Slow Cooker Beef Short Ribs (Printable)
Fall-off-the-bone short ribs braised with red wine, beef broth, aromatics, and herbs for a rich, savory finish.
# What You’ll Need:
→ Meats
01 - 3.3 pounds beef short ribs, bone-in
→ 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 - 0.5 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 season the 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 deeply browned. Transfer ribs to the slow cooker.
03 - Place onions, carrots, celery, and garlic into the same skillet. Sauté for 3 to 4 minutes until lightly softened, then add to the slow cooker.
04 - Pour beef broth and red wine into the slow cooker. Stir in tomato paste and Worcestershire sauce until combined.
05 - Add thyme, rosemary, and bay leaves to the slow cooker.
06 - Cover and cook on LOW setting for 8 hours, until ribs are extremely tender and meat is falling off the bone.
07 - Remove thyme, rosemary, and bay leaves. Skim excess fat from the cooking liquid as needed.
08 - To thicken, mix cornstarch with water and stir into the slow cooker. Cook on HIGH for 10 to 15 minutes until sauce slightly thickens.
09 - Plate the beef short ribs with sauce and vegetables. Serve hot.
# Expert Tips:
01 -
- The slow cooker does all the heavy lifting so you can relax while rich aromas fill the kitchen.
- Saucy, fall-apart beef short ribs impress every time, yet the process is wonderfully forgiving.
02 -
- I once rushed the browning step and regretted it—the crust means flavor, so take your time here.
- Lifting out the herb stems before serving keeps anyone from fishing a surprise out of their dinner.
03 -
- Marinating the ribs overnight in red wine and herbs kicks the flavor up a notch.
- Always finish the sauce with a taste test—in the last minutes, you can fine-tune with more salt, pepper, or a splash of broth.