Slow Cooker Beef Short Ribs (Printable)
Tender beef short ribs slow-cooked in red wine with aromatic vegetables and herbs.
# 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 - 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 Prepare:
01 - Generously season beef short ribs with salt and black pepper on all sides.
02 - Heat a large skillet over medium-high heat and sear the short ribs on every side for 2–3 minutes per side until deeply browned. Transfer ribs to slow cooker.
03 - In the same skillet, add chopped onion, carrots, celery, and minced garlic. Sauté for 3–4 minutes until slightly softened, then transfer vegetables 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 - Place thyme, rosemary sprigs, and bay leaves in the slow cooker.
06 - Cover and cook on low heat for 8 hours until the short ribs are exceptionally tender and meat easily falls off the bone.
07 - Discard thyme, rosemary sprigs, and bay leaves. Skim excess fat from the sauce, as needed.
08 - For a thicker sauce, whisk together cornstarch and water. Stir slurry into the slow cooker, switch to high heat, and cook for an additional 10–15 minutes until the sauce thickens.
09 - Plate short ribs with vegetables and spoon sauce over the top. Serve hot.
# Expert Advice:
01 -
- The slow cooker handles all the heavy lifting—just set it and let your kitchen fill with mouthwatering aromas.
- This dish transforms the toughest cut into melt-in-your-mouth perfection, making you look like a pro with minimal fuss.
02 -
- If you skip browning the ribs, you’ll miss out on a huge flavor payoff—I learned that the hard way.
- Sautéing the vegetables before slow cooking brings out hidden sweetness and makes the finished dish taste richer.
03 -
- Liberally season the ribs before browning—trust me, that’s the key to deep flavor throughout the dish.
- Use a wine you genuinely enjoy drinking; a splash in your glass while cooking is never a bad idea.