Slow Cooked Short Ribs with Carrots and Apples

  • Author: Kate Morgan Jackson
  • Prep Time: 15 minutes
  • Cook Time: 8 hours
  • Total Time: 8 hours 15 minutes
  • Yield: 6 servings 1x
  • Category: Dinner
  • Method: Slow Cooker
  • Cuisine: American


This simple recipe for slow cooked short ribs with carrots and apples cooks low and slow until it becomes a tender and delicious comfort food supper.


  • 1/2 cup flour
  • Salt and pepper
  • 3 pounds bone-in beef short ribs
  • 3 tablespoons canola oil
  • 2 large apples, peeled, cored and cut into large pieces
  • 5 carrots, peeled and cut into 2 inch pieces
  • 1 large sweet onion, peeled and cut into eighths
  • 2 cups apple juice or apple cider
  • 1 tablespoon cider vinegar
  • 2 garlic cloves, chopped
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon grainy mustard
  • 1 tablespoon dried oregano

To thicken the sauce

  • 2 tablespoons apple juice or cider
  • 1 tablespoon cornstarch


  1. Put the flour in a shallow dish or pie plate and season with a pinch of salt and pepper.  Dredge the short ribs in the flour, saving the flour for later.
  2. Heat the oil in a skillet (or right in your slow cooker if it has a sauté function) over high heat.  Sear the short ribs on all sides until brown.  Add to your slow cooker.
  3. Put the apples, carrots and onions in the slow cooker, nestling them around the ribs.
  4. Mix together the apple juice, vinegar, garlic, Worcestershire sauce, mustard, oregano,  a teaspoon of salt and 1/2 teaspoon pepper.  Add the leftover flour from dredging the ribs.
  5. Pour the apple juice mixture over the ribs and veggies, cover your slow cooker and cook on low for 8-10 hours until the beef and veggies are tender.
  6. Transfer the beef, fruit and vegetables to a serving platter. Pour the juices from the slow cooker into a small saucepan and simmer for 5 minutes.
  7. Mix the cornstarch with the cider until smooth. Pour into the simmering juices, bring to a boil and cook for one minute or until the sauce thickens. Pour the sauce over the ribs and serve.


  • You can either serve these ribs with the bones or without.  Often the meat will have fallen right off the bones as it has cooked, so in that case just discard them and scoop out the meat.
  • We like this served over a puddle of warm buttered polenta, but it is also great over pasta, mashed potatoes, or all by itself!