Slow cooker short ribs become fall-apart tender in a rich, smoky, sweet barbecue sauce that slowly cooks into the beef. After several hours in the crockpot, the meat becomes incredibly juicy while the sauce is finished into a thick, glossy glaze.

First, bone-in beef short ribs are seasoned with smoked paprika, garlic powder, salt, and black pepper. Next, the ribs are browned before going into the slow cooker with chopped onion and fresh garlic.

Meanwhile, barbecue sauce, beef broth, honey, soy sauce, brown sugar, Worcestershire sauce, balsamic vinegar, and tomato paste create the sticky cooking sauce.

Finally, these slow cooker short ribs cook on LOW for 7–8 hours or HIGH for 4–5 hours. Once the meat is tender, cornstarch thickens the sauce before the ribs are coated again and optionally broiled for extra caramelization.

Why You Will Love Slow Cooker Short Ribs

For another rich slow-cooked beef dinner, try our slow-cooker glazed beef short ribs with onions.

First, the long cooking time turns beef short ribs into exceptionally tender meat that pulls away from the bones easily.

Next, the sauce balances several different flavors. Barbecue sauce and honey provide sweetness, while soy sauce and Worcestershire sauce add savory depth.

In addition, balsamic vinegar provides acidity and tomato paste strengthens the rich beefy sauce.

Smoked paprika gives the ribs an extra layer of smoky flavor even before the barbecue sauce is added.

Finally, slow cooker short ribs require very little active cooking once everything is assembled in the crockpot.

Ingredients for Slow Cooker Short Ribs

Beef Short Ribs

• Bone-in beef short ribs: 4 pounds or 1.8 kilograms
• Olive oil: 2 tablespoons
• Large onion: 1, chopped
• Garlic: 4 cloves, minced
• Smoked paprika: 1 teaspoon
• Garlic powder: 1 teaspoon
• Salt: 1 teaspoon
• Black pepper: ½ teaspoon

Sticky BBQ Sauce

• Barbecue sauce: 1 cup
• Beef broth: ½ cup
• Honey: ¼ cup
• Soy sauce: ¼ cup
• Brown sugar: 2 tablespoons
• Worcestershire sauce: 2 tablespoons
• Balsamic vinegar: 2 tablespoons
• Tomato paste: 1 tablespoon

For Thickening the Sauce

• Cornstarch: 1 tablespoon
• Cold water: 2 tablespoons

How to Make Slow Cooker Short Ribs

1. Dry and Season the Short Ribs

Pat the beef short ribs dry.

Season them evenly with smoked paprika, garlic powder, salt, and black pepper.

Try to season all exposed sides of the meat.

2. Heat the Olive Oil

Add the olive oil to a large skillet and heat it over medium-high heat.

Allow the pan to become hot before adding the ribs.

3. Brown the Short Ribs

Add the seasoned ribs to the hot skillet.

Brown them on all sides until a flavorful crust develops.

Work in batches when necessary so the skillet is not overcrowded.

4. Transfer to the Slow Cooker

Move the browned ribs into the slow cooker.

Arrange them so the meat fits comfortably inside the crockpot.

5. Add the Onion and Garlic

Add the chopped onion and minced garlic around the short ribs.

Spread them throughout the slow cooker rather than leaving everything in one spot.

6. Prepare the Sticky Sauce

In a medium mixing bowl, combine the barbecue sauce, beef broth, honey, soy sauce, brown sugar, Worcestershire sauce, balsamic vinegar, and tomato paste.

Whisk until the tomato paste and brown sugar are well incorporated.

7. Pour the Sauce Over the Ribs

Pour the prepared sauce evenly over the ribs.

Allow the sauce to run around and between the pieces of meat.

8. Cook the Slow Cooker Short Ribs

Cover the slow cooker with the lid.

Cook the slow cooker short ribs on LOW for 7–8 hours.

Alternatively, cook them on HIGH for 4–5 hours.

The ribs are ready when the meat is extremely tender and easily pulls away from the bones.

9. Remove the Tender Ribs

Carefully transfer the cooked ribs to a plate.

Handle them gently because the meat may be tender enough to separate from the bones.

10. Remove Excess Fat

Remove excess fat from the surface of the sauce in the slow cooker.

This helps the finished glaze become rich without being overly greasy.

11. Make the Cornstarch Slurry

Combine 1 tablespoon cornstarch with 2 tablespoons cold water.

Stir until completely smooth with no dry cornstarch remaining.

12. Thicken the Sticky Sauce

Stir the cornstarch slurry into the sauce in the slow cooker.

Switch the slow cooker to HIGH.

Cook for approximately 10–15 minutes, until the sauce becomes thick and glossy.

13. Return the Short Ribs to the Sauce

Carefully return the ribs to the slow cooker.

Spoon the thickened sticky sauce generously over the meat until each rib is well coated.

14. Optional Broiler Finish

For extra caramelization, transfer the glazed ribs to a broiler-safe baking sheet or dish.

Broil for approximately 3–5 minutes.

Watch closely because the honey, brown sugar, and barbecue sauce can darken quickly.

15. Serve the Sticky Beef Short Ribs

Transfer the ribs to serving plates.

Spoon additional thick, glossy sauce over the top.

Serve hot with mashed potatoes, rice, roasted vegetables, or coleslaw.

How to Get Fall-Apart Tender Slow Cooker Short Ribs

Time is the most important part of this recipe.

Short ribs contain connective tissue that becomes tender during long, gentle cooking.

If the ribs still feel firm near the lower end of the cooking range, continue cooking until the meat pulls away easily from the bones.

