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Slow Cooker Short Ribs

Slow Cooker Short Ribs
  • prep time: 10 min
  • total time: 8 hr 10 min
  • serves: 6 people
  • calories: 462 1 serving

The slow cooker is a great way to cook short ribs because the slow cooking process creates exceedingly tender and flavorful ribs.  This Slow Cooker Short Ribs recipe couldn't be easier to put together- French onion soup adds rich onion flavor and blends beautifully with dark ale to create restaurant-style short ribs that will melt in your mouth.

Ingredients

cost per recipe: $15.59

  • 3 pounds beef short rib (about 6 serving-sized pieces)
  • 2 tablespoons packed brown sugar
  • 3 cloves garlic, minced
  • 1 tablespoon chopped fresh thyme leaves or 1 teaspoon dried thyme leaves, crushed
  • 1/4 cup all-purpose flour
  • 1 can (10 1/2 ounces) Campbell’s® Condensed French Onion Soup
  • 1 bottle (12 fluid ounces) dark ale or beer

Instructions

  • Tips

    • Time-Saving: Recipe may be cooked on HIGH for 4 to 5 hours.
    • Serving Suggestion:  This recipe is delicious served over hot mashed potatoes or noodles.
    • Chef Tip: Try this French-inspired version with red wine and mushrooms!  Top the beef with 1 large onion, chopped and 16 ounces portobello mushrooms, sliced.  Substitute 1 1/2 cups red wine for the beer and add to the cooker with the soup.  Omit the chopped thyme and minced garlic.  Instead, wrap sprigs of fresh parsley and thyme, bay leaf, whole garlic cloves and peppercorns in a tied cheesecloth bundle.  Submerge the bundle in the soup mixture before cooking.  Discard after cooking.  Serve short ribs over mashed potatoes or polenta with chopped green onion.  Top each serving with 1 onion ring and serve your favorite vegetable on the side.
  • Step 1

    Place the beef into a 5-quart slow cooker. Add the brown sugar, garlic, thyme and flour and toss to coat. Pour the soup and ale over the beef mixture.

  • Step 2

    Cover and cook on LOW for 8 to 9 hours or until the beef is fork-tender.  Spoon off any fat.

Reviews

(38)
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  • Amazing

    Hotjavamamax3
    April 16, 2016

    This recipe is so good and the drippings from the ribs make an amazing gravy for mashed potatoes. It's been awhile since I've made it but will be making it for a friend this weekend. I do double the recipe and even then there are hardly ever leftovers

  • yummy for football sunday!

    Kaycee D.
    November 16, 2013

    I loved this recipe but I will cut the thyme down a lot it took away from the flavor of the meat but over all it was a big hit in my house!

  • My favorite short ribs

    jeff b.
    May 4, 2013

    short ribs baked in a combination of campbell's cream of celery soup, chedder cheese soup, and cream of mushroom soup.

    baked for about 4 hours.

    best in the multiverse.

  • Drooling for this...

    NspectorJeff
    March 11, 2013

    I am preparing this meal tonight, so I don't have a proper review yet, but I couldn't hesitate to comment. I usually create my own recipe with what I have available in the fridge/pantry, but thought I would give this one a try. After reading the recipe and all the reviews to date, I suspect that some may be adding water with the soup. Do not do this. The Ale is the substitution for the water. Basically, you are cooking by Braising the short ribs so the liquid should be roughly 1/2 up the meat or less and be sure you have a tight fitting lid to retain the moisture. Where I come from, Short Ribs are traditionally Beef, not Pork. Pork may work well, but I would definately use different seasonings. Could be why some think it's horrible. Looking forward to a scrumptious dinner!

  • Slow Cooker Melt-In-Your-Mouth Short Ribs

    AJ S.
    February 9, 2012

    I also made carrots and potatoes with this recipe and it was delicious. Excellent gravy.

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    Calories 462
    Total Fat 21.9 g
    Sat. Fat 6 g
    Cholesterol 161 mg
    Sodium 426 mg
    Total Carb 16.3 g
    Dietary Fiber 0.6 g
    Protein 46 g
    Vitamin A 1 %DV
    Vitamin C 1 %DV
    Calcium 3 %DV
    Iron 30 %DV

    This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.