Dinner

Slow Cooker Short Ribs with Vegetables in Rich Broth Recipe

ByMariam Harutyunyan October 19, 2025October 19, 2025

Introduction

Slow cooker short ribs are a comforting and flavorful dish that requires minimal effort but delivers tender, fall-off-the-bone beef. With a rich sauce and hearty vegetables, this recipe is perfect for a cozy meal any day of the week.

A white plate holds a serving of creamy mashed potatoes as the base layer, smooth and slightly textured with a pale off-white color. On top are two large pieces of browned, tender-looking beef ribs with a rich, glossy brown gravy coating them, sprinkled with small green parsley bits. To the plate's side are bright green cooked brussels sprouts, and fresh curly kale with a deep green color fills the background. The entire scene sits on a white marbled surface with a striped cloth beneath the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3-4 pounds beef short ribs
3 Tablespoons olive oil

1 teaspoon garlic powder
1 teaspoon onion powder

1 teaspoon black pepper
4 carrots (peeled and chopped into 3″ pieces)

4 celery stalks (chopped into 3″ pieces)
2 cups beef broth
2 Tablespoons tomato paste

1 Tablespoon Worcestershire sauce
2 garlic cloves (minced)

Instructions

Step 1: Heat olive oil in a large skillet over medium-high heat. Season both sides of the short ribs with garlic powder, onion powder, and black pepper.

Step 2: Add the short ribs to the skillet and sear each side until browned, about 3-4 minutes per side.
Step 3: Place the chopped carrots and celery at the bottom of the slow cooker. Arrange the seared short ribs on top of the vegetables.
Step 4: In a small bowl, whisk together beef broth, tomato paste, Worcestershire sauce, and minced garlic. Pour this mixture evenly over the ribs.

Step 5: Cover and cook on low for 6-8 hours, or on high for 4-5 hours, until the meat is tender and falling off the bone.
Step 6: Serve the ribs with the cooking sauce spooned over the top and enjoy.

Tips & Variations

For deeper flavor, marinate the ribs with the seasoning for an hour before searing.

Add a splash of red wine to the broth mixture for richness.
Use bone-in short ribs for best flavor and tenderness.
Serve with creamy mashed potatoes or crusty bread to soak up the sauce.

Storage

Store leftover short ribs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through. For longer storage, freeze in a sealed container for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

A white plate sits on a striped cloth over a white marbled texture surface, holding a dish with three main layers. The bottom layer is creamy mashed potatoes with a smooth, slightly lumpy texture and a pale off-white color. On top are two large pieces of braised short ribs, dark brown and richly glazed with a shiny, slightly thick brown sauce that drips down the sides, sprinkled with small bits of green parsley. To the right side of the ribs, bright green Brussels sprouts with a glossy texture are piled, some showing slight seasoning. In the background, a glass filled with iced tea and a bunch of fresh green parsley are visible, next to a wooden spoon on the right. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless short ribs for this recipe?

While you can use boneless short ribs, bone-in ribs tend to develop more flavor and remain juicier during slow cooking. Boneless ribs may cook faster and can dry out more easily, so adjust cooking time accordingly.

Is it necessary to sear the short ribs before slow cooking?

Searing the ribs adds a deeper flavor and improves the appearance of the dish, but it is not strictly necessary. If you’re short on time, you can skip searing, though the overall taste will be milder.