Slow Cooker Beef Ribs

Slow cooked beef ribs are the type of food that makes you pause after the first bite.

The meat turns soft like butter, clinging to the bone just enough to remind you it had structure once.

After hours in the slow cooker, it soaks up a rich, herby gravy that’s thick enough to coat every shred.

Pair that with a scoop of creamy mashed potatoes and some simple steamed vegetables, and you’ve got a plate that feels complete.

This recipe doesn’t mess around with shortcuts. You brown the ribs. You build the gravy properly. And then you leave it alone, letting time do all the heavy lifting.

What you get in return is meat that collapses under your fork, sauce that’s glossy and deep with flavor, and a meal that feels like it took all day—because it did.

It’s the kind of dish that doesn’t need a lot of explaining. You smell it, you see it, and you know it’s going to be good.

And when the ribs hit that mash and the gravy slides off the edge of the plate, it’s hard not to just dig in before it even hits the table.

Slow Cooker Beef Ribs With Gravy, Mashed Potatoes, And Steamed Veggies Recipe

Ingredients

For The Beef Ribs

1.5 kg beef short ribs (bone-in or boneless, well-marbled)
2 tablespoons cooking oil
1 large onion, finely chopped
5 garlic cloves, minced
2 tablespoons tomato paste
3 tablespoons all-purpose flour
2 ½ cups low-sodium beef broth
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
½ teaspoon ground black pepper
Salt to taste

For The Mashed Potatoes

6 large potatoes (Yukon Gold or Russet), peeled and chopped
½ cup whole milk (warm)
4 tablespoons butter
Salt and pepper to taste

For The Steamed Veggies

1 cup broccoli florets
1 cup chopped cabbage
Salt to taste

Instructions

Heat oil in a large skillet over medium-high heat. Pat the ribs dry with a paper towel and sear them on all sides until nicely browned, about 2–3 minutes per side. Do not overcrowd the pan—work in batches if needed. Transfer the seared ribs to the slow cooker.
In the same skillet, reduce heat to medium. Add chopped onion and sauté for 3–4 minutes until soft. Add garlic and cook for another 30 seconds. Stir in tomato paste and cook for 1 minute to deepen the flavor.

Sprinkle flour over the onion mixture and cook for 1–2 minutes while stirring constantly. Slowly pour in the beef broth, stirring well to avoid lumps. Add soy sauce, Worcestershire sauce, thyme, rosemary, black pepper, and salt. Bring to a gentle boil and cook until slightly thickened, about 3–4 minutes.
Pour the hot gravy mixture over the ribs in the slow cooker. Cover and cook on low for 8 hours, or on high for 5–6 hours, until the ribs are fork-tender and the meat is falling apart.
About 30 minutes before serving, boil the chopped potatoes in salted water until very soft, around 15–20 minutes. Drain and mash them with warm milk, butter, salt, and pepper until smooth and creamy.

While the potatoes are cooking, steam the broccoli and cabbage until just tender, about 5–7 minutes. Season with a little salt.
Spoon a generous portion of mashed potatoes onto each plate. Top with 2–3 pieces of beef ribs and plenty of that rich gravy. Add steamed broccoli and cabbage on the side.
Serve immediately while everything is piping hot and flavorful. This dish is filling, savory, and perfect for any day you crave real comfort food.

What Cut Of Beef Works Best For Slow Cooker Beef Ribs?

Choosing the right cut of beef is very important if you want juicy, tender, fall-apart meat that melts in your mouth.

Beef Short Ribs (Bone-In): These are the most popular and reliable cut for slow cooking. They have a good balance of fat, meat, and bone that adds deep flavor to the sauce.
Boneless Beef Ribs: These cook a bit faster and are easier to serve, but they don’t offer the same richness as bone-in cuts.

English-Cut Short Ribs: These are thick, meaty ribs that come cut parallel to the bone and are perfect for slow cooking.
Flanken-Cut Ribs: These are thinly sliced across the bone, and while they’re more common in grilling, they can work in slow cooking if you reduce the time slightly.

