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Slow Cooker Beef Short Ribs

These slow cooker ribs are a hearty and comforting meal. Excepting the ribs, all other ingredients are pantry staples and the prep takes less twenty minutes. After eight hours in the slow cooker the meat is tender and falling off the bone with a sweet and tangy broth. 

Adapted from


  • ¼ cup flour
  • 3 lbs beef short ribs, bone-in
  • 1 yellow onion
  • 4-6 carrots
  • ¾ cup red wine vinegar
  • ¾ cup brown sugar
  • 2 tablespoons ketchup
  • 2 tablespoons Worcestershire sauce
  • 5 cloves garlic
  • 1 tablespoon of beef bouillon
  • 1 cup water
  • salt & pepper
  • canola oil
  • Skillet/Dutch oven
  • Plastic bag
  • Slow cooker


  • Sprinkle ribs with salt and pepper
  • Dump flour into plastic bag large enough to hold the ribs
    • Put ribs into the bag and shake until coated
  • Rough chop onion and garlic
  • Cut carrots into finger-sized pieces
  • Place vinegar, brown sugar, ketchup, Worcestershire sauce, bouillon and water into microwave safe bowl
    • Heat on high until warm enough to dissolve sugar
    • Stir until all ingredients are combined
  • Remove ribs from bag and sear in oiled skillet until browned on all sides
    • To save time you can skip searing the meat, however, you will lose some depth of flavor
  • Place ribs into slow cooker
  • Nestle onions, garlic and carrots around meat
  • Pour marinade over meat and vegetables
    • Meat should be mostly submerged, if needed add more water
  • Set slow cooker on high for 8 hours.
  • After cooking is complete, remove meat and vegetables
    • If desired, strain broth
  • Plate ribs with vegetables and pour broth over meat
  • Serve with steamed farro, egg noodles, brown rice, couscous, quinoa or hearty bread