Therefore, tenderness is a better final test than relying only on the clock.

Why Brown the Short Ribs First?

Browning the ribs adds another layer of flavor before the slow-cooking process begins.

The hot skillet develops a darker exterior and roasted beef flavor.

Those browned surfaces then spend several hours surrounded by the sticky sauce.

As a result, the finished slow cooker short ribs have more depth than ribs placed into the crockpot completely raw.

How to Make the Sticky BBQ Glaze

The sauce begins as a relatively loose cooking liquid because it needs enough moisture for several hours in the slow cooker.

Once the ribs are removed, cornstarch and cold water are mixed into a slurry.

The slurry then goes into the sauce while the slow cooker is set to HIGH.

After approximately 10–15 minutes, the sauce becomes thicker and glossier.

Returning the ribs to this finished sauce gives the meat the sticky glazed appearance described in the recipe.

Why Remove Excess Fat from the Sauce?

Bone-in beef short ribs can release a noticeable amount of fat during long cooking.

The recipe specifically calls for removing excess fat after the ribs are taken out.

This keeps the finished glaze from becoming unnecessarily oily.

It also allows the sweet, smoky, savory flavors of the sauce to stand out more clearly.

Tips for the Best Slow Cooker Short Ribs

Pat the ribs dry. A dry exterior helps them brown more effectively.

Season every side. Distribute the smoked paprika, garlic powder, salt, and pepper evenly.

Do not overcrowd the skillet. Brown the ribs in batches when necessary.

Cook until truly tender. Do not remove them simply because the minimum time has passed.

Handle cooked ribs carefully. Fall-apart meat can separate from the bones easily.

Remove excess fat. This gives the final glaze a cleaner texture.

Use cold water for the slurry. Mix the cornstarch until completely smooth before adding it to the hot sauce.

Watch the broiler closely. The sticky glaze can caramelize very quickly.

LOW or HIGH for Slow Cooker Short Ribs?

The recipe gives two cooking options.

For the longer method, cook on LOW for 7–8 hours.

When less time is available, cook on HIGH for 4–5 hours.

In either case, the final goal is the same: the beef should be tender enough to pull away easily from the bones.

What to Serve With Slow Cooker Short Ribs

Creamy mashed potatoes are especially good because they absorb the thick BBQ gravy.

Steamed rice also provides a simple base for the sticky sauce.

Roasted vegetables can balance the rich beef with additional texture.

Coleslaw provides a cool and crisp contrast to the sweet and smoky glaze.

For a larger meal, serve the ribs with both potatoes and a green vegetable.

Sticky Slow Cooker Short Ribs Variations

Make them smokier. Choose a smoky barbecue sauce to reinforce the smoked paprika.

Make them sweeter. Use a sweeter barbecue sauce while keeping the original honey and brown sugar amounts.

Make them spicier. A spicy barbecue sauce can add heat without changing the basic cooking method.

Skip the broiler. The ribs can be served directly from the thickened slow-cooker sauce when extra caramelization is not needed.

Can You Prepare Slow Cooker Short Ribs Ahead?

The ribs can be seasoned before cooking and kept refrigerated until you are ready to begin the recipe.

The sticky sauce ingredients can also be mixed separately ahead of time.

Then brown the meat, assemble everything in the slow cooker, and start cooking.

How to Store Slow Cooker Short Ribs

Allow leftover ribs and sauce to cool before transferring them to an airtight container.

Keep the meat with some of the sauce so it stays moist during storage.

Because the supplied recipe does not give a specific refrigerator storage period, no exact storage duration is being added here.

How to Reheat Slow Cooker Short Ribs

Warm the ribs gently together with their sauce.

A covered baking dish or saucepan can help prevent the meat from drying out.

Add enough of the sticky sauce to keep each rib well coated while reheating.

Slow Cooker Short Ribs FAQs

What Kind of Short Ribs Does This Recipe Use?

The recipe uses 4 pounds of bone-in beef short ribs.

Can I Cook the Ribs on HIGH?

Yes. Cook them on HIGH for approximately 4–5 hours.

The LOW method takes approximately 7–8 hours.

How Do I Know When the Short Ribs Are Ready?

The meat should be extremely tender and pull away easily from the bones.

Why Is My Sauce Thin?

The sauce is intentionally thickened after the meat finishes cooking.

Mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir the slurry into the sauce.

Cook on HIGH for 10–15 minutes until glossy and thick.

Do I Have to Broil the Ribs?

No. Broiling is optional.

It is included only for an additional caramelized finish.

How Long Should I Broil the Ribs?

The supplied recipe calls for approximately 3–5 minutes.

Watch them continuously because the sticky glaze can darken quickly.

Can I Skip Browning the Ribs?

The supplied recipe specifically instructs browning the ribs before slow cooking.

Therefore, the main recipe keeps that step rather than treating it as optional.

Slow Cooker Short Ribs Recipe Details

Prep Time: 20 minutes

LOW Cooking Time: 7–8 hours

HIGH Cooking Time: 4–5 hours

Sauce Thickening: 10–15 minutes on HIGH

Optional Broiling: 3–5 minutes

Servings: 6

Method: Slow Cooker

Course: Main Course

Final Thoughts on Slow Cooker Short Ribs

Slow cooker short ribs combine fall-apart beef with a sweet, smoky, savory sauce made from barbecue sauce, honey, soy sauce, Worcestershire sauce, balsamic vinegar, and beef broth.

Moreover, the final cornstarch step turns the cooking liquid into a thick, glossy glaze that coats every tender rib.

Serve the ribs straight from the slow cooker or use the optional broiler finish for additional caramelization before bringing them to the table.