Home » Easy Slow Cooked English Cut Short Ribs

Easy Slow Cooked English Cut Short Ribs

Name: Easy Slow Cooked English Cut Short Ribs
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Yield: 2
Cuisine: American
Ingredients: 2 teaspoons vegetable oil; 2 pounds of English style cut beef ribs (about 4 ribs); 1 teaspoon kosher salt; 1/2 teaspoon ground black pepper; 1 cup beef broth; 1/2 cup red wine; 2 tablespoons Worcestershire sauce; 1 tablespoon tomato paste; 2-3 whole garlic cloves; 1/2 teaspoon onion powder; 1 bay leaf; Sprig of fresh rosemary

Laura

This site runs ads and generates income from affiliate links. Read my disclosure policy.

Jump to Recipe

If you’re in the mood for something hearty, cozy, and totally satisfying, these easy slow-cooked English cut short ribs are where it’s at. Just toss everything in a slow cooker and go about your day. The meaty ribs cook for a long time, becoming fall-apart tender. It’s comfort food at its best!

Prep Time: 15 minutes
Cook Time: 6 to 8 hours
Total Time: 8 hours and 15 minutes
Servings: 4 short ribs (2 to 3 people)
Prep Level: Beginner +

What You’ll Love

Simple Ingredients – Most of the ingredients are pantry staples.
Big flavor with low effort – The braising liquid is simple, but flavorful, and the cooking method has minimal work.
Fall-off-the-bone tender – These beef ribs are slow-cooked for a long time, until the meat is melt-in-your-mouth soft.
Crowd-pleasing – The perfect meal for a family Sunday dinner or busy weeknight, everyone loves these ribs.

Ingredients for Short Ribs on a marble counter.

Ingredient Notes

Broth: Beef broth is preferred; use a reduced-sodium or unsalted broth if you want to control the level of sodium. Beef stock or chicken broth can be used.

Red Wine: I prefer to use Cabernet Sauvignon, but use whatever you have on hand. You can also omit it altogether and replace it with broth.

Worcestershire Sauce: Adds a wonderful depth to any dish; soy sauce can be substituted.

Fresh Herbs and Spices: Rosemary, garlic cloves, onion powder, and a bay leaf are used in this recipe, but feel free to experiment with your favorites.

Step-by-Step Instructions

Four pieces of meat in a cast iron skillet.

Season the ribs with salt and black pepper. Heat a large cast-iron skillet over medium high heat, then add the oil. Once the oil is hot, sear all four sides of the short ribs.

A slow cooker with sauce, a skillet with meat and herbs on a marble counter.

Pour the beef broth, red wine (if using), tomato paste, Worcestershire sauce, and onion powder into a slow cooker. Stir until combined. Place the short ribs into the red wine sauce.

Slow cooker beef short ribs with rosemary and garlic.

Add the whole garlic cloves, rosemary sprig, and put the lid on. Cook on low until the ribs are tender. Remove the rosemary sprig and garlic cloves. Serve with your favorite sides.

A fork is lifting up a piece of meat from a plate of polenta.

See the recipe card below for ingredient measurements and cooking times.

Tips & Tricks

Sear before you slow cook – Browning the ribs before slow cooking locks in flavor.
Make a flavorful cooking liquid – Use beef broth, red wine, or even a splash of balsamic vinegar for a deep, savory sauce.
Cook on low heat for the best texture – Low and a long cooking time (about 8 hours) will give you the most tender, fall-apart ribs.
Keep the bones in – Bone-in beef ribs have more flavor and help keep the meat juicy as it cooks.

Storing Leftovers

Let the ribs completely cool before storing. Then place them in an airtight container with any remaining sauce to keep them moist. Store in the fridge for up to 4 days or freeze for up to 3 months.

Reheating

Stovetop: Place the short ribs and sauce in a pot over low heat. Cover and warm slowly until heated through.

Microwave: Place ribs in a microwave-safe container, cover loosely, and heat until hot, stirring occasionally.

Oven: Preheat to 300°F. Place the short ribs and sauce in a covered baking dish and bake for 20-25 minutes, or until they are warmed through.

English Cut Ribs vs Flanken Cut Ribs

The primary difference between the two cuts of short ribs is how they are sliced.

English ribs are cut parallel to the bone and have a thick piece of meat on one side. They are ideal for braising or slow cooking.

Flanken ribs are cut across the bone and are much thinner. They are best for grilling or quick cooking (like Korean Kalbi).

What to Serve with Slow-Cooked Short Ribs

Pair these delicious ribs wih:

Creamy Mashed potatoes – Classic comfort food.
Buttered Egg Noodles – Simple and delicious
Creamy Polenta – My favorite and what I used for this recipe.
Garlic Mashed Cauliflower from Pass Me Some Tasty.
Steamed or Roasted Veggies – Carrots, Brussels sprouts, or Broccoli.
Slow-Cooked Turnip Greens
Crusty Bread – Great for soaking up the sauce.

Yield: 2 to 4 servings