Slow Cooker Golden Short Ribs With Vegetables Recipe

Beef Short Ribs with Carrots

James Baigrie / Photolibrary / Getty Images

Prep: 10 mins
Cook: 9 hrs
Total: 9 hrs 10 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
1131 Calories
77g Fat
28g Carbs
82g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 1131
% Daily Value*
Total Fat 77g 99%
Saturated Fat 32g 161%
Cholesterol 307mg 102%
Sodium 825mg 36%
Total Carbohydrate 28g 10%
Dietary Fiber 2g 9%
Total Sugars 6g
Protein 82g
Vitamin C 3mg 16%
Calcium 141mg 11%
Iron 10mg 54%
Potassium 1022mg 22%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Flavorful beef short ribs are tender and delicious in the slow cooker. A simple prep consisting of searing the ribs before putting them in the slow cooker, adding the carrots, celery, onion, and seasonings, then topped with condensed mushroom soup makes this an easy weekday meal. This short ribs with vegetables recipe is the ideal comfort meal during the cool months. 

Beef short ribs come from the lower part of the ribcage and can be tough as they have a lot of connective tissue. These short ribs are cut usually into two to three inches lengths. They become fall off the bone tender when cooked slowly, making them the perfect candidate for cooking in the slow cooker.

This recipe is very versatile, so feel free to change it up or add other ingredients, such as mushrooms, potatoes, or garlic. While we use canned soup, homemade can be used, also.

Serve these mouthwatering short ribs with mashed potatoes and biscuits or rolls.


  • 4 pounds beef short ribs, cut into 1-rib portions

  • Salt, to taste

  • Freshly ground black pepper, to taste

  • 2 tablespoons extra-virgin olive oil

  • 1 tablespoon all-purpose flour

  • 1 1/2 to 2 cups baby carrots, or carrot chunks

  • 3 ribs celery, cut in chunks

  • 1 large onion, cut into chunks

  • 1 (10 1/2-ounce) can condensed mushroom soup

Steps to Make It

  1. Gather the ingredients.

  2. Sprinkle the short ribs with salt, pepper, and flour.

  3. Heat the olive oil over medium-high heat. Add the short ribs and brown well on all sides. Discard excess fat and transfer the ribs to a 5- to 6-quart slow cooker.

  4. Add remaining ingredients—carrots, celery, onions, and soup—and stir to combine the ingredients. Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours.

  5. Serve and enjoy.


Recipe Variation

  • Peel and cut up some potatoes and add in with the vegetables.
  • Make your own homemade condensed soup in place of the canned soup.
  • Add some sliced button mushrooms along with the other vegetables.

How to Store

  • Leftover beef short ribs can be stored in an airtight container and kept in the refrigerator where they will keep for three to four days.
  • To reheat, you can put in the microwave for a fast warmup (don't dry them out though!) or put in a preheated 350 F oven in a pan covered in aluminum foil and heat until warm.