Slow Cooker Beef Short Ribs (Print version)
Fall-off-the-bone beef short ribs braised in red wine with carrots, onions and herbs, slow-cooked until deeply flavorful
# What you'll need:
→ Meats
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 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
# Method:
01 - Generously season the beef short ribs with salt and pepper on all sides.
02 - Heat a large skillet over medium-high heat. Sear the beef short ribs on all sides, 2 to 3 minutes per side, until evenly browned. Transfer the ribs to the 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 the slow cooker.
04 - Pour in the beef broth and red wine. Stir in the tomato paste and Worcestershire sauce until incorporated.
05 - Place the thyme, rosemary, and bay leaves into the slow cooker on top of the other ingredients.
06 - Set the slow cooker to LOW. Cover and cook for 8 hours, or until the short ribs are extremely tender and meat separates easily from the bone.
07 - Remove thyme, rosemary, and bay leaves. Skim excess fat from the sauce as needed.
08 - For a thicker sauce, mix cornstarch and water, then stir into the cooking liquid. Set the cooker to HIGH and cook for another 10 to 15 minutes until the sauce has thickened.
09 - Plate the short ribs with the sauce and vegetables, served hot.
# Expert advice:
01 -
- Low effort but high reward dishes like this make you look like you worked twice as hard as you actually did.
- The meat turns buttery soft without fussing, and the wine sauce practically begs to be spooned over everything.
02 -
- Don’t rush browning the ribs—it’s tempting, but if you skip this, you lose that deep layer of flavor.
- Forgetting to fish out the bay leaves leads to unfortunate bites, so always double-check before serving.
03 -
- Sear in batches for a better crust—crowding the pan just steams the meat.
- A splash of wine at the end right before serving gives a little brightness that lifts the sauce.