This Slow Cooker Balsamic Braised Beef Short Ribs recipe has tender fall-off-the-bone beef that’s been braised in a balsamic vinegar, tomato, date, garlic and herb sauce. It’s a rich and comforting dinner that’s low-carb, paleo and so easy to make!
Looking for more beef slow cooker meals? Try my Crockpot Beef Bourguignon and my Slow Cooker Cranberry BBQ Meatballs!
Table of Contents
- The Best Braised Short Ribs Recipe
- Why You’ll Love This Recipe
- Recipe Ingredients
- What Does Braising Short Ribs Mean?
- Do You Have To Sear Short Ribs Before Braising?
- How to Make Slow Cooker Balsamic Braised Short Ribs
- Helpful Tips
- What to Serve with Slow Cooker Short Ribs
- How to Store and Reheat Leftovers
- Can I Freeze This?
- Get the Recipe
The Best Braised Short Ribs Recipe
If you’re looking for something different to make for your next dinner party or holiday gathering, this Slow Cooker Balsamic Braised Short Ribs recipe is it! You’re family and friends will be DROOLING when the plate hits the table and begging you for the recipe.
They also might think you hired a chef to come prepare it because it tastes just like something you’d order at a fine dining restaurant. Nothing beats the texture of perfectly cooked short ribs when each bite just falls off the bone and has so much rich and developed flavor.
That flavor stems from the short ribs being braised in the slow cooker with tomato sauce, balsamic vinegar, dates, and a ton of garlic. In my opinion, this is the best way to cook short ribs! The slow cooker holds a consistent temperature which allows the short ribs to cook in the perfect “low and slow” environment.
Pair the tender and rich short ribs with Creamy Mashed Cauliflower and Honey Glazed Carrots and you’re golden! This is the entree your friends will be talking about for weeks to come!
Why You’ll Love This Recipe
Here’s why this slow cooker short ribs recipe is going to win you (and your friends and family!) over.
- It’s almost too easy! You’ll be shocked at how easy this recipe is to make considering the results. A simple spice blend, quick sear, and then it all goes into the crock pot. That’s it!
- Set it and forget it. If you’re planning to have guests over, your list of things to do is a mile long! Make the list a little shorter by using a slow cooker recipe like this one. The slow cooker does all the work while you get everything else ready.
- Unforgettable flavors. This isn’t your basic short ribs recipe. The flavors that develop during the slow cooker process are incredible. The braising liquid is slightly sweet from the dates and balsamic, tangy, and rich from the tomato sauce. Not to mention all of the garlic! And garlic just makes everything more delicious!
Recipe Ingredients
The list of ingredients for Slow Cooker Balsamic Braised Short Ribs is below. Scroll down to the recipe card at the bottom of the post for amounts and recipe instructions.
- Short Ribs: You want bone-in for this recipe. (Pro tip: all meat is more flavorful when you cook it on the bone!).
- Coconut Oil: Using coconut oil makes the recipe Paleo-friendly. You can also use other cooking oil, too, based on what you have in your kitchen.
- Tomato Sauce: The perfect sauce for complimenting the tanginess of the balsamic.
- Dried Dates: A healthy way to sweeten a dish. Dates are a great sugar substitute and you only need a few to add a little sweetness to this sauce.
- Balsamic Vinegar: Adds tanginess and some sweetness! Plus, it creates a deep-colored rich sauce that almost caramelizes the short ribs, too.
- Garlic: I recommend using whole fresh garlic cloves.
Seasoning Blend
- Sea Salt
- Dried Rosemary
- Dried Sage
- Garlic Powder
- Onion Powder
- Paprika
- Black Pepper
What Does Braising Short Ribs Mean?
Braising is a mixture of dry cooking (searing) and then cooking in liquid (with the tomato sauce mixture in the slow cooker) for an extended period. It’s a cooking method that has been around for ages and it always yields amazing results.
Do You Have To Sear Short Ribs Before Braising?
Searing short ribs is a very important step before you braise them. I don’t recommend skipping it, regardless of how you plan to braise the short ribs (in the oven or a slow cooker).