If you’re unsure at the store, ask for short ribs that have good marbling and are at least 2 inches thick.

Can I Cook Slow Cooker Beef Ribs On High Instead Of Low?

Yes, you can cook it on high, but the results may vary slightly. Low and slow cooking helps the fat and connective tissue break down fully, which gives the meat its tender texture.

Low Setting (Recommended): Cooks in 8 hours. This gives the meat time to absorb the flavors and become super soft.
High Setting: Cooks in 5 to 6 hours. This is okay if you’re in a rush, but the meat might not be quite as juicy and tender as the low method.

Do I Need To Brown The Beef Ribs First?

Yes, browning the ribs is an important step you should not skip. It adds deep flavor to the dish and helps the sauce taste much richer.

Boosts Flavor: Searing the outside caramelizes the meat and brings out natural sugars.
Improves Sauce Color: It adds a dark, rich color to the gravy.

Seals In Juices: Helps keep the ribs juicy while they cook for hours.

How Can I Make The Gravy Rich And Thick?

A well-made gravy is what brings this dish together, soaking into the mashed potatoes and clinging to every bite of rib.

Use Flour To Thicken: Sauté flour with the onions and garlic to create a roux base before adding broth. This prevents lumps.

Simmer Before Adding To Slow Cooker: Let the mixture bubble for a few minutes to activate the thickening.
Don’t Add Water: Stick to broth for depth. If it’s too thick after cooking, add a splash of hot broth or milk to loosen it.

Can I Make Slow Cooker Beef Ribs Ahead Of Time?

Yes, this is a great make-ahead recipe because the flavor actually improves the next day.

Make A Day Early: Cook the ribs fully, cool them, and store in the fridge overnight. Reheat slowly with the gravy.
Prepare Gravy And Mashed Potatoes Separately: You can make both a day before and store them in airtight containers.

How Should I Store Leftover Slow Cooker Beef Ribs?

Storing leftovers properly means you can enjoy this meal again without losing any flavor or texture.

Refrigerator: Keep ribs, gravy, potatoes, and veggies in separate airtight containers for up to 4 days.
Freezer: Freeze ribs and gravy together in a container or freezer bag for up to 2 months. Freeze mashed potatoes separately if needed.
Reheat Gently: Use a skillet on low heat or microwave in short bursts. Add a bit of broth or milk to loosen the gravy or potatoes if they seem dry.

Can I Use A Different Sauce Instead Of Gravy?

Yes, you can switch the sauce depending on what flavor you’re in the mood for.

Barbecue Sauce: Sweet and tangy sauces go well with the richness of ribs.
Tomato-Based Sauce: You can add crushed tomatoes and herbs for an Italian twist.

Asian-Style Sauces: Soy sauce, garlic, ginger, and a little brown sugar can give it a sticky, sweet-salty glaze.

What Vegetables Go Well On The Side?

While broccoli and cabbage are simple and healthy options, you can serve this dish with many other veggies.

Carrots: Sweet, tender carrots balance the richness of the meat.

Green Beans: Steam or sauté with a bit of garlic or lemon.
Peas And Corn: Easy to prepare and very kid-friendly.
Roasted Vegetables: Try roasted cauliflower or sweet potatoes for a heartier side.

Can I Make This Recipe Without A Slow Cooker?

Yes, you can cook this dish without a slow cooker by using an oven or a stovetop method.

Oven Method: Brown the ribs, prepare the sauce, then bake covered at 160°C (325°F) for 3–4 hours until tender.
Stovetop Method: Cook everything in a large pot with a tight lid on the lowest heat setting for 3 hours, stirring occasionally.

Whichever method you use, keep the lid on to trap moisture and let the meat become soft.

Why Are My Beef Ribs Still Tough After Cooking?

If your beef ribs aren’t soft, it’s usually because they haven’t cooked long enough.

Undercooked Meat: Ribs need time to break down the collagen and fat. Even 30–60 minutes more can make a big difference.
Too Much Liquid: If the sauce is too watery, the ribs might boil instead of braise, which can affect the texture.