Slow Cooker Melt-In-Your-Mouth Short Ribs

Campbell's Slow Cooker Melt-In-Your-Mouth Short Ribs Recipe

The name says it all...short ribs become exceedingly tender when slow-cooked in a flavorful combination of French onion soup, ale, garlic, brown sugar and seasonings.

At a glance


10 min.


8 hr. 10 min.



Cook: 8 hr.

Made With

  • Campbell’s® Condensed French Onion Soup

    Campbell’s® Condensed French Onion Soup

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What You'll Need

3 pounds beef short ribs (about 6 serving-sized pieces)
2 tablespoons packed brown sugar
3 cloves garlic, minced
1 teaspoon dried thyme, 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

How to Make It

  • 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.

  • 2

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

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  • 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 ground thyme and minced garlic.  Instead, wrap fresh parsley, thyme, bay leaf, 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.
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