Slow Cooker Beef Short Ribs (Printer-Friendly)
Slow-braised beef short ribs in red wine with aromatic vegetables and a glossy sauce.
# 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 - Generously season beef short ribs with salt and black pepper on all sides.
02 - Heat a large skillet over medium-high flame and brown short ribs on each side for 2 to 3 minutes until golden. Transfer to slow cooker.
03 - In the same skillet, add onion, carrots, celery, and garlic. Cook for 3 to 4 minutes until slightly softened. Transfer mixture to slow cooker.
04 - Pour in beef broth and red wine. Stir in tomato paste and Worcestershire sauce until thoroughly combined.
05 - Nestle thyme, rosemary, and bay leaves into the slow cooker.
06 - Cover and cook on LOW setting for 8 hours, or until ribs are exceptionally tender and meat releases from the bone.
07 - Discard thyme, rosemary sprigs, and bay leaves. Skim off excess surface fat if needed.
08 - For a thicker sauce, stir cornstarch slurry into the slow cooker and cook on HIGH for an additional 10–15 minutes until the sauce has thickened.
09 - Present beef short ribs hot, accompanied by their sauce and vegetables.
# Helpful Hints:
01 -
- The sauce develops an almost velvet texture with layers of flavor youd never expect from an easy slow cooker dish.
- This recipe turns basic ingredients into an impressive dinner that feels like a treat even on a weeknight.
02 -
- If you skip searing the ribs, the flavor just isnt as rich—those crispy edges really matter.
- I found out the hard way that crowding the slow cooker can leave the ribs tough; give them space for the best results.
03 -
- Browning the ribs thoroughly is the secret to achieving a restaurant-quality sauce.
- Let the pot rest with the lid off after cooking for 10 minutes—this helps the fat rise and makes skimming easier.