Slow Cooker Beef Short Ribs (Printer-Friendly)

Fall-off-the-bone beef short ribs braised in red wine with aromatic vegetables and herbs, served with a rich sauce.

# What You'll Need:

→ Meats

01 - 3.3 lbs beef short ribs, bone-in

→ Vegetables

02 - 1 large onion, chopped
03 - 3 carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 4 garlic cloves, 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 - Sprinkle short ribs evenly on all sides with salt and black pepper.
02 - Heat a large skillet over medium-high and sear the beef short ribs on all sides for 2–3 minutes per side until well browned. Transfer the browned ribs to the slow cooker.
03 - Add onions, carrots, celery, and garlic to the same skillet. Cook for 3–4 minutes over medium heat, stirring occasionally, until vegetables are slightly softened. Add them to the slow cooker.
04 - Pour beef broth and red wine into the slow cooker. Stir in tomato paste and Worcestershire sauce until combined.
05 - Nestle thyme, rosemary, and bay leaves among the beef and vegetable mixture in the slow cooker.
06 - Cover and cook on LOW for 8 hours, until the meat is very tender and easily separates from the bone.
07 - Remove and discard herb sprigs and bay leaves. Skim excess fat from the surface if desired.
08 - For a richer sauce, stir in cornstarch slurry and cook on HIGH for 10–15 minutes until the sauce thickens.
09 - Serve the beef short ribs hot with sauce and cooked vegetables.

# Expert Hints:

01 -
  • You get unbelievably tender beef with almost no hands-on work – it's like a magic trick for busy days.
  • Its rich, complex flavor honestly tastes like much more effort than it takes to make.
02 -
  • Don't skip browning the ribs – I tried once, and the flavor just wasn't the same.
  • Herbs tied together with kitchen twine are easier to fish out at the end – a tiny upgrade that keeps things tidy.
03 -
  • If your short ribs are especially fatty, trim excess before cooking – the sauce will be more luxurious and less greasy.
  • For even browning, work in batches so every rib gets a perfect sear.

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