Slow Cooker BBQ Beef Short Ribs

Sunday morning I awoke to the magical words “I think I want to make slow cooker BBQ beef short ribs for dinner”. As I wiped the drool from my mouth, thanking my lucky stars my response was that sounds amazing! Being Sunday it was market day, so we stopped by our favourite butcher at South Melbourne markets who was kind enough to cut them especially for us. These slow-cooked BBQ beef short ribs are falling-off-the-bone tender and are surprisingly easy to make.

Start by preparing your sauce straight in the slow-cooker to save on washing up. To ensure you seal in the flavour and increase the chance of caramelisation, simply season your ribs first with salt and pepper and brown them off quickly in a hot fry pan with a little olive oil. Place the ribs in the slow cooker and cover them in the beautiful sticky sauce. Let the slow cooker work it’s magic for the next 8 hours on a low temperature.

Brooke chose to serve these Slow Cooker BBQ Beef Short Ribs with baked potatoes, green beans, and coleslaw. It was the perfect Sunday night dinner!  Sticky and delicious, these beef short ribs are a real showstopper and will fill your house with a delicious aroma. It’s also one of those recipes that will mellow and taste even better the next day if you are lucky enough to have any left that is.

If pork is your meat of choice then check out our recipe for Asian BBQ Pork Ribs instead.

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Slow Cooker BBQ Beef Short Ribs – Recipe Instructions

Slow Cooker BBQ Beef Short Ribs
Prep time
Cook time
Total time
Slow cooker BBQ beef short ribs which are falling-off-the-bone tender and are surprising easy to make.
Recipe type: Dinner
Cuisine: American
Serves: 4 serves
  • 1kg Beef short ribs
  • Salt and pepper to season
BBQ Sauce
  • 1 cup tomato sauce
  • ¾ cup tomato paste
  • ½ cup white vinegar
  • ¾ cup brown sugar
  • ½ cup water
  • 1 tablespoon Worcestershire sauce
  • 1 small onion finely diced
  • 1 teaspoon cayenne pepper
  • ½ teaspoon salt
  1. Season the ribs with salt and pepper and brown off the meat in a lightly oiled fry pan.
  2. Mix ketchup, tomato paste, vinegar, brown sugar, water, diced onion and salt in a slow cooker, stirring to dissolve brown sugar and salt.
  3. Place short ribs into the sauce and stir to coat.
  4. Set cooker onto Low, cover, and cook for 8 hours.


Tuscan Baked Beans Recipe

This post is a recipe for Tuscan Baked Beans. Last weekend Brooke and I decided it was time try a new cafe for breakfast and ventured out to Hawthorn, where we had a delicious breakfast at Who’s Harry? If you are in the area I would highly recommend stopping by – even just for a coffee. The staff were very friendly and the menu offers more than enough options to please many. While Brooke couldn’t look past the corn fritters and halloumi on the menu, I opted for poached eggs and toast with a side of house made baked beans. The baked beans were delicious! Packed full of Mediterranean flavour, they were the perfect accompaniment for a chilly morning.

The only problem for Brooke, she had a little food envy and the next morning was on a mission to make some homemade beans for breakfast. Now this recipe is not traditional baked beans, but the flavour was great given how quick it was to make!

Simply cook up some brown onion, celery, and garlic together with a tin of whole tomatoes and some tomato paste. Crush the tomatoes slightly before adding in a few sprigs of fresh thyme and the beans. Simmer on a low heat for 10 minutes, trying not to stir too much as you don’t want to make the beans mushy. In the last minute throw in a handful of kale (or spinach) for a bit of colour. The kale will wilt within seconds.

Brooke plated her delicious Tuscan baked beans on some crusty Noisette sourdough with a few pieces of crispy prosciutto to top it off!

If you are looking for another savoury breakfast option then check out our savoury muffin recipe.

Tuscan Baked Beans RecipeTuscan Baked Beans RecipeTuscan Baked Beans RecipeTuscan Baked Beans Recipe

Healthy Tuscan Baked Beans – Recipe Instructions

Tuscan Baked Beans Recipe
Prep time
Cook time
Total time
Delicious Tuscan baked beans served on crusty Noisette sourdough with crispy prosciutto to top it off!
Recipe type: Breakfast
Cuisine: Italian
Serves: 4
  • ½ brown onion, finely diced
  • 1 celery stick, finely diced
  • 1 garlic clove, crushed
  • 2 tablespoons tomato paste
  • 1 tin whole peeled tomatoes
  • 1 tin beans, drained and rinsed
  • 4 sprigs of fresh thyme
  • 2 cups Kale (shredded) or spinach
  1. In a medium pot, sauté the onion, celery and garlic with a little olive oil for a couple of minutes till soft.
  2. Add tomato paste and tinned tomatoes, stirring and slightly crushing the tomatoes.
  3. Add in the thyme, leaving the springs whole.
  4. Add the beans, stir and leave to simmer for 10 minutes on a low heat. (Try not to stir the beans too much).
  5. Remove from the heat and gently stir through the kale.
  6. Serve with crusty bread or as a side.