Slow Cooker Beef Short Ribs (Print)
Slow-cooked beef short ribs braised in red wine and broth with aromatic vegetables and herbs.
# What You 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
# How To Make It:
01 - Generously season beef short ribs with salt and black pepper on all surfaces.
02 - Heat a large skillet over medium-high heat. Sear short ribs for 2 to 3 minutes per side until well browned, then transfer 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 in beef broth and red wine. Stir in tomato paste and Worcestershire sauce until well combined.
05 - Add thyme sprigs, rosemary sprigs, and bay leaves to the slow cooker.
06 - Cover and cook on low for 8 hours, or until beef is extremely tender and meat separates easily from bone.
07 - Discard herb sprigs and bay leaves. Skim excess fat from sauce as needed.
08 - For a thicker sauce, combine cornstarch and water, then stir into the slow cooker. Cook on high for 10 to 15 minutes until the sauce reaches desired consistency.
09 - Plate beef short ribs hot with sauce and vegetables. Serve immediately.
# Expert Advice:
01 -
- Letting your slow cooker do the work means you get incredibly rich flavors without hovering over the stove.
- These short ribs quickly became my go-to for cozy Sunday dinners because the meat practically melts off the bone, and the sauce begs for a chunk of bread.
02 -
- I once skipped the browning step to save time, but the flavor just didn’t sing—never again.
- Leaving the herbs in too long can make the sauce bitter; I now set a little timer to remind me to fish them out toward the end.
03 -
- Deglazing the skillet with a splash of wine after sautéing the vegetables pulls every ounce of flavor into the sauce.
- Resist opening the lid while it cooks—each peek drops the temperature and adds cooking time.