Slow Cooker Short Ribs

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lgmarge 1

"Slow-cooked beef short ribs used two ways. Can anyone say 'M'm! M'm! Good'? Put the meat in a hoagie roll and serve with the reserved broth for dipping. Or, moisten with your favorite barbecue sauce and serve on a toasted bun."
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5 h 15 m servings 618 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 618 kcal
  • 31%
  • Fat:
  • 52.2 g
  • 80%
  • Carbs:
  • 6g
  • 2%
  • Protein:
  • 29.1 g
  • 58%
  • Cholesterol:
  • 117 mg
  • 39%
  • Sodium:
  • 289 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Prepare a slow cooker crock with cooking spray.
  2. Spread celery, carrots, onion, and garlic in the bottom of the crock. Season short ribs with salt and pepper; place atop the vegetables. Pour beef consomme and water into the crock.
  3. Cook on High until the ribs are fork-tender, 5 to 7 hours.
  4. Remove the ribs from the slow cooker to a platter. Strain the broth and discard the vegetables.
  5. Strip meat from the bones of the ribs. Discard bones and transfer meat to a bowl. Shred meat with 2 forks and serve with strained broth.


  • Cook's Notes:
  • The nutrition data for this recipe includes the full amount of the vegetables. The actual amount of the vegetables consumed will vary.
  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.



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