof: Even if you’re new to cooking tough cuts of meat, this recipe ensures perfect results every time.

Ingredients You’ll Need

Beef short ribs: The star of the show! Bone-in ribs provide more flavor and tenderness. Look for pieces with good marbling for the juiciest results.
Yellow onion: Creates a flavor foundation and adds subtle sweetness as it breaks down during cooking.
Garlic: Adds essential aromatic depth that complements the beef beautifully.
Ketchup: Provides tomato flavor, sweetness, and thickness to the sauce. Don’t substitute tomato sauce – you need ketchup’s unique flavor profile.
Brown sugar: Balances the acidity and helps create that beautiful caramelized exterior on the meat.
Worcestershire sauce: Brings umami depth and tanginess that elevates the entire dish.
Dijon mustard: Adds a subtle sharpness that cuts through the richness of the beef.
Salt and pepper: Essential for bringing out the flavor of the meat – don’t skimp here!
Oil: Needed for searing the meat and developing those wonderful flavor compounds before slow cooking.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Need to switch things up? Try these delicious twists:

Beer-braised: Replace half the water with a dark beer for extra depth.
Asian-inspired: Swap the ketchup mixture for a blend of soy sauce, honey, ginger, and a splash of rice vinegar.
Smoky flavor: Add a tablespoon of liquid smoke or chipotle in adobo to the sauce.
Herbal notes: Toss in sprigs of fresh thyme or rosemary before slow cooking.

How to Make Beef Short Ribs

Step 1: Prepare the Sauce

In a medium bowl, whisk together the chopped onion, garlic, ketchup, brown sugar, Worcestershire sauce, Dijon mustard, salt, and water until well combined. The mixture should be thick but pourable. Set aside while you prep the ribs.

Step 2: Prep and Sear the Ribs

Season the short ribs generously with salt and fresh ground pepper on all sides. Heat the oil in a large skillet over medium-high heat until shimmering. Working in batches if necessary, place the ribs meat-side down in the hot pan and sear until deeply browned, about 4-5 minutes. Turn and briefly sear the remaining sides, about 1 minute per side. This crucial step develops flavor compounds that will transform your dish.

Step 3: Slow Cook to Perfection

Transfer the seared ribs to your slow cooker, arranging them in a single layer if possible. Pour the prepared sauce over the ribs, making sure they’re completely covered. Put the lid on and set your slow cooker to low. Let the magic happen for 4-6 hours, until the meat is tender enough to practically fall off the bone when touched with a fork.

Step 4: Finish and Serve

Before serving, you may need to spoon off excess fat that has risen to the surface. Transfer the ribs to a serving platter and spoon some of that glorious sauce over the top. Place remaining sauce in a small bowl for those who want extra for dipping.

Pro Tips for Making the Recipe

Don’t skip the sear: This crucial step creates the Maillard reaction, developing complex flavors you can’t get from slow cooking alone.
Patience pays off: The longer cooking time (5-6 hours) will yield more tender results than the shorter end of the range (4 hours).
Test for doneness: The meat should nearly fall off the bone but still hold its shape when transferred to a plate.
Let them rest: If you have time, let the finished ribs sit in the sauce with the heat off for 15-20 minutes before serving for even more flavor absorption.

How to Serve

These rich, tender short ribs pair beautifully with sides that complement their bold flavor:

Starchy Sides:

Creamy mashed potatoes, buttered egg noodles, or soft polenta make perfect partners by soaking up the delicious sauce.

Vegetable Accompaniments:

Balance the richness with roasted Brussels sprouts, glazed carrots, or a simple green salad with vinaigrette.

Bread Options:

A crusty piece of bread or warm dinner rolls are perfect for mopping up every last bit of that incredible sauce.

Make Ahead and Storage

Storing Leftovers

These ribs actually taste even better the next day! Store cooled ribs and sauce in an airtight container in the refrigerator for up to 3 days. The solidified fat on top can be easily removed before reheating if desired.

Freezing

These short ribs freeze beautifully. Cool completely, then place in freezer-safe containers with some sauce and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating

For best results, bring refrigerated ribs to room temperature, then place in a saucepan or Dutch oven. Heat over medium-low heat until warmed through, about 15-20 minutes. Add a splash of beef broth if the sauce needs thinning.

FAQs

Can I use boneless short ribs instead?

Absolutely! Boneless short ribs work well, but they’ll cook a bit faster than bone-in. Start checking for doneness around the 4-hour mark. The bones add flavor, but the boneless variety is still delicious and sometimes easier to eat.
Why is my sauce too thin?

If your sauce seems too thin after cooking, remove the ribs and transfer the sauce to a saucepan. Simmer uncovered over medium heat for 10-15 minutes until reduced to your desired consistency. You can also whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and simmer for a few minutes to thicken.
Can I make this recipe in a Dutch oven instead?

Definitely! Follow all the same steps, but after searing the ribs in your Dutch oven, add the sauce ingredients directly to the pot. Cover and place in a 300°F oven for about 3 hours, until the meat is fork-tender.
How do I know when the ribs are done?

The ribs are ready when they’re fork-tender but still holding their shape. If you grab a bone, the meat should nearly slide off, but not completely fall apart. If they’re still tough, they need more time – tough ribs aren’t undercooked, they’re just not cooked long enough.

Final Thoughts

These slow cooker beef short ribs deliver amazing flavor with minimal effort – the perfect combination for busy home cooks who still want to put something special on the table. The sweet and tangy sauce transforms into something magical during the long, slow cooking process, creating fork-tender meat that will have everyone asking for seconds. Give this recipe a try the next time you want to impress without stress!