Why is it important to sear the short ribs before braising? Searing not only develops flavor but it creates a seal so that the meat does not dry out while cooking. Trust me, you want that crispy and flavorful edge bite!
How to Make Slow Cooker Balsamic Braised Short Ribs
Here’s how to make this restaurant-quality healthy dinner at home in the slow cooker!
First, make the spice blend. Add all of the dried spices to a bowl and then mix.
Then, season the short ribs. Rub the dry spice mixture all over each short rib.
Next, sear the short ribs. Using a very hot pan, sear the short ribs on all sides and place them in the slow cooker when you are finished.
Lastly, add the rest of the ingredients to the slow cooker. Pour the tomato sauce, balsamic vinegar, dates, and garlic into the pot.
Turn on the slow cooker and wait! Cook on low for 4-6 hours or until the short ribs are tender. And then serve with your favorite side dish.
Helpful Tips
Follow these helpful tips when making Balsamic Braised Slow Cooker Short Ribs.
- Follow the rules of braising. As mentioned before, braising is an incredible cooking method for when you want fork-tender short ribs. Don’t forget to sear and have the correct amount of liquid. The short ribs do not need to be completely submerged for them to cook correctly.
- Trust the cooking time. It’s easy to think that cooking beef for 4+ hours could yield tough and overcooked short ribs. But that’s not the case at all! Be patient and that long cooking time will be well worth the wait. The short ribs need a lot of cooking time to become tender.
What to Serve with Slow Cooker Short Ribs
I’ve got lots of great side dishes, apps, and drinks that go great with this recipe!
- Creamy Purees: Nothing beats a bit of rich and savory short ribs paired with buttery smooth pureed potatoes or other vegetables. My favorites are Creamy Parsnip Puree, 3 Ingredient Mashed Cauliflower, and this recipe for the Best Mashed Potatoes you’ll ever make!
- Light and Easy Appetizers: This is a great meal to serve during the holidays when you’re entertaining guests. But you don’t want to serve appetizers that are too heavy and filling. Some appetizer suggestions are Garlic Herb Roasted Shrimp with Cocktail Sauce, Bacon Green Bean Bundles, and Goat Cheese Balls.
- A Cocktail That Compliments: When pairing food and drink, it’s actually a great idea to pair drinks with deep and rich flavors alongside heavy foods like Balsamic Braised Short Ribs. For example, red wine would pair perfectly with this recipe (you can check out why in my Wine Guide!). A tangy Cranberry Whiskey Sour or Maple Old Fashioned would be great cocktails to try.
How to Store and Reheat Leftovers
Store any leftover short ribs in an airtight container in the fridge. They’ll keep for up to 5 days. Then reheat in a saucepot on the stove for quick leftovers!
Can I Freeze This?
You can freeze this slow cooker short ribs without a problem! I recommend freezing the cooked short ribs with the sauce in an air-tight plastic bag. Make sure to squeeze out any leftover air in the bag before sealing.
The short ribs can be frozen for up to 3 months. Always thaw them in the fridge overnight before reheating. Then, you can simply reheat them in a small saucepan on the stove or you can heat them in the slow cooker again (on high for 1-2 hours).
Print
Crock Pot Balsamic Braised Beef Short Ribs
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 4–6 servings 1x
- Category: Beef
- Method: Crock Pot
- Cuisine: American
Description
These tender Crock Pot Balsamic Braised Beef Short Ribs are a hearty Paleo recipe! Made with juicy beef short ribs and balsamic vinegar, this dish totally delivers on taste! It’s a restaurant-quality dish made right at home in the slow cooker!
Ingredients
- 2–3 lbs. of bone-in beef short ribs
- 1 tablespoon of coconut oil
- 15 oz. can of tomato sauce
- 1/2 cup of balsamic vinegar
- 4 whole dried dates
- 6 garlic cloves, smashed
Spice Blend:
- 2 tablespoon of course sea salt
- 1 tablespoon of dried rosemary
- 1 tablespoon of dried sage
- 1 tablespoon of garlic powder
- 1 tablespoon of onion powder
- 1 tablespoon of smoked paprika
- 1 teaspoon of black pepper
Instructions
- In a small bowl, mix together course sea salt, dried rosemary, dried sage, garlic powder, onion powder, smoked paprika, and black pepper.
