Slow Cooker Braised Short Ribs

2 Reviews / 5 Average
Inspired by Owen's Red-Wine-Braised Short Ribs in Good Housekeeping Magazine
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I’ve got a make-at-home version of one of my favorite restaurant dishes for you today. I guarantee if short ribs are on the menu, I am eyeing it! It’s hard to beat that falling-off-the-bone tender meat combined with delicious, cooked veggies and flavorful, rich gravy. The ultimate comfort food! If you’ve never made braised short ribs at home before, this is a perfect first-timer’s way to try it. Hard to go wrong when you’re using your slow cooker! Plus, come the end of the day, it’s such a treat to have all the dinner prep behind you.

Slow Cooker Braised Short Ribs served over polenta

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Try these Beef Short Ribs too!

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Here’s my gravy recipe mentioned above, and a video to go along with it.

Slow Cooker Braised Short Ribs ready to cook in a slow cooker
Ready to go in the slow cooker so you can have the evening off!

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14 thoughts on “Slow Cooker Braised Short Ribs”

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Recipe Rating

  1. Are the short ribs boneless and if not do you take bones out before serving or will meat still be attached? Sorry, but I’m not to savvy about meats. Thanks

    1. Hi Tina, short ribs still have the bones in them. The meat will still be attached but should easily fall off the bones. -Nicole

  2. Hi! The cook time in the top of the recipe says 8 hours but in the actual recipe it says only 5 to 6 hours. Am I missing something?

    1. You could do red wine vinegar or potentially leave it out, but we highly suggest adding something for that flavor. – Nicole

  3. 5 stars
    Love it! I have made this recipe twice so far. Super easy, smells amazing and tastes delicious! I also make mashed potatoes and green beans to go with it.

  4. Hi Lisa,
    I love your blog and your ideas for healthy lunchbox options. I have a question – when you pack stuff like pizza, or foods with cheese or meat, are they a food safety concern if they’re not refrigerated or kept warm for 4.5 hours before they eat? I do use a good thermos and preheat with hot water for soups, but don’t know what to do with hot dogs & items that don’t fit. Or am I paranoid? :) Thanks.

    1. Amy Taylor (comment moderator)

      Hi there. Lisa uses ice packs in lunch boxes to keep most foods cool. She uses the thermos for soups, oatmeal and such.