Slow Cooker Beef Short Ribs (Printable)
Fall-off-the-bone beef short ribs braised in red wine with aromatics and herbs, finished with a rich savory sauce.
# What You'll Need:
→ Meats
01 - 3.3 lbs 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
# Directions:
01 - Pat short ribs dry and season all sides evenly with salt and pepper.
02 - Heat a large skillet over medium-high heat. Brown short ribs on all sides, about 2 to 3 minutes each side. Transfer browned ribs to the slow cooker.
03 - Add chopped onion, carrots, celery, and minced garlic to the hot skillet. Sauté for 3 to 4 minutes until slightly softened, scraping up any browned bits. 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 fresh thyme, rosemary sprigs, and bay leaves among the beef and vegetables in the slow cooker.
06 - Cover and cook on LOW for 8 hours, until short ribs are fork-tender and meat pulls easily from the bone.
07 - Remove and discard herb sprigs and bay leaves. Skim excess fat from the sauce, if desired.
08 - If a thicker sauce is preferred, mix cornstarch with water and stir into the slow cooker. Cover and cook on HIGH for 10 to 15 minutes, until sauce thickens.
09 - Serve beef short ribs hot, spooning sauce and vegetables over top.
# Expert Hints:
01 -
- Letting the beef braise all day transforms the toughest cuts into fork-tender, juicy perfection—your secret weapon for effortless entertaining.
- The sauce tastes so layered and savory, you'll swear it simmered on the stove for hours (but you barely need to lift a finger).
02 -
- One time I skipped browning the meat (thinking it didn't matter), and I sorely missed the deep, beefy taste.
- Letting the sauce rest uncovered for a few minutes before serving makes the flavors pop and helps separate excess fat.
03 -
- Marinating the ribs in wine overnight brings even more depth, and all it takes is a quick toss in a resealable bag the day before.
- Skimming off fat at the end keeps the sauce silky and prevents it from feeling heavy—it's an extra step that always pays off.