These slow cooker 5-ingredient fall-apart beef short ribs are the kind of low-effort supper that feels extra special at the table. Using bone-in short ribs gives you rich flavor and beautifully tender meat, and the slow cooker does all the heavy lifting while the ribs simmer into a savory, comforting dinner. This is the sort of meal I love for a busy day when I still want something hearty and homemade waiting for the family at dinnertime.
Serve these short ribs over mashed potatoes, buttered egg noodles, creamy polenta, or fluffy rice so none of that flavorful cooking liquid goes to waste. For vegetables, simple roasted carrots, green beans, or a crisp side salad balance the richness nicely, and warm dinner rolls are always welcome for soaking up every last bit of sauce.
Slow Cooker 5-Ingredient Fall-Apart Beef Short Ribs
Servings: 6
Ingredients
3 to 4 pounds bone-in beef short ribs, about 1 family pack
1 packet dry onion soup mix, about 1 ounce
1 cup beef broth
1 cup barbecue sauce
2 tablespoons Worcestershire sauce
Directions
1. Place the bone-in beef short ribs in the bottom of a 6- to 8-quart slow cooker in an even layer as much as possible.
2. In a medium bowl, whisk together the dry onion soup mix, beef broth, barbecue sauce, and Worcestershire sauce until well combined.
3. Pour the sauce mixture evenly over the short ribs, cover, and cook on low for 7 to 8 hours or on high for 4 to 5 hours, until the beef is very tender and pulls apart easily with a fork.
4. Carefully transfer the ribs to a serving platter and spoon some of the cooking liquid over the top before serving.
Variations & Tips
For a deeper flavor: If you have a few extra minutes, brown the short ribs in a hot skillet before adding them to the slow cooker. This step is optional, but it gives the sauce a richer, more savory taste.
For a less sweet sauce: Choose a smoky or original barbecue sauce instead of a honey-style one. If your family prefers a more savory finish, use a barbecue sauce with less sugar.
For picky eaters: Remove the bones before serving and shred the beef right into the sauce. It makes the meat easy to spoon over mashed potatoes or noodles and can feel a little less intimidating for little ones.
To thicken the sauce: After the ribs are done, pour the cooking liquid into a saucepan and simmer it for a few minutes until slightly reduced. You can also whisk 1 tablespoon cornstarch with 1 tablespoon cold water and stir it in for a thicker gravy-like sauce.
Make it a full meal: Tuck a few large carrot pieces or halved small potatoes around the ribs during the last couple of hours of cooking if your slow cooker has room. They soak up the flavor and make supper even easier.