- Pat dry bone-in beef short ribs. Rub spice blend into both sides of the short ribs.
- Heat a large skillet to medium high heat. Add coconut oil to pan and sear the short ribs for 2-3 minutes per side or until slightly browned.
- Put the short ribs in a slow cooker with a tomato sauce, balsamic vinegar, whole dried dates, and smashed garlic cloves.
- Cook for 4-6 hours on low or until beef is tender.
- Serve over my Cauliflower Mash or Parsnip Puree.
Notes
Recipe from Practical Paleo
Nutrition
- Serving Size: 1.5 short ribs
- Calories: 344
- Sugar: 12 g
- Sodium: 461 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Carbohydrates: 19 g
- Fiber: 3 g
- Protein: 26 g
- Cholesterol: 75 mg
Filed Under:
More Easy Slow Cooker Recipes
- Crockpot Chicken and Wild Rice Soup
- Easy Slow Cooker Asian Meatballs
- Beer Braised Brisket Sliders
- Crockpot Chicken Curry
- Slow Cooker Broccoli and Cheese Soup
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97 comments on “Slow Cooker Balsamic Braised Beef Short Ribs”
I make this recipe all the time. My favourite beef rib recipe. Thanks!
It is a go-to favorite for sure!
This recipe deserves 10 stars. I have made it many times everyone who eats it loves it. My son who is pretty picky and on the autistic spectrum even likes it. It’s in the crockpot now looking forward to eating it tonight
Hurray!!! So glad it’s been a hit for you and your family! It’s one of our favorites too!
I’ve made this many times in the crockpot and love it. Tonight I’m thinking about trying it in the Instant Pot, Would you add more liquid at all? Maybe some bone broth? Thanks!
Nope… I don’t think you need more liquid. You should be good to go.
Wonderful recipe. Follow this exactly and the short ribs are so tender and flavorful. I’ve made these a few times already as they are now a menu staple.
Amazing! I am so glad you loved it!
This is one of my favorite recipes ever! Thank you so much for creating/posting it!
Excellent – full of flavor. Ridiculously easy. This will absolutely be made again. Good enough for a dinner party or entertaining.
Ohh so good to hear. Glad you like them Joel!
How much of the spice rub do you use for the entire recipe?
Hey Linda! I would use enough to cover both sides of the short ribs, it usually ends up being 3/4th of the mixture. 🙂
Just made these last night – OH EM GEE! They were AMAZING! I linked your recipe and talked about how amazing they were on my blog as well! Thanks for sharing!!!
PS – My boyfriend basically cried about how amazing these were … he LOVES beef and I’m a chicken girl myself 😉
hurray! So glad you liked them Melissa, it’s one of my favorites too! The sauce is incredible … it would bring me to tears too hehe 🙂
Hello! Wondering if I need to change anything if I am going to be cooking it longer. I was thinking 8 hours (so I don’t have to wake up in the middle of the night to turn off the slow cooker!)
Also, wondering if I can put it in the oven in a le creuset with the same results? Any idea what temp if so??
You probably could cook it for 8 hours, it might be a little more tender and shred pretty fast but it will still be good.
As far as the oven, yes you could put it in the oven. I would set it for 350 and cover it, but not sure how long.
Hi, can you use fresh herbs with this recipe?
Absolutely, I would just use more than the recipe calls for because dry herbs are stronger than fresh. 🙂
Can you use baby back ribs instead?
Oh yeah, I use this sauce and dry rub as a base for multiple things. All you do is just sub out the Protein, in your case it would be subbing out the short ribs for baby back ribs and your good to go. 🙂
I am going to give this recipe a try, but instead of short ribs I am going to use fresh pork hock, and instead of dates I will use honey.
sounds delicious Kari! Let me know how the changes taste! 🙂
We are doing a whole30 and I made these the other day! OMG! I couldn’t believe how delicious these were. I made them with spareibs, since it was what I had in the freezer. I added the rub that was leftover into the sauce before I poured it in the crockpot. The best part of this recipe is the leftover sauce. I used it the next day for zoodles with mushrooms and onions! So incredibly delicious!
