Slow Cooker Beef Short Ribs (Printable)

Tender, fall-off-the-bone beef short ribs braised in red wine with aromatics; serve with mashed potatoes or crusty bread.

# 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

# Directions:

01 - Generously season beef short ribs on all sides with salt and black pepper.
02 - Heat a large skillet over medium-high. Sear short ribs for 2 to 3 minutes per side until browned. Transfer ribs to the slow cooker.
03 - Add chopped onion, sliced carrots, celery, and minced garlic to the skillet. Sauté for 3 to 4 minutes until slightly softened. Transfer vegetables to the slow cooker.
04 - Pour beef broth and dry red wine into the slow cooker. Stir in tomato paste and Worcestershire sauce until combined.
05 - Nestle thyme sprigs, rosemary sprigs, and bay leaves among the ribs in the slow cooker.
06 - Cover and cook on LOW for 8 hours, until meat is extremely tender and easily separates from the bone.
07 - Remove and discard rosemary, thyme, and bay leaves. Skim excess fat from the cooking liquid if necessary.
08 - If a thicker sauce is desired, blend cornstarch with water and stir into the sauce in the slow cooker. Set to HIGH and cook an additional 10 to 15 minutes until sauce thickens.
09 - Serve hot braised short ribs with vegetables and sauce over the preferred side.

# Expert Tips:

01 -
  • The sauce transforms into velvet while you barely lift a finger, and everyone will wonder how you did it.
  • No fancy moves – just honest ingredients that reward patience with deep, grown-up flavor.
02 -
  • Rushing the browning step means you’ll miss out on those deeply savory, caramelized flavors – take your time here.
  • Forgetting to skim the fat at the end can turn the sauce greasy, so don’t skip that final pass with a spoon.
03 -
  • Searing the ribs in batches keeps the pan hot and gives all sides an even crust.
  • A splash of vinegar or a knob of butter at the very end can balance the sauce if it tastes too intense.

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