Slow Cooker Beef Short Ribs (Print Version)

Slow-cooked beef short ribs in red wine and aromatics, meltingly tender with a glossy, savory sauce.

# What You Need:

→ Meats

01 - 3.3 lbs bone-in beef short ribs

→ Vegetables

02 - 1 large onion, chopped
03 - 3 carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 4 cloves garlic, minced

→ Liquids

06 - 1 cup beef broth
07 - 1 cup dry red wine
08 - 2 tablespoons tomato paste
09 - 2 tablespoons Worcestershire sauce

→ Spices & Herbs

10 - 1 teaspoon salt
11 - 1/2 teaspoon black pepper
12 - 2 sprigs fresh thyme
13 - 2 sprigs fresh rosemary
14 - 2 bay leaves

→ Optional for thickening

15 - 2 tablespoons cornstarch mixed with 2 tablespoons water

# How To Make:

01 - Sprinkle beef short ribs evenly with salt and black pepper on all sides.
02 - Heat a large skillet over medium-high and brown the short ribs on all sides for 2 to 3 minutes per side. Transfer the seared short ribs to the slow cooker insert.
03 - Add chopped onion, carrots, celery, and minced garlic to the same skillet. Sauté for 3 to 4 minutes until slightly softened. Transfer vegetables to the slow cooker.
04 - Pour beef broth and red wine into the slow cooker. Add tomato paste and Worcestershire sauce, stirring to combine.
05 - Place thyme sprigs, rosemary sprigs, and bay leaves into the slow cooker.
06 - Cover and cook on LOW setting for 8 hours, or until the short ribs are exceptionally tender and the meat falls off the bone.
07 - Remove and discard herb sprigs and bay leaves. Skim excess fat from the surface, if needed.
08 - If a thicker sauce is desired, stir cornstarch and water mixture into the slow cooker. Increase heat to HIGH and cook for 10 to 15 minutes until thickened.
09 - Serve hot with sauce and vegetables over mashed potatoes, polenta, or with crusty bread as desired.

# Expert Tips:

01 -
  • The ribs become meltingly tender—no knife required—thanks to a long, lazy eight hours in the slow cooker.
  • The savory sauce is so full of flavor, I save extra just to pour over absolutely everything on my plate.
02 -
  • Once, I skipped browning the meat and learned that shortcut meant losing loads of flavor depth—don't skip that step.
  • Letting everything sit for ten minutes before serving allows the juices to redistribute, making the meat linger-on-your-tongue tender.
03 -
  • Let the ribs cool in their sauce before refrigerating—this makes skimming off fat a breeze for perfect next-day leftovers.
  • De-glaze your skillet thoroughly when sautéing vegetables—those browned bits are pure gold for your sauce.

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