Fall-Off-The-Bone Comfort: 67 Slow Cooker Short Rib Recipes

Short ribs thrive in a low-and-slow environment, turning meltingly tender while the cooker does the heavy lifting. From cozy classics to globe-trotting flavor bombs, the following 67 recipes prove there’s always a new way to dress up this forgiving cut. Each one calls for bone-in beef short ribs and a standard slow cooker set to low for 7–8 hours or high for about 4. Adjust salt and spice to taste, then enjoy the remarkable results with minimal effort.

1. Classic Red Wine Braise

Start with a mirepoix of carrots, celery, and onion, then splash in dry red wine and beef broth. The alcohol reduces during the long simmer, leaving a silky sauce that clings to every rib. Serve over buttery mashed potatoes for a timeless dinner.

2. Garlic-Herb Butter Short Ribs

A whole head of garlic and a handful of fresh herbs infuse richness without fuss. Finish the dish with a knob of butter for gloss and flavor. It pairs beautifully with steamed green beans.

3. Smoky Chipotle & Honey Ribs

Canned chipotle peppers add gentle heat that’s rounded out by sweet honey. A splash of apple cider vinegar brightens everything. Try these in tacos with pickled onions.

4. Korean-Inspired Gochujang Ribs

Gochujang, soy sauce, and pear purée mimic traditional kalbi flavors with slow-cooker ease. The meat turns sweet, savory, and slightly spicy. Serve alongside steamed rice and kimchi.

5. Balsamic & Rosemary Ribs

Balsamic vinegar reduces into a tangy syrup that balances the beef’s richness. Rosemary perfumes the entire pot. Spoon the ribs over polenta to catch that sauce.

6. Stout-Braised Pub Ribs

A malty stout lends depth and a slight cocoa note. Add a dab of Dijon mustard for subtle sharpness. These ribs practically demand a side of crusty bread.

7. Thai Peanut Coconut Ribs

Coconut milk, peanut butter, and red curry paste create a satay-style sauce that’s rich yet balanced. A squeeze of lime before serving brightens each bite. Jasmine rice is the perfect companion.

8. Espresso-Chocolate Mole Ribs

Unsweetened cocoa, brewed espresso, and mild chiles come together for a complex, mildly spicy sauce. Slow cooking lets the flavors meld into a velvety cloak. Serve with warm corn tortillas.

9. French Onion Short Ribs

Swap steak for short ribs in a riff on French onion soup. Caramelized onions form the base, while a Gruyère topping adds gooey decadence. Ladle over toasted baguette slices.

10. Maple-Mustard Glazed Ribs

Real maple syrup and whole-grain mustard strike an ideal sweet-savory balance. A dash of smoked paprika hints at barbecue flavor. Mashed sweet potatoes complement the glaze.

11. Vietnamese Pho-Style Ribs

Cinnamon, star anise, and fish sauce mimic pho without hours at the stove. Ladle the spiced broth over rice noodles. Finish with basil, lime, and bean sprouts.

12. Caribbean Jerk Short Ribs

Allspice, Scotch bonnet pepper, and fresh thyme deliver island warmth. Brown sugar mellows the heat. Pair with coconut rice and black beans.

13. Tomato-Basil Braised Ribs

A simple marinara base becomes luxurious after hours with beef. Fresh basil stirred in at the end keeps flavors lively. Serve over pappardelle pasta.

14. Miso-Ginger Short Ribs

White miso adds umami, while ginger supplies zing. A bit of mirin lends gentle sweetness. Pair with steamed bok choy.

15. Cider & Brown Sugar Ribs

Apple cider and brown sugar create a subtly sweet glaze that feels autumnal. A pinch of cinnamon accentuates the fruitiness. They’re lovely with roasted root vegetables.

16. Italian Chianti & Porcini Ribs

Dried porcini mushrooms lend an earthy backbone, while Chianti adds acidity. Rehydrate mushrooms in wine for deeper flavor. Serve over creamy risotto.

17. Bourbon-Brown Sugar Ribs

Bourbon brings vanilla notes that mingle with molasses-rich brown sugar. A splash of soy sauce keeps things savory. Great with skillet cornbread.

18. Greek Lemon-Oregano Ribs

Lemon juice and zest brighten the beef, while oregano adds Mediterranean flair. Finish with crumbled feta for tang. Try with a simple cucumber salad.

19. Moroccan Apricot Tagine Ribs

Cumin, coriander, and cinnamon team up with dried apricots for sweet-savory magic. Toasted almonds sprinkled on top add crunch. Couscous soaks up the aromatic sauce.

20. Spicy Szechuan Peppercorn Ribs

Szechuan peppercorns lend a pleasant tingle, while doubanjiang brings depth. A spoonful of black vinegar balances the heat. Serve with steamed white rice.

21. Beer & BBQ Sauce Ribs

Pour in a light lager and your favorite bottled sauce for maximum simplicity. The beer tenderizes the meat while adding subtle malt flavor. Coleslaw makes the plate complete.

22. Dijon-Cider Onion Ribs

Sweet onions melt into a tangy sauce of hard cider and Dijon. A touch of cream rounds things out. Serve over buttered egg noodles.

23. Harissa Tomato Ribs

North African harissa paste fires up a tomato base with smoky heat. Mint leaves cool things off at the table. Pair with fluffy couscous or flatbread.

24. Orange-Ginger Sticky Ribs

Orange marmalade and fresh ginger reduce into a citrusy lacquer. Soy sauce tempers the sweetness. These ribs shine beside coconut rice.

25. Stifado-Style Cinnamon Ribs

Inspired by Greek stifado, this recipe uses cinnamon, cloves, and pearl onions for warmth. Red wine deepens the sauce. Crusty bread is a must for dipping.

26. Pomegranate Molasses Ribs

Pomegranate molasses delivers tang and subtle fruitiness. A sprinkle of sumac echoes the tart flavor. Couscous or wild rice works well underneath.

27. Tuscan White Bean Ribs

Short ribs cook atop cannellini beans, infusing them with meaty richness. Sun-dried tomatoes and rosemary add Mediterranean character. Ladle into bowls with grated Parmesan.

28. Cola-Braised Ribs

Regular cola acts as both sweetener and tenderizer. A shot of Worcestershire sauce heightens the savory side. Potato salad makes an easy side.

29. Spanish Rioja & Paprika Ribs

Smoked paprika and a bottle of Rioja turn the pot into a tapas-worthy treat. Roasted red peppers add sweetness. Serve with saffron rice.

30. Herbaceous Chimichurri Ribs

Cook the ribs simply in broth, then spoon vibrant chimichurri over the finished meat. The fresh herbs cut through the richness. Pair with grilled vegetables.

31. Thai Massaman Curry Ribs

Store-bought Massaman paste, coconut milk, and potatoes create a comforting curry. Crushed peanuts add texture. Serve with steamed jasmine rice.

32. Cumin-Lime Southwest Ribs

Cumin, oregano, and lime zest provide bright southwestern flair. A bit of fire-roasted salsa enriches the braising liquid. Corn tortillas complete the spread.

33. Hoisin Five-Spice Ribs

Hoisin sauce offers sweetness while five-spice powder adds aromatic depth. A quick broil after slow cooking caramelizes the glaze. Enjoy with steamed broccoli.

34. Guinness & Chocolate Ribs

Bitter stout and a square of dark chocolate team up for complexity, not sweetness. The combo yields a silky, slightly bitter sauce that flatters the beef. Creamy mashed parsnips are a natural partner.

35. Cranberry-Port Ribs

Port wine and dried cranberries simmer into a jewel-toned glaze. A bit of orange zest lifts the flavor. Perfect for holiday gatherings.

36. Lemongrass & Coconut Ribs

Bruised lemongrass infuses coconut milk with citrusy aroma. Fish sauce seasons without overpowering. Spoon over rice noodles and top with fresh herbs.

37. Argentine Malbec & Tomato Ribs

Malbec’s berry notes complement tomato and beef beautifully. A pinch of oregano nods to Argentine flavors. Polenta or crusty bread works wonders here.

38. Sesame-Orange Teriyaki Ribs

Homemade teriyaki with fresh orange juice creates a balanced glaze. Slow cooking thickens it naturally. Pair with stir-fried snap peas.

39. Beer Cheese Ribs

Pale ale and sharp cheddar melt into a decadent topping after the ribs finish braising. Keep the side simple—think roasted broccoli—to cut the richness.

40. Vindaloo-Spiced Ribs

Use a store-bought vindaloo paste plus tomato purée for fiery results. Potatoes soak up the flavorful gravy. Serve with basmati rice and cooling yogurt.

41. Bourbon-Peach Ribs

Peach preserves and bourbon mingle into a sticky, slightly sweet coating. A splash of soy keeps things balanced. Goes great with grilled asparagus.

42. Sauerbraten-Style Ribs

Red wine vinegar, juniper, and crushed gingersnaps echo German sauerbraten flavors. The cookies thicken the sauce naturally. Serve with buttered spaetzle.

43. Green Chile & Tomatillo Ribs

Roasted tomatillos and mild green chiles yield a tangy verde sauce. Add a handful of hominy for extra body. Garnish with fresh cilantro and lime.

44. Pineapple Soy Polynesian Ribs

Pineapple juice tenderizes while imparting a tropical note. Soy sauce and ginger prevent the dish from skewing too sweet. Coconut rice completes the vibe.

45. Herbed Tomato Marsala Ribs

Sweet Marsala wine marries well with crushed tomatoes and Italian herbs. The resulting sauce tastes like Sunday gravy with extra depth. Enjoy over rigatoni.

46. Sesame Gochujang-Honey Ribs

Equal parts gochujang and honey strike a spicy-sweet note. Sesame oil rounds things out. A final sprinkle of seeds adds crunch.

47. Porcini-Marsala Cream Ribs

Rehydrated porcinis and Marsala produce a luxurious broth that becomes creamy with a splash of cream. Serve atop buttery egg noodles for peak comfort.

48. Maple-Bacon Short Ribs

Render bacon first, then let the ribs braise in those drippings plus a drizzle of maple syrup. Crumble more bacon on top before serving. Pair with roasted Brussels sprouts.

49. Honey-Sriracha Ribs

Honey softens sriracha’s heat, creating an addictive sticky finish. A squeeze of lime wakes everything up. Try with simple steamed rice.

50. Tarragon-Dijon Cream Ribs

White wine, Dijon, and fresh tarragon form a French-inspired braising liquid. Once the ribs are done, stir in cream for silkiness. Mashed potatoes soak it all up.

51. Black Garlic & Soy Ribs

Fermented black garlic lends subtle sweetness and lots of umami. Combine with soy, mirin, and rice vinegar for depth. Finish with sliced scallions.

52. Pumpkin Ale & Sage Ribs

Pumpkin ale adds gentle spice that pairs naturally with sage. A bit of pure pumpkin purée thickens the sauce. Serve alongside roasted squash.

53. Tomato Harissa & Chickpea Ribs

Chickpeas cook in the same pot, soaking up meaty flavor. Harissa spice paste livens up tomato sauce without extra steps. Ladle into bowls and top with yogurt.

54. Sweet Soy Pineapple Ribs

Sweet soy (kecap manis) brings caramel notes that marry well with pineapple chunks. A garnish of sliced red chile adds color and gentle heat. Great over coconut rice.

55. Rosemary-Garlic White Wine Ribs

Dry white wine keeps the braise light, while rosemary and garlic infuse classic flavor. Finish with a pat of butter for sheen. Serve with crusty bread and salad.

56. Cajun Andouille & Short Ribs

Smoked andouille boosts the dish with extra depth and heat. Cajun seasoning, bell peppers, and celery create a mini étouffée. Spoon over white rice.

57. Ginger-Scallion Soy Ribs

Fresh ginger and a bundle of scallions infuse a simple soy broth. Brown sugar adds balance. Serve with steamed bok choy and rice.

58. Cranberry-Balsamic Holiday Ribs

Dried cranberries break down during cooking, thickening the sauce naturally. Balsamic vinegar sharpens the flavor. This festive option pairs with mashed parsnips.

59. Pine Nut & Rosemary Pesto Ribs

Cook the ribs in simple broth, then finish with homemade rosemary pesto for fresh punch. The nuts add welcome crunch. Polenta provides a creamy base.

60. Honey-Garlic Sesame Ribs

Equal parts soy, honey, and minced garlic create a sticky, crowd-pleasing glaze. Sesame oil adds nuttiness. Top with toasted seeds for contrast.

61. Cuban Mojo Citrus Ribs

Orange and lime juices, oregano, and garlic give classic Cuban mojo flavor. A dash of cumin deepens the profile. Black beans and rice round out the meal.

62. Italian Salsa Verde Ribs

Braise the ribs in white wine, then spoon a zesty parsley-capers salsa verde over them. The bright sauce lifts the rich meat. Serve with roasted potatoes.

63. Coconut Curry Pumpkin Ribs

Coconut milk and red curry paste join cubes of pumpkin for a fall-ready twist. The vegetable softens yet holds shape through the braise. Ladle over rice.

64. Lavender & Red Wine Ribs

A pinch of food-grade lavender lends floral notes without overpowering. Red wine and beef stock ground the flavor. Mashed potatoes soak up the fragrant sauce.

65. Apple Butter BBQ Ribs

Apple butter enriches store-bought BBQ sauce, adding fall flavor and extra body. A teaspoon of cider vinegar keeps things balanced. Try alongside baked beans.

66. Lemon Pepper Cream Ribs

Lemon zest, cracked pepper, and cream create a surprisingly light sauce. Finish with chopped parsley for color. Serve over buttered noodles.

67. Turmeric & Tamarind Ribs

Ground turmeric and tamarind concentrate form a tangy, slightly earthy braising liquid. Coconut milk smooths the acidity. Jasmine rice is the perfect backdrop.