Slow Cooker Beef Short Ribs (Printable Version)

Fall-off-the-bone beef short ribs braised with red wine, garlic, and herbs; served with vegetables and a rich sauce.

# 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 garlic cloves, 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 Make It:

01 - Generously season beef short ribs with salt and black pepper on all sides.
02 - In a large skillet set over medium-high heat, sear short ribs on all sides for 2 to 3 minutes per side, then transfer to the slow cooker.
03 - Add chopped onion, carrots, celery, and minced garlic to the skillet. Sauté for 3 to 4 minutes until vegetables are slightly softened, then transfer to the slow cooker.
04 - Pour beef broth and red wine into the slow cooker. Stir in tomato paste and Worcestershire sauce until well combined.
05 - Arrange thyme sprigs, rosemary sprigs, and bay leaves on top of the mixture in the slow cooker.
06 - Cover and cook on LOW for 8 hours, or until the ribs are exceptionally tender and the meat easily separates from the bone.
07 - Remove herb sprigs and bay leaves. Skim excess fat from the surface, if needed.
08 - To thicken the sauce, combine cornstarch with water and stir into the slow cooker. Cook on HIGH for 10 to 15 minutes until the sauce reaches the desired consistency.
09 - Serve the beef short ribs hot, accompanied by the sauce and vegetables.

# Expert Suggestions:

01 -
  • Letting the slow cooker work its magic means you get melt-in-your-mouth perfection with almost zero stress.
  • That deep, red wine sauce isn’t just savory—it’s positively addictive on mashed potatoes and practically guaranteed to win over a crowd.
02 -
  • If you rush the sear or skip sautéing the vegetables, the flavor really falls flat—I learned this after a hasty attempt one busy night.
  • Don’t underestimate how much fat short ribs can render; skimming it after cooking keeps the sauce balanced and not greasy.
03 -
  • Brown the ribs really well—those caramelized bits make all the flavor difference.
  • For added richness, marinate ribs in wine overnight and you’ll taste a world of depth by dinner.

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