Slow Cooker Beef Short Ribs (Printable Version)
Fall-off-the-bone beef short ribs braised in red wine and aromatics, served with vegetables and a rich sauce.
# What You Need:
→ Meat
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 - Sprinkle beef short ribs evenly with salt and black pepper on all sides.
02 - Heat a large skillet over medium-high. Brown short ribs on all sides for 2 to 3 minutes per side; transfer ribs to the slow cooker.
03 - In the same skillet, sauté onion, carrots, celery, and garlic for 3 to 4 minutes until slightly softened. Add vegetables to the slow cooker.
04 - Pour beef broth and red wine into the slow cooker. Stir in tomato paste and Worcestershire sauce until well incorporated.
05 - Place thyme sprigs, rosemary sprigs, and bay leaves into the slow cooker.
06 - Cover and cook on LOW for 8 hours, or until beef is extremely tender and pulls away from the bone easily.
07 - Remove and discard herb sprigs and bay leaves. Skim any excess fat from the cooking liquid if necessary.
08 - If a thicker sauce is desired, stir cornstarch slurry into the cooker, increase to HIGH, and cook for 10 to 15 minutes until the sauce thickens.
09 - Serve short ribs hot, spooning sauce and vegetables over the top.
# Helpful Hints:
01 -
- The sauce makes its own silky richness while you barely lift a finger.
- After eight hours, even the pickiest eaters can't say no to that fall-apart beef.
02 -
- Once, I tried skipping the browning step—never again, because the flavor just wasn’t there.
- Leaving the herbs whole is a trick that saves you from fishing out tiny leaves later and keeps the sauce clear.
03 -
- Browning is non-negotiable—the richer flavor is worth the few extra minutes (and dishes!).
- Marinating the ribs overnight in wine deepens both tenderness and taste.