slow-cooker ChartsDATASHEET // CT-SC-051
slow-cookerSTATE: FRESHVERIFIED DATASHEET
How Long to Cook Beef Short Ribs (Bone-In, English Cut) in the slow cooker
Specification: English-cut bone-in beef short ribs, seared dark in skillet, submerged in red wine beef braise with thyme
Target Temp
200°F (93°C)
Low & Slow
Total Time
420–480 mins
Total Cook Window
Flip Mark
No Flip
Continuous Cook
Internal Safe Temp
200°F–205°F (93°C–96°C) fall-off-bone
USDA Safe Pull
COOK MODE
Live timer · flip prompt · target temp · rest stage
3-Step Execution Protocol
1
Preheat & Prep
Add beef short ribs (bone-in, english cut) (English-cut bone-in beef short ribs, seared dark in skillet, submerged in red wine beef braise with thyme) to the slow cooker. Set to 200°F (93°C).
2
Slow Cook
Cook for 420–480 mins. Keep lid on; do not stir unless specified.
3
Check & Rest
Bones slip cleanly out from the meat without resistance; beef cuts effortlessly with a soup spoon. Confirm internal temperature reaches 200°F–205°F (93°C–96°C) fall-off-bone. Rest for 15 minutes before serving.
Verification Basis & Testing Rig
USDA FSIS Safe Cooking of Beef Cuts; America's Test Kitchen Slow-Cooked Short Ribs.
Pro Tip: Chill the braising liquid in the fridge or skim with a ladle before serving to remove the thick rendered beef fat layer.
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