Oh i know, that sauce is killer! And love the idea of using it for the zoodles and mushrooms, genius girl! Pretty sure I could bathe in this sauce, so scrumptious! So glad you liked it girl and good luck on your whole30!
These were so good fell right off the bone and great flavor. Next time I am adding more dates. They were so good cooked when cooked.
Thanks so much Beth! So excited that you liked this dish, the dates really are awesome when cooked!
These are in the crock pot as.we.speak and I can’t wait to try them 🙂
I just found you and saw that you live in Texas! Where are you located? I’m in the Dallas area and love finding other bloggers in this great state 😉 I’m looking forward to perusing your site to find more yummy recipes!
Yeah! Hope you like them Jess!
I live in the Houston area, I know a couple in the austin and dallas area but none in Houston. 🙁 So glad you stopped by to say hi Jess.. enjoy those short ribs!
I have to watch salt and night-shade vegetables.
Can you suggest substitutes for salt or (how low can I go in terms of amount??) and for tomato sauce??
I would love to try it in a pressure cooker.
Hey Susan,
Sorry about the slow response. I was out of commission all weekend. 🙂
As far as the salt part you can definitely half the amount used or omit it completely amp up the herbs a little bit and use the juice of 1 lemon instead. Alot of times I will use a little bit of salt and use lemon to enhance that salt flavor, it works great. 😉
In regards to the tomato sauce I’m not completely sure to be honest. Thats a hard one to mimic. I did some research and found that you could use tamarind concentrate as a substitute for tomato paste or sauce {if a recipe calls for 1/2 cup of tomato sauce, use 1/4 cup of tamarind concentrate, basically half the amount} or you could also try to use a can of butternut squash or sweet potato puree. {without the spices of course}
Hope this helps Susan. Let me know if you have any more questions!
Krista
This recipe comes from practical paleo. In the book her substitute for tomato sauce is her beef broth which is another recipe in her book.. Also very easy in the slow cooler.
Yup, which is why I made sure to quote it as her recipe not my own. 🙂 Love that book, shes has lots of great recipes and tips for an easy paleo diet! 🙂
Hi I have made this 3 x and my family love it! My husband loves it and my 3 kids! It’s so easy to chuck in the slow cooker in the morning then serve in the evening! I serve it with mashed sweet potato and cabage with bacon!! Thank you so much!!! Much appreciation from Australia!! X
I know! I love that all I have to do is throw it in the crockpot and then a couple hours later deliciousness is waiting. 🙂 The mashed potatoes with cabbage and bacon sounds outstanding!!! So excited that your family loved it and that is a repeat recipe in your home, makes my heart happy! Thanks for leaving a note Lana, always love hearing from my readers!
Great, thanks! Will try with Simply Fruit apricot preserves.
awesome, let me know how it turns out Chassidy!
What would be a sub if you don’t have dates?
Hey Chassidy, you could try dried figs or apricots. The dates or just to sweeten the dish a little bit. So you could even use honey if you’d like. Hope that helps! 🙂
Krista, could this be done with a pressure cooker? If so, what changes would I need to make with ingredients?
Using boneless
Thank you!
Hey Trent, I’m not completely sure because I’ve never used a pressure cooker before. I looked it up online and from what I can see, cook it on high for 20 minutes. But again, I’m not completely confident in this because I’ve never used one before. You’ll have to let me know how it turns out! 🙂
Krista, thanks for the info. I tried it last night and it was amazing. It was my first time using a pressure cooker and it turned out great. It took 25 minutes with the first 5 minutes getting it to the right “pressure” temp. I lowered it to med:high when it locked in the pressure. I wound up using bone-in short ribs. The sauce was so good that I scooped out the rest and poured all over the dish. The bones were completely off by the time I opened the top of the cooker.
I also made the carrots in the oven while it cooked.
I can’t believe how tender it was with only 20-25 minutes. Thank you for the recipe. I look forward to trying more of your paleo stuff!
Absolutely! Sooooo glad to hear that it went well for you. Sounds like I need to get a pressure cooker and cut down on the cooking time… 6 hours or 25 minutes? um… 25 minutes ding ding ding!!! 🙂
Glad you ended up using the bone-in short ribs, the sauce truly is to die for and combined with the carrots its a winner.
