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Slow Cooker Beef Short Ribs

By Paula Deen


Difficulty: Easy

Prep time: 10 minutes

Cook time: 10 minutes

Servings: 10


  • 3 lbs beef short ribs
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 tablespoon garlic powder
  • 48 oz chicken stock
  • 5 ribs cut into 2 inch pieces celery
  • 5 large peeled and sliced in 2 inch pieces carrots
  • 8 quartered red potatoes
  • 1 large cut into 8 pieces onion
  • 1 tablespoon cornstarch
  • optional crusty French bread


Rub the outside of the short ribs with salt, pepper and garlic powder. In a large skillet over high heat, brown short ribs on all sides. Transfer ribs to a slow cooker making sure you get all the juice and brown bits from skillet. Add the chicken stock, cover and cook on low for 8 hours. In the last 4-6 hours, add potatoes, carrots, onions and celery and continue cooking. Salt and pepper to taste. Before serving, remove one cup of liquid from slow cooker and whisk in cornstarch. Add mixture back to cooker and stir. Serve in bowls with a thick slice of crusty bread.

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