Slow Cooker Beef Short Ribs (Print Version)
Tender, fall-off-the-bone beef short ribs braised in red wine with aromatics; serve with mashed potatoes or crusty bread.
# 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 Prepare:
01 - Generously season beef short ribs on all sides with salt and black pepper.
02 - Heat a large skillet over medium-high. Sear short ribs for 2 to 3 minutes per side until browned. Transfer ribs to the slow cooker.
03 - Add chopped onion, sliced carrots, celery, and minced garlic to the skillet. Sauté for 3 to 4 minutes until slightly softened. Transfer vegetables to the slow cooker.
04 - Pour beef broth and dry red wine into the slow cooker. Stir in tomato paste and Worcestershire sauce until combined.
05 - Nestle thyme sprigs, rosemary sprigs, and bay leaves among the ribs in the slow cooker.
06 - Cover and cook on LOW for 8 hours, until meat is extremely tender and easily separates from the bone.
07 - Remove and discard rosemary, thyme, and bay leaves. Skim excess fat from the cooking liquid if necessary.
08 - If a thicker sauce is desired, blend cornstarch with water and stir into the sauce in the slow cooker. Set to HIGH and cook an additional 10 to 15 minutes until sauce thickens.
09 - Serve hot braised short ribs with vegetables and sauce over the preferred side.
# Expert Advice:
01 -
- The slow cooker transforms tough beef short ribs into meltingly tender bites without needing your constant attention.
- This sauce, lush with wine, vegetables, and herbs, clings to each rib and feels like a hidden chef’s secret every time you serve it.
02 -
- Skipping the browning step leaves so much deep flavor behind—don’t give in to impatience here.
- Letting the sauce rest uncovered for a few minutes before serving helps meld the flavors and makes skimming fat easier.
03 -
- Browning the meat deeply makes all the difference—don’t rush it or overcrowd the pan.
- A little splash of balsamic vinegar at the end brightens the sauce if it tastes too heavy.