Thanks for popping in and letting me know how it turned out! Always love hearing that!
I’m trying it with the slow cooker tonight. Lots of pressure on the slow cooker to perform after the results from the pressure cooker 😉
haha.. you will have to let me know how they compare. If the pressure cooker is better than I am going to head out and get one! 🙂
Ok, so I have now tried the pressure cooker twice and the slow cooler once. The pressure cooker won both times. Was very shocked but both my wife and I thought it was more tender and tastier with the pressure cooker. Both ways were good but pressure cooker gets slight edge for taste and huge edge for time saver.
Thanks again for the recipe. We’ll be trying some other paleo recipes you have.
Awesome… sounds like I need to get a pressure cooker for sure. Thanks for the feedback as always Trent. 🙂
I just bought 1.5 lbs of grass fed boneless short ribs. I figured that was enough for 2 people to experiment for my first time with short ribs. Will boneless work with this recipe? And such a small amount?
Thank you!!!
Hey Trent! 1.5lbs of short ribs should still be fine. I would make it the same. The only thing that might be different is the consistency of the sauce, which will be a little thinly. The bones in the short ribs actually help thicken up the sauce, but I’ve made it with boneless before and the flavor is still spot on good! 🙂 Hope you enjoy it!
I could only find boneless short ribs out by me. Would this change the cooking time at all? Or should it be situation normal?
Hey Alex, it will not change the cooking time but it will change the sauce consistency. The sauce will be a little thinly because the bones in the meat actually help thicken the sauce. The flavors will all still be there though. 🙂 Hope that helps Alex!
Krista,
This short ribs look great!! I’m definitely going to make then but wanted to see how thick the ribs you used were?
Oh… Rob I made them a while ago and to be honest I don’t remember. But, usually when I buy my meat I look for the thickest ones. I bought a package that was about 3 lbs. So I would recommend looking at the poundage on the outside of the meat wrapper and make sure it is at least 3lbs, so it gives you the most meat. Hope that helps. If you have more questions totally let me know, always here to help!
Seasoned, browned and in the pot! Smells amazing. Will be accompanied by braised kale, honey carrots and a little dab of horseradish mashed po’s all floating above that delicious sauce. Yum.
ok… mouth watering! I need the recipe for those horseradish potatoes, we love horseradish and I bet it was awesome with those short ribs. Wish I could come over for dinner! Yum Mary. 🙂
These look amazing! (And – gorgeous photos! We always struggle with getting beef to photograph well – but these look fantastic!!)
Thanks so much Martha! Yes, meat is definitely hard, its hard to make it look as juicy and delicious as it really is. 🙂
P.S. I don’t think you could take a bad picture! You pics are always amazing!
Oh Krista, these short ribs are making my mouth water! They look so fall off the bone tender!!! Pinning!!
haha… well they will water even more once you taste them. DE-lish! Thanks for the pin sweet friend. 🙂
These look so delicious! pinning!
Thanks Krystle! 🙂
Yes! I have to agree, this beef rocks! Krista, you always make meals like this so tasty. I love how you used balsamic… they must take amazing! I’m definitely putting this on my list the next time the fam wants some short ribs! (=
Aww… make me blush. Thanks girl, and yes the balsamic was amazing, gave it a sweet taste and compliment the tomato sauce perfectly! 🙂 I am totally turned on to short ribs after this dish. Thanks for stopping by sweet friend!
This look YUMMY!!!!!!! Pinning to Pinterest & printing to make immediately! Thanks!
Awesome Trish! Thank you so much, I hope you like it my dear! Have a great weekend!
These look so darn good, Krista! Wish I had some of these right now. Pinned and sharing of FB and twitter!
Thanks Julie! They were pretty amazing, I could probably just drink the sauce, ok, maybe not, but better close to it! 🙂 Thanks for the pins and sharing!
Oh my goodness, YUM! These look so delicious and I love that you can make them using a crock pot! Easy! I like to “dabble” in Paleo, so this is the perfect recipe. 🙂 Pinning!
I was a dabbler too, but girl, I’m starting to really think about doing it! 🙂 Most of the food is still so good! Thanks for pin Ashlyn, have a great weekend!
