Slow Cooker Boneless Beef Short Ribs

Boneless Beef Short Ribs
Boneless Beef Short Ribs. Photo: Diana Rattray
  • 8 hrs 30 mins
  • Prep: 15 mins,
  • Cook: 8 hrs 15 mins
  • Yield: Serves 6
Ratings (16)

These tender, melt-in-your-mouth beef short ribs are served with the delicious gravy for a fabulous meal. Serve with mashed potatoes and your favorite vegetables, or serve them with hot cooked noodles or rice.

Make this dish with boneless or meaty bone-in short ribs. Or make the dish with a lean chuck roast, cut into chunks or cubed. If you use short ribs on the bone, allow about 1 pound per person, depending on how meaty they are.

See Also
14 of Our Favorite Slow Cooker Short Rib Recipes

What You'll Need

  • 3 pounds boneless beef short ribs
  • 3 tablespoons olive oil
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/3 cup flour
  • 1 cup chopped onion
  • 8 ounces mushrooms, sliced
  • 1/2 cup red wine, such as Cabernet or Pinot Noir
  • 1 cup beef broth
  • 1/4 cup red wine vinegar
  • 3 tablespoons brown sugar, light or dark
  • 2 cloves garlic, pressed and minced
  • 2 tablespoons cornstarch

How to Make It

  1. Trim excess fat from the short ribs. 
  2. Combine the flour, salt, and freshly ground black pepper in a food storage bag or a wide shallow plate. Mix well.
  3. Shake or dredge the beef pieces with the flour mixture. 
  4. Heat the olive oil in a large skillet over medium-high heat. When the oil is hot, add the floured beef short ribs and cook for about 6 to 8 minutes, turning to brown all sides.
  5. Transfer the ribs to the slow cooker.
  1. Add the onion and mushrooms to the skillet and cook, stirring, for 3 minutes, or until onions are softened. Add the wine and scrape up browned bits. Continue cooking, stirring, for about 2 more minutes, until the wine is reduced by half. Add the beef broth, vinegar, brown sugar, and garlic. Bring to a boil and cook, stirring, for about 1 minute.
  2. Pour the wine and broth mixture over the ribs in the slow cooker.
  3. Cover and cook on LOW for 7 to 9 hours, or until the beef is very tender. 
  4. Remove the beef and vegetables to a platter and keep warm. Put all of the liquids in a gravy separator or skim to remove excess fat.  Put skimmed liquids in a saucepan and bring to a boil. Continue boiling, stirring, for 5 minutes, until reduced by about one-third.
  5. Combine the cornstarch with about 2 tablespoons of cold water. Whisk the cornstarch mixture into the liquids and continue cooking, stirring, until thickened.
  6. Serve the short ribs with the gravy.