Slow Cooker Beef Short Ribs (Printable)

Tender slow-cooked beef short ribs braised in red wine and aromatics, finished in a glossy, savory sauce.

# 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

# Directions:

01 - Sprinkle salt and black pepper evenly over all sides of the beef short ribs.
02 - Heat a large skillet over medium-high heat. Sear the short ribs for 2 to 3 minutes per side until a deep brown crust forms. Transfer browned ribs to the slow cooker.
03 - Add chopped onion, carrots, celery, and minced garlic to the same skillet. Sauté for 3 to 4 minutes until the vegetables begin to soften. Transfer the mixture to the slow cooker.
04 - Pour beef broth and red wine into the slow cooker. Stir in tomato paste and Worcestershire sauce until fully incorporated.
05 - Nestle fresh thyme, rosemary sprigs, and bay leaves among the short ribs.
06 - Secure the lid and cook on LOW for 8 hours, or until the ribs are exceptionally tender and the meat detaches easily from the bone.
07 - Remove and discard herb sprigs and bay leaves. Skim excess fat from the surface as needed.
08 - For a thicker sauce, blend cornstarch with water and stir into the slow cooker. Switch to HIGH heat and cook for 10 to 15 minutes until thickened.
09 - Plate hot short ribs with vegetables and ladle sauce over the top.

# Expert Tips:

01 -
  • If you enjoy meals where the hardest work is done by your slow cooker, this recipe is a quiet revelation.
  • The leftovers are somehow even tastier on day two, which I discovered purely by accident.
02 -
  • If you skip browning the short ribs first, you’ll miss out on layers of flavor that really make this dish special.
  • Letting the sauce reduce a bit, uncovered at the end, gives a much richer, restaurant-style texture.
03 -
  • Let the ribs rest in their sauce for 15 minutes after cooking; it helps the meat absorb even more flavor before serving.
  • A dash of good-quality balsamic vinegar right at the end can add a subtle brightness that balances the rich sauce.

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