Slow-Cooked Beef Short Ribs (All-Day Style)

Fall-apart tender beef short ribs slow-cooked in a savory, glossy sauce that clings to every bite—pure comfort-dinner energy.

Ingredients

• 3 to 3 1/2 lb bone-in beef short ribs (English-cut preferred)
• 1 1/2 tsp kosher salt
• 1 tsp black pepper
• 2 tbsp neutral oil (or olive oil)
• 4 cloves garlic, minced (pantry staple)
• 1 1/2 cups beef broth (or water + a pinch more salt)
• 1/3 cup ketchup
• 1/4 cup brown sugar
• 1/3 cup apple cider vinegar
• 2 tbsp Worcestershire sauce
• 2 tsp smoked paprika (or regular paprika)
• 1 tsp onion powder
• 1/2 tsp chili powder (optional, for gentle warmth)

Method

• 1

  Step 1: Season + sear for big flavor

  Pat ribs dry (this helps browning). Season all over with salt and pepper. Heat oil in a large skillet over medium-high heat, then sear ribs 2–3 minutes per side until deeply browned. Transfer to a slow cooker.

• 2

  Step 2: Build the slow-cook sauce

  In the same skillet (lower heat to medium), add garlic and stir until fragrant, about 30 seconds. Add broth, ketchup, brown sugar, vinegar, Worcestershire, paprika, onion powder, and chili powder. Stir and simmer 2 minutes, scraping up browned bits from the pan—this is flavor gold.

• 3

  Step 3: Slow cook all day

  Pour sauce over ribs. Cover and cook on **LOW for 8 hours** (or **HIGH for 4–5 hours**) until the meat is very tender and pulling away from the bone.

• 4

  Step 4: Reduce the sauce (worth it!)

  Carefully transfer ribs to a plate. Pour cooking liquid into a saucepan. Skim excess fat (spoon it off) and simmer **10–20 minutes** until it becomes glossy and lightly thickened—like a barbecue-style glaze that coats a spoon.

• 5

  Step 5: Glaze + serve

  Return ribs to the slow cooker (or a serving platter) and spoon the reduced sauce over. Serve hot with plenty of sauce.

Tips

• **Short rib cut matters:** English-cut (thicker blocks) holds up beautifully for all-day cooking; flanken-cut (thin strips) will cook faster and can shred.
• **Don’t skip the reduction:** Slow cooker sauces are usually thinner; reducing makes it clingy and restaurant-level.
• **Make-ahead:** Cook ribs a day ahead, chill overnight, then lift off the solid fat cap and reheat in the sauce.
• **What to serve with it:** Mashed potatoes, buttered corn, roasted green beans, or coleslaw—anything that loves a sticky, savory sauce.

Nutrition (per serving, estimate)