Slow Cooker Beef Short Ribs (Printable Version)

Fall-off-the-bone beef short ribs braised in red wine with aromatics and herbs; served with sauce and vegetables.

# 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 It:

01 - Evenly coat beef short ribs on all sides with salt and black pepper.
02 - Heat a large skillet over medium-high heat and sear the short ribs on each side for 2 to 3 minutes until well browned. Transfer ribs to the slow cooker.
03 - In the same skillet, sauté chopped onion, carrots, celery, and garlic for 3 to 4 minutes until vegetables are slightly softened. Transfer mixture to the slow cooker.
04 - Add beef broth and dry red wine to the slow cooker. Stir in tomato paste and Worcestershire sauce until fully combined.
05 - Nestle thyme, rosemary, and bay leaves into the slow cooker with the other ingredients.
06 - Cover the slow cooker and cook on LOW for 8 hours, or until the beef is extremely tender and detaches easily from the bone.
07 - Remove and discard herb sprigs and bay leaves. Skim off excess fat from the surface as needed.
08 - If a thicker sauce is desired, stir in a slurry of cornstarch and water. Set the slow cooker to HIGH and cook for an additional 10 to 15 minutes until the sauce thickens.
09 - Plate hot short ribs with the sauce and vegetables. Serve immediately.

# Expert Advice:

01 -
  • This is the ultimate cozy meal to set-and-forget but makes you feel like you've cooked all day.
  • The tender beef and robust sauce are perfect for impressing guests or spoiling yourself on a slow evening.
02 -
  • If you rush and skip the browning step, you'll miss out on the intense caramelized flavor that makes this dish memorable.
  • Letting the short ribs rest for 10 minutes before serving allows the sauce to thicken and the flavors to settle—don't be tempted to skip this!
03 -
  • Marinating the ribs in red wine overnight adds remarkable depth, especially if you plan ahead.
  • Layer vegetables under the meat if you want them extra soft and soaked with juices.

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