Slow Cooker Beef Short Ribs (Printable Version)
Fall-off-the-bone beef short ribs braised in red wine with carrots, onions, thyme, and rosemary; rich, silky pan sauce.
# What You Need:
→ Meats
01 - 3.3 pounds beef short ribs, bone-in
→ 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 Make It:
01 - Pat the beef short ribs dry and season evenly with salt and black pepper on all sides.
02 - Heat a large skillet over medium-high heat. Sear the short ribs for 2 to 3 minutes per side until well browned. Transfer browned ribs to the slow cooker.
03 - In the same skillet, add chopped onion, sliced carrots, celery, and minced garlic. Sauté for 3 to 4 minutes until aromatic and slightly softened, then add 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 thoroughly combined.
05 - Nestle thyme sprigs, rosemary sprigs, and bay leaves among the ribs and vegetables in the slow cooker.
06 - Cover and cook on low for 8 hours, or until the beef is exceptionally tender and easily separates from the bone.
07 - Remove herb sprigs and bay leaves. Skim any excess surface fat if necessary.
08 - For a thicker sauce, stir in the cornstarch and water slurry. Set slow cooker to high and cook for 10 to 15 minutes until the sauce is thickened.
09 - Serve short ribs hot, pouring sauce and vegetables over the top.
# Expert Tips:
01 -
- The beef becomes so tender, you'll barely need a fork—and the leftover sauce is rich enough to spoon over anything.
- The aroma wafting through your house will make it feel like a special occasion, even on a regular Tuesday.
02 -
- Skipping the browning step makes a noticeable difference—the flavor just isn’t as deep if you rush this part.
- Leaving the herbs in too long or forgetting to fish them out can lead to a slightly bitter finish (learned this one daydreaming mid-cook).
03 -
- Letting the short ribs rest for a few minutes before serving makes them easier to portion and even more tender.
- Marinating the ribs in red wine overnight amps up the flavor in a way that's honestly hard to beat.