Slow Cooker Beef Short Ribs (Printable)

Fall-off-the-bone beef short ribs slow-cooked in red wine and aromatics, finished with a rich sauce and vegetables.

# What You Need:

→ Meats

01 - 3.3 pounds bone-in beef short ribs

→ 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 Steps:

01 - Generously season short ribs with salt and black pepper on all sides.
02 - Heat a large skillet over medium-high heat. Sear short ribs on all sides, approximately 2 to 3 minutes per side, until browned. Transfer browned ribs to slow cooker.
03 - Add onion, carrots, celery, and garlic to the skillet. Sauté for 3 to 4 minutes until vegetables are slightly softened, then transfer to slow cooker.
04 - Pour beef broth and red wine over the contents in the slow cooker. Stir in tomato paste and Worcestershire sauce until fully combined.
05 - Add thyme sprigs, rosemary sprigs, and bay leaves to the slow cooker.
06 - Cover slow cooker and cook on LOW for 8 hours or until beef is tender and easily pulls away from the bone.
07 - Remove thyme, rosemary, and bay leaves. Skim surface fat as needed.
08 - For a thicker sauce, combine cornstarch with water and stir into the slow cooker. Cook on HIGH for 10 to 15 minutes until sauce is thickened.
09 - Plate braised short ribs with sauce and vegetables while hot.

# Expert Tips:

01 -
  • The short ribs become ridiculously tender, and the sauce practically begs for bread to mop it up.
  • I love that everything goes in one pot and the hardest part is waiting for the magic to happen.
02 -
  • If you try to rush the browning step, you’ll miss that deep flavor foundation—it took me a hurried weekday to regret skimping there.
  • I once left out the Worcestershire sauce, and the sauce tasted flat; a small splash makes a surprising difference.
03 -
  • Always brown both the ribs and the vegetables—it rewards you with richness you simply can’t get any other way.
  • Add a teaspoon of balsamic vinegar at the end for a little bright acidity; it’s my not-so-secret twist.

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