This 4-ingredient slow cooker short rib recipe is the kind of cozy, no-fuss dinner that feels like a Sunday supper but fits into a busy weekday. You literally toss raw bone-in beef short ribs into the slow cooker with just three pantry staples, turn it on, and let the magic happen. By the time everyone’s asking what smells so good, the meat is fall-off-the-bone tender and swimming in a rich, savory sauce. It’s the kind of meal that has husbands (and kids!) going back for seconds and asking when you’re making it again.
These short ribs are wonderful spooned over creamy mashed potatoes, buttered egg noodles, or steamed white rice to soak up all that delicious sauce. Add a simple green vegetable like roasted green beans, steamed broccoli, or a tossed salad to balance the richness. A slice of crusty bread is perfect for mopping up the juices, and if you like, finish each plate with a sprinkle of fresh parsley or green onion for a pop of color.
4-Ingredient Slow Cooker Short Ribs
Servings: 4
Ingredients
3 to 3.5 pounds raw bone-in beef short ribs
1 cup beef broth (or water with 1 teaspoon beef bouillon granules)
1/2 cup ketchup
1/4 cup soy sauce (regular or low-sodium)
Directions
Place the raw bone-in beef short ribs in an even layer on the bottom of a 5- to 7-quart slow cooker. It’s fine if they overlap slightly, but try to keep most of the meat touching the bottom for even cooking.
In a medium bowl, whisk together the beef broth, ketchup, and soy sauce until smooth and well combined. This makes a simple, flavorful sauce using just pantry staples.
Pour the sauce evenly over the short ribs in the slow cooker, making sure all the meat is coated and there is some liquid around the ribs. The ribs do not need to be fully submerged; they will release juices as they cook.
Cover the slow cooker with the lid and cook on LOW for 7 to 8 hours, or on HIGH for 4 to 5 hours, until the short ribs are very tender and the meat is pulling away from the bones easily with a fork.
Once cooked, carefully skim off any excess fat that has risen to the top of the sauce with a spoon. Gently remove the short ribs to a serving platter, keeping the pieces as intact as possible.
If you’d like a slightly thicker sauce, turn the slow cooker to HIGH, leave the lid off, and let the sauce simmer for 10 to 15 minutes, stirring occasionally, until it reduces a bit. (Optional step.)
Taste the sauce and adjust if needed, adding a splash of soy sauce for more saltiness or a spoonful of ketchup for a touch more sweetness. Spoon the warm sauce over the short ribs on the platter.
Serve the short ribs hot with your favorite side dishes, making sure everyone gets plenty of the rich, savory sauce over their plate.
Variations & Tips
For picky eaters, you can cut the cooked meat off the bones and shred it into the sauce, then serve it almost like a pot roast over mashed potatoes or noodles—kids often like it better this way. If your family prefers a sweeter sauce, stir 1 to 2 tablespoons of brown sugar or honey into the broth-ketchup-soy mixture before pouring it over the ribs. For a little tang, add 1 tablespoon of apple cider vinegar or Worcestershire sauce. If you need to watch sodium, choose low-sodium beef broth and low-sodium soy sauce, then salt to taste at the end. For a bit of color like in the photo-style description, you can toss in 1 to 2 cups of roughly chopped red and yellow bell peppers around the ribs before cooking; they’ll soften and add a mild sweetness without changing the simple ingredient list too much. Food safety tips: Always start with fully thawed short ribs—do not put frozen meat directly into the slow cooker, as it may stay too long in the temperature “danger zone.” Keep the lid on the slow cooker while cooking to maintain a safe, steady temperature. Use a clean plate and utensils when removing the cooked ribs, and discard any leftover sauce that has sat out at room temperature for more than 2 hours. Leftovers should be cooled slightly, then refrigerated within 2 hours and used within 3 to 4 days, or frozen for longer storage.