Slow Cooker Garlic Lovers’ Short Ribs

If you hate savory, fork-tender meat that’s slow-cooked for hours until it’s falling apart in a rich, garlicky herb broth, then you should probably avert your eyes right now.

Don’t even keep reading.

This post is not for you.

Slow Cooker Garlic Lovers Short Ribs|

If you’re not about delicious comfort food that you can prep in the morning, add to the slow cooker, and come home to all decadent and ready for serving after work, then you should just go somewhere else right now.

Slow Cooker Garlic Lovers Short Ribs|

If you can’t stand caramelized, savory beef swimming in a meaty, garlicky gravy so rich that it DEMANDS to be served over mashed potatoes or mashed cauliflower, well… You get the picture…

But if you are the kind of person who LOVES all of the things listed above, then ohmagerd!!! I made these short ribs just for you.

(And just for me too, because I am DEFINITELY a lover of slow-cooked, meltingly tender, juicy, garlicky, flavorful beef short ribs!)

Slow Cooker Garlic Lovers Short Ribs|

I’ve made short ribs a time or two before, as it seems like every year around this time my heart gets a yearning for this rich, tender, inexpensive meat.

And, in my opinion, the best way to cook short ribs is definitely in the slow cooker. I prepped these ribs before I left for work in the morning and came home to a house smelling of garlic and glory.

I whipped up some Creamy Dreamy Mashed Cauliflower and sautéed green beans to serve alongside the short ribs, and in 30 minutes I had a delicious dinner that I would consider worthy of the highest critics.

Mmm… What bliss…

Slow Cooker Garlic Lovers Short Ribs|

Slow Cooker Garlic Lovers Short Ribs

Prep Time: 20 minutes

Cook Time: 9 hours

Total Time: 9 hours, 20 minutes

Yield: About 6 servings


  • 3-4 pounds bone-in short ribs
  • 1 1/2 tablespoon garlic salt
  • 2 tablespoons olive oil, coconut oil, or ghee, divided {use olive oil or coconut oil for AIP}
  • 1 1/2 cups of beef or chicken broth
  • 1/4 cup balsamic vinegar
  • 3 heads of garlic, peeled
  • 6-8 stalks fresh thyme
  • 2-3 sprigs fresh rosemary


  1. Season all sides of the short ribs with the garlic salt, sprinkling it evenly over the meat.
  2. Heat 1 tablespoon of the oil in a cast iron skillet or Dutch oven over medium-high heat. When the oil is very hot, add half of the short ribs to the pan. Sear the short ribs for 3-4 minutes on each side, or until a golden brown crust develops. When the ribs have been seared on both sides, remove them to the slow cooker and repeat with the remaining oil and short ribs.
  3. When all of the short ribs have been seared, turn the heat off and remove the pan from heat. Carefully pour the broth and balsamic vinegar into the pan, stirring and scraping the bottom to deglaze the pan (or get up all the delicious browned bits). Pour the broth-vinegar mixture over the short ribs in the slow cooker.
  4. Add the peeled garlic cloves from 3 heads of garlic, the fresh thyme, and the fresh rosemary to the slow cooker. Turn the slow cooker on low, cover, and cook the short ribs for 8-10 hours or until your house smells of heaven and the meat is falling apart.
  5. Serve with mashed cauliflower or potatoes and your favorite green veggie. Enjoy! (*Note: These are even better the next day!*)

Slow Cooker Garlic Lovers Short Ribs|