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Slow Cooker Short Ribs


"Slow-cooked beef short ribs used two ways. Can anyone say 'M'm! M'm! Good'? Put the meat in a hoagie roll and serve with the reserved broth for dipping. Or, moisten with your favorite barbecue sauce and serve on a toasted bun."
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5 h 15 m servings 618 cals
Original recipe yields 8 servings

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  • Prep

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  1. Prepare a slow cooker crock with cooking spray.
  2. Spread celery, carrots, onion, and garlic in the bottom of the crock. Season short ribs with salt and pepper; place atop the vegetables. Pour beef consomme and water into the crock.
  3. Cook on High until the ribs are fork-tender, 5 to 7 hours.
  4. Remove the ribs from the slow cooker to a platter. Strain the broth and discard the vegetables.
  5. Strip meat from the bones of the ribs. Discard bones and transfer meat to a bowl. Shred meat with 2 forks and serve with strained broth.


  • Partner tip: Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

Per Serving: 618 calories; 52.2 g fat; 6 g carbohydrates; 29.1 g protein; 117 mg cholesterol; 289 mg sodium. Full nutrition

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Read all reviews 7
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This is so yummy! Used onion soup mix with beef broth since I didn't have beef consommé. Made mash potatoes and ended up eating the carrots too! Definitely a keeper in our house.

This was delicious. Hubby wound up adding potatoes to the crock pot and ate them along with the other vegtables. I followed the suggestion and ate it on a hoagie roll. Super tender and very tast...

Super good, I would change nothing.

These beef short ribs came out delicious. I made sure to use my large slow cooker so that I could put the ribs in single file. My only hope is that I can find these ribs again as they are far ...

These are great--even leftover! I didn't have any beef consume so I used some beef base--it worked well (water as listed +beef base 2 tsp -- no extra liquid). Added a couple of bay leaves and a...

The short ribs came out marvelous and this is a super easy recipe. My tweaks: 1. I put the meat and juice in the over to brown it a little on top (because my crew likes it well done and it bur...