Slow Cooker Beef Short Ribs (Printable View)

Fall-off-the-bone beef short ribs braised in red wine with aromatics and herbs, finished with a rich sauce.

# Ingredient List:

→ Meats

01 - 3.3 pounds 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 It:

01 - Generously season beef short ribs with salt and black pepper on all sides.
02 - Heat a large skillet over medium-high. Sear the short ribs for 2 to 3 minutes per side until browned, then transfer to the slow cooker.
03 - In the same skillet, sauté chopped onion, carrots, celery, and minced garlic for 3 to 4 minutes until slightly softened. Add vegetables to the slow cooker.
04 - Pour beef broth and red wine into the slow cooker. Stir in tomato paste and Worcestershire sauce until well combined.
05 - Add thyme, rosemary, and bay leaves to the slow cooker.
06 - Cover and cook on LOW for 8 hours, or until the ribs are fork-tender and meat pulls from the bone easily.
07 - Carefully remove herb sprigs and bay leaves from the cooked dish. Skim off rendered fat as needed.
08 - If a thicker sauce is desired, combine cornstarch with cold water and stir into the slow cooker. Cook on HIGH for 10–15 minutes or until sauce reaches desired consistency.
09 - Portion short ribs with sauce and vegetables. Serve immediately while hot.

# Expert Suggestions:

01 -
  • The slow cooker gently transforms even the toughest cuts into fork-tender perfection—almost like a magic trick you can nap through.
  • It’s rich, comforting, and the sauce brings out all the secret flavors hiding in your vegetable drawer and spice rack.
02 -
  • Not browning the ribs is tempting, but you’ll miss out on layers of deep, savory flavor—don’t skip it even if you’re in a rush.
  • Leaving the herbs whole makes for easy removal but if you use dried, halve the amount and sprinkle them in with the sauce.
03 -
  • Let the meat rest a couple of minutes before scooping it out—this way, the fibers relax and the juices redistribute.
  • Deglaze the skillet with a splash of wine after browning the ribs, scraping up every last fond to add to the slow cooker—that’s the flavor jackpot.

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