Slow Cooker Beef Short Ribs (Printable)
Fall-off-the-bone beef short ribs braised in red wine with onions, carrots and herbs, slow-cooked until tender.
# 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 Make It:
01 - Sprinkle beef short ribs evenly with salt and black pepper, ensuring thorough seasoning on all sides.
02 - Heat a large skillet over medium-high heat. Sear the short ribs for 2 to 3 minutes per side until well browned. Transfer browned ribs to the slow cooker.
03 - Add chopped onion, sliced carrots, celery, and minced garlic to the skillet. Sauté for 3 to 4 minutes, stirring occasionally, until vegetables are slightly softened. Transfer sautéed vegetables to the slow cooker.
04 - Pour beef broth and dry red wine into the slow cooker. Stir in tomato paste and Worcestershire sauce to combine.
05 - Nestle fresh thyme sprigs, rosemary sprigs, and bay leaves among the ribs in the slow cooker.
06 - Secure the lid and cook on LOW for 8 hours, or until the ribs are exceptionally tender and the meat separates easily from the bone.
07 - Remove herb sprigs and bay leaves. Skim and discard excess fat from the surface if needed.
08 - For a thicker sauce, stir in the cornstarch-water mixture. Switch the slow cooker to HIGH and cook for an additional 10 to 15 minutes, or until the sauce thickens.
09 - Present beef short ribs hot, accompanied by the sauce and cooked vegetables.
# Expert Advice:
01 -
- This is the kind of set-it-and-forget-it meal that gives you a kitchen full of savory secrets before you even sit down to eat.
- The beef turns so tender you barely need a fork, and the rich sauce feels like something out of a favorite restaurant – but you made it at home.
02 -
- Searing the short ribs is not skippable – I once tried it without, and the depth of flavor just wasn’t there.
- Letting the herbs steep whole is easier to remove later and keeps the sauce silky.
03 -
- Don’t crowd the pan when you brown the ribs – work in batches if needed for the best crust.
- Deglaze the skillet with a little wine or broth to collect every bit of browned flavor before pouring into the slow cooker.