4-Ingredient Slow Cooker Braised Beef Short Ribs (Fall-Off-the-Bone Tender)
These slow cooker braised beef short ribs are the kind of no-fuss comfort food that tastes like you spent all day in the kitchen—when really, the crockpot did all the work. With just 4 simple ingredients, this recipe delivers rich, fall-off-the-bone beef simmered in a savory onion-mushroom gravy that’s perfect for busy weeknights or cozy Sunday dinners.
Bone-in beef short ribs slowly braise until irresistibly tender, creating a hearty, protein-packed meal that’s both budget-friendly and deeply satisfying. Best of all, leftovers reheat beautifully and taste even better the next day.
Ingredients
3–4 pounds bone-in beef short ribs
1 (10.5-ounce) can condensed cream of mushroom soup
1 (1-ounce) packet dry onion soup mix
1/2 cup beef broth or water
Directions
Pat the beef short ribs dry with paper towels and trim excess surface fat if needed. This helps keep the finished gravy rich—not greasy.
In a medium bowl, whisk together the cream of mushroom soup, onion soup mix, and beef broth until smooth and well combined.
Arrange the short ribs in the slow cooker in a mostly single layer, meaty side down. Slight overlapping is fine.
Pour the soup mixture evenly over the ribs, making sure each piece is well coated.
Cover and cook on LOW for 7–9 hours or HIGH for 4–5 hours, until the meat is fork-tender and pulling away from the bone.
Skim off excess fat from the surface if desired. Carefully transfer the ribs to a serving platter.
Stir the remaining sauce. For a thicker gravy, cook uncovered on HIGH for 10–15 minutes, or serve as-is.
Serve hot with mashed potatoes, rice, or buttered noodles, spooning plenty of that savory gravy over the top.
Why You’ll Love This Recipe (Benefits)
Minimal ingredients – Just 4 pantry staples
Set-it-and-forget-it slow cooker meal
Fall-apart tender beef short ribs
Rich, comforting homemade gravy
High-protein, filling comfort food
Perfect for meal prep and leftovers
Budget-friendly and family-approved