I’m in love with this madness goodness! Salivating over here on this side of the computer screen! Pinning for sure!
Thanks so much for the amazing inspiration!
🙂 Linda
haha… too funny! Well, don’t drool on your keyboard, thats just gross. 🙂 Thanks for the pin and the laugh Linda. Hope you have a great rest of your weekend!
Oh, WOW!! These short-ribs look so amazing. Have pinned! Stopping by from Show Stopper Saturday. Thanks for hosting another great party. Have a wonderful week! ~E
Thanks Erin, there were just as amazing to eat too. hehe… totally gonna have to make them again, next time my husband wants them shredded and in a taco though haha. 🙂 Hope you have a great weekend, thanks for linking up girl!
These ribs look amazing Krista! I love how flavorful they sound and making them in the slow-cooker is an awesome idea!! They look so juicy and perfect, my hubby would love this for sure! Happy Friday and hope you have a wonderful weekend:)
If you’re husbands like my and a “meat lover” than he will for sure drool over these. The slow cooker is totally my favorite part about this dish! So easy and full of flavor. Thanks stopping by Kelly, hope you have a great weekend!
Those look absolutely amazing Krista!! I bet they taste amazing as well. I can’t wait to try them. I’m making your Thai Chicken Peanut Noodles this weekend. 🙂
Oh girl, you have no idea! 🙂 HOLY YUM is all I have to say.
Enjoy those peanut noodles Lisa, eat some pasta and think of me. {I know I will be thinking of you hehe :)} Have a great weekend!
Hi Krista, I found you through SITS and I’ve spent the last 35 minutes copying and drooling over the recipes on your blog! Oh my word, what a blessing it is to have found you; I’m just starting out in the Paleo journey and have been looking for some yummy, yet normal recipes that I can make for my family! Finding this blog is like hitting the jackpot!
And by the way, you have gorgeous hair! 😉
Awesome Patty! So excited that my site can be a blessing to you! The Paleo journey is a hard one in the beginning. Getting your pantry “Paleo stocked” and then for me no wheat or sugar has been hard. I like my bread and cookies. 🙂 But so worth it!
Thank you so much for stopping in on my SITS day and for the sweet comments! Hope you have a great rest of the weekend my dear!
My stomach is growling!!! This looks so good Krista. I love that it is slow cooked and will be ready when I get home. Your photos are making me drool…so mouth watering.
haha.. my stomach is growling too. But its because I need BREAD! 🙂
The slow cooker is totally my favorite part about this dish, oh and the amazing balsamic sauce! YUM. 🙂 Thanks so much for popping in and the fun comments Zainab. Made my day! 🙂
Can you cook these in the instant pot instead of slow cooker? It so, how long would you recommend?
Yes, absolutely! I’d say 45 minutes on pressure cooker mode.
This is gorgeous and looks delicious too! Pinning!
Thanks Kristin, so delicious and love that it is paleo so its healthy for ya too! 🙂 Thanks for the pin. Hope you have a great weekend!
Ah these look so good and I LOVE that they are made in the slow cooker! Amazing!!
Oh Amanda, you have no idea! They are absolutely delicious and the sauce with this is to die for. But I am also a balsamic vinegar freak. 🙂 Thanks for stopping by girl!
Looks delicious! Pinned!
Monica
happyandblessedhome
Thanks Monica! Hope you have a great weekend!
This looks and sounds amazing. Pinned and shared.
Awesome Thank you so much Joanne! Appreciate the bloggy love! 🙂
These look gorgeous and simple! You’re making me hungry for dinner already. 😉
haha… I feel like lately I have always been hungry. But I guess thats what happens when your a food blogger and look at food all day, sheesh!
Thank you so much for the foodie props Melanie! Hope you have a great weekend my dear!
Those ribs look so succulent and flavorful! That’s a meal everyone in my family would be thrilled about. 🙂
Thanks Marcie, they definitely just fall apart with a fork and the sauce is amazing! Hope you get a chance to make it and wow your family. Thanks for stopping girl, hope you have a great weekend!
Of course you would be using COARSE salt, but FINE salt would work equally well in this recipe.
Yup, both would work. 🙂