These beef short ribs go into the slow cooker with a warming spice rub and come out six hours later, succulent, deeply flavorful, and fork-tender. No braising liquid, no searing, no babysitting. Just deeply spiced, fall-off-the-bone beef cooked entirely in its own fat and caramelized onion juices. Dairy-free, gluten-free, paleo, and keto-friendly.
Short ribs are one of those cuts that reward patience, and the slow cooker makes that patience completely effortless. I love making these on a Sunday when I want a serious dinner without spending the afternoon in the kitchen. If you're a fan of tender, slow-cooked beef, my Dutch Oven Shredded Beef Chuck Roast is another one worth bookmarking. Let's make it!
Why You'll Love This Recipe
- Hands-off cooking: Ten minutes of prep, then the slow cooker takes over completely.
- A bold homemade spice rub: Builds real depth and just the right amount of heat with spices you already have.
- No added liquid: The ribs cook in their own fat, rendered juices, and the moisture from the onions. No broth needed.
- Works for most diets: Dairy-free, gluten-free, grain-free, paleo, and keto-friendly.
Ingredients & Notes
You only need a handful of ingredients here. No added liquid, no bone broth required. The ribs render slowly in their own fat while the onions caramelize underneath, and together they create a rich, deeply savory cooking liquid that does all the work.
- Bone-in beef short ribs (4 to 5 pounds, about 9 to 10 ribs): Bone-in is best here. The bones release collagen and gelatin during the long cook, which gives the meat its silky, melt-in-your-mouth texture. Boneless short ribs work too if that's what you have.
- Sea salt: Used both in the spice rub and to season the onion base layer.
- Spices: A blend of ground mustard seed, onion powder, cayenne pepper, and ground white pepper adds layers of flavor to the ribs. If you want an extra kick, feel free to increase the cayenne.
- Coconut sugar or monk fruit sweetener: A small amount balances the heat from the cayenne beautifully. Skip it if you prefer a fully savory rub.
- Extra virgin olive oil: Goes into the bottom of the slow cooker to build a flavor base and help the onions soften evenly.
- Yellow onions: These are not just aromatics. They caramelize slowly under the ribs and become something wonderful. Don't skip them.
- Garlic cloves: Nestled in among the ribs, they infuse the whole pot with deep, savory warmth over the six-hour cook.
- Rosemary: Whether you choose fresh or dried, rosemary adds a fragrant herbal note that complements the beef.
How To Make It
Step One — Pat the ribs dry. Remove the short ribs from the fridge and pat them thoroughly dry on all sides with paper towels. Dry meat holds the spice rub better and develops more flavor during cooking.
Step Two — Mix and apply the spice rub. In a small bowl, combine the seasoning with coconut sugar if using. Press the rub firmly onto every surface of each rib, coating all sides generously. Keep any leftover spice mix in the bowl.
Step Three — Build the base. Drizzle 2 tablespoons of olive oil across the bottom of a 6-quart slow cooker. Spread the slices from one onion over the oil in an even layer and season with a few pinches of salt.
Step Four — Arrange the ribs. Place the seasoned short ribs on top of the onion layer, standing them on their sides to make the most of the space and help them cook evenly.
Step Five — Add the remaining onions. Tuck the second onion's slices in between and around the ribs, filling the gaps. Scatter any remaining spice rub evenly over the top.
Step Six — Add the aromatics. Flatten the 4 garlic cloves with the side of a knife and nestle them in among the ribs. Lay the rosemary sprigs over the top.
Step Seven — Slow cook. Cover and set the slow cooker to high. Cook for 6 hours, until the meat is completely tender and pulls away from the bone easily. Serve the ribs with the soft, sweet cooked onions spooned on top and a ladle of the rich cooking juices over everything.
Top Tips
- Make it ahead: You can season the ribs and refrigerate them covered for up to one day. That said, there is no need for the dry rub to sit for a while. The spices have six hours to soak into the meat during cooking.
- Press the rub in firmly: Cover every side of each rib and push the spice mix into the meat with your hands. Any leftover rub goes on top of the ribs once they're in the cooker.
- Want more heat? Feel free to add a tad more of the cayenne powder (maybe an extra teaspoon or two).
- Use the cooking juices: Spoon them over the ribs when serving, or thicken them into a gravy, as I do in my Slow Cooker Chicken and Potatoes.
- Serving suggestion: These pair beautifully with oven-baked potatoes, roasted Brussels sprouts and carrots, or a creamy cauliflower mash for a paleo-friendly, low-carb plate.
Variations & Substitutions
- Adjust the sweetness: If you enjoy a little more balance against the cayenne, add an extra teaspoon of coconut sugar or monk fruit sweetener to the rub.
- Swap the herbs: Rosemary is the classic choice here, but a couple of bay leaves or fresh thyme sprigs work just as well. Feel free to combine them.
- Go boneless: Boneless short ribs will still become tender and delicious. Check them around the 5-hour mark since they may finish a little earlier than bone-in.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a spoonful of the cooking juices, or add a splash of beef broth to keep the meat moist. They can also be reheated in the microwave. These ribs are genuinely one of the better leftover meals you'll have all week.
To freeze, store in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
Recipe FAQs
You don't need to sear or brown the ribs before slow cooking. Instead, you want them to cook slowly in their natural fatty juices. I know I'm going against the grain here. But these short beef ribs will have incredible flavor and a super-tender texture.
Not necessary. The dry rub clings well to the meat, and the six-hour cook gives the spices plenty of time to penetrate. If you want to season them the night before, go ahead, but it's not a requirement.
The meat should pull away from the bone easily and feel completely tender when pressed with a fork. If it's resisting at all, give it another 30 minutes.
More Beef Recipes To Make Next
Made this? Tell me how it went in the comments and leave a star rating below. I love to hear from you. And don't forget to subscribe to my monthly newsletter! — Mariska
📖 Recipe
Slow Cooker Beef Short Ribs
Mariska RamondinoEquipment
- 1 Slow Cooker (Crock Pot) For best results, use a 6-quart slow cooker. If you need to cook in larger batches, adjust the recipe accordingly.
- 1 small bowl to mix the spice rub.
- 1 Kitchen Tongs to remove the tender beef short ribs.
Ingredients
- 4-5 pounds bone-in beef short ribs about 2.29 kilograms/about 9 to 10 ribs (see note)
- 2 teaspoons sea salt plus a few pinches
- 1 teaspoon ground mustard seed
- 1 teaspoon ground white pepper
- 2 teaspoons cayenne pepper
- 2 teaspoons onion powder
- 2 teaspoons coconut sugar or Monkfruit sweetener (optional)
- 2 tablespoons extra virgin olive oil
- 2 yellow onions 350 grams, peeled and sliced crosswise (see pics), divided
- 4 large cloves of garlic peeled
- 3 fresh whole Rosemary sprigs or 1 ½ teaspoon cracked needles or 1 teaspoon powdered rosemary
Instructions
- Take out the ribs and thoroughly pat dry with a paper towel.4-5 pounds bone-in beef short ribs
- In a small bowl, mix the following spices: salt, ground mustard seed, ground white pepper, cayenne pepper, onion powder, and the coconut sugar.2 teaspoons sea salt, 1 teaspoon ground mustard seed, 1 teaspoon ground white pepper, 2 teaspoons cayenne pepper, 2 teaspoons onion powder, 2 teaspoons coconut sugar
- Dip the ribs one by one into the mixed spice bowl until all sides of the ribs are generously covered with the spice mix (you should still have a bit of spice mix left)—set aside.
- Divide the olive oil evenly over the bottom of a minimum 6-quart Crock Pot-type-slow-cooker. Divide the slices of one yellow onion on top of the olive oil. Season with a few pinches of salt.2 tablespoons extra virgin olive oil, 2 yellow onions
- Place the seasoned short ribs in the slow cooker on top of the sliced onions. I like to arrange them on their side.
- Tuck the remaining sliced onions in between the seasoned ribs. Fill up the spaces evenly in between the ribs.
- Sprinkle any remaining spice mix evenly on top of the short ribs and the onions.
- With the side of a knife, flatten the peeled garlic. Add on top of the meat in the slow cooker or tucked in. Top off with fresh Rosemary.4 large cloves of garlic, 3 fresh whole Rosemary sprigs
- Set cooker on high, cover, and cook for 6 hours.
- When the ribs are tender, serve with some cooked onions on top and spoon some of the liquid in the slow cooker over the ribs.
Notes
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Nutrition (% Daily value)
Disclaimer: This nutritional data is calculated using third party tools and is only intended as a reference.
Mimi says
I love this recipe! I am not a fan of cayenne so I cut the amount down to 1/8 of a teaspoon. The flavor was delicious. I’m trying it again today with a chuck roast because I ran out of short ribs. 🙂
Mariska Ramondino says
Thank you, Mimi! I am so glad you like it. Love the idea of doing it with chuck roast. It's one of my favorite beef cuts. Let me know how it turns out!
ana says
I need to make these asap! They look so good!