Slow Cooker Beef Short Ribs (Printable)
Slow-cooked beef short ribs braised in red wine with onions, carrots and herbs for tender, savory comfort.
# What You'll 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 - 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 Cook:
01 - Evenly season beef short ribs with salt and black pepper on all sides.
02 - In a large skillet set over medium-high heat, brown short ribs on all sides for 2 to 3 minutes per side, then transfer to the slow cooker.
03 - Add onion, carrots, celery, and garlic to the same skillet. Sauté for 3 to 4 minutes until vegetables are slightly softened, then add to the slow cooker.
04 - Pour in beef broth and dry red wine. Stir in tomato paste and Worcestershire sauce until fully combined.
05 - Place thyme sprigs, rosemary sprigs, and bay leaves into the slow cooker.
06 - Cover and cook on LOW for 8 hours, or until ribs are extremely tender and meat falls off the bone.
07 - Remove and discard herb sprigs and bay leaves. Skim off any excess fat if needed.
08 - If desired, mix cornstarch with water and stir into the slow cooker. Cook on HIGH for 10 to 15 minutes until the sauce has thickened.
09 - Serve the beef short ribs hot with sauce and vegetables.
# Expert Suggestions:
01 -
- The beef turns irresistibly tender without you hovering over the stove.
- The sauce is so good you’ll find yourself mopping the plate with extra bread every time.
02 -
- Once I forgot to brown the ribs and the flavor just wasn’t the same—it’s worth the extra pan to sear them.
- Using a decent wine (not the ancient open bottle!) made the sauce sing instead of sulk.
03 -
- Browning every side of your ribs makes all the difference in creating layers of flavor.
- A splash of red wine at the finish before serving wakes up the sauce—just trust me.