Beef Short Ribs with Vegetables

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Bone-in beef short ribs require long and slow cooking to tenderize them, making them a perfect candidate for the slow cooker. Beef Short Ribs with Vegetables is pure comfort food.

Beef short ribs with vegetables is comfort food at it's best.

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The original recipe for these short ribs came from a former colleague. The first time I made it, it became an instant favorite with the family. Over the years, I’ve tweaked it a bit.

I don’t know why, but I don’t use my slow cooker, or crockpot, very often. But every winter, I pull it out to make this delicious and flavorful recipe.

My friend used country-style short ribs, or, in other words, boneless short ribs. Either will work in this recipe.

Boneless short ribs are not available at my grocer. 

Fire up the slow cooker and come home to beef short ribs with vegetables.

Prep everything but the potatoes the night before. They will brown.

I’ve never left potatoes in water overnight so I’d do them in the morning. But you can certainly cut up the onions and garlic.

The original recipe also had mushrooms but I chose to leave them out.

Beef short ribs with vegetables get fork tender after a day of slow cooking.

Slow-cooking for a long period of time leaves these short ribs and vegetable fork-tender delicious. They melt in your mouth, no knife is needed.

If you are pressed for time, you can cook this recipe on high for 4 to 5 hours, otherwise, 8 to 10 on low will work too.

They will be ready when you get home from work, which is always a nice feeling after a long day.

Looking for more slow cooker recipes? Check out slow-cooked pulled chicken or pulled pork sandwiches. Plus recipes from my blogger friends for #NationalSlowCookingMonth below.

Beef short ribs with vegetables is comfort food at it's best.

Beef short ribs with vegetables is comfort food at it's best.

Did you make this recipe? If so, please leave a comment and 5-star review on the recipe card below. If you really love this recipe, please share it on your social media!

Beef Short Ribs with Vegetables

Hearty comfort food!
4.70 from 13 votes
Prep Time20 minutes
Cook Time5 hours 15 minutes
Total Time5 hours 35 minutes
Course: Dinner
Cuisine: American
Servings: 4 servings


  • 12 bone-in beef short ribs
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt
  • 2 medium onions sliced
  • 10 russet potatoes cut in half then quartered
  • 20 uncooked baby carrots
  • 2 garlic cloves minced
  • 1 32 ounce carton low sodium beef broth
  • 2 tablespoons Worcestershire sauce


  • 3 tablespoons flour
  • 3 tablespoons cold water
  • 2 tablespoons chopped parsley for garnish


  • Sprinkle the ribs with salt and pepper. Heat a large skillet set medium-high heat, I like using cast iron. Add the ribs and cook, turning once, until browned, about 8 minutes.
  • Transfer the ribs to a slow cooker. Add the onions, potatoes, carrots, garlic, and bay leaf. Pour the broth and Worcestershire sauce over the meat and vegetables. Cover and cook until the meat and vegetables are fork-tender, 4–5 hours on high or 8–10 hours on low.
  • About 20 minutes before the cooking time is up, make the slurry. Combine the flour and water in a small bowl until smooth; stir in about 1⁄4 cup of the hot liquid from the slow cooker until blended. Stir the flour mixture into the slow cooker. Cover and cook on high, until the mixture simmers and thickens, about 15 minutes. Discard the bay leaf. Stir in the parsley just before serving.

Recipe Notes

Cooking Time – 4 – 5 hours on high; 8 – 10 hours on low

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  1. This sounds like the kind of weeknight meal I’d be over-the-moon to arrive home to. I can just imagine how good the house would smell!!!

4.70 from 13 votes (13 ratings without